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
Scale
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
