Vegan Pumpkin Cookies (Soft Batch)
These vegan pumpkin sugar cookies are soft batch baked! They are an easy festive cookie made with only 10 ingredients, and are topped with an irresistible cream cheese frosting!
This post is sponsored by Bob’s Red Mill! Thanks for supporting the brands that support Jessica in the Kitchen! All thoughts and opinions are my own!
These Soft Batch Pumpkin Sugar Cookies were one of the first holiday cookies I made years ago. I’ve loved them from the start, but have since tweaked them year after year to be even more melt-in-your-mouth delicious, and to pair perfectly with my cream cheese frosting. They are a must for your holiday baking. With only 10 ingredients, they’re really easy to make too!
Pumpkin spice cookies are a great choice for a Halloween party, a Thanksgiving dessert, your Christmas cookie platter, you name it. No matter what event or occasion you make them for, you are guaranteed to receive rave reviews from everyone who tries one!
And, if you can’t get enough when it comes to easy pumpkin dessert recipes, give these pumpkin cupcakes, this pumpkin pie, and this pumpkin sheet cake a try, too!
Why You’ll Love These Pumpkin Sugar Cookies
Making a batch of these pumpkin spice sugar cookies is the best way to brighten up your day. Here’s why I think you’ll love this recipe just as much as I do:
- Ultra-soft. These pumpkin cookies are so tender and melt-in-your-mouth soft. You’ll be hooked after the first bite!
- So comforting. Sweet brown sugar, cozy pumpkin spice, earthy cinnamon, vanilla, and rich pumpkin puree combine to create the most comforting cookie with all of your favorite fall flavors!
- Super easy. You can have these cookies prepped in 20 minutes, and then they only take 15 minutes to bake – it’s SO easy.
Notes on Ingredients
Let’s talk about what goes into these pumpkin spice cookies! If you’re looking for exact amounts or the full set of directions, check out the recipe card below.
- Vegan Butter – You could also use unrefined coconut oil, but vegan butter is much easier to work with.
- Brown Sugar – You can also use coconut sugar or organic cane sugar. The sugar of course not only adds sweetness, but the moisture needed for the cake.
- Bob’s Red Mill Unbleached White All Purpose Flour – This is my go-to flour for these cookies and my baked goods. The texture is spot on (thanks to the combination of unbleached, enriched flour and malted barley) and combines so well with all the other dry and wet ingredients. I love to sift my flour first for a great rise. It also has a 10-12% protein content, so it’s excellent for yeasted breads like my no-knead dutch oven bread too, and even my pizza crust. You’ll definitely be reaching for this flour for all your baking needs!
- Baking Powder & Baking Soda – I use a combination here for a great rise but also a soft final product. Don’t substitute one for the other.
- Pumpkin Spice – This is one of my favorite spice mixes! If you don’t have any on hand, you can make your own with cinnamon, nutmeg, cloves, and ginger.
- Cinnamon – Some extra cinnamon brings out the warm, earthy sweetness in these cookies even more.
- Sea Salt – As always, if you’re using table salt, use way less since it’s almost double what you’re adding in when you use sea salt. I highly recommend sea salt for all my recipes!
- Vanilla Extract – Pure vanilla extract is definitely the way to go.
- Pumpkin Puree – Pumpkin puree adds so much to these cookies: flavor, moisture, an egg replacement, fiber, and even color! If you’re making it from scratch, just ensure the texture matches that of the photos to ensure the best cookies.
How to Make Pumpkin Sugar Cookies
The step-by-step directions for these vegan pumpkin cookies are super straightforward. Here’s what you’ll need to do:
- Combine the dry ingredients. In a small bowl, add the flour, baking powder and baking soda, pumpkin spice, cinnamon, and sea salt. Whisk everything together thoroughly, then set it aside.
- Cream the butter and sugar. In a large bowl, add the vegan butter and the sugar. With a standing mixer or a hand mixer, beat until the mixture is thoroughly incorporated (about 5 minutes).
