These are hands down the best vegan pumpkin cookies ever! Soft, bakery style pumpkin cookies with a tangy and sweet white frosting that tastes like cream cheese frosting (with no cream cheese!). Best of all, they’re easy to make in 1 bowl.
I have been looking for the perfect vegan pumpkin cookie recipe for YEARS, long before I started this blog. Since I never found it, I finally decided to make one myself. You see, I wanted pumpkin cookies that were melt-in-your-mouth delicious, not a healthy breakfast cookie recipe. They had to be generously frosted, soft and tender, and full of pumpkin pie spices.
I hope you love these cookies as much as my family and I do! They are perfect for bringing to holiday parties and get-togethers of all kinds. Your family and friends will never believe these cookies are vegan!
How to make vegan pumpkin cookies:
In a large bowl, cream together the vegan butter and sugars until creamy. I used Melt brand here, but also like using Earth Balance and Miyoko’s brand. Now add the pumpkin and vanilla and mix until combined. I used a hand mixer but you could use a large wooden spoon, your arm will get quite the workout! (see recipe card below for full ingredient amounts and instructions. This is just an overview + tips.)
Next, add the flour, then sprinkle the baking soda, baking powder, cinnamon, ginger and salt on top of the flour. Mix until just combined and a dough is formed. The dough will be wetter than most cookie batters.
Place heaping tablespoons onto a prepared baking sheet with parchment paper, then flatten the cookies a bit with moistened hands. Bake at 350 degrees F for 11-14 minutes, until the tops are no longer shiny.
Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack. Meanwhile, make the frosting.
Tangy and sweet frosting
This frosting is incredible. It’s sweet but a little tangy, and tastes a lot like cream cheese frosting, without needing any cream cheese (vegan or otherwise)! The secret? A tiny bit of apple cider vinegar.
To make it, beat the vegan butter with a hand mixer for about 2 minutes until creamy, then add the powdered sugar, apple cider vinegar and vanilla. Mix until smooth and creamy. If it’s too thick, add a tablespoon of non-dairy milk at a time, but don’t add much or it will quickly become runny! If you’ve added too much milk, add more powdered sugar.
Make sure your cookies have cooled completely before frosting, or the frosting will slide right off and melt.
How should I store vegan pumpkin cookies? These are best stored in the refrigerator, on a plate or platter covered loosely in plastic wrap. They will last about 4 days this way. You can keep them at room temperature, but they won’t last as long.
Can you freeze pumpkin cookies? I would recommend freezing the cookies without frosting, rather than frosted cookies. But yes, you can freeze the cookies.
Can I make them gluten free? To make the cookies gluten free, try using a quality all purpose gluten free flour, such as Bob’s Red Mill 1:1. Don’t sub almond or coconut flour, it will not work.
Want more Vegan pumpkin recipes?
- Starbucks Copycat Vegan Pumpkin Scones
- Vegan Pumpkin Spice Latte
- The Best Vegan Pumpkin Bread
- Vegan Pumpkin Pie
- 1 Bowl Vegan Pumpkin Muffins
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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.
- For the vegan butter, I used Melt and was quite pleased with the results! Earth balance or Miyoko's brand will also work.
- Recipe adapted from Chelsea's Messy Apron.
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!