Soft vegan pumpkin cookies with pumpkin spice icing are every bit as delicious as they sound! These old fashioned cookies are super soft and cakey, almost like the top part of a cupcake more than a traditional cookie. Biting into one of these treats is a total flavour explosion of sweet, spiced, pumpkin bliss. And best part yet, they are super easy to make, totally vegan, and are one of the best cookies I've ever had the pleasure of enjoying. (And I LOVE cookies)!
Vegan pumpkin cookies are the perfect treat for autumn. I love that these can be made ahead of time and frozen for later. Since the recipe makes such a big batch of cookies (about 28 - 30 cookies), I like to leave a couple out to enjoy fresh, and freeze the rest for later. They thaw pretty quickly at room temperauture so whenever you're in the mood for a treat, or if company drops by, you can just grab them and enjoy!
I love how easy and quick these cookies are to make, but if you're looking for even more pumpkin desserts, try my vegan pumpkin pie (a fan favourite!), vegan pumpkin cheesecake, vegan pumpkin spice cake, or my pumpkin spice oatmeal for a breakfast treat.
To make Soft Vegan Pumpkin Cookies:
Add the sugar and vegan butter to a large bowl and use a mixer or spatula to cream the sugar and butter together.
Add the pumpkin and vanilla extract and mix in.
Now add the flour, baking soda, baking powder, pumpkin pie spice, and salt and mix well to combine.
Lightly spray a cookie scoop or large spoon with oil, and scoop 2 tablespoons of cookie dough and drop it onto the prepared baking sheet. Repeat to fill your tray, evenly spacing the cookies. Bake for 15 - 20 minutes until the cookies are golden on the bottom. (The cookies will not spread much). Let the cookies cool completely before icing.
To make the icing: add the powdered sugar, plant-based milk, pumpkin pie spice, and vanilla extract to a small bowl and whisk to combine. Drizzle over the cookies. Let the cookies rest to set the icing.
Store the cookies at room temperature for up to a week or freeze in an air-tight container.
Vegan pumpkin cookies go gorgeously with a cup of coffee!
Bon appetegan!
Sam Turnbull.
Soft Vegan Pumpkin Cookies
Ingredients
For the pumpkin cookies:
- 1 ½ cups white sugar
- ½ cup vegan butter, softened
- 1 ¼ cups pumpkin puree
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
For the pumpkin spice icing:
- 1 cup powdered sugar
- 2 tablespoons plant-based milk (such as soy or oat)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions
- To make the cookies: Preheat your oven to 350F (180C). Line two large baking sheets with parchment paper or lightly grease them.
- Add the sugar and vegan butter to a large bowl and use a mixer or spatula to cream the sugar and butter together. Add the pumpkin and vanilla extract and mix in. Now add the flour, baking soda, baking powder, pumpkin pie spice, and salt and mix well to combine.
- Lightly spray a cookie scoop or large spoon with oil, and scoop 2 tablespoons of cookie dough and drop it onto the prepared baking sheet. Repeat to fill your tray, evenly spacing the cookies. Bake for 15 - 20 minutes until the cookies are golden on the bottom. (The cookies will not spread much). Let the cookies cool completely before icing.
- To make the icing: add the powdered sugar, plant-based milk, pumpkin pie spice, and vanilla extract to a small bowl and whisk to combine. Drizzle over the cookies. Let the cookies rest to set the icing. Store the cookies at room temperature for up to a week or freeze in an air-tight container.
Nutrition
Heather says
I made these for the first time yesterday before my family came over and oh. my. gosh!! So good!! Everyone loved them!! I used bob's red mill gluten free 1 to 1 baking flour. And I put the bowl of dough in the fridge for about 30-45 mins, then rolled them into balls with my hands. Cookie dough is so much easier to work with when it's cold 😉 Thank you so much for sharing another amazing recipe❤️
Jess @ IDTLC Support says
Wonderful! Thanks for sharing your experience making these gluten free!
Sadie says
My coworker brought some of these into the office and they were gone in a matter of minutes. I asked for the recipe and she referred me to your site.
I love baking but I am fairly new to vegan baking and these are super easy so yummy. I used almond extract in the icing instead of vanilla.
I intend to freeze some, but I don't think they will make it through the next few days.
Sam Turnbull says
Wonderful! So happy you love them 🙂
Melissa says
These were AMAZING! Brought them to a work function and everyone loved them. My kids and husband decided these are the new family favorite cookies.
Just a quick note for anyone wondering: I used a mini ice cream scoop that holds around 1 Tbsp so we had smaller cookies but they cooked for the same amount of time. Made around 48-50 small cookies.
Sam Turnbull says
So happy they are a fave!
Stezy says
Oh no. These are too good, and too easy. I love a dough that I can use one bowl to mix and an ice cream scoop to get it on the baking sheet. Wham bam done! Beautiful delicious cookies.
I just obliterated the whole batch by myself. So dangerous.
I'm gonna need the same cookie in ginger bread. *drool*
Sam Turnbull says
Haha! Love it 🙂
Gina Caracci says
I LOVE these! I added 1/2 cup choc chips.
Next time I will make more of the icing!
Thanks for another winner!