- Add the vanilla extract and the pumpkin puree. Blend until thoroughly incorporated, scraping down the sides of the bowl, for about 3 minutes.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet in two batches, and mix with your mixer until everything is incorporated. Scrape down the sides to gather all the dough and gently fold it in.
- Chill the dough. Form the dough into a large ball, or two smaller balls, and cover it with Saran wrap. Place it in the fridge for at least 2 hours to set up.
- Preheat the oven to 350F/180C. Next, remove the Saran wrap and scoop 1-2 tablespoons out of the dough. Roll this dough slightly between your fingers to form a ball. Place the dough ball on a lined cookie sheet, and repeat the process, leaving adequate space between each one. Make the dough balls higher rather than wider to ensure that they stay as thick as possible. Use more than one cookie sheet if necessary. Then, place the cookie sheet back in the fridge for 10 minutes to ensure that the dough is very cold.
- Bake the cookies. Bake for 10-13 minutes for smaller cookies and 12-15 minutes for larger cookies; 15 will still be soft but slightly firmer.
- Frost the cookies and enjoy. Remove the cookies and let them cool for exactly 10 minutes. Lightly spread cream cheese frosting on top and sprinkle them with pumpkin spice. Serve and enjoy!!
Tips for Success
Once you read through these quick tips and tricks, you’ll be a pumpkin sugar cookie pro!
- Give each cookie enough space to bake. You want to leave at least 2 inches between each cookie because they spread. I used 2 cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! Not only does the texture get better, but the frosting won’t melt. When they’re done, I remove them from the oven and let them cool still on the cookie sheet (I move the cookie sheet to a trivet). Just ensure you don’t leave them to cool on top of the still hot oven. This helps them to set, without over-baking them.
- Make these cookies gluten free. To do this, I recommend using my favorite gluten free flour – the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour – and swapping it out for 2 cups in weight. The exact weight is on the packaging.
How to Store
Once frosted, these pumpkin spice sugar cookies can be stored in an airtight container in the fridge for 4-5 days. Feel free to let them come to room temperature before you snack on them! If you don’t want to frost them, you can store them in an airtight container at room temperature for a couple of days.
Can I Freeze Pumpkin Sugar Cookies?
Vegan pumpkin cookies that have not been frosted can be kept in the freezer for 1-2 months. Store them in an airtight container and then thaw them in the fridge before you frost and enjoy them!
More Pumpkin Dessert Recipes
You can never have too many pumpkin desserts! Check out some more below:
- Chocolate Chip Pumpkin Cookies
- Pumpkin Cheesecake Swirl Brownies
- Chocolate Chip Pumpkin Bread
- Rolled Pumpkin Spice Cookies
- Pumpkin Mug Cake
Enjoy friends and DIG into this one! If you make these Soft Batch Vegan Pumpkin Cookies, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Pumpkin Cookies with Cream Cheese Frosting
Ingredients
Vegan Pumpkin Cookies (Soft Batch)
- ½ cup vegan butter, or solid coconut oil
- 1 cup sugar, brown sugar (or coconut sugar or organic cane sugar)
- 2 cups Bob’s Red Mill Unbleached White All Purpose Flour, (or Bob's Red Mill Gluten Free 1-to-1 Baking Flour for gluten free)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée
½ batch of Cream Cheese Frosting
Instructions
Vegan Pumpkin Cookies (Soft Batch)
- In a small bowl, add the flour baking powder and baking soda, pumpkin spice, cinnamon and sea salt. Whisk together thoroughly. Set aside.
- In a large bowl, add the vegan butter and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.
- Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Add the dry ingredients to the wet in two batches, and mix with mixer until incorporated. Scrape down the sides to gather all the dough and gently fold in.
- Form dough into a large ball or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.
- Preheat oven to 350°F/180°C.
