These vegan pumpkin cookies are 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!
These vegan pumpkin cookies 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. They have an almost muffin like texture that I absolutely love, similar to my gingerbread cookies.
I opted to make a cram cheese frosting for these cookies, but you can also add chocolate chips or just leave them plain if you prefer! Try my chocolate chip pumpkin cookies next!
Why you’ll love this recipe
- Soft & chewy
- Gluten Free
- Fresh pumpkin flavor
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 frosting on top).
They have an almost cake like texture, especially if you don’t flatten them too much before baking so they stay nice and thick. Long story short: these soft, healthy vegan pumpkin cookies are a dream.
How to make pumpkin cookies
MIX WET. n 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.
MIX DRY. 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.
SCOOP. 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).
BAKE. Place on a baking sheet lined with parchment paper and bake for 15-18 minutes. 15 minutes will yield a perfectly soft cookie, but all ovens are different so be sure to keep an eye out!
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.
FROST. Beat together all ingredients for the frosting until smooth. Start with 2 cups of powdered sugar and add an extra 1/2 cup if you’d like to make it thicker.
Do they keep?
Once prepared, these vegan 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.
You can also freeze these cookies before frosting! Just let them cool completely, then transfer to a freezer safe bag or container for up to 1 month. Reheat in the oven at 300 Fahrenheit until arm through the center, then frost as desired.
Why didn’t they spread?
These cookies will not spread 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.
Try these next!
- Paleo Chocolate Chunk Cookies
- Healthy Chocolate Chip Cookies
- Gingerbread Cookies
- Gluten Free Pumpkin Muffins
- Vegan Pumpkin Pie
Vegan Pumpkin Cookies
by: claire cary
- 1 ½ cups oat flour
- 1 ½ cups fine blanched almond flour
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- ¾ cup light brown sugar can sub for coconut
- ⅔ cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 tablespoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoons baking powder
- ¼ cup vegan butter
- 4 ounce vegan cream cheese
- 1 teaspoon vanilla extract
- 2- 2 ½ cups powdered sugar
- 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.
- 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 1.5 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.
- Beat together all ingredients for the frosting until smooth. Start with 2 cups of powdered sugar and add an extra 1/2 cup if you'd like to make it thicker.