Soft, chewy, and made with cozy pumpkin pie spices, these Vegan Pumpkin Cookies feature a tangy white frosting that tastes just like cream cheese (no vegan cream cheese needed!). An easy 1-bowl fall dessert.
Want even more easy vegan pumpkin cookies? Try my Pumpkin Chocolate Chip Cookies or these Vegan Pumpkin Snickerdoodles next.
I was looking for the perfect vegan pumpkin cookie recipe for YEARS, long before I started this blog and before I tested the first batch of these Vegan Pumpkin Cookies.
All I wanted were bakery-style and melt-in-your-mouth delicious cookies. They had to be generously frosted, soft and tender, and full of pumpkin pie spices. Basically, as far away from a healthy breakfast cookie recipe as possible.
I never found them. Instead, I created these best-ever pumpkin cookies! Soft, chewy, warmly spiced, and decorated with a sweet and tangy frosting, they’re perfect for bringing to holiday parties and get-togethers of all kinds. Your family and friends will never even guess they’re vegan!
⭐⭐⭐⭐⭐
“This is my GO-TO for vegan pumpkin cookies. They always turn out insanely soft, chewy, and delicious!” – Shannon
Why you’ll love these pumpkin spice cookies
- Bakery-style cookies – I’ve actually never found a bakery with vegan-friendly pumpkin cookies as good as these! They’re super soft, chewy, puffy, and have the best pumpkin spice flavors.
- Tangy and sweet frosting – The pumpkin cookie frosting is incredible. It’s sweet and a little tangy, and tastes a lot like my Vegan Cream Cheese Frosting without needing any cream cheese.
- An easy 1-bowl fall treat – Just mix the 10-ish fall baking staples together in a bowl, shape the cookies, and bake!
If you have extra pumpkin puree to use up, why not make my popular Vegan Pumpkin Pie or these Pumpkin Stuffed Shells?
How to make vegan pumpkin cookies
Find the complete recipe with measurements in the recipe card below.
Cream the vegan butter and both sugars together in a large bowl. Next, add the pumpkin puree and vanilla extract. Mix until well combined.
Add the flour, baking soda, baking powder, and spices to the bowl. Gently stir until the flour is absorbed.
Scoop heaping tablespoons of the pumpkin cookie dough onto a prepared baking sheet. Flatten each cookie slightly with your palm.
Gently press the cookie dough balls
These cookies don’t spread much in the oven, so I recommend pressing them down slightly before baking. Remember to wet your hands lightly with water before pressing to prevent the dough from sticking.
Bake the pumpkin cookies until they’re puffy and the tops are no longer shiny. Set them aside to cool while you make the frosting.
To make the white frosting, beat the butter in a large bowl until creamy. Next, mix in the powdered sugar, apple cider vinegar, and vanilla.
Frost the cooled cookies generously and sprinkle a little cinnamon or nutmeg on top. Serve and enjoy!
For a frosting flavor boost…
If you want to take the cozy flavors in the frosting up a notch, mix in a drizzle of maple syrup, 1 to 2 teaspoons of pumpkin spice, or 2 tablespoons of pumpkin puree.
Frequently asked questions
To make gluten-free pumpkin cookies, swap the all-purpose flour with a quality all-purpose gluten-free flour, such as Bob’s Red Mill 1:1. Almond flour or coconut flour will not work.
I haven’t tried this, but I’m sure it will work! Press the cookie dough into a parchment-lined 8- or 9-inch square pan and bake at 350ºF for 15 to 25 minutes or until it looks puffy and set. Spread the frosting on top once cool, then slice into bars.
These cookies are honestly SO good with or without the frosting. Some of my readers omitted the frosting and gently pushed chocolate chips or chopped pecans into the tops of the cookie dough balls before they went into the oven.
The baked and frosted cookies will keep for up to 4 days in the fridge, stored on a platter loosely covered in plastic wrap. You can also store them at room temperature, but they’ll only last for 1 or 2 days.
Heads up: the frosting doesn’t harden all that much after it sets on the cookies, so try not to pile the cookies on top of each other.
Personally, I find that this recipe makes enough frosting for all of the cookies. If you have leftover frosting, freeze it for up to 3 months. Thaw the frosting in the fridge overnight and then spread it onto these Vegan Pumpkin Cinnamon Rolls or on top of a cooled loaf of Vegan Pumpkin Bread the next day.