- Remove Saran Wrap and scoop 1-2 tablespoons out of the dough. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary.
- Place back in fridge for 10 minutes to ensure dough is very cold. Bake for 10-13 minutes for smaller cookies and 12-15 minutes for larger cookies; 15 will still be soft but slightly firmer.
- Remove and let cool for exactly 10 minutes. Lightly spread cream cheese frosting on top and sprinkle with pumpkin spice. Serve and enjoy!!
½ batch of Cream Cheese Frosting
- Once the cookies are completely cooled, frost with as much or as little vegan cream cheese frosting as you'd like. Refrigerate in an airtight tupperware for up to 3 days.
Notes
- Calories are for one cookie without cream cheese frosting.
- Can I make these gluten free? Yes you can! I recommend using my favourite gluten free flour – the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and swapping it out for 2 cups in weight. The exact weight is on the packaging.
- Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! Not only does the texture get better, the frosting won’t melt. When they’re done, I remove them from the oven and let them cool still on the cookie sheet (I move the cookie sheet to a trivet). Just ensure you don’t leave them to cool on top of the still hot oven. This helps them to set, without over baking them.
- To store. Once frosted, these pumpkin spice sugar cookies can be stored in an airtight container in the fridge for 4-5 days. Feel free to let them come to room temperature before you snack on them! If you don’t want to frost them, you can store them in an airtight container at room temperature for a couple of days.
- To freeze. Cookies that have not been frosted can be kept in the freezer for 1-2 months. Store them in an airtight container and then thaw them in the fridge before you frost and enjoy them!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
That coconut butter frosting is a MUST! They are deliciously healthy and festive, Jessica.
Thanks so much Angie! Definitely!!
Hi Jessica
Can you freeze the pumpkin cookies with the frosting? Julie
Hi Julie,
I would freeze without the frosting, then frost once thawed! You can also freeze the dough itself. I hope that helps!
I just stumbled across your blog looking for recipes for my son who has multiple allergies. Could I sub vegan butter for the coconut oil, as he’s allergic to coconut? Thanks!!
Yes you can!
How do you store these? In fridge or in sealed tin? Thanks! Can’t wait to make them!!
Hi Holly,
I store them in a sealed container on the counter top for the first few days, then in the fridge after that! If it’s hot by you, I would recommend in the fridge after being out for two days. I hope you enjoy so much!
Made them for a community meal and they loved them!! saw several head nods with approval- thank you !!
Awesome Justin we’re happy that you liked them enough to share with everyone. Thank you.
What a delicious, simple cookie recipe to add to our Thanksgiving dessert bounty! Sweet, but not cloyingly so. Wonderfully soft crumb. Perfect to accommodate all the family allergies, dietary restrictions, & taste preferences. Waiting for the children to peel off the ceiling to tell us how many more cookies they want. 😄
Haha! We’re so happy that you and your family liked them Erin. Thanks so much for reading.
Hi Jessica!
I was so excited to find this recipe, my partner was having major cookie cravings a few weeks ago, they’re vegan and gf, and I had this exact kind in mind when I went looking for a recipe assuming I’d just have to settle for the closest thing. I shopped for the supplies a few weeks ago, but put it off until their birthday this weekend. Only issue is the flour I bought was oat and almond flours rather than a blend. Looks like you’ve updated the recipe since then, if you get a chance would you mind letting me know what amounts of those flours you’d use instead? Thank you so much regardless,
Best,
Kaith
Hi Kaith,
Thanks for your comment! Actually this recipe has had regular flour in it since 2021 (you can see it in the photos too that it has the BRM flour) – the update we did was to the text of the blog post! Just wanted to clarify that for you!
Re almond flour, that one is always a bit tricky to advise on switches since the consistency is so different, but you could use oat flour 1:1 here and add in some 2 teaspoons of xanthan gum to help keep the cookies solid. I hope this helps and that you and your partner enjoy! 😊