Description
Delight in these soft, spiced vegan pumpkin cookies topped with a creamy vegan frosting. Perfectly moist and bursting with warm fall flavors, these cookies combine pumpkin puree and a blend of cinnamon and ginger, making them a comforting plant-based treat for pumpkin lovers.
Ingredients
Scale
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 and prepare baking sheet: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Cream butter and sugars: In a large bowl, use a hand mixer or a large wooden spoon to cream together the softened vegan butter with the granulated and brown sugars until light and fluffy.
- Add pumpkin and vanilla: Mix in 1 1/4 cups canned pumpkin and the vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: Add the all-purpose flour to the bowl and sprinkle baking soda, baking powder, cinnamon, ground ginger, and salt on top of the flour. Stir gently until just combined, forming a slightly wet dough.
- Portion dough onto baking sheet: Using heaping tablespoons (about 1 1/2 to 2 tablespoons), place dough onto the prepared baking sheet. Wet your hands slightly to flatten and shape each cookie, as the dough is sticky and will not spread much on its own.
- Bake the cookies: Bake for 11-14 minutes until the tops are no longer shiny and the cookies have puffed up slightly. Remove from oven and allow to sit on the baking sheet for 5 minutes before transferring to a cooling rack.
- Make the frosting: With a hand mixer, beat the softened vegan butter for about 2 minutes until creamy. Add powdered sugar, apple cider vinegar, and vanilla extract and beat until smooth and creamy. Add non-dairy milk one tablespoon at a time as needed to reach desired consistency.
- Frost cooled cookies: Once the cookies are completely cooled, generously frost them with the vegan frosting. Optionally, sprinkle with a pinch of cinnamon or nutmeg to enhance the flavor.
Notes
- Store leftover cookies uncovered at room temperature for 1-2 days or in the refrigerator covered with plastic wrap for 3-4 days for best taste and shelf life.
- You can freeze the cookies without frosting, but avoid freezing frosted cookies as the texture may change.
- For vegan butter, brands like Melt, Earth Balance, or Miyoko’s are recommended for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
