Vegan Soft Pumpkin Cookies with Glaze
These vegan soft pumpkin cookies are easy to make with healthy ingredients and are perfect for a delicious pumpkin spice treat!
From lunchboxes to get-togethers, these soft pumpkin cookies are perfect for all your Fall treat needs! They’re made with just a few everyday ingredients and the cookie dough is easy to whip up in one bowl.
Instead of butter or oil, the recipe uses almond butter, pumpkin puree and brown sugar for a soft, moist and chewy cookie.
Cinnamon, cloves and ginger add the perfect Fall pumpkin spice and the icing makes these special enough for any holiday get-together.
These delicious pumpkin spice cookies are sure to be a new favourite, both for everyday and special occasions!
- Just 5 ingredients plus spices!
- Quick and easy to make.
- Vegan (dairy-free, eggless) and oil-free.
- No butter needed.
- Soft, tender, melt-in-your-mouth texture.
- Perfect sweet and spiced Fall flavour.
- Make them with or without the glaze.
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Almond Butter: Use plain, natural almond butter. This can be substituted with another nut or seed butter like cashew butter or sunflower seed butter.
- Brown Sugar: Brown sugar yields soft and chewy cookies. The best substitute is light muscovado sugar. You can use coconut sugar or white sugar but the end result won’t be as soft and chewy. You could also do 1/2 cup white sugar plus 1 tsp of molasses to mimic brown sugar.
- Pumpkin: Good quality pumpkin puree makes a difference! I like Farmer’s Market or E.D. Smith Pumpkin Puree. Note it’s 100% pumpkin puree not pumpkin pie filling.
- Flour: The recipe calls for all-purpose flour and has not been tested with any other flour. If you’re confident making substitutions, go for it, but they have been tested with all-purpose so I can’t say how they’ll turn out!
- Spices: You’ll need cinnamon, ginger and cloves but you could also use 2 tsp of pumpkin pie spice.
- Powdered Sugar: This is for the glaze portion of the recipe. I’ve included a few alternatives for the glaze below.
- Milk: You can use any milk. I used soy milk but almond milk, oat milk, cashew milk or carton coconut milk are also suitable.
- Vanilla: Adds vanilla flavour to the glaze but is technically optional.
Step-by-Step with Photos
Step 1: Mix Sugar & Almond Butter
First, mix together the almond butter and brown sugar until very well combined. You can use a hand-held electric mixer or beat together with a metal whisk or fork.
Step 2: Add Pumpkin
Next, add the pumpkin puree and mix well.
Step 3: Mix Remaining Ingredients
Once you’ve mixed in the pumpkin, add the remaining cookie ingredients and mix until all of the flour is incorporated.
Step 4: Create Cookies
Use a cookie scoop or spoon to scoop roughly 2 tbsp portions of the dough onto a lined baking tray.
Note that the cookies don’t rise or spread much during baking so you want to shape them a bit beforehand. You can use the back of a wetted wooden spoon to press them down lightly.
Step 5: Bake
Bake the cookies for 10 minutes at 350 F.
Once they come out, let them cool on the pan for a few minutes then carefully transfer them to a cooling rack to cool. You can also just let them cool on the pan if you don’t have a cooling rack.
Step 6: Make the Icing
When you’re ready, mix the icing ingredients together in a bowl until nice and smooth, slowly adjusting the consistency by adding milk 1 teaspoon at a time.
It should be somewhat thick but still easy to drizzle from the spoon onto the cookies.
Step 7: Ice Cookies & Enjoy!
Drizzle the glaze over the cookies and enjoy your delicious treat!
Yes! Pumpkin cookies do freeze well, however, it is recommended to not ice the cookies before freezing.
Thaw the cookies at room temperature and then add the icing when you’re ready.
The recipe has only been tested with almond butter though you should be able to use any need or seed butter. A mild-flavoured butter such as cashew butter or sunbutter (for nut-free cookies) would be best but you could also try peanut butter.
- Cream Cheese Icing: Classic cream cheese frosting made with vegan cream cheese and powdered sugar.
- Cashew Cream Cheese Icing: Like a classic cream cheese frosting but made with cashews and maple syrup.
- Caramel: Homemade caramel sauce made with coconut sugar.
- Coconut Butter Glaze: Use melted coconut butter as is or mix with a small amount of any sweetener for a quick and easy glaze.
- Pumpkin Orange Cookies: Add 1 tsp orange zest or orange extract to the batter.
- Peanut Butter Pumpkin Cookies: Use peanut butter instead of almond butter.
- Chocolate Chip Pumpkin Cookies: Fold 1/2 cup of chocolate chips into the batter.
- For other mix-ins, try walnuts, pecans or coconut.
- Make sure the cookies are completely cooled before storing.
- Room Temperature: Store in an airtight container for 3 days.
- Fridge: Store in an airtight container iced or without icing for up to 1 week.
- Freezer: Store without the icing in a freezer bag or freezer-safe container with parchment paper or wax paper between layers if you’re stacking them. Thaw in the fridge or at room temperature then add the icing.
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
These easy vegan pumpkin cookies are sweet, soft, and the perfect Fall dessert! A must-bring to your next Thanksgiving get-together!
For the Cookies
- ¼ cup almond butter (60 g)
- ½ cup brown sugar (100 g)
- ¾ cup pumpkin puree (170 g)
- 1 ¼ cup all-purpose flour (150 g)
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
For the Glaze
- 1 cup powdered sugar
- 1–2 tablespoons soy milk
- 1 teaspoon vanilla extract
- Preheat Oven: Preheat the oven to 350℉ and line a baking pan with parchment paper.
- Cream Almond Butter and Sugar: Cream the almond butter and brown sugar together. You can use a hand-held electric mixer or just mix vigorously with a wooden spoon or whisk.
- Add Pumpkin: Stir in the pumpkin puree until fully combined.
- Add Remaining Ingredients: Add in the rest of the cookie ingredients and mix well. Once all of the flour is incorporated, stop mixing.
- Shape Cookies: Use a cookie scoop, or about 2 tablespoons per cookie, to scoop 12-14 cookies onto the lined baking tray. The cookies do not rise or spread much during baking, so use the back of a wet spoon and slightly flatten the cookies.
- Bake: Bake cookies for 10 minutes, cool for 5-10 minutes on the pan then transfer to a cooling rack to finish cooling.
- Make Glaze: Make the icing by mixing together the powdered sugar, vanilla and 1 tbsp of the soy milk. Add more soy milk 1 tsp at a time until you reach your desired icing consistency. It should be easy to spoon over the cookies.
- Ice Cookies: Once the cookies are cool to the touch, ice them and enjoy!
Let cookies cool completely then store in a sealed container at room temperature for up to 3 days or in the fridge for up to 1 week.
For freezing it’s recommended to leave the icing off. Once the cookies have cooled, store them in an airtight container, placing a piece of wax or parchment paper between layers. Thaw at room temperature then add the icing.
See the blog post above for alternative icing options like cream cheese frosting.
For pumpkin chocolate chip cookies, fold in 1/2 cup of chocolate chips after you finish mixing up the dough.
- Serving Size: 1 cookie
- Calories: 157
- Sugar: 19 g
- Sodium: 6 mg
- Fat: 3 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
Keywords: soft pumpkin cookies, vegan pumpkin cookies