Vegan Pumpkin Cookies

4.99 from 62 votes

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

Prep Time15

Cook Time15

Total Time30

Course: Cookies, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 135kcal

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.

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.
You can substitute almond milk or another non-dairy milk for the soy milk if you prefer.
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.
Bake the cookies for 12 minutes if you prefer a softer cookie and up to 15 minutes if you prefer a crunchier/crispier cookie.
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.