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Easy, 1-bowl vegan pumpkin cookies with two frosting options: vanilla icing and dairy-free cream cheese frosting. So moist, fluffy, and soft!
There are so many tasty pumpkin goodies and treats out there, but these vegan pumpkin cookies are definitely in the top 3 (maybe even #1…but you get to decide.)
They are super easy to make, using just one bowl, and can be eaten plain or with frosting! I included two different frosting options: cream cheese frosting and vanilla icing. My family’s favorite is totally the cream cheese frosting.
If you’re looking for the perfect Thanksgiving or fall dessert to share with friends & family, these pumpkin cookies are it.
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Ingredients
Only simple ingredients needed for these vegan pumpkin cookies! Find the full recipe including measurements in the recipe card below.
- Vegan butter: Softened. I like using Earth Balance Buttery Sticks for baking.
- Sugar: You’ll need both regular white granulated sugar and brown sugar.
- Pumpkin puree: Make sure it’s pure pumpkin puree (not pie filling.)
- Vanilla extract: 100% pure vanilla extract is best!
- Flour: All-purpose white flour.
- Baking powder and baking soda: Leaving agents – adds lift to the cookies!
- Cinnamon and nutmeg: Key spices for a “pumpkin spice”
- Salt: Adds a hint of contrast to the sweet sugar.
How to Make Vegan Pumpkin Cookies
Grab a large bowl and a hand mixer OR a stand mixer to make these cookies. This recipe makes about 24 cookies.
- Preheat oven to 350°F.
- In a large bowl, cream together the butter, sugar, and brown sugar (using a hand mixer or stand mixer.)
- Mix in the pumpkin puree and vanilla extract.
- Add in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until incorporated.
- Roll the cookie dough into balls (about 2 tablespoons worth.)
- Place the balls on a good nonstick baking sheet (or parchment-lined baking sheet) 2 inches apart to allow for spreading.
- For flatter cookies that are easier to spread frosting on, press the dough balls into disc-shapes about 1/2 inch thick. You can opt to not press them for puffy, rounded cookies.
- Bake for 12-14 minutes, or until a toothpick comes out clean.
- Once the cookies have completely cooled, top them with the frosting or icing! Or just leave them plain (still delicious!)
- Store leftover cookies in the fridge for up to 4-5 days.
The vegan cream cheese frosting recipe used for these cookies can be found here and in the recipe card.
Substitutions/Adaptations
- Oil-free: I do not recommend making these cookies without oil. I tested them in many ways and did not yield good results for this particular recipe.
- Coconut oil: You can use coconut oil instead of vegan butter.
- Pumpkin pie filling: I do not recommend using pie filling instead of pumpkin puree. It is too liquidy.
- Pumpkin pie spice: Use 1.5 teaspoons in place of the cinnamon and nutmeg.
Storage
Store in the fridge for up to 4-5 days in an airtight container. I prefer to store the frosting separately so I can stack the cookies.
🍉 Check out: Free 5-Day Vegan Beginner’s Guide for help with your vegan journey!
⭐ Did you make this recipe? Please leave a comment and a star review below. Then, snap a photo and tag me on Instagram @karissasvegankitchen so I can see your delicious creation!
Recipe
Vegan Pumpkin Cookies
Ingredients
Cookies
- 1/2 cup vegan butter – softened
- 2/3 cup white granulated sugar
- 2/3 cup brown sugar
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2⅔ cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Cream Cheese Frosting (Topping Option 1)
- 4 ounces vegan cream cheese – room temperature
- 1/4 cup vegan butter – room temperature
- 1 teaspoon vanilla extract
- 1½-2 cups organic powdered sugar – sifted
Vanilla Icing (Topping Option 2)
- 1 cup organic powdered sugar
- 2 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
Cookies
- Preheat oven to 350°F.
- In a large bowl, cream together the butter, sugar, and brown sugar (using a hand mixer or stand mixer.)
- Mix in the pumpkin puree and vanilla extract.
- Add in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until incorporated.
- Roll the cookie dough into balls (about 2 tablespoons worth for each ball.)
- Place the balls on a good nonstick baking sheet (or parchment-lined baking sheet) 2 inches apart to allow for spreading.
- For flatter cookies that are easier to spread frosting on, press the dough balls into disc-shapes about 1/2 inch thick.
- Bake for 12-14 minutes, or until a toothpick comes out clean.
- Once the cookies have completely cooled, top them with the frosting or icing! Or just leave them plain (still delicious!)
- Store leftover cookies in the fridge for up to 4-5 days.
Cream Cheese Frosting
- Using a hand mixer (or stand mixer) beat together the room temperature butter and cream cheese until completely smooth. Mix in the vanilla extract.
- With your mixer on low speed, mix in the powdered sugar 1/2 cup at a time. Add more if you need a sweeter, thicker frosting.
Vanilla Icing
- Whisk together the powdered sugar, vegan milk, and vanilla.
Notes
- If the dough is too sticky to roll into balls, chill in the fridge for 15-30 minutes.
- The baking time will vary based on the type of baking sheet you use (darker pan = shorter cooking time.)
- Cookies were adapted from the base of my vegan chocolate chip cookies recipe with inspiration drawn from various pumpkin cookie recipes. Vanilla Icing was adapted from Sally’s Baking Addiction.
- Nutrition facts are for unfrosted cookies.
Nutrition
More Vegan Pumpkin Recipes to Try:
