Vegan Pumpkin Cookies (Soft Batch)

By Jessica Hylton -

These Vegan Pumpkin Cookies are soft batch baked! They are an easy festive cookie 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 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 better, more melt in your mouth, 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!

Notes on the Ingredients

ingredients for making vegan pumpkin cookies with labels

vegan butter – you could also use unrefined coconut oil, but vegan butter is much easier to work with.

brown sugar (or coconut sugar or organic cane sugar) – you can also use 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 great 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 baked 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 – one of my favourite spice mixes! 

cinnamon – some extra cinnamon brings up the spice in these cookies even more.

sea salt – as always, if you’re using table salt, use way less since it’s almost double that you’re adding. I highly recommend sea salt for all my recipes!

vanilla extract – adds a great flavour and really heightens baked goods in my opinion. You can sub other extracts depending on the flavour of scones that you’re aiming for!

pumpkin purée – pumpkin puree adds so much to these cookies! Flavour, moisture, egg replacement, fibre and even the colour! If you’re making it from scratch, just ensure the texture matches that of the photos to ensure the best cookies.

How to Make Vegan Pumpkin Cookies – Soft Batch (Step by Step)

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 350F/180C. 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!!

pumpkin cookies with cream cheesefrosting spread on them and stacked

Expert Tips and FAQ

  • 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. 

Related Recipes

Vegan Chocolate Chip Pumpkin Cookies

Vegan Pumpkin Pie

Vegan Pumpkin Muffins

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!

 

pumpkin cookies with cream cheese frosting on a parchment paper

Vegan Pumpkin Cookies with Cream Cheese Frosting

These Vegan Pumpkin Cookies are soft batch baked! They are an easy festive cookie with only 10 ingredients, and are topped with an irresistible cream cheese frosting!
by: Jessica in the Kitchen
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 12 servings
Course Desserts
Cuisine American
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
Instructions

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. 
 

Expert Tips and FAQ

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. 

Nutrition

Calories: 192kcal | Carbohydrates: 34g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 275mg | Potassium: 54mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1950IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

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.

by Jessica
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Recipe Rating




10 comments

  1. That coconut butter frosting is a MUST! They are deliciously healthy and festive, Jessica.

  2. Julie says:

    Hi Jessica
    Can you freeze the pumpkin cookies with the frosting? Julie

    • Jessica says:

      Hi Julie,

      I would freeze without the frosting, then frost once thawed! You can also freeze the dough itself. I hope that helps!

  3. Tara says:

    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!!

  4. Holly says:

    How do you store these? In fridge or in sealed tin? Thanks! Can’t wait to make them!!

    • Jessica says:

      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!

  5. Justin says:

    5 stars
    Made them for a community meal and they loved them!! saw several head nods with approval- thank you !!

    • Gavin | Jessica in the Kitchen says:

      Awesome Justin we’re happy that you liked them enough to share with everyone. Thank you.

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