Vegan Pumpkin Cookies with Creamy Frosting Recipe

I absolutely love how these Vegan Pumpkin Cookies with Creamy Frosting Recipe turn out every single time. They’re perfectly soft and tender with that warm blend of pumpkin and spices that just screams fall comfort food. Whether it’s a chilly afternoon treat or a festive dessert for a party, these cookies never disappoint—and I promise, even if you’re new to vegan baking, you’ll find them surprisingly easy and rewarding to make.

When I first tried this recipe, I was amazed at how moist and flavorful the cookies remained, thanks to the pumpkin and the creamy vegan frosting that perfectly balances the spices. What makes these Vegan Pumpkin Cookies with Creamy Frosting Recipe really special is how the frosting is silky smooth without being overly sweet, creating that delightful contrast that my whole family goes crazy for. Trust me, once you make these, they’ll quickly become a favorite in your baking repertoire, especially when you want something homey and cozy but still special.

this …

Ingredients You’ll Need

These ingredients come together beautifully to create those tender, flavorful cookies balanced with that creamy frosting you’ll want to spread on generously. Shopping tip: Using canned pumpkin (not pumpkin pie filling) and fresh spices really makes a difference here.

• Vegan butter: Provides richness and helps achieve that soft, tender crumb. I like using Melt for its clean taste.
• Granulated sugar: Sweetens the dough and gives a slight crunch to the cookie edges.
• Brown sugar: Adds moisture and a hint of molasses flavor, enhancing the autumn vibe.
• Canned pumpkin: Adds moisture and pumpkin flavor without making the dough too runny.
• Pure vanilla extract: Brings depth and balances the spices nicely.
• All-purpose flour: The base that holds everything together—make sure to measure properly!
• Baking soda and baking powder: Both are needed here for the right lift and texture.
• Cinnamon: A must-have for that warm pumpkin spice flavor.
• Ground ginger: I love the slight zing it adds to balance the sweetness.
• Salt: Enhances all the flavors and keeps the sweetness in check.
• Powdered sugar: For the frosting’s silky smooth sweetness.
• Apple cider vinegar: Adds a tiny tang to cut through the sweetness of the frosting.
• Non-dairy milk: Just a splash to get the frosting to the perfect creamy consistency.

Variations

When I make these cookies, I often like to tweak them just a bit to keep things interesting or accommodate different tastes. Feel free to experiment—you might discover a favorite twist that suits your family perfectly.

• Spice it up: Try adding a pinch of ground cloves or nutmeg for extra warmth—I personally adore the depth it brings during the holidays.
• Mix-ins: Walnuts, pecans, or vegan chocolate chips add great texture and flavor; I’ve had a blast sneaking in chopped pecans for crunch.
• Frosting flavors: Swap vanilla for maple extract or add a little pumpkin pie spice to the frosting for a fun variation.
• Gluten-free option: I swapped in a 1-to-1 gluten-free flour blend once and it worked well, though the texture was slightly denser.

How to Make Vegan Pumpkin Cookies with Creamy Frosting Recipe

Step 1: Cream the Butter and Sugars

Start by softening your vegan butter to room temperature—it’s key for smooth creaming. Use a hand mixer or even a sturdy wooden spoon to cream together the vegan butter with both granulated and brown sugars until light and fluffy. This usually takes about 2-3 minutes with a mixer. I discovered this step is vital for achieving the right cookie texture, so don’t rush it!

Step 2: Add Pumpkin and Vanilla

Mix in the canned pumpkin and vanilla extract until everything’s combined into a smooth, orange-brown batter. The pumpkin adds moisture and that classic flavor, but don’t worry if the batter looks a bit wetter than a traditional cookie dough—that’s exactly how it should be.

Step 3: Incorporate Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, and salt to evenly distribute the leaveners and spices. Then sprinkle this mixture over the wet ingredients and gently fold just until combined. The dough might feel stickier than you’re used to—don’t add extra flour. This moisture ensures the cookies stay soft.

