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
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 20
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.
- Category: Baking, Dessert, Cookies
- Cuisine: Vegan
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
Anna Andrews says
October 3, 2018 at 9:10 amDelectable little cookies for that little teatime gathering of friends.
★★★★★
sheenam | thetwincookingproject.net says
October 4, 2018 at 4:54 pmSo many beautiful pictures of the perfect looking pumpkin cookie. This looks SO good.
jennifer furlano says
October 4, 2018 at 6:08 pmI 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.
Amelia Smith says
December 6, 2018 at 6:27 pmA box of Miyoko’s is a full cup. Did you use the whole box?
Kristy says
October 22, 2018 at 5:10 pmThese 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!??
Alison Andrews says
October 22, 2018 at 5:14 pmAwesome Kristy! Thanks for sharing! 🙂
Bev says
October 23, 2018 at 1:47 amIs there a good substitute for vegan butter? I don’t use butter. These look amazing and my hubby loves pumpkin.
Alison Andrews says
October 23, 2018 at 9:58 amHi 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.
Bev says
October 23, 2018 at 1:36 pmThank you for your response. Hubby loves all things pumpkin. These look great.
Allison says
October 25, 2018 at 1:06 amCan you use a different type of flour? Like oat flour or gluten free flour ?
Alison Andrews says
October 25, 2018 at 11:44 amHi 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. 🙂
Carole says
October 30, 2018 at 8:02 pmCan I freeze these after they are iced?
Alison Andrews says
October 31, 2018 at 10:47 amYes, you can! 🙂
Tania says
December 20, 2018 at 8:32 pmCan I use pumpkin spice instead of nutmeg?
Alison Andrews says
December 21, 2018 at 9:09 amHi Tania, you could. You could use pumpkin pie spice to replace the cinnamon and the nutmeg if you like. It will have a slightly different flavor since pumpkin spice has a few other spices in as well, but it would definitely be good! 🙂
Jana says
January 12, 2019 at 2:26 amJust made these cookies and they’re yummy. My glaze seemed runny so I increased powdered sugar to 1-1/4 c. That seemed to thicken it but when I drizzled it onto the cookies it was invisible because it’s the same color! Can I omit maple syrup to make glaze more white? I realize I’ll be omitting maple flavor but I want glaze to be visible. Thx for any suggestions.
Jana says
January 12, 2019 at 2:30 amJust looked at the photo again and see your cookies are more orange than mine so maybe that’s why my glaze isn’t visible against the cookies. I wonder why my cookies turned out more tan color than orange. I followed recipe exactly! Thx for any thoughts. In any case, they’re delicious.
Alison Andrews says
January 14, 2019 at 12:40 pmHi Jana, your pumpkin might just have been less orange than mine. You can omit the maple syrup if you want the glaze to be more white. 🙂
Jana says
January 14, 2019 at 9:26 pmGood to know – thanks. Fyi, they didn’t last more than 24 hours. I personally polished off more than I care to count and did manange to leave some for my kids. Lol.
Alison Andrews says
January 15, 2019 at 9:10 amHahaha, well that is a very good sign! 🙂
Joëlle says
April 30, 2019 at 1:21 amPerfect, but I will cut sugar by 1/3 next time! Little too sweet for me!
★★★★★
Michelle says
May 2, 2019 at 11:32 amYummy Yummy Yummy!!!!!
★★★★★