Sure, as long as they aren’t frosted. The unfrosted cookies should freeze well for about 2 months.
The Best Vegan Pumpkin Cookies
Ingredients
Pumpkin Cookies
- 8 tablespoons (1/2 cup) vegan butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/4 cups canned pumpkin
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
Frosting
- 8 tablespoons (1/2 cup) vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons non-dairy milk, as needed
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, cream together the vegan butter with both the white and brown sugars. You can use a hand mixer or even a large wooden spoon if needed. Next, mix in 1 1/4 cups canned pumpkin (you won't use quite the whole can!) and vanilla, until well combined and smooth.
- Now add the flour to the bowl, and sprinkle the baking soda, baking powder, cinnamon, ginger and salt on top of the flour. Stir until just combined and a dough is formed. The dough will be wetter than most cookies, but do not worry, that is correct.
- Place heaping tablespoons (about 1 1/2-2 tablespoons) on the prepared baking sheet. Flatten the cookie somewhat, as they will not spread much during baking. The dough will be sticky, so wet your hands before pressing down. Not so much that they are dripping, but just so the dough won't stick.
- Bake for 11-14 minutes, until the tops are no longer shiny. The cookies will have puffed up a bit as well. Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring to a cooling rack.
- Make the Frosting: Using a hand mixer, beat the softened vegan butter for about 2 minutes until creamy, then add the powdered sugar, apple cider vinegar and vanilla and beat everything together until smooth and creamy, adding a tablespoon of non-dairy milk at a time as needed. If you add too much milk and it gets runny, you will need to add more powdered sugar.
- Once the cookies have cooled completely, frost generously and sprinkle with a little bit of cinnamon or nutmeg, if desired.
Notes
- Leftover cookies are best stored in the refrigerator, on a plate covered with plastic wrap. They will stay good for 3-4 days this way. You can store them at room temperature for 1-2 days, but I prefer how they taste from the refrigerator and they will last longer.
- You can freeze the cookies without frosting, but I would not freeze frosted cookies if you can help it.
whenever i make frosting with vegan butter and apple cider vinegar it separates and does not mix smoothly. do you know why this keeps happening?
**best vegan pumpkin cookies i’ve ever had, i make them weekly for my boyfriend and i**
Hmm I haven’t had this problem, but make sure your butter isn’t too melty. It should be just softened but not too much. That might help. I’m so glad you like the cookies!
These are so, so good! I make them often and they turn out great every time. Nora never disappoints.
Cooked longest recommended time and still doughy in the middle. We are in Denver area. Should there be a high altitude adjustment?
Sorry I’ve never cooked at high altitude but they do probably need adjusting, I’m guessing.
LOVE THIS RECIPE SO MUCH
Every time I make these I get asked for the recipe. I personally cut the amount of ACV in half and I think its perfect. Thank you for sharing this!
This recipe is not kidding calling itself the *best* pumpkin cookies. Super soft and chewy and the flavor is amazing. I go to Nora Cooks now for almost all of my dessert needs because of how fantastic this recipe turned out.
Hi Emily. Thank you for your inspiring words! I’m glad you love the cookies! I appreciate you sharing your wonderful review and comments! Happy cooking!
These are wonderful! My kids, family and coworkers all loved them. I make the frosting for your cake recipes too and everyone raves about it. Another homerun, thanks Nora!
Hi Katie! I’m thrilled the cookies were a hit! Thank you for taking time to share your terrific review and comments, and for using my recipes! Happy cooking!
Another absolute winner. Thank you Nora for always providing such amazing recipes! I’ve gotta start keeping track of all the amazing recipes of yours that I use! I never type “vegan [dessert] recipe” anymore, I always just go to your site and cross my fingers that you have what I’m looking for. You always do!
Thank you so much, that makes me so happy to hear! 🙂
Paige, I do the same thing!! No random searches in this house.
BEST PUMPKIN COOKIES I’VE EVER HAD!!!!! Nora these are the most incredible vegan cookies!!!!! And I made them using King Arthur gluten free measure for measure flour. They were the best gluten free cookies I’ve ever made. I’ve been trying and trying to make a gluten free & vegan cookie work for the holidays and you’ve mastered it!! Do you have a sugar cookie recipe that’s as incredible (and gluten free flour friendly) as this pumpkin cookie?!! Thank you so much!!!
