If you’re like me and love pumpkin season but want to keep things plant-based, you’re going to adore The Best Vegan Pumpkin Cookies Recipe. These cookies come out soft, fluffy, and packed with just the right amount of warm spices to make your kitchen smell like autumn in every bite. What’s great about this recipe is how easy it is to whip up a batch that’s both comforting and allergy-friendly.
I first tried these cookies on a chilly October afternoon, and my family went crazy for them instantly. You’ll find that these cookies strike a perfect balance between sweet and spicy, plus they’re topped with a luscious vegan frosting that feels like a little celebration on your tongue. Whether you’re baking for a crowd or just treating yourself, The Best Vegan Pumpkin Cookies Recipe never disappoints.
Why You’ll Love This Recipe
- Perfectly Spiced: The warm blend of cinnamon and ginger brings out the best pumpkin flavor.
- Vegan and Easy: No weird ingredients, just wholesome staples you’ll likely have on hand.
- Soft & Moist Texture: Thanks to pumpkin puree, these cookies stay tender and never dry.
- Delicious Frosting: The creamy vegan frosting adds a sweet, tangy finish you’ll want to spread on everything.
Ingredients You’ll Need
Each ingredient here works in harmony to bring out the classic pumpkin spice cookie you love, but entirely plant-based. When shopping, look for high-quality spices to get that warm depth that makes these cookies so special.
- Vegan butter: Make sure it’s softened to blend smoothly; this gives the cookies richness without dairy.
- Granulated sugar: Adds the right amount of sweetness and helps with the cookie’s texture.
- Brown sugar: Brings moisture and that subtle molasses flavor that pairs beautifully with pumpkin.
- Canned pumpkin: Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Vanilla extract: Enhances all the flavors and adds a lovely aromatic note.
- All-purpose flour: The cookie’s base — makes sure to measure it correctly to avoid dense cookies.
- Baking soda & baking powder: They work together to make the cookies rise nicely and stay tender.
- Cinnamon & ginger: Essential spices that give this cookie its warm, autumnal flair.
- Salt: Balances sweetness and enhances overall flavor.
- Powdered sugar: For the frosting’s smooth sweetness.
- Apple cider vinegar: A small but key ingredient in the frosting that adds a slight tang.
- Non-dairy milk: Just a splash to get that perfect frosting consistency.
Variations
I love tweaking this recipe depending on the mood or what’s in my pantry—feel free to make it your own! You can easily swap out spices or even mix in some extras to keep things exciting.
- Add-ins: I sometimes toss in vegan chocolate chips or chopped pecans for a delightful texture contrast that my family always raves about.
- Spice Mix: For a little twist, try adding a pinch of nutmeg or cloves; it turns these into truly festive treats perfect for holiday gatherings.
- Gluten-Free Version: Using a gluten-free flour blend works well, just mind the dough’s consistency since it might be a tad wetter.
- Simpler Frosting: If you’re short on time, a dusting of powdered sugar or a drizzle of maple syrup makes a quick, tasty topping.
How to Make The Best Vegan Pumpkin Cookies Recipe
Step 1: Creaming the Base
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—that makes cleanup a breeze. Then, using a hand mixer or a sturdy wooden spoon, cream together the softened vegan butter with both the granulated and brown sugars until the mixture is light and fluffy. This step is key because it helps the cookies develop the right texture and sweetness balance.
Step 2: Mixing in Pumpkin and Vanilla
Next, stir in the canned pumpkin and pure vanilla extract until everything is smooth and well combined. You’ll notice the dough becomes wetter and stickier than you might be used to with cookies—that’s absolutely normal for pumpkin cookies. Don’t worry, they’ll bake up beautifully soft!
Step 3: Adding Dry Ingredients
Sprinkle the all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, and salt right over the pumpkin mixture. Gently fold everything together until just combined—try not to overmix to keep your cookies tender. The dough will be sticky, so wetting your hands slightly before scooping and flattening the cookies on the sheet helps prevent sticking and makes shaping easier.
Step 4: Baking to Perfection
Scoop heaping tablespoons of dough (about 1.5 to 2 tablespoons each) onto your parchment-lined sheet. Press them down gently, flattening them a bit because they won’t spread much during baking. Bake for 11 to 14 minutes or until the tops are no longer shiny and the cookies have puffed up slightly. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Step 5: Whipping Up the Frosting
While the cookies cool, whip up the frosting by beating the vegan butter until creamy—about 2 minutes. Slowly add the powdered sugar, apple cider vinegar, and vanilla and continue beating until smooth and fluffy. Add non-dairy milk a tablespoon at a time if you need to loosen the frosting, but be careful not to add too much or it will become runny. If that happens, just stir in extra powdered sugar to bring back that perfect spreadable consistency.
Step 6: Frosting and Finishing Touches
Once your cookies are completely cooled, spread a generous layer of frosting on each. For an extra pop of flavor and color, I like to sprinkle a tiny dash of cinnamon or nutmeg on top. It’s those little finishing touches that make this recipe the best vegan pumpkin cookies around!
Pro Tips for Making The Best Vegan Pumpkin Cookies Recipe
- Don’t Skip Softening Butter: Softened vegan butter cream together with sugar creates the ideal texture, so make sure it’s not cold or melted.
- Wet Hands for Handling: Wetting your hands before shaping sticky dough helps avoid frustration and keeps the cookies looking neat.
