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
My Notes:
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.
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!
Rebecca says
These are a bit TOO good. It was so hard to stop eating them. They reminded me of cake doughnuts and muffin tops all at once and they were so easy and quick to make. Definitely becoming one of my staple cookie recipes.
Shannon says
I made a double batch and it only lasted three days. They are so dang good. I’m currently thawing out more pumpkin purée so I can make a quadruple batch. The funny part is the kids don’t even like pumpkin. Suckers!
Sam Turnbull says
Hahaha!! That's awesome 🙂
beth peralta-reed says
My spouse has made these cookies multiple times this fall. They are so perfect. We paired them with coffee in the mornings and apple cider in the evening. We sent some to her non-vegan mom and she loved them!
Sam Turnbull says
That's wonderful!! Thrilled you enjoy them so much 🙂
Ainsley Bosch says
Made these with a 1 to 1 gluten free flour substitute and they turned out great! I did not have to modify anything else
Sophia says
These cookies are AMAZING! I skipped the icing and my family ate them all up warm!
My adjustments
I used 1/2 whole wheat and 1/2 AP flour.
Fresh pumpkin puree from my halloween pumpkin 🙂
1/2 white sugar and 1/2 brown sugar
Will make these again and again!
Sam Turnbull says
So happy you enjoyed them Sophia! 🙂
Holly says
I am new to this way of cooking & eating. What is vegan butter? And where can I find it?
Jessie says
These are AMAZING! Honestly, more like a nice soft, moist scone which I prefer! For the icing, I did half of the powdered sugar for a less sweet topping. Will make this a million times we love them so much! Thank you, Sam!
Sam Turnbull says
That's wonderful, Jessie! Thrilled you loved them so much 🙂
Erin says
Thanks Sam! I made this much spicier, and did a mix of 1/2 c white sugar, 1/2 c splenda, and 1/2 c brown sugar splenda. I did a spice mix more like for molasses cookies (I think I just wanted a pumpkin and gingerbread hybrid). I did a couple of tbs total of a mix of cinnamon, cloves, ginger, allspice, and a pinch of black pepper. I didn't have all purpose flour, only bread and cake flour, so I used the cake flour. They turned out super light and fluffy, but moist and would have probably made amazing muffins if I'd added some shredded carrot or something. Love all your recipes, appreciate ya!
Sam Turnbull says
So happy you enjoyed them Erin!
Huong Nguyen says
Thank you Sam
Sam Turnbull says
You're welcome!
Gina Caracci says
Im dying to try this recipe but I cant find pumpkin puree. I have a can of pumpkin..Is that the same thing? If not, is there an adjustment that can be made? Thanks!
And thanks for all these awesome recipes!! Your a genius!
Lynn says
Canned pumpkin is the same as pumpkin purée. Just be sure it’s not pumpkin pie filling.
Sam Turnbull says
Yes, just as Lynn said. The word puree just means that it is cooked and mashed or blended. Canned pumpkin is exactly what you need. 🙂
Rachel says
Made these gluten free with 1-1 substitute (Bob's). My mom had to ask if they were gluten free and these are my husbands new favorite cookie (even a week later). He says anytime I'm thinking of baking something, this should be my first choice! SO GOOD! We also found the icing not necessary, so my hubs just ate that with a spoon. Definitely best day of, but still tasting throughout the week!
Sam Turnbull says
So happy the gluten-free version turned out so well 🙂
Kathy says
These were delicious! All of my non-vegan family and friends loved them! One note, my icing was not white at all like yours in the pictures. Not sure why but most importantly the icing tasted great!
Sam Turnbull says
Hi Kathy, the icing is a bit brown due to the pumpkin spice, and the colour can vary based on brand as well. Glad you enjoyed!!
Renee says
These were the best cookies I have ever had! This is my go to site for my 7 year old with an egg/dairy allergy and I am never disappointed with this site (try the ultimate chocolate cake recipe!!) I used earth balance vegan butter for the cookies and unsweetened almond milk for the icing. I didn’t have pumpkin pie spice so I used a blend of ginger, nutmeg and cinnamon (1/3 tsp each for the cookies) and for the icing I combined them using more cinnamon and nutmeg than ginger. They were a hit with my entire non-vegan family and I might have to make them again today!!!
Sam Turnbull says
Yayyyy!!!! Thank you, Renee 🙂
Liz says
Simply amazing! Followed the recipe exactly and they came out perfect! Love that the recipe nets a lot of cookies and I was able to safely door-drop them to friends and family for a little Canadian Thanksgiving treat!
Sam Turnbull says
Aww that's wonderful, so happy you enjoyed them Liz 🙂
Sam says
I doubled the recipe, exactly because I didn’t want to waste any pumpkin purée. Did I do something horribly wrong if the cookies spread out a lot (like doubled in size) when baking?
I will update later to say if the taste was affected in any way
Sam Turnbull says
It's difficult to know without being in the kitchen with you. It's easy to make mistakes measuring when doubling recipes (I do it all the time) so that's my guess as to what happened. I hope it tasted great anyways!
Sam says
Ended up taking it to work and feeding everyone. “I’d much rather have them be bigger” was the response. They tasted great and that’s probably most important.
Thank you!
Sam Turnbull says
Glad you enjoyed!
Yulca says
These are soooooooo good!!! I used only half of the sugar & icing, but added a generous drizzle of dark chocolate after icing (and felt like in this episode of Friends where they order "a pizza with fat free crust & extra cheese" ). The texture is insane - huge hit with everybody! Thanks!
Sam Turnbull says
Wonderful!! Thrilled you loved them, Yulca 🙂
Trinity says
I'm trying these tonight, and I am so excited to try them!!!
Sam Turnbull says
Enjoy!
Lauren says
Made these tonight and they did not disappoint! Followed the recipe to a t and they turned out perfect! Such a simple recipe but hits the spot and tastes amazing! Will definitely be making these all season long!
Sam Turnbull says
Wonderful!! Thrilled you enjoyed them Lauren! 🙂
AJ says
Possible to sub white sugar for “coconut sugar”?
And sub “almond flour” for all- purpose?
Thanks!!
AJ says
Oops meant - sub the all purpose for “almond flour“.
Sam Turnbull says
Hi Aj, I believe coconut sugar should work, but I'm really not an expert in alternative flours and sugars.
Keykey says
Would you reccomend Almond flour to make these gluten free?
Sam Turnbull says
I'm not an expert in gluten-free baking so I wouldn't know what to suggest.