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These soft baked Vegan Pumpkin Cookies are big and fluffy, full of autumn flavors and totally delicious! The dairy-free maple frosting takes them over the top. The perfect fall treat!
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If you love soft, pillowy cookies, you’re in the right place! They are firm, but almost cake-like in texture. They bake up super fluffy!
With a mild pumpkin flavor, perfect sweetness, and just enough autumn spice to make saying goodbye to summer totally worth it, these vegan pumpkin cookies are going to be your go-to fall treat as soon as the weather starts to turn!
Ingredients you need
Ingredient notes and substitutions
- Flour – I use a gluten free flour blend, like Bob’s Red Mill or Krusteaz, that is meant to be a 1:1 replacement for wheat flour.
The same amount of regular all-purpose flour will work. Do not use a single gluten free flour by itself (almond flour, coconut flour, rice flour, etc), it will not work. - Pumpkin – They wouldn’t be vegan pumpkin cookies without the pumpkin! Look for canned 100% pure pumpkin, not pumpkin pie filling!
If you want to purée your own home cooked pumpkin, go for it! Sweet potato would be a great a substitute if you don’t have pumpkin. - Love pumpkin? Check out these vegan pumpkin recipes.
- Sugar – I use a combination of cane sugar and coconut sugar. This makes the cookies soft, fluffy, and moist.
Brown sugar can be used in place of the coconut sugar. Using all of one kind of sugar (all cane or all coconut/brown) will technically work, but will change the texture of the cookies. Not necessarily a bad thing, just different, so be aware of that if you try it. - Butter – There are several vegan butter brands available in most grocery stores these days. Earth Balance is a popular one. Miyoko’s is also a great one for baking.
- Cornstarch – Cornstarch helps these cookies stay super soft on the insides while at the same time lending structure to the dough.
- Spices – I like a strong spice flavor in these cookies. You can leave out the extra cinnamon and nutmeg if you prefer. But don’t skip the salt – it helps balance the sweetness.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
This recipe is easiest to make with the help of a stand mixer.
- Step 1: In the stand mixer cream the dairy-free butter and sugars together.
- Step 2: Add the pumpkin purée, vanilla extract, and cornstarch mixture and mix again.
- Step 3: In a separate bowl, add the flour, baking powder, baking soda, and spices.
- Step 4: Whisk well to combine.
- Step 5: With the stand mixer on the lowest speed gently add a bit of the flour mixture. Once it’s mostly incorporated, raise the speed a bit.
- Step 6: Continue with the remaining flour mixture, a little at a time, always starting on a low speed when you first add it so it doesn’t go flying all over your kitchen, until well combined. Scrape down the sides of the bowl, as necessary to ensure all the ingredients are mixed well.
- Step 7: Scoop the dough and roll it into a ball using your clean hands. Place onto a parchment lined rimmed baking sheet. Continue with the remaining dough spacing them out about 2 inches. Gently flatten the balls of dough into round discs using your palm or fingers.
- Step 8: Bake for 12 to 14 minutes until puffed up and slightly firm. Transfer to a cooling rack to cool completely.
- Step 9: Add all frosting ingredients into a clean bowl of an electric mixer. Beat until smooth and creamy.
- Step 10: Allow the cookies to cool completely before frosting.
Storage and freezing
Counter: These cookies, with or without frosting, will keep in a single layer in an airtight container at room temperature for 2 days. Be sure they are completely cooled before storing.
Fridge: Transfer them to the fridge to keep them longer, about 1 to 2 weeks.
Freezer: You can also freeze these cookies! Place the baked, cooled, and frosted cookies in one even layer on a cookie sheet or large place. Transfer to the freezer. Once frozen, transfer the cookies to a freezer safe plastic bag or container with a small piece of parchment in between in each to prevent sticking. They should last in the freezer for about 3 months.
Pro tips and tricks
~ Be sure to start with room temperature ingredients, especially the butter. Using butter that is either too cold or too warm (melted) will result in a different cookie texture.
~ As with all baking, be sure to preheat your oven!
~ Be sure to use a gluten-free flour blend that is meant to replace wheat flours as a 1:1 substitute. Single gluten-free flours will not work here.
~ If the dough is sticking to your hand when rolling, slightly dampen your hands with water. You may have to repeat the dampening process as you work your way through the dough.
~ Do not over bake! A little under baked is better than over as the cookies will continue to firm up as they cool. Every oven is different, but I recommend starting with 12 minutes bake time. If they are still a bit gooey, bake another 1 to 2 minutes.
~ Let the cookies cool completely before frosting them!
More sweet vegan pumpkin recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Soft Baked Vegan Pumpkin Cookies with Maple Frosting
Recommended Equipment
Ingredients
For the Vegan Pumpkin Cookies
- 2 ½ cups gluten-free flour blend use a blend that is a 1:1 sub for all-purpose flour (or use all purpose flour if you don't need it to be gluten free)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon plus more for dusting the tops, if desired
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 3 tablespoons water
- ½ cup dairy-free butter sticks softened to room temperature (I use Earth Balance)
- ¾ cup organic cane sugar
- ½ cup coconut sugar or brown sugar
- 1 cup pure pumpkin purée (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
For the Maple Frosting
- ½ cup dairy free butter sticks softened to room temperature (I use Earth Balance)
- 2 ½ – 3 cups organic powdered sugar
- 4 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
Instructions
For the Vegan Pumpkin Cookies
- Preheat the oven to 350° F. Line 2 rimmed baking sheets with parchment paper and set aside.
- Whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.
- In a small bowl, whisk together the cornstarch and water. Set aside.
- In the bowl of an electric stand mixer, beat the butter, cane sugar, and coconut sugar until well blended. Add the pumpkin purée, vanilla extract, and cornstarch slurry. Beat until smooth. (If it separates a bit, it's fine, it will come back together when you add the rest of the ingredients.)
- Gently add in the flour mixture, a little bit at a time, until well combined. Be sure to have your mixer on a slow speed when first adding the flour. Once it is somewhat incorporated, you can raise the speed.
- Scoop about 2 tablespoons of the dough and roll it into a ball using your clean hands. Place it on the prepared baking sheet. Continue with the remaining dough, spacing them out 2 inches apart.
- Gently flatten the balls of dough with your palm or fingers. Slightly damp hands can help if the dough is sticking.
- Bake 12 to 14 minutes until the dough has puffed up and is fairly firm.
- Let cool on the baking pan for 1 to 2 minutes and then transfer to a wire cooling rack to cool completely, about 20 minutes.
For the Maple Frosting
- Add the butter to the bowl of an electric stand mixer and beat until smooth.
- Add the powdered sugar, a little at a time at slow speed, until mostly incorporated.
- Add the maple syrup and vanilla extract and beat until smooth. If the frosting is too thick, add non-dairy milk 1 tablespoon at a time until the desired consistency is reached. Alternately, if the frosting is too thin, add more powdered sugar a few tablespoons at a time until the desired consistency is reached.
To Frost the Cookies
- Once the cookies are completely cool, use an offset spatula to frost the tops.
- Sprinkle with ground cinnamon, if desired.
Notes
Nutrition facts calculated for the cookies alone, not including the frosting.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Maureen
I made these cookies with my grandkids (4 + 7) a few weeks ago. Oh my goodness! They were SO YUMMY! I also made the frosting. Wow! Easy and super delicious. My only issue was the batter being VERY sticky. A bit of water on my hands helped some but in the end it didn’t matter because the cookies were perfect! Jenn, thanks so much for this fabulous pumpkin cookie recipe!
Jenn Sebestyen
I’m so happy to hear you loved them, Maureen! It is a sticky dough…keeping the hands damp is the key. And cleaning your hands completely every so often if dough starts to build up on them. Thanks so much for your comment!
Veronica
These cookies are so good! I made them with AP flour and brown sugar instead of coconut sugar. Didn’t make the frosting though but they’re great without it!
Jenn Sebestyen
Thank you! I’m so glad you enjoy them!
Veronica Kimmel
These cookies are so good! I made them with AP flour and brown sugar instead of the coconut sugar. Didn’t make the frosting though. Next time I will but they’re good without it. 🙂
Jenn Sebestyen
I’m so glad you love them! Thank you!
Rachel
These cookies are so good! I have made them at least 3 times in the last year. I use Miyokos vegan butter since that’s what I have. I also substituted puréed squash one time when I made these without much flavor difference.
Jenn Sebestyen
Awesome, I love hearing that! So happy you enjoy them. Thank you for your comment!
Cilla
Is there a recipe for frosting with less sugar? Gastritis makes it tough to eat lots of sugar.
Jenn Sebestyen
This recipe does make a lot of frosting, but you can use as much or as little frosting on each cookie as you like. 1 tablespoon should be enough per cookie for a thin layer. However, you could try the cashew cream cheese frosting found with my vegan carrot cake, which only has 3/4 cup of sugar. Enjoy!
Karen Besnely
I am a very hesitant vegan GF baker…but these cookies are wonderful and so easy! I doubled the recipe and it made a full batch to satisfy me for days and to share with others. Soft, chewy and full of good things- the chocolate, dried cherry and seeds are a delicious combo. Didn’t make the frosting- trying to keep sugar consumption low- and they were still delicious!
Jenn Sebestyen
Hi, Karen! I’m so glad you loved the cookies. Sounds like maybe you made my Pumpkin Oatmeal Chocolate Chip Cookies, not these Soft Baked Pumpkin Cookies. Although the other ones don’t have frosting. Either way, I’m happy you enjoyed them!
Enya
These look great! However, I am not one for vegan butter, especially Earth Balance. Is there anything I can substitute it with?
Jenn Sebestyen
I haven’t personally tried it, but you can try softened (not melted) coconut oil instead. Let me know how they turn out if you try it.
Connie
These were delicious! So glad I tried them! Thank you for a good vegan cookie recipe!
Jenn Sebestyen
So happy you loved them, Connie! If you get a chance and could leave a star rating in the recipe card…right under the photo…I would greatly appreciate it. Thanks!
Christina Manley
That frosting is delicious!!! Can’t wait for these cookies to cool so I can put the frosting on them before I eat it all!
Jenn Sebestyen
I’m so glad you love them, Christina! Thank you for sharing on IG!