- Watch Your Oven Time: Cookies look a bit underdone when taken out but continue to set while cooling—avoid overbaking for max softness.
- Frost Only When Cool: If the cookies are even slightly warm, the frosting will melt, so cooling completely is key.
How to Serve The Best Vegan Pumpkin Cookies Recipe
Garnishes
I typically garnish with a dusting of cinnamon or a pinch of nutmeg—it’s simple but instantly makes the cookies feel festive. Sometimes I even sprinkle a few pumpkin seeds or chopped nuts on top of the frosting for a crunchy contrast.
Side Dishes
These pumpkin cookies pair wonderfully with a steaming cup of chai tea or pumpkin spice latte to keep the cozy vibes going. For a brunch or dessert spread, I like to serve them alongside dairy-free vanilla ice cream or a small bowl of spiced apple compote.
Creative Ways to Present
For parties, I arrange these cookies on a rustic wooden board with autumn leaves and little pumpkins for a seasonal display. I’ve also gifted them in cute boxes tied with twine—guaranteed smiles every time!
Make Ahead and Storage
Storing Leftovers
I usually store leftover frosted cookies in the refrigerator, stacked on a plate and covered with plastic wrap. They’ll stay fresh and tasty for about 3 to 4 days this way. I’ve tried keeping them at room temperature but frankly prefer the chilled version—it helps the frosting stay firm and the cookies maintain their moist texture.
Freezing
If you want to freeze these cookies, I recommend doing so before frosting. The dough holds up well in the freezer, and then you can thaw and frost when ready to enjoy. I’ve found that freezing frosted cookies can make the frosting separate or become a bit grainy.
Reheating
To reheat, I let the cookies come to room temperature, or pop them in a low oven (about 300°F) for 5 minutes to bring back that freshly baked softness. Avoid microwaving as it can make the frosting melt and cookies get greasy.
FAQs
-
Can I use fresh pumpkin instead of canned in The Best Vegan Pumpkin Cookies Recipe?
Yes, you can use fresh cooked and pureed pumpkin, but make sure it’s thick and free of excess water. Drain or cook down the puree if needed to avoid making the dough too wet, which can affect cookie texture.
-
What vegan butter brands work best for this recipe?
I’ve had great success with Melt brand, but Earth Balance and Miyoko’s are also fantastic options that give you that creamy richness without dairy.
-
Can I make these cookies nut-free?
Absolutely! This recipe is naturally nut-free unless you add nuts as a variation. Just double-check your vegan butter and other ingredients to confirm they’re free from cross-contamination.
-
How long do these cookies last?
Stored in the fridge covered, they keep well for 3-4 days. Room temperature storage is okay for 1-2 days but I find refrigeration keeps them tasting fresher.
Final Thoughts
I absolutely love how this recipe brings the flavors of fall into a cookie that everyone can enjoy, no matter their diet. It’s become my go-to for cozy weekends and holiday gatherings because it’s straightforward, reliable, and delicious. I really hope you give The Best Vegan Pumpkin Cookies Recipe a try—you might just find it becoming a permanent favorite in your kitchen like it did in mine!
Print
The Best Vegan Pumpkin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These vegan pumpkin cookies are soft, spiced, and topped with a creamy vegan frosting, making them the perfect seasonal treat for fall. Made without any animal products, they combine the warm flavors of cinnamon and ginger with moist pumpkin and a sweet, tangy frosting.
Ingredients
Pumpkin Cookies
- 8 tablespoons (1/2 cup) vegan butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/4 cups canned pumpkin
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
Frosting
- 8 tablespoons (1/2 cup) vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons non-dairy milk, as needed
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream the butter and sugars: In a large bowl, use a hand mixer or wooden spoon to cream together the softened vegan butter with both the granulated and brown sugars until well combined and fluffy.
- Add pumpkin and vanilla: Mix in 1 1/4 cups of canned pumpkin and the vanilla extract, stirring until the mixture is smooth and evenly combined.
- Combine dry ingredients: Sprinkle the all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, and salt over the wet mixture. Gently stir until just combined to form a sticky dough; it will be wetter than typical cookie dough—this is expected.
- Shape cookies: Scoop heaping tablespoons (about 1 1/2 to 2 tablespoons) of dough onto the prepared baking sheet. Flatten each cookie slightly with wet hands to prevent sticking and ensure they bake evenly, as they won’t spread much during baking.
- Bake: Place the baking sheet in the oven and bake for 11-14 minutes, or until the tops lose their shine and the cookies puff up slightly.
- Cool cookies: Remove from the oven and let cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
- Make the frosting: Beat the softened vegan butter with a hand mixer for about 2 minutes until creamy. Add the powdered sugar, apple cider vinegar, and vanilla extract, then beat until smooth and creamy. Add non-dairy milk one tablespoon at a time to reach your desired consistency. If the frosting becomes too runny, add more powdered sugar to thicken.
- Frost the cookies: Once the cookies have cooled completely, spread the frosting generously on top. Optionally, sprinkle with a little cinnamon or nutmeg for garnish.
Notes
- Store leftover cookies in the refrigerator on a plate covered with plastic wrap for 3-4 days to maintain their freshness and flavor.
- You can keep the cookies at room temperature for 1-2 days, but refrigeration enhances taste and longevity.
- Freeze unfrosted cookies if needed, but avoid freezing frosted ones as the texture and taste may be affected.
- Recommended vegan butter brands include Melt, Earth Balance, or Miyoko’s for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
