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 are vegan, gluten free, surprisingly healthy, and will get your house smelling like pumpkin spice.
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 oh my god was it worth it!! They are incredibly soft (just the way cookies should be!), easy to make, and (almost) 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 pumpkin cookies. How much pumpkin can one girl take?!
They’re sweetened with 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 vegan pumpkin cookies
- 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.
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.
Pumpkin cookie tips, tricks & notes
- 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.
- The coconut sugar can be subbed for brown sugar.
- 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.
- These cookies on their own are overly sweet, but the drizzle on top adds just the right amount of sweetness. Keep this in mind if you are planning to leave the drizzle off.
- There are different types of cinnamons, 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.
- Once prepared, these cookies will keep for about 5 days. They keep best on an uncovered plate. They tend to get a bit mushy if kept in an air tight container (this speaks to the fresh ingredients!).
- Be sure to use virgin coconut oil that is not melted. I have tested this recipe with refined coconut oil and melted coconut oil and did not have success.
Try these dairy free cookie recipes next!
- Chewy Chocolate Chunk Tahini Cookies
- Healthy Vegan Chocolate Chip Cookie Recipe
- The Best Vegan & Gluten Free Gingerbread Cookies
Fair warning: you will get addicted to these pumpkin cookies. They’re incredibly soft, perfectly sweet, with just the right amount of pumpkin. Not to mention they are vegan, gluten free, and bursting with Fall flavor.
- 1 1/2 cups oat flour
- 1 1/2 cups fine almond flour (not meal)
- 3 tbsp solid virgin coconut oil
- 2 tbsp maple syrup
- 3/4 cup coconut sugar
- 2/3 cup pumpkin puree
- 2 tsp vanilla extract
- 4 tsp cinnamon
- 2 tsp ground ginger
- 1 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup powdered sugar
- 2 tbsp non-dairy milk
- 1 tsp vanilla extract
- 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, coconut sugar, maple syrup and vanilla.
- Beat using an electric mixer until well combined.
- In a separate bowl, whisk together all the dry ingredients.
- While the electric mixer is going, slowly pour in the dry ingredients.
- Beat just until the dry ingredients are well combined, but careful not to over mix.
- Use a cookie scoop or a spoon to scoop about 1-1.5 inch balls.
- Flatten into a cookie shape. (see notes)
- Place on a baking tray lined with parchment paper and bake for 15-18 minutes.
- Let cool completely.
- Whisk together the ingredients for the icing and drizzle on top once cool.
Once prepared, these cookies will keep for about 5 days. Keep on a plate, uncovered, for best results.
The coconut sugar can be subbed for regular brown sugar.
If you do not have oat flour, simply add some whole rolled oats or quick oats to a blender and process until you get a flour. Measure the flour after blending.
Be sure to use virgin coconut oil that is not melted for this recipe.
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.
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10.1g
- Fat: 6.8g
- Carbohydrates: 18.8g
- Fiber: 2.2g
- Protein: 3.4g
Keywords: vegan pumpkin cookies, pumpkin cookies, pumpkin spice cookies