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

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!

How To Make Vegan Pumpkin Cookies

You will love how easy it is to make these cookies!

Just add some vegan butter, white sugar and brown sugar to the bowl of a stand mixer. Cream them together and then add in some vanilla and pumpkin purée and mix in.

Now add in some 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.

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.

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.

Prepare a maple glaze by mixing up some 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.

Storing and Freezing Vegan Pumpkin Cookies

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 if you want to freeze them.

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.

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!

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clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Vegan Pumpkin Cookies ★★★★★ 5 from 19 reviews Author: Alison Andrews

Alison Andrews Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 minutes

Yield: 20 Print Recipe Pin Recipe Description 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

( ) Vegan Butter 1/2 cup ( 100g ) White Sugar

( ) White Sugar 1/4 cup ( 50g ) Brown Sugar

( ) Brown Sugar 1 tsp Vanilla Extract

Vanilla Extract 1/3 cup ( 75g ) Pumpkin Purée (Canned or Fresh)

( ) Pumpkin Purée (Canned or Fresh) 1 and 1/2 cups ( 190g ) All Purpose Flour*

and 1/2 cups ( ) All Purpose Flour* 1/2 tsp Baking Powder

Baking Powder 1/2 tsp Baking Soda

Baking Soda 1 tsp Cinnamon

Cinnamon 1/4 tsp Nutmeg

Nutmeg 1/4 tsp Salt For the Maple Glaze: 1 cup ( 120g ) Powdered Sugar

( ) Powdered Sugar 2 Tbsp Maple Syrup

Maple Syrup 2 Tbsp Soy Milk*

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 *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. *You can substitute almond milk or another non-dairy milk for the soy milk if you prefer. *The glaze should be thin enough to drizzle but not so thin that it just runs right off the cookies. If you think it’s too thin, thicken it up a little with extra powdered sugar. *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. Category: Dessert

Method: Bake

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