These vegan pumpkin sugar cookies are absolutely adorable and can be doubled layered and stuffed with chocolate for an even sweeter treat!
Everyone thinks of the December holidays as a time to make sugar cutout cookies; however, these adorable vegan pumpkin sugar cookies are too cute not to make for Halloween or spooky season.
It’s definitely a fun family tradition to start!
Pair our dairy free sugar cookies with either dairy free vanilla frosting or royal icing to decorate for any holiday season. You could even pair these dairy free cookies with a dairy free chocolate frosting if you’d prefer.
They can be made to be Top 8 Allergen Free Sugar Cookies if you need that.
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What ingredients do you need for vegan pumpkin sugar cookies?
Just some quick notes about the recipe ingredients before getting into the full recipe listed below:
- flax egg – since vegans don’t eat eggs, we are using flax egg in the recipe to replace the egg. When you combine ground flax seed with water and let it sit, it becomes gelatinous and mimics eggs in baking
- vegan butter – for richness and oil that you need in baking cookies
- brown sugar – added to make these cookies the perfect sweetness but also helps with moisture
- flour – we use all-purpose flour for the recipe
- spices – we are combining cinnamon, ginger, nutmeg, cloves and allspice for the perfect pumpkin pie spice blend
- vegan chocolate – we use semi-sweet vegan chocolate for the perfect sweetness in this recipe
Substitutions and Variations:
- flax egg – use ¼ cup applesauce or pumpkin puree in place of the flax egg
- vegan butter – you could sub with coconut oil
- brown sugar – you can sub with date sugar or coconut sugar as well
- spices – sub out the spices with a store bought pumpkin pie spice (1 ¾ teaspoon store made blend)
- vegan chocolate – you can use dark chocolate or even a vegan white chocolate if desired
What other products do I need to make these cut out dairy free sugar cookies?
Beyond the actual dairy free cookie ingredients that you will need to make these dairy free sugar cookies, you’ll want to grab a few things to make these dairy free sugar cookies perfectly.
- Baking Sheets
- Rolling Pin
- Cooling Racks
- Parchment Paper
- Cookie Cutters (click the link for the exact ones we used)
- Piping Bag and Tips
- Sprinkles or Other Decorations
- Cookie Tin
How do I make these Top 8 Allergen Free cookies?
These dairy free sugar cookies are already vegan sugar cookies also, which means there’s no eggs. Naturally, there’s not fish or shellfish, and there’s also no peanuts involved.
In order to make these dairy free sugar cookies completely Top 8 free, you can swap the flour for Cup 4 Cup Gluten Free Flour to eliminate wheat/gluten allergies.
Then, you’ll want to use all vanilla extract to replace the almond extract. You’ll also want to use an alternative non-dairy milk in place of the almond milk we used. Ensure it’s unsweetened for these dairy free sugar cookies.
Lastly, we also use Earth Balance soy free butter in our recipes, so you’ll want to make sure you also do that to make these cookies soy free as well.
Additionally, since we use arrowroot powder, instead of cornstarch in these dairy free sugar cookies, these cookies are also corn free.
As always, double check the ingredients you are using to make sure that they don’t contain the allergens.
How do I make sure my dairy free sugar cookies don’t burn?
The biggest tip when make cut out dairy free sugar cookies is to ensure that all the cookies are roughly the same size when baking in the oven. For example, you shouldn’t try to bake a 1″ cookie with a 5″ cookie on the same tray. Try to make sure they are within the same range, give or take ½″ or so.
If you want different sizes, it’s best to make different batches of them and only put similar sized dairy free sugar cookies together on the same baking sheet.
The second tip is to ensure your cookie dough isn’t rolled out thinner than ¼″. The thinner you make then, the more likely they are to burn along the edge. Use a ruler if necessary.
How do I make my vegan sugar cookies crunchy?
Now, sometimes people prefer their cookies have a slight crunch to them. If this is you, then you will want to cook them a little longer. Another option you could do for crunchy dairy free sugar cookies is to make them slightly thinner than ¼″ and reduce the cooking time to 6 minutes.
How do I make my vegan sugar cookies chewy?
On the other hand, some people want their dairy free sugar cookies more on the chewy side. If your preference is to have your vegan sugar cookies this way, then you will want to cooked them a little shorter. Start by reducing time by 2 minutes and then watch them. As soon as they get any golden brown, you can remove them from the oven.
The other option would be to make the dairy free cookies slightly thicker than ¼″.
Get ready for the other holidays!
You may not want pumpkin flavored cookies for the holidays, but you can follow our vegan sugar cookies recipe for more!
What are other dairy free cookies that I can make?
You may be looking for other cookie ideas. Here are a few! We will update the list after the 12 days of cookies is finished.
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Triple Chocolate Chip Cookies
- Vegan Salted Caramel Cookies
- Vegan Pumpkin Cookies
Get all our vegan cookies recipes!
Pin these vegan pumpkin sugar cookies for later!
Vegan Pumpkin Sugar Cookies
- 1 tablespoon ground flaxseed
- 3 tablespoon water
- 1 cup vegan butter, softened
- 1 cup brown sugar
- 2 tsp vanilla extract
- 3 cups flour
- 2 teaspoon baking powder
- ½ tsp salt
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon allspice
- 10 oz vegan chocolate chips, melted (Optional)
Cinnamon Sugar Coating
- 2 tablespoon vegan butter
- ¼ cup vegan sugar
- 1 tablespoon cinnamon
Additional Optional Toppings
- Vegan Royal Icing
- Dairy Free Vanilla Frosting
- Dairy Free Chocolate Frosting
- Sprinkles, or other decorations
- Preheat oven to 350 degrees F.
- In a small bowl, add the flax and water together. (you can sub with with ¼ cup applesauce)
- In a large bowl, add butter and brown sugar and cream together until light and fluffy. About 3 minutes.
- Add in flax mixture and vanilla extract. Beat together again.
- Sift in flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Mix just until incorporated and a ball forms. Do not over mix. Note: If the dough looks crumbly mix for another 30-60 seconds. It should easy pull away from the bowl.
- Break dough into half. DO NOT CHILL THIS DOUGH.
- Onto a floured surface, using a rolling pin, roll out dough to ¼ inch thick.
- Cut out shapes using Jack-o-Lantern or other Halloween cookie cutters. We used these cutters for our photos. Repeat with remaining dough.
- Bake for 7-10 minutes. Let cool until firm and then transfer to a cooling rack to cool completely.
- For the cinnamon sugar coating, melt butter. In a separate bowl, combine cinnamon and sugar. Once cooled, brush the butter on the cookies, then sprinkle with sugar mixture.
- If you want chocolate stuffed cookies – spread melted chocolate over one cookie, place another on top. You can pipe a little more chocolate in between mouth and eyes. Let sit on wax paper to firm up the chocolate.
- Eat within 3-5 days.
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