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Vegan Pumpkin Cookies

These easy vegan pumpkin cookies are quick to make, soft, and fluffy with the perfect amount of glaze. Top 8 Allergen Free option.
Course Dessert
Cuisine American
Keyword vegan cookies, vegan dessert, vegan recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 2 cookie servings
Calories 257kcal
Author LarishaBernard

Ingredients

For the cookies

For the Glaze

Instructions

  • Preheat oven to 350° F. Lay parchment paper down on a baking sheet.
  • Into a medium bowl, add flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, all spice and salt. Whisk together. Set aside.
  • In a larger bowl, cream together vegan sugar and butter for 2-3 minutes.
  • Add pumpkin, applesauce and vanilla. Beat again.
  • Slowly beat in the flour mixture in parts just until combined. DO NOT OVERMIX.
  • Scoop out a tablespoon of the mixture and roll into a ball. Place on parchment lined baking sheet 2 inches apart. Repeat with remaining dough.
    *Can do a larger size if you want a larger cookie, just make sure even size when baking
  • Bake for 15-18 minutes. Remove and let cool for 2-3 minutes before removing to a cookie rack to cool completely.

For the Glaze

  • While cookies, bake combine powdered sugar and 3 tablespoons of dairy free milk. Whisk together. Add in vanilla extract, whisk again until smooth. Add remaining tablespoon of milk if needed for consistency.
  • Once cookies are completely cooled, place baking sheet under cooling rack to catch any excess and drizzle glaze over cookies.

Notes

*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
 

Nutrition

Serving: 2cookies | Calories: 257kcal | Carbohydrates: 53g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 213mg | Potassium: 96mg | Fiber: 1g | Sugar: 36g | Vitamin A: 958IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg