Vegan Pumpkin Cookies with Creamy Frosting
Here’s what I think—these Vegan Pumpkin Cookies are pure magic! They bring all those cozy fall vibes to your table. Want breakfast? Grab one with your coffee. Craving dessert? They’re perfect after dinner, too.
The soft, pillowy texture? Amazing. And those warm spices? They make everything better. I make these vegan pumpkin cookies all autumn long. They disappear so fast!
Everyone always asks, “Can I have the recipe?” The pumpkin keeps them super moist for days. You won’t believe how easy they are!
Ingredients You’ll Need
So, here’s what makes these cookies incredible—check the recipe card down below for all the exact measurements and complete details you’ll need.
- Vegan butter: Make sure it’s soft and room temperature for easy mixing.
- Granulated sugar: This makes your cookies sweet and gives them a great texture.
- Brown sugar: It adds moisture plus that yummy caramel taste we love.
- Canned pumpkin: Use pure pumpkin puree for moisture and fall flavor perfection.
- Vanilla extract: The pure stuff works best to make everything taste amazing.
- All-purpose flour: This holds your cookies together and gives them perfect structure
- Spices: Cinnamon and ground ginger bring warm, cozy fall flavors that make these cookies taste like autumn in every bite—you can’t skip these!
- Leavening agents: Baking soda and baking powder team up to make cookies fluffy and light with just the right lift and texture.
- Salt: Just a pinch balances all the sweetness perfectly.
For the Frosting:
- Vegan butter: Soft butter makes frosting smooth, creamy, and super easy to spread.
- Powdered sugar: This sweetens things up and makes frosting thick and fluffy.
- Apple cider vinegar: Adds a little tang that balances out all that sweetness.
- Vanilla extract: Makes the frosting taste rich and delicious every single time.
- Non-dairy milk: Add just enough to get your perfect spreading consistency.
How to Make Vegan Pumpkin Cookies with Creamy Frosting
Get everything ready first—this recipe moves pretty fast once you start mixing! Can you imagine how good your kitchen will smell?
Step 1: Preheat and Prep
Preheat your oven to 350°F and line two baking sheets with parchment paper for super easy cleanup later.
Step 2: Cream Butter and Sugar
Cream together ½ cup softened vegan butter, ¾ cup granulated sugar, and ½ cup brown sugar until fluffy and light.
Step 3: Add Wet Ingredients
Mix in ¾ cup canned pumpkin and 1 teaspoon vanilla extract, beating everything until it’s smooth and combined.
Step 4: Combine Dry Ingredients
Whisk together 2¼ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon salt.
Step 5: Mix Dough
Add dry ingredients to wet mixture and stir gently until just combined—don’t overmix or cookies get tough!
Step 6: Scoop and Bake
Scoop dough onto prepared sheets using a 2-tablespoon scoop, space them 2 inches apart, then bake for 12-14 minutes.
Step 7: Cool Cookies
Remove from oven when edges are set but centers look slightly soft, then cool on sheets for 5 minutes.
Step 8: Make Frosting
Beat together ¼ cup softened vegan butter, 2 cups powdered sugar, 1 teaspoon vinegar, and ½ teaspoon vanilla until creamy. After, spread frosting on completely cooled cookies using a spatula or knife, adding milk if you need a thinner frosting.
Tips for the Best Vegan Pumpkin Cookies
- Use room temperature ingredients so everything mixes smoothly and your cookies turn out perfectly textured every time.
- Don’t overbake them—take them out when centers still look a bit soft for that amazing chewy texture.
- Chill the dough for 30 minutes if it feels too sticky or soft to scoop easily.
- Store unfrosted cookies separately if making ahead, then add frosting right before you serve them for freshness.
- Add extra spices like nutmeg or cloves if you’re feeling adventurous and want more fall flavor.
Variations and Substitutions
Want to mix things up? Here are some fun ways to make these cookies your own with what you’ve got!
- Chocolate chips: Fold in ½ cup vegan chocolate chips for extra sweetness—kind of like these pumpkin chocolate chip cookies.
- Maple frosting: Swap vanilla for maple extract to get that delicious fall flavor twist.
- Gluten-free flour: Use a 1:1 gluten-free blend as a direct swap if needed.
- Coconut oil: Replace vegan butter with coconut oil if that’s what you prefer or have.
- Pumpkin spice: Use 2 teaspoons pumpkin pie spice instead of separate spices for easy measuring.
Love these? You might also enjoy my Pumpkin Spice Sandwich Cookies, Pumpkin Snickerdoodle Cookies, or Pumpkin Oatmeal Cookies—they’re all amazing!
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! Bake them up to three days early and keep unfrosted cookies in an airtight container at room temperature.
How should I store frosted cookies?
Keep frosted cookies in an airtight container at room temperature for three days or refrigerate them for five days.
Can I freeze these pumpkin cookies?
Absolutely! Freeze unfrosted cookies for three months in a freezer-safe container, then thaw and frost when you’re ready.
Why are my cookies spreading too much?
Your vegan butter might be too warm or the dough’s too soft—try chilling the dough for 30 minutes first.
Can I use fresh pumpkin instead of canned?
Sure! Just roast and puree it until super smooth, making sure you remove all the excess moisture first.
Do I have to use apple cider vinegar?
You can use lemon juice instead, but apple cider vinegar really gives the frosting a better balanced flavor.
How do I know when cookies are done?
The edges should be set and slightly golden, while centers still look a little soft and underbaked—that’s perfect!
Can I make these cookies smaller or larger?
Yes! Just adjust baking time—smaller cookies need 10-12 minutes, while larger ones need 15-17 minutes to bake.
Vegan Pumpkin Cookies with Creamy Frosting
Ingredients
For the Pumpkin Cookies:
- ½ cup vegan butter softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- ¾ cup canned pumpkin
- 1 teaspoon pure vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
For the Creamy Frosting:
- ¼ cup vegan butter softened
- 2 cups powdered sugar
- 1 teaspoon apple cider vinegar
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons non-dairy milk as needed
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper for easy cleanup.
- Cream together vegan butter, granulated sugar, and brown sugar until light and fluffy in bowl.
- Beat in pumpkin and vanilla extract, mixing until smooth and everything is well combined together.
- Whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt in separate bowl completely.
- Add dry ingredients to wet mixture, stirring gently until just combined without overmixing the dough.
- Scoop dough onto prepared sheets, spacing cookies about two inches apart from each other evenly.
- Bake cookies for 12-14 minutes until edges are set but centers still look slightly soft.
- Cool on sheets for five minutes, then transfer cookies to wire rack to cool completely.
- Beat frosting ingredients together until smooth, adding milk gradually to reach desired spreading consistency easily.
- Frost cooled cookies generously with prepared frosting using offset spatula or butter knife evenly.
Notes
- Use pure pumpkin puree, not pumpkin pie filling for best results.
- Cookies should look slightly underbaked when removing from the oven for softness.
- Frosting can be made while cookies bake and cool to save time.
- Store cookies in single layers separated by parchment to prevent sticking.
- These cookies taste even better the next day after flavors have melded.