Step 4: Scoop and Prepare for Baking

Using a heaping tablespoon (about 1½ to 2 tablespoons), drop the dough onto your parchment-lined baking sheet. Wet your hands lightly and gently flatten each cookie dough ball so they’re about ⅓-inch thick. This helps them bake evenly and prevents them from puffing up too much. I learned this trick after my first batch looked more like thick muffins than cookies!

Step 5: Bake to Perfection

Bake at 350°F (175°C) for 11 to 14 minutes, watching for when the tops lose their shine and when the cookies have puffed up slightly. These visual cues mean your cookies are just right. After pulling them out, let them rest on the baking sheet for 5 minutes before transferring them to a cooling rack to avoid any breakage.

Step 6: Make the Creamy Vegan Frosting

Beat the softened vegan butter on medium speed for about 2 minutes until it’s creamy and fluffy. Then gradually add powdered sugar, apple cider vinegar, and vanilla extract. If the frosting is too thick, add a splash of non-dairy milk, one tablespoon at a time, until it spreads easily. If it becomes too runny, just whip in more powdered sugar until it firms up again. This back-and-forth is totally normal—I’ve dialed in this balance from several tries!

Step 7: Frost and Enjoy

Once your cookies are completely cooled, spread the frosting generously on top and, if you like, sprinkle a little cinnamon or nutmeg on each cookie for an extra touch of fall magic. Now, it’s time to enjoy the fruits of your labor with a warm cup of tea or coffee. Trust me, this frosting makes all the difference and keeps everyone coming back for more.

How to Serve Vegan Pumpkin Cookies with Creamy Frosting Recipe

Garnishes

I love finishing these cookies with a tiny dusting of ground cinnamon or a sprinkle of freshly grated nutmeg—it gives that final cozy aroma and look that makes them irresistible. Sometimes I even toast some finely chopped pecans to sprinkle on top right after frosting for a bit of crunch and nuttiness.

Side Dishes

These pumpkin cookies are wonderful alongside a hot chai latte, coffee, or a glass of cold almond milk. I’ve also enjoyed serving them next to a scoop of dairy-free vanilla ice cream for a party dessert that everyone raves about. Their moist texture complements drinks and creamy sides beautifully.

Creative Ways to Present

For special occasions like Thanksgiving or Halloween, I like arranging these Vegan Pumpkin Cookies with Creamy Frosting Recipe on a wooden tray lined with autumn leaves or a festive napkin. Another fun idea is to pipe the frosting with a star tip for a fancier look or add edible gold dust for a bit of sparkle. Kids love helping decorate with mini vegan sprinkles too!

Make Ahead and Storage

Storing Leftovers

I keep any leftover cookies in the fridge, covered loosely with plastic wrap on a plate. They stay fresh and moist for up to 3-4 days this way, and honestly, I prefer how the frosting tastes chilled—it thickens up a bit and becomes super creamy. If you leave them at room temperature, plan to eat within 1-2 days for best quality.

Freezing

If you want to freeze these cookies, I recommend doing so before frosting—they freeze beautifully and thaw quickly at room temperature. I’ve found that frosted cookies don’t freeze well because the frosting can separate or get grainy. Just frost them fresh after thawing for the best taste and texture.

Reheating

Since these cookies are best enjoyed cooled or at room temperature, I usually eat leftovers cold straight from the fridge. But if you want that “fresh-baked” feel, I suggest warming them gently in a low-temp oven (around 275°F) for 5 minutes—just skip reheating if they’re frosted, to avoid melting the icing.

FAQs

Final Thoughts

I hope you’ll give this Vegan Pumpkin Cookies with Creamy Frosting Recipe a try because it’s truly one of those comforting, festive treats that feels like a big warm hug on a plate. I still remember the first time I made these and watched everyone devour them before I even got a bite! Whether you make them for a special holiday or just a cozy day at home, I’m confident they’ll bring a smile to your face and yours too. Happy baking, my friend—can’t wait to hear how yours turn out!

Print