Fair warning: you will get addicted to these vegan pumpkin cookies. They’re incredibly soft, perfectly sweet, with just the right amount of pumpkin. Not to mention they’re vegan, gluten free, surprisingly healthy, and will get your house smelling like pumpkin pie!
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These cookies are like my little Fall baby. They took about 7 tries to get right, lead to a whole lot of frustration, retests and sugar comas, but ohmygosh was it worth it!!
They are incredibly soft (just the way cookies should be!), easy to make, and can easily be made refined sugar free.
I may or may not have eaten 5 of these in one day and finally reached my maximum on the pumpkin for this season. Pumpkin pasta, pumpkin oatmeal, now vegan pumpkin cookies. How much pumpkin can one girl take?!
This recipe does not call for traditional pumpkin spice, but instead uses the spices that pumpkin spice is comprised of- cinnamon, nutmeg, cloves and ginger. All pumpkin spices vary in their amounts of each spice, so I wanted to keep it consistent and just use the spices on their own.
They’re sweetened with brown or coconut sugar and a hint of maple syrup which makes them refined sugar free (without the additional glaze on top).
They’re almost cake like especially if you don’t flatten them too much before baking so they stay nice and thick. Long story short: these soft, healthy pumpkin cookies are a dream.
How to make this recipe
Preheat your oven to 325 degrees Fahrenheit. In a large mixing bowl, combine the pumpkin puree, coconut sugar, coconut oil (not melted), maple syrup, and vanilla.
Use an electric mixer to beat until everything is well mixed and the coconut oil is completely broken up.
In a separate bowl, combine all of the dry ingredients and whisk together. While the electric mixer is on, slowly pour the dry ingredients into the wet, beating the whole time.
Mix just until the dry ingredients are well incorporated, but careful not to over mix.
Use a cookie scoop or a spoon to measure the dough into 1.5 inch balls. Use your hands to form into a cookie shape (see above photo).
Place on a baking sheet lined with parchment paper and bake for 15-18 minutes. 15 minutes will yield a perfectly soft cookies. They will continue to harden as they cool, so it’s best to take them out of the oven when they’re still pretty soft.
When the cookies are cooling, prepare the icing by mixing together all 3 ingredients in a small bowl. Be sure not to ice the cookies until they are completely cool.
I usually use a spoon to drizzle the icing on top, but you can also use a plastic bag, pour all of the icing in the bag and cut a small hole in the corner of the bag and drizzle it on that way.
Do they keep?
Once prepared, these pumpkin cookies will last for about 3-5 days. They keep best on an uncovered plate, or just lightly covered with foil.
They tend to get a bit mushy if kept in an air tight container (this speaks to the fresh ingredients!), so if you keep them in a container, just keep the lid slightly ajar for best results.
Why didn’t they spread?
These cookies will spread, but not considerably, while baking, so be sure to flatten them out before baking so they get all crackly and delicious on top. I suggest using a medium cookie scoop to measure the dough, roll into a smooth ball, and place on parchment paper.
Take a second piece of parchment paper and put it on top of the ball and use the bottom of a flat cup to flatten into about 1/2 inch disks. You can also just use your hand, but the dough will be sticky so it helps to very lighten dampen your fingertips first.
Tips, tricks & notes
- If you do not have oat flour, you can take whole rolled or quick oats and grind them up in a high speed blender or food processor until they are a fine flour.
- There are different types of cinnamon, some of which are much stronger than others and will yield a different flavor. I used ceylon cinnamon for this recipe and find it gives the best flavor.
Try these next
Soft Baked Vegan Pumpkin Cookies
- 1 1/2 cups oat flour
- 1 1/2 cups fine almond flour (not meal)
- 3 tbsp melted coconut oil
- 2 tbsp maple syrup
- 3/4 cup light brown sugar (can sub for coconut)
- 2/3 cup pumpkin puree
- 2 tsp vanilla extract
- 1 tbsp cinnamon
- 2 tsp ground ginger
- 1 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup powdered sugar
- 1-2 tbsp non-dairy milk (I used almond)
- 1 tsp vanilla extract
- OR 1 batch maple cream cheese glaze
- Preheat the oven to 325 degrees Fahrenheit.
- In a large mixing bowl (or bowl for a standing electric mixer), combine the pumpkin puree, coconut oil, sugar, maple syrup and vanilla.
- Beat using an electric mixer until well combined.
- In a separate bowl, whisk together all the dry ingredients. Be sure to spoon and level the flours into the dry measuring cup, don't scoop right from the bag.
- Combine the wet with the dry and beat just until the dry ingredients are well combined, but careful not to over mix. Use a wooden spoon to finish mixing and make sure all of the flour is well incorporated.
- Use a cookie scoop or a spoon to scoop about 1-1.5 inch balls.
- Flatten slightly into a cookie shape, about 1/2 inch thick. They will spread, but not a ton, while baking.
- Place on a baking tray lined with parchment paper and bake for 15-18 minutes. 15 is ideal in my oven, and keep in mind they will continue to harden as they cool.
- Let cool completely.
- Whisk together the ingredients for the icing and drizzle on top once completely cool. You can also use my maple cream cheese glaze for a refined sugar free option.