Vegan Pumpkin Cookies
I am thrilled to share these wonderfully fabulous vegan pumpkin cookies. So soft, melt-in-your-mouth, decadent, and delicious, it is a cookie worth trying. Surprisingly, these cookies are super easy to make yet delightfully complex in flavor and texture; it is a joy to serve. Not to mention, these are the very best vegan pumpkin cookies ever.
Furthermore, this is the season for pumpkin cookies; just the color makes me smile. Pumpkins are everywhere, reminding us that fall is here. Nevertheless, it is a cookie perfect for any time of the year. That is to say; you can serve these vegan pumpkin cookies anytime, anywhere.
Other Vegan Pumpkin Recipes You May Like:
- Vegan Baked Pumpkin Donuts with Maple Glaze
- Pumpkin Oatmeal
- Fall Vegan Pumpkin Pancakes
- Vegan Pumpkin Scones
- Vegan Pumpkin Bites
- Pumpkin Pie
Reasons to love these Vegan Pumpkin Cookies:
- Easy & Quick to make
- Beautiful & Festive to look at
- Delicious, decadent
- Soft & Tender, melt-in-your-mouth
- Maple Glaze: tangy and sweet
What is a Vegan Pumpkin Cookie?
A Vegan Pumpkin Cookie is a cookie made without animal products, flavored with pumpkin and fall spices.
Vegan Pumpkin Cookie Ingredients:
Vegan Margarine
Sugar
Pumpkin Purée
Flour
Baking Powder
Cinnamon, All-Spice, Ginger, Vanilla, Salt
Plant-Based Milk
What is a Pumpkin?
Pumpkin is a winter squash, usually deep orange or yellow in color. It is actually a fruit, more specifically a berry, though often thought of as a vegetable. Pumpkins are traditionally used to make soups, desserts, and breads
Health Benefits of Pumpkin:
- Many nutrients, especially vitamins A & C.
- Pumpkin is a great immune booster.
- Contains fiber.
Other Vegan Cookie Recipes you May Like:
- Lemon Crinkle Cookies
- Raspberry Almond Thumbprint Cookies
- Vegan Cut-Out Sugar Cookies
- Vegan Spritz Cookies
- Gingersnap Cookies
How to Make Vegan Pumpkin Cookies:
Start by creaming together the margarine and sugar. Next, add the pumpkin purée and vanilla. It may be useful to use a hand mixer or stand mixer for this, though it is possible to do by hand. Your hand may get a little tired:)
Mix the flour, baking powder, cinnamon, all-spice, ginger, and salt in a separate bowl.
Add the flour mixture and milk, alternately, a little at a time, to the creamed margarine mixture and stir until combined.
Use a small ice cream scoop to drop the cookies onto a baking sheet lined with parchment paper and bake until golden brown.
The cookie dough will be a littler wetter than usual, but this is the way you want it. We want soft and moist cookies.
How to Make the Maple Glaze:
Let the vegan pumpkin cookies cool completely before adding glaze. Add maple syrup and fresh lemon juice to powdered sugar to make a nice glaze to drizzle over the cookies.
Allergy-Friendly Options:
Gluten-Free:
Substitute the flour with 1:1 all-purpose Gluten Free Flour. Bob’s Red Mill has a good option.
Soy-Free:
Use a plant-based milk that does not contain soy.
Nut-Free:
Use soy milk or rice milk.
Serving Suggestions:
- These vegan pumpkin cookies are delicious plain, but even more so when adding the maple lemon glaze.
- Drizzle the glaze over the top in various designs.
- Serve with hot spiced apple cider. Watch my Apple Cider Video on YouTube.
How to Store Pumpkin Cookies:
- Vegan Pumpkin cookies can be stored in an air-tight container on the counter for a day or two.
- They can also be stored in an air-tight container in the fridge for up to 5 days.
- Store in a freezer container and freeze for up to 3 months.
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Special Equipment or Tools:
- A handheld mixer is useful for this recipe. It is a great tool for creaming margarine and sugar.
- A small ice-cream scoop is helpful in making the cookies uniform.
Vegan Pumpkin Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: Around 30 minutes
- Yield: 30–40 small cookies 1x
Description
I am thrilled to share these wonderfully fabulous vegan pumpkin cookies. So soft, melt-in-your-mouth, decadent, and delicious, it is a cookie worth trying. Surprisingly, these cookies are super easy to make yet delightfully complex in flavor and texture; it is a joy to serve. Not to mention, these are the very best vegan pumpkin cookies ever.
Ingredients
- 1/2 cup vegan margarine (Earth Balance)
- 1/3 cup natural cane sugar
- 1/3 cup brown sugar
- 1/2 cup pumpkin purée (I use Libby’s)
- 1 teaspoon vanilla extract
- 1 1/2 cup flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon (Ceylon)
- 1/2 teaspoon salt
- 1/2 teaspoon all-spice
- 1/2 teaspoon ginger
- 1/2 cup plant-based milk
Maple Glaze:
- 1 cup powdered sugar + more as needed
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350F
- Start by creaming together the margarine, sugar, and brown sugar. Next, add the pumpkin purée and vanilla. It may be useful to use a hand mixer or stand mixer for this, though it is possible to do by hand. Your hand may get a little tired:)
- In a separate bowl, mix the flour, baking powder, cinnamon, all-spice, ginger, and salt.
- Add the flour mixture and milk, alternately, a little at a time, to the creamed margarine mixture and stir until combined. The cookie dough will be a littler wetter than usual, but this is the way you want it. We want soft and moist cookies.
- Use a small ice cream scoop (1/2-1 tablespoon) to drop the cookies onto a baking sheet lined with parchment paper and bake for about 12 minutes.
- Let the cookies cool completely before adding the glaze.
- Add a tablespoon of maple syrup and fresh lemon juice to a cup of powdered sugar to make a nice glaze to drizzle over the cookies. Adjust the powdered sugar or liquid to get the right consistency.
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