These vegan pumpkin cookies were such a success I was actually shocked!
I had been trying ALL day to make some vegan pumpkin oatmeal cookies, but really could not get it right (will have to circle back to that one day!).
But I was determined to put together a winning recipe for pumpkin cookies and I was just not going to call it a day until I did!
And then it suddenly occurred to me, well why don’t I just try some straight up pumpkin cookies and forget the oatmeal part altogether?
And that’s when these happened. It was about 11pm by that time and I have never been so happy to succeed at a cookie!
These pumpkin cookies are super simple, similar to a sugar cookie but even softer!
They are super soft and melt in your mouth and they are topped with a delicious maple glaze.
The delicious pumpkin flavor comes from pumpkin purée, cinnamon and nutmeg.
I used a mix of white and brown sugar in these cookies so that they have a lovely light texture but plenty of flavor.
The maple glaze is a mix of powdered sugar, maple syrup, non-dairy milk and vanilla. It has the perfect flavor blend for these cookies and you’re going to find it very hard not to eat the whole tray!
You will love these vegan pumpkin cookies, they are:
- Soft and deliciously textured
- Packed with fall flavors
- Perfectly spiced
- Quick and easy
Keep them covered at room temperature where they will stay fresh for a few days.
Let us know what you think of these vegan pumpkin cookies in the comments and please rate the recipe too!
We’re kind of mad about cookies on this blog, so we have a ton of cookie recipes, but here’s just a few other vegan cookie options!
- Vegan Oatmeal Raisin Cookies
- Vegan Chocolate Chip Cookies
- Vegan Sugar Cookies
- Vegan Peanut Butter Cookies
- Vegan Lemon Cookies
- Vegan Snickerdoodles
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Vegan Pumpkin Cookies
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Prep Time: 15 mins - Cook Time: 15 mins
- Total Time: 30 minutes
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Yield: 20 -
Category: Baking, Dessert, Cookies -
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
Beautifully soft vegan pumpkin cookies drizzled with a maple glaze. This simple recipe is perfectly spiced and perfect for fall!
Ingredients
For the Pumpkin Cookies:
- 1/2 cup (112g) Vegan Butter
- 1/2 cup (100g) White Sugar
- 1/4 cup (50g) Brown Sugar
- 1 tsp Vanilla Extract
- 1/3 cup (75g) Pumpkin Purée (Canned or Fresh)
- 1 and 1/2 cups (190g) All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
For the Maple Glaze:
- 1 cup (120g) Powdered Sugar
- 2 Tbsp Maple Syrup
- 2 Tbsp Soy Milk
- 1 tsp Vanilla Extract
Instructions
- Add the vegan butter, white sugar and brown sugar to the bowl of a stand mixer and cream them together and then add in the vanilla and pumpkin purée.
- Then add in the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix in by hand (don’t use the electric mixer for this part).
- It will make a thick cookie dough that is a bit wet, a little too wet to roll with your hands.
- Preheat the oven to 350°F (180°C).
- Scoop the cookie dough in roughly 2 Tbsp sized scoops out onto a parchment lined baking tray, aiming for around 20 cookies. Flatten with a fork.
- Bake for 15 minutes. When you remove them from the oven they will be very soft. Let them cool on the tray before moving them.
- Prepare your maple glaze by mixing up the powdered sugar, maple syrup, soy milk and vanilla in a bowl.
- When the cookies have cooled use a teaspoon to drizzle the maple glaze over the cookies.
Notes
*You can substitute almond milk or another non-dairy milk for the soy milk if you prefer.
Nutrition
- Serving Size: 1 Cookie (of 20)
- Calories: 135
- Sugar: 14.7g
- Sodium: 118mg
- Fat: 4.5g
- Saturated Fat: 1.2g
- Carbohydrates: 22.5g
- Fiber: 0.4g
- Protein: 1g
Keywords: vegan pumpkin cookies
Delectable little cookies for that little teatime gathering of friends.
★★★★★
So many beautiful pictures of the perfect looking pumpkin cookie. This looks SO good.
I made it today. it was 16 cookies and they are very soft and delicious. Yet, they are still soft….I took them out to cool but too soft to pick up. I used Miykoko vegan butter. I am not sure if a box of it is 1/2 cup. Maybe I should cut it half. What is your thought? Thank you. It smells like fall here in the house. Love it.
A box of Miyoko’s is a full cup. Did you use the whole box?
These were awesome! I ground up some Redmill gluten free oats for the flour. They turned out amazing! Thank you for sharing the recipe, my family and friend loved them!🍁🧡
Awesome Kristy! Thanks for sharing! 🙂
Is there a good substitute for vegan butter? I don’t use butter. These look amazing and my hubby loves pumpkin.
Hi Bev, you could try with coconut oil but the recipe was not tested that way so I don’t know if it would work, but others have done this on some of my other cookie recipes so it could work fine as a 1:1 replacement. Alternatively you can make your own vegan butter.
Thank you for your response. Hubby loves all things pumpkin. These look great.
Can you use a different type of flour? Like oat flour or gluten free flour ?
Hi Allison, not sure about oat flour, but a gluten-free all purpose blend might work. I haven’t tested it with these cookies, but that has worked with some of my other cookie recipes. 🙂
Can I freeze these after they are iced?
Yes, you can! 🙂