Hi Brooke! I’m so glad you loved the pumpkin cookies! I do love these as well! It’s good to know they worked out using the GF flour. Thank you so much for sharing your wonderful review and comments about the pumpkin cookies.
Check out my sugar cookie recipe by clicking on the link. People have used Bob’s Red Mill GF flour with success with the sugar cookie recipe! I made them once using gf flour, and I think I used Bob’s Red Mill. It did work well for me that one time! Hope this helps!
Hi,
Can i use actual cream cheese like toffutti instead of milk and butter?
It will work the same, yes. Enjoy!
This recipe is over the TOP!!! The only changes I made was to spice it up a bit more with pumpkin pie spice. Thank You
No one will ever know the frosting does not have cream cheese in it because “mums the word” ; -) .
Hi! I’m excited to try this recipe. Can you please tell me if the frosting hardens or crusts? I want to make these for my children’s classmates but need to package them individually. Thank you!
Hi Beatriz. The frosting will harden somewhat, especially if you place them in the refrigerator for a couple of hours. They should work for individual packaging. Sounds like a fun treat! Happy cooking!
Hi,
Can I replace the vegan butter with vegetable oil or the Crisco butter flavored sticks? How much vegetable oil would I use?
I haven’t tried it but I think it should work. You would use the same amount.
The cream cheese frosting flavor is uncanny in its similarity to actual cream cheese icing and so much cheaper and easier to find than vegan cream cheese in my area. Love this quick and simple recipe, they turn out perfect!
Can I freeze or refrigerate the batter?
Yes, you can if needed.
I know ideal cookie texture is a little subjective, but to me these were PERFECT. I’ve been looking for a less dry vegan cookie recipe for a while and this one really hit the mark. I topped them with a caramel/coffee frosting to make the pumpkin spice latte of cookies. Heavenly.
delicious, finally a vegan cookie that tastes soft and the frosting was also great!
I’m so glad you love the pumpkin cookies! These are one of my favorites! I appreciate you taking time to share your wonderful review and comments!
I made this for my Vegan son – but they are sooo good I am trying to hold back from eating them up myself. Such an easy vegan frosting too! Will use it in other recipes in the future.
Thanks for sharing your wonderful review and fun comments! I’m so glad you love the cookies, and hope your son does as well! I agree, it’s a great and versatile frosting! Happy cooking!
Will I be able to use margarine instead of butter for the cookies and frosting?
It should work pretty well, but margarine can be a little greasy.
I made these exactly as written but ate with some Nada moo vanilla ice cream instead of making the frosting and they were so good!!
Sounds delicious! Thank you for sharing your review and comments! I’m glad you loved the cookies!
Perfect pumpkin cookie. I used spelt flour instead of all purpose and refined coconut oil instead of vegan butter. Lovely fluffy texture but still holds together nicely. Thank you so much for another amazing recipe!
You are welcome, Ellie! I’m glad the cookies turned out perfect for you! Thanks so much for sharing your wonderful review and comments!
Oh my gosh these look so delicious! These look so perfect for a cozy Fall treat! I can’t wait to make them 🙂
These are AMAZING, the perfect texture. I used a store-bought pumpkin pie spice blend in place of the cinnamon and ginger, which worked great. I was skeptical of the ACV in the frosting, but the result was probably the best frosting I’ve ever made at least since going vegan and it complements the cookie well. Will definitely be making again this fall!
I’m thrilled that you loved the cookies, Emily! These are a great way to welcome in fall! Thanks for taking your time to share your wonderful review and comments!
My goal is to become a better baker and I think I’ll start practicing by making these delicious cookies!
I replaced the butter/oil with apple sauce, added a little extra pumpkin, and only 1 cup of sugar total. Tasted amazing! A healthier alternative.
Thanks for sharing your review and comments!
These are by far the best cookies I’ve ever made. Thank you for the recipe!!!
Question for you; when freezing without frosting, how long are they good for??
Thank you dearly!
They will stay good for a few days at room temperature, maybe 2-3, after that they will get dry and stale tasting. Thank you!