Maple Frosted Vegan Pumpkin Cookies – these soft baked pumpkin spice cookies are big and fluffy and totally delicious! The dairy-free maple frosting takes them over the top. The perfect fall treat!
Today is your lucky day because I’m participating in a Blog Hop Cookie Swap with a few of my specialty blogger friends. We are hosting a virtual giveaway on Instagram to go along with it! We each chose one of our favorite “free from” cookie recipes to share with you. Scroll to the bottom of this post to get the recipe for these Vegan Pumpkin Cookies, to see what treat they each chose, and for full details on How to Enter to Win!
What is Pumpkin Spice Made Of?
Pumpkin Pie Spice is generally made up of cinnamon, nutmeg, ginger, and cloves. Some brands also contain allspice or cardamom.
My favorite Pumpkin Pie Spice is from Trader Joe’s. It contains cinnamon, ginger, lemon peel, nutmeg, cloves, and cardamom.
You can even mix up your own if you’re feeling fancy.
What is the Difference Between Canned Pumpkin and Pumpkin Pie Filling?
Canned pumpkin is simply puréed cooked pumpkin and nothing more.
Pumpkin Pie Filling contains not only pumpkin, but a lot of sugar and spices.
Since we are adding our own sweetener and spices, you want pure pumpkin purée for this recipe…canned pumpkin. NOT pumpkin pie filling.
What are the Benefits of Pumpkin
These cookies might be a sweet dessert, but that doesn’t mean they don’t have some redeeming health qualities.
Pumpkin is very nutritious. It’s low in calories, packed with vitamins and minerals (specifically vitamin A, vitamin C, and potassium), high in fiber, and boasts antioxidants.
What Can I Make with Pumpkin?
Looking for more delicious vegan pumpkin recipes? Sweet and savory! Be sure to try these:
- Harvest Oat Pumpkin Latte
- Probiotic Pumpkin Pear Smoothie
- Apple Pumpkin Pie Baked Oatmeal
- Pumpkin Chocolate Chips Bars
- Pumpkin Fudge Brownies
- Chai Spiced Pumpkin Layer Cake
- Pumpkin Maple Cornbread
- Pumpkin and Kale Stuffed Shells
- Southwest Pumpkin Risotto
- Pumpkin and Caramelized Onion Quesadillas
- Pumpkin Lentil Chili
Iced Pumpkin Cookies
These tender gluten free cookies are amazing all on their own, but adding a little frosting makes them irresistible!
The frosting for the iced pumpkin cookies is fairly traditional – dairy free butter and powdered sugar – but I also add pure maple syrup for a heavenly combo that complements the flavors of the cookies so well.
How to Make Vegan Pumpkin Cookies
This recipe is easiest to make with the help of a stand mixer. I haven’t tried making them without one, so I can’t say how you will fare if you try it.
In the stand mixer, cream the dairy-free butter and sugar together. Add the pumpkin purée, vanilla extract, and cornstarch mixture.
Whisk together the flour, baking powder, baking soda, and spices.
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. 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.
Once the dough is made, scoop 2 heaping tablespoons and roll them 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 as they won’t spread out much on their own. Slightly damp hands can help if the dough is sticking.
Bake, cool, frost, enjoy!
Want to make cookies that don’t require a stand mixer? Be sure to try these favorites:
- Cranberry Pistachio Cookies
- Cinnamon Sugar Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Chewy Chocolate Gingerbread Cookies
- Crunchy Pumpkin Chocolate Chip Cookies
- Lemon Crinkle Cookies
Blog Hop Cookie Swap Recipes
Check out all of these delicious recipes in our Blog Hop Cookie Swap:
- Soft Baked Vegan Pumpkin Cookies – see recipe below! (gluten free, nut free, soy free, dairy free, egg free, vegan)
- Pumpkin Spice Sugar Cookies by The Urben Life (dairy free, egg free, vegan)
- Copycat Swig Sugar Cookies by Life After Wheat (gluten free, soy free, nut free)
- Chocolate Chip Chickpea Cookies by Allergy Girl Eats (top 8 free, gluten free)
- Gluten Free Snickerdoodles by Flippin’ Delicious (top 8 free, gluten free)
- Gluten Free Sun Butter Cookies by The Fit Cookie (gluten free, dairy free, soy free)
- Pumpkin Chocolate Chip Cookies by Allergylicious (top 8 free, gluten free, vegan)
- Pumpkin Oatmeal Cookies by Chelsey Amer Nutrition (top 8 free, gluten free, vegan)
- Maple Vanilla Toasted Walnut Chocolate Chip Cookies by Celiac and the Beast (dairy free, gluten free)
- Apple Spice Snickerdoodles by Eat at our Table (gluten free, dairy free option)
- Pumpkin Spice Crinkle Cookies by The Prioritized Group (top 8 free, gluten free)
Cookie Swap Virtual Giveaway on Instagram
To join in on the fun:
- September 16th, we’re kicking off your Monday morning with a cookie baking frenzy!
- Follow @fallcookieexchange on Instagram and follow each of the bloggers listed there. (We will check, so don’t skip this step!)
- Tag your friends in the comments of this Instagram post. Each tag as a separate comment = 1 entry.
- Bonus entries! Bake any (or all!) of the delicious cookie recipes from the Blog Hop Cookie Swap listed above. Share a photo in your IG stories of your cookies and tag #fallcookieexchange and @fallcookieexchange for an additional 5 entries! You have until Friday, September 19th at midnight CST to post your masterpieces. I can’t wait to see what you choose!
What you could win:
- One lucky participant will win a Kitchen Aid Mixer valued at $350!!
Vegan Pumpkin Cookies Recipe
I hope you love these soft baked Vegan Pumpkin Cookies as much as do! If you try them, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
Be sure to keep scrolling after the recipe for full details on How to Enter to Win our Virtual Giveaway on Instagram!
For the Vegan Pumpkin Cookies
- 2 1/2 cups gluten free flour blend* (use a blend that a 1:1 sub for all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon (plus more for dusting the tops, if desired)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1/2 cup dairy-free butter, softened to room temperature (I used Earth Balance)
- 3/4 cup organic cane sugar
- 1/2 cup coconut sugar (or brown sugar)
- 1 cup pure pumpkin purée
- 1 teaspoon pure vanilla extract
For the Maple Frosting
- 1/2 cup dairy free butter, softened to room temperature (I used Earth Balance)
- 2 1/2 - 3 cups organic powdered sugar
- 4 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
For the Vegan Pumpkin Cookies
- Preheat the oven to 350 degrees 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.
- 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 12-14 minutes until the dough has puffed up and is fairly firm.
- Let cool on the baking pan for 1-2 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.
*I tried these cookies using both Bob's Red Mill Gluten Free 1:1 Baking Flour and also Krusteaz Gluten Free All Purpose Flour. Both worked great! If you use a different brand, be sure to use one that is intended to replace all-purpose wheat flour as a 1:1 sub.
**We like these cookies fairly big. If you like smaller cookies, use 1 heaping tablespoon of dough instead of 2. You should get nearly 35-40 cookies.
~Nutrition facts calculated for the cookies alone, not including the frosting.
Amount Per Serving: Calories: 157 Total Fat: 4g Saturated Fat: 1g Unsaturated Fat: 3g Sodium: 192mg Carbohydrates: 29g Fiber: 1g Sugar: 12g Protein: 1g