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Vegan pumpkin cookies on black tissue paper.
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4.97 from 31 votes

Vegan Pumpkin Cookies

Beautifully soft vegan pumpkin cookies topped with a delicious maple glaze. This simple recipe is perfectly spiced and perfect for fall!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Baking, Cookies, Dessert
Cuisine: Vegan
Diet: Vegan
Servings: 20
Calories: 135kcal


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
  • 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:


  • 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.



  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. 


Serving: 1Cookie | Calories: 135kcal | Carbohydrates: 22.5g | Protein: 1g | Fat: 4.5g | Saturated Fat: 1.2g | Sodium: 118mg | Fiber: 0.4g | Sugar: 14.7g