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    Home » Cookies

    Vegan Pumpkin Cookies with Maple Glaze

    Published: Oct 2, 2018 Updated: Oct 21, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe

    Beautifully soft vegan pumpkin cookies topped with a delicious maple glaze. This simple recipe is perfectly spiced and perfect for fall! 

    Vegan pumpkin cookies topped with a maple glaze stacked on a wooden board.

    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 cookies are super simple. They’re 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. 

    If you love all things pumpkin flavored, then check out our vegan pumpkin pie, vegan pumpkin muffins and vegan pumpkin bread too. And for the chocolate chip version of these cookies, check out our vegan pumpkin chocolate chip cookies. You’ll also love our vegan pumpkin oatmeal cookies.

    Vegan Pumpkin Cookies topped with maple glaze stacked up on a wooden board.

    How To Make Vegan Pumpkin Cookies

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • You will love how easy it is to make these cookies! 
    • Just add vegan butter, white sugar and brown sugar to the bowl of a stand mixer. Cream them together and then add in vanilla extract and pumpkin purée and mix in. 
    • Now add all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix that in with the butter and sugar by hand (not your actual hands, just use a spoon and not the stand mixer for this part). You will now have a thick cookie dough. 
    Pumpkin cookie dough in a mixing bowl with a wooden spoon.
    • Scoop the cookie dough with a cookie scoop in roughly 2 tablespoon sized scoops and place onto a parchment lined baking tray, aiming for around 20 cookies. 
    • Flatten the cookies with a fork. 
    Pumpkin cookies on a parchment lined baking tray ready to go into the oven.
    • Bake for 15 minutes at 350°F. When they come out the oven they will be very soft but will firm up as they cool. 
    Freshly baked pumpkin cookies on a parchment lined baking tray.
    • Prepare a maple glaze by mixing powdered sugar, maple syrup, soy milk and vanilla in a bowl. It should be a consistency that can easily drizzle over the cookies, but not so runny that it will just run straight off the cookies. So if it’s a little too thin, add a bit more powdered sugar to thicken it up. 
    • When the cookies have cooled use a teaspoon to drizzle the maple glaze over the cookies.
    Vegan Pumpkin Cookies with a maple glaze on a parchment lined baking tray.

    Pumpkin Purée – Canned or Fresh

    The easiest pumpkin to use is canned pumpkin. It’s the most consistent in results and of course it’s also the easiest. And if you open up a 15-ounce can of pumpkin purée you could make these cookies AND a vegan pumpkin cake or vegan pumpkin bread! What a great plan!

    However, if you would prefer to use freshly made pumpkin purée then you can definitely do so.

    To make your homemade pumpkin purée place peeled and chopped pumpkin onto a parchment lined baking tray and bake at 350°F for 30 minutes until soft and cooked. Let it cool and then purée it in your food processor. It’s a good idea to let the purée stand in a sieve over a bowl to let any excess water drain off it before using.

    A stack of vegan pumpkin cookies topped with maple glaze.

    What About Gluten-Free?

    If you want to make these cookies gluten-free then use a gluten-free all purpose flour blend that is meant to replace regular flour in a recipe. That will provide the best results. 

    A stack of vegan pumpkin cookies topped with maple glaze.

    Storing and Freezing

    Keep the cookies covered at room temperature where they will stay fresh for a few days or covered in the fridge for up to 7 days.

    They are also freezer friendly for up to 3 months if you want to freeze them. 

    A stack of vegan pumpkin cookies topped with maple glaze.

    More Delicious Vegan Cookie Recipes

    1. Vegan Oatmeal Raisin Cookies
    2. Vegan Chocolate Chip Cookies
    3. Vegan Sugar Cookies
    4. Vegan Peanut Butter Cookies
    5. Vegan Lemon Cookies
    6. Vegan Snickerdoodles
    A stack of vegan pumpkin cookies topped with maple glaze, the top cookie broken in half to show the center.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan pumpkin cookies on black tissue paper.

    Vegan Pumpkin Cookies

    Beautifully soft vegan pumpkin cookies topped with a delicious maple glaze. This simple recipe is perfectly spiced and perfect for fall!
    4.98 from 43 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 20
    Calories: 135kcal
    Author: Alison Andrews

    Ingredients

    For the Pumpkin Cookies:

    • ½ cup Vegan Butter (112g)
    • ½ cup White Granulated Sugar (100g)
    • ¼ cup Light Brown Sugar (50g)
    • 1 tsp Vanilla Extract
    • ⅓ cup Pumpkin Purée (75g) Canned or Fresh
    • 1 ½ cups All Purpose Flour (188g)
    • ½ tsp Baking Powder
    • ½ tsp Baking Soda
    • 1 tsp Cinnamon
    • ¼ tsp Nutmeg
    • ¼ tsp Salt

    For the Maple Glaze:

    • 1 cup Powdered Sugar (120g)
    • 2 Tbsp Maple Syrup
    • 1 tsp Vanilla Extract
    • 2 Tbsp Soy Milk
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    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 12-15 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, vanilla and 1 and ½ tablespoons soy milk in a bowl. If needed add the remaining half tablespoon of soy milk a little at a time until you get a consistency that is thin enough to drizzle but not so thin that it will run right off the cookies.
    • When the cookies have cooled use a teaspoon to drizzle the maple glaze over the cookies.

    Video

    Notes

    1. Weigh the flour on a food scale for accuracy or, if you don’t have a scale make sure to use the spoon and level method for measuring flour. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. 
    2. You can substitute almond milk or another non-dairy milk for the soy milk if you prefer.
    3. If you want to make these cookies gluten-free then try a gluten-free all purpose flour blend that is meant to replace regular flour in baking.
    4. Bake the cookies for 12 minutes if you prefer a softer cookie and up to 15 minutes if you prefer a crunchier/crispier cookie. 
    5. Keep the cookies covered at room temperature where they will stay fresh for a few days or covered in the fridge for up to 7 days. They are also freezer friendly for up to 3 months if you want to freeze them. 

    Nutrition

    Serving: 1Cookie | Calories: 135kcal | Carbohydrates: 22.5g | Protein: 1g | Fat: 4.5g | Saturated Fat: 1.2g | Sodium: 118mg | Fiber: 0.4g | Sugar: 14.7g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Cindy says

      November 24, 2022 at 5:42 pm

      Soft and delicious. I made these without the glaze and the cookie on its own was absolutely perfect in taste and texture.5 stars

      Reply
      • Alison Andrews says

        November 25, 2022 at 10:50 am

        Awesome! Thanks so much Cindy!

        Reply
    2. Mary K. says

      November 10, 2022 at 12:51 am

      These are delicious! I followed the recipe but without the added glaze. I threw in a few raisins and chopped walnuts. YUM! Going to make again! Thanks for the recipe.5 stars

      Reply
      • Alison Andrews says

        November 11, 2022 at 10:18 am

        Awesome! Thanks for sharing Mary!

        Reply
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