Vegan Pumpkin Cookies With Maple Frosting

These delicious vegan pumpkin cookies are the perfect Fall treat! Filled with warm pumpkin spices and topped with tasty maple frosting, these soft and fluffy pumpkin cookies are a great snack to share with friends or family.

With all the pumpkin recipes I’ve been posting this month (scroll to the bottom of the post for a full list), I realized I haven’t attempted to bake any cookies, which is a favorite snack of mine! If you love fluffy cookies, you’ll love these! These pumpkin cookies are firm, but almost cake-like in texture. And while these pumpkin cookies are delicious all on their own, the frosting topping really makes them special. The hint of maple plays wonderfully with the pumpkin and adds just a bit of extra sweetness.

MAIN INGREDIENTS NEEDED TO MAKE THESE Vegan Pumpkin Cookies

• All Purpose Flour – I’ve used Bob’s Red Mill All-purpose gluten-free flour with great success!

• Pumpkin Pie Spice

• Baking Soda

• Butter – I used vegan butter. There are plenty available in grocery stores. Earth Balance is a popular one.

• Brown Sugar – If you’d like, you can use 1 cup of coconut sugar in place of the brown and granulated sugar.

• Pumpkin Puree – Sweet potato would be a great a substitute if you don’t have pumpkin.

• Vanilla Extract

• Maple Syrup

TIPS ON MAKING Vegan Pumpkin Cookies

• Don’t have any pumpkin pie spice? That’s okay! You can make your very own at home if you have the ingredients.
  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger & 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Vegan Pumpkin Cookies With Maple Frosting

4 from 9 votes

Recipe by Samantha Course: SnacksCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

300

kcal

Total time

40

minutes

These delicious vegan pumpkin cookies are the perfect Fall treat! Filled with warm pumpkin spices and topped with tasty maple frosting, these soft and fluffy pumpkin cookies are a great snack to share with friends or family.

Ingredients

• For the cookies:

• 2 cups all purpose flour, I used gluten free
  

• 2 teaspoons pumpkin pie spice
  

• 1 teaspoon baking soda
  

• ¼ teaspoon salt

• 6 tablespoons vegan butter, softened
  

• ½ cup brown sugar, see Notes
  

• ½ cup granulated sugar
  

• 1 cup pumpkin puree
  

• 1 teaspoon vanilla extract
  

• For the frosting:
  

• 1/4 cup vegan butter, softened
  

• 2 tablespoons maple syrup
  

• 1 1/2  cups powdered sugar
  

Directions

• Preheat oven to 350° Fahrenheit and line a cookie sheet with parchment paper.
• In a large bowl, mix together the all purpose flour, pumpkin pie spice, baking soda, and salt.
• In a separate smaller bowl, use either a hand or stand mixer to beat together the vegan butter, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until light and fluffy.
• Add the wet ingredients into the dry ingredients and mix until a dough forms.
• Use a tablespoon to scoop out equal amount of cookie dough onto your prepared baking sheet, placing them a few inches apart. 
• Gently press down on each cookie to flatten the tops, then bake for 10-12 minutes or until set in the center. Let cookies rest on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
• Make the maple frosting by whipping all ingredients together with either a hand or stand mixer, then dollop equal amounts of frosting over each cookie.

Recipe Video

Notes

• If you’d like, you can use 1 cup of coconut sugar in place of the brown and granulated sugar.
• To store: Cookies should be stored in an airtight container in a single layer in the refrigerator for a couple days.
• To freeze: Bake them, allow them to cool completely, then place them in a freezer-safe ziplock bag, and store them in the freezer for up to 2 months.  

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MORE Pumpkin & Fall RECIPES

• Pumpkin Spice Latte
• Vegan Pumpkin Muffins
• Caramelized Apples
• Vegan Pumpkin Cheesecake