Soft Vegan Pumpkin Pie Cookies with Frosting (Print Version)

Whip up soft Vegan Pumpkin Pie Cookies! These spiced, chewy treats bring autumn comfort without dairy. Easy recipe for a sweet, nostalgic bite.

# Recipe Info:

Prep Time: 35 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 47 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegan, Dairy-Free, Egg-Free

# Ingredients:

→ Wet Base (Cookies)

01 - 1 cup (240g) pumpkin puree (100% pumpkin, not pie filling)
02 - 1/2 cup (113g) vegan butter, softened
03 - 1/2 cup (100g) granulated sugar
04 - 1/2 cup (110g) packed light brown sugar
05 - 1 teaspoon vanilla extract

→ Dry Structure & Spice (Cookies)

06 - 1 3/4 cups (210g) all-purpose flour
07 - 1 teaspoon baking soda
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon ground ginger
11 - Pinch of ground allspice or cloves (optional)

→ Cream Cheese Frosting

12 - 4 oz (113g) vegan cream cheese, softened
13 - 1/4 cup (56g) vegan butter, softened
14 - 2 cups (240g) powdered sugar, sifted
15 - 1/2 teaspoon vanilla extract

# Instructions:

01 - First, grab a big bowl, because things are about to get messy in the best way. Cream together your softened vegan butter, granulated sugar, and brown sugar until it’s light and fluffy. I usually aim for about 2-3 minutes with my hand mixer, and the mixture should lighten in color. This step is super important for the final texture of your <strong>Vegan Pumpkin Pie Cookies</strong>, so don't rush it! I've definitely cut this short before, and my cookies weren't as tender.
02 - Next, fold in that beautiful pumpkin puree and the vanilla extract. Mix until just combined. You don't want to overmix here, or your cookies might get tough. The mixture will be wonderfully creamy and a gorgeous orange hue. The smell of the pumpkin starts to fill the kitchen, and honestly, that's when I know autumn is here. I always take a moment to just breathe it in – it’s a little kitchen ritual.
03 - In a separate, medium-sized bowl, whisk together your flour, baking soda, cinnamon, nutmeg, and ginger. If you're using optional allspice or cloves, toss them in now too. Make sure everything is really well combined; you want those spices evenly distributed for that consistent flavor in every bite of your <strong>Vegan Pumpkin Pie Cookies</strong>. I once didn't mix enough, and some cookies were super spicy, others bland. Lesson learned!
04 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stop as soon as you see no more streaks of flour. Overmixing develops the gluten, making for a tougher cookie, and we want soft, pillowy cookies, right? The dough will be thick and a little sticky, and that’s totally normal, so don't fret if it seems a bit wetter than other cookie doughs you've made. It smells incredible at this point!
05 - Cover the bowl with plastic wrap and chill the dough for at least 30 minutes, or up to a few hours. Honestly, this step is non-negotiable for these <strong>Vegan Pumpkin Pie Cookies</strong>. It helps the flavors meld and prevents the cookies from spreading too much in the oven. I've tried skipping it in a rush, and the cookies turned into flat, sad discs. Trust me, a little patience here goes a long way for that perfect puffy shape.
06 - Once chilled, drop rounded tablespoons of dough onto a parchment-lined baking sheet, leaving a couple inches between each. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers look slightly soft. They might not look super golden, and that's okay! While they cool, whip up your vegan cream cheese frosting until light and fluffy. Once the cookies are completely cool (this is important, or the frosting will melt!), spread a generous dollop on each. Enjoy your delightful <strong>Vegan Pumpkin Pie Cookies</strong>!

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