Vegan Pumpkin Cookies
Looking for a sweet pumpkin treat? Try these Vegan Pumpkin Cookies! Enjoy them plain, with chocolate chips, or an icing drizzle.
Vegan pumpkin cookies are soft and pillowy. They make a great sweet treat that my kids love having after school or in their lunchboxes. Here’s how to make them.
What You’ll Need for Vegan Pumpkin Cookies
This recipe works so well because pumpkin, like applesauce and flax eggs, works well as an egg replacer. These days there are many great options for vegan butter at almost any grocery store. I usually use Miyoko’s, which is made with cashews and coconut oil or Earth Balance baking sticks. This time we had an avocado oil-based vegan butter which worked well too.
What do Pumpkin Cookies Taste Like?
These vegan pumpkin cookies are very soft and cake-like. Pumpkin creates a very moist and soft cookie. My daughter compared them to muffin tops. If you prefer crunchy cookies, try these Capello’s copycat chocolate chip cookies.
The pumpkin flavor comes through perfectly and you’ll notice spices like cinnamon, nutmeg, and cloves.
Vegan Chocolate Chip Pumpkin Cookies
My kids like these cookies best with the drizzle, however, I much prefer melty dark chocolate chunks. Make these cookies with or without chocolate.
If using chocolate, I recommend chopped dark chocolate. There are also dairy-free vegan chocolate chips available from brands like Enjoy Life.
These pumpkin cookies would even be tasty studded with fresh cranberries for a tart burst of juicy flavor. Try them for fall or bring them to a Vegan Thanksgiving celebration. Want even more vegan pumpkin recipes? Don’t miss these 20 Best Vegan Pumpkin Recipes for dinner and dessert.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup vegan butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/4 cups pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3-5 tablespoons soy milk (or other plant milk)
- 2 tablespoons melted vegan butter
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F (175°C). Line 2 cookie sheets with parchment paper or a Silpat.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In the bowl of a mixer, cream together the butter and both sugars. Add the pumpkin puree and vanilla and mix until combined.
- Use a cookie scoop or spoon to scoop about 2" balls of dough and place them on the prepared cookie sheets, 2 inches apart. Press the cookie dough balls gently to flatten them slightly.
- Bake for 15 minutes. Transfer to a cooling rack to cool.
- If making icing, in a small bowl, whisk together the powdered sugar, melted butter, vanilla, and soy milk until smooth. Drizzle over cooled cookies with a fork.
Chocolate Chip Pumpkin Cookies, mix 2 cups chopped dark chocolate into the dough before scooping and skip the icing.
I love these cookies with a little sprinkle of turbinado sugar on top instead of icing. It adds a subtle sweet crunch.
Recipe adapted from Iced Pumpkin Cookies
Nutrition Information:Yield: 28 Serving Size: 1
Amount Per Serving: Calories: 114Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 129mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 1g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.