Vegan Soft Pumpkin Cookies

Stack of 3 soft pumpkin cookies topped with icing. The cookie on top has a bite out of it so you can see the texture inside.

5 from 1 vote

These easy vegan pumpkin cookies are sweet, soft, and the perfect Fall dessert! A must-bring to your next Thanksgiving get-together!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Author: Deryn Macey

Ingredients

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

Instructions

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!

Notes

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.

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