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Vegan Pumpkin Cookies

Vegan Pumpkin Cookies with Creamy Frosting

Soft, spiced pumpkin cookies topped with sweet vanilla frosting that everyone will love. Perfect for fall gatherings or anytime you crave comfort.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Dessert
Cuisine American
Servings 24 Cookies
Calories 185 kcal

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.