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Vegan Pumpkin Pie Cookies

Indulge in Easy Vegan Pumpkin Pie Cookies with Frosting

Savor the rich flavors of fall with these Vegan Pumpkin Pie Cookies, topped with creamy frosting, making them a perfect treat for any gathering.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1.5 cups all-purpose flour Swap for gluten-free blend if needed.
  • 1 teaspoon baking powder Acts as a leavening agent.
  • 0.5 teaspoon baking soda Helps achieve a soft texture.
  • 0.5 teaspoon ground cinnamon Infuses warm spice flavor.
  • 0.25 teaspoon ground ginger Adds a zesty kick.
  • 0.125 teaspoon ground cloves Deepens pumpkin flavor.
  • 0.25 teaspoon salt Balances sweetness.
  • 0.5 cup vegan butter Provides moisture and richness.
  • 0.75 cup granulated sugar Sweetens the cookies.
  • 0.5 cup packed brown sugar Adds moisture and caramel sweetness.
  • 1 teaspoon vanilla extract Adds depth to flavor.
  • 1 cup pumpkin puree Use pure, not pie filling.
  • 0.25 cup non-dairy milk Aids in achieving dough consistency.
For the Frosting
  • 4 ounces vegan cream cheese Essential for frosting.
  • 0.5 cup vegan butter Adds creaminess.
  • 3 cups powdered sugar Sweetens and thickens frosting.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1-2 tablespoons non-dairy milk Optional for adjusting consistency.

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together the dry ingredients in a bowl: all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
  3. Cream together the vegan butter, granulated sugar, and brown sugar until light and fluffy.
  4. Mix in the vanilla extract and pumpkin puree until well combined.
  5. Gradually add the dry ingredients to the wet mixture on low speed just until combined.
  6. Stir in non-dairy milk until the dough is soft and slightly sticky.
  7. Drop portions of dough onto the prepared baking sheet, flattening slightly, and leave space between each cookie.
  8. Bake for 10-12 minutes or until edges are lightly golden. Let them cool on the baking sheet for a few minutes.
  9. Transfer cookies to a wire rack to cool completely.
  10. Blend vegan cream cheese and vegan butter in a mixing bowl until creamy.
  11. Gradually add powdered sugar and vanilla extract; adjust with non-dairy milk to desired consistency.
  12. Frost cooled cookies with the cream cheese frosting.
  13. Optional: Sprinkle cinnamon or chopped pecans over the frosted cookies.
  14. Serve immediately or store in an airtight container for up to 3 days.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Use pure pumpkin purée for authentic flavor; avoid overmixing to keep cookies chewy; store in an airtight container to maintain freshness.

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