Vegan Pumpkin Sugar Cookies

Delicious! I ended up using apple sauce instead of butter, which did of course throw off the consistency (made it quite runny), so I ended up putting the batter in a 9×9 pan and making something more like pumpkin cookie blondies. They still turned out very yummy though and I know I’ll be making these again!

I made three batches, one of them gluten-free. All were great. We just moved and I don’t know where my measuring cups went, so I estimated the ingredient amounts with a small mason jar. I used fresh baked pumpkin for the cookies, and Trader Joe’s pumpkin butter in the frosting. I made 24 cookies out of each batch (by breaking ball of dough in half three times, then each chunk into three pieces, for equally shaped cookies). A yummy and versatile recipe!

I just made these with the frosting to bring in to work and share with colleagues. I doubled the recipe and not 1 cookie came home with me! They are absolutely delicious! Most people are more than one! I followed the recipe except: I didn’t use pumpkin butter and I rolled the cookie dough balls in the cane sugar before pressing them with the bottom of a glass. No sticking issues! Thank you for sharing this recipe!

Not much pumpkin flavor…

I really, really wish I had noticed that Minimalist Baker has a metric conversion for their measurements. This recipe sounded promising, but the flour measurement is described as a “heaping” 1.5 cups. Who does that?? One reviewer said that her dough looked more like cake batter and I thought it might be because she didn’t use quite enough flour due to the vague “heaping” measurement. So, I resisted the urge to stir the flour, spoon in the cup and level off. Why?? I ended up weighing the heaped 1.5 c of flour, so I could note whether I might need to make adjustments if I decide to make the cookies again. We ended up with dry, tasteless pucks. Blech. Turns out the heaping is subjective and I apparently added 20g too much-discovered after the dough was mixed and cookies baked. Gah! What a waste of time and ingredients. My advice: if you have a little kitchen scale, click over to the metric measurement tab and weigh your flour. It’s true that different brands of flour can weigh in at slightly various amounts per cup, but I’m guessing you would be a lot closer to the intended amount if the whole “heaping” idea is avoided.

These cookies were delicious. I didn’t have any pumpkin butter for the frosting, so I used a vegan cream cheese frosting instead, which worked really well.

These cookies are deliciously addictive!! I used Earth Balance for the butter and combined pumpkin puree, brown sugar, cinnamon, and a half-lemon as a substitute for the more involved pumpkin butter ingredient in the frosting. The half-lemon made for a lovely cream-cheesy frosting, yum! 2 cups of powdered sugar was plenty for the frosting – no milk needed. We’ll definitely be making these as a fall treat again! Thanks for another amazing vegan recipe, Dana!

I made the Vegan Pumpkin Sugar Cookies, and they are excellent. I did not frost them though I might try the frosting another time. Make sure your dough is really cold or the dough will stick to your fingers when you roll it into balls. Dipping a glass in sugar and flattening the cookies did not work well for me as the glass kept sticking (dough not cold enough maybe). I rolled the cookie balls in sugar and then mashed them with a drinking glass. My company liked the cookies enough to ask for the recipe. I’ve put the rest in the freezer so I don’t keep eating them!!

Delicious, easy and surprisingly “flexible” in the normally precise world of baking. My husband loves pumpkin & I was looking for an easy recipe my 2 year old could help with. We all agree these cookies are delicious, like a pumpkin-y snickerdoodle. Bake long enough to get crispy edges (at least 12 minutes in our oven). And personally we think the frosting is 100% unnecessary….tastes good but doesn’t add to the already delicious cookie (would be great on a less sweet muffin or cake). Will be saving this sugar cookie recipe for years to come.

These turned out wonderful for my boys who have a lot of food allergies. I didn’t use the pumpkin butter for the frosting, but I otherwise followed the recipe, and they were very flavorful! I think they’re pretty foolproof, because having a 6 and 3 year old help me, well, the measurements weren’t perfect – ha!

So yummy. I used every ingredient including the pumpkin butter, and baked the cookies for 12 minutes and they turned out great. I’m making these cookies for my teachers doing my letter of recommendations, and I’m confident these cookies will benefit me greatly haha. Tried some myself and would definitley recommend you make them yourself.

My scale broke recently so I couldn’t weigh the flour, but I calculated the weight of what ‘heaping’ means in this case (based off the knowledge that 1 1/2 cups AP flour weighs 187.5 g) and it’s 1 1/2 cups + 2 1/2 tbsp.
I used normal butter, 1 1/2 tsp pumpkin pie spice, 1 tsp cinnamon, smushed them about 3/4 inch thick w/ a glass and baked them for 11 minutes and everybody loved them!

Delicious!!! Thanks!!!

These are my favorite pumpkin cookies no joke! Never had made with the icing, but the cookie in itself is amazing. It’s my boyfriend and I’s favorite cookie. No joke, they hardly last two days! Highly recommend :-)

I made the vegan pumpkin Sugar cookies and while it turned out OK, I found a number of directions needed tweaking. I put the dough in freezer for 15 minutes, and it was nowhere near cold enough. Pressing the glass into the bottom, even having dipped it in sugar, just made the glass stick to the dough. I would put up at the top of the recipe that these really need to be frozen a bit longer, or spend overnight in the fridge (preferable.) Also, when one goes to add a very sugary frosting, why would one do this on a sugar cookie. One of these two options is more than enough.

I made these for Halloween and they were wonderful ! Everyone loved them. They were so fluffy and incredibly tasty. Thank you for this amazing recipe !

I made these as a test to see if they would be a good Thanksgiving dessert…they were amazing! I will definitely be making them this Thanksgiving!

I made these today with ap flour cause its what I had and even though my heaped cups apparently weren’t “heaped” enough, the flavor and texture is still good; I also had to bake them for longer, around 20 minutes. They’re more crispy with a slight fluffy center but they’re still lovely. Next time, I’ll be sure to pack more flour into my cups but I’m still really happy I made them. They taste kind of like gingerbread cookies but without the punch from the ginger, which I appreciate. Thanks as always for these great recipes!

I made this recipe yesterday for Halloween and it turned out wonderful! I used cookie cutters and it ended up making 19 cookies with just a tiny bit left over. The only changes I made were to the frosting. Instead of pumpkin butter I used 1/2 Tbsp pumpkin purée, I only used 1 & 1/4 cup powdered sugar (it was still thick enough), and I added extra pumpkin spice/cinnamon to it as well! I gave some cookies to my non-vegan friends/family and they all said they were delicious!!!

I made these for a family Halloween get together and everyone who tried one (all omni folk besides myself) said that these cookies were absolutely amazing!

The recipe was super easy to follow and made 20 decent sized cookies. They’re the most perfect soft baked sugar cookies and the seasoning made it perfect for fall. The frosting was not too sweet and even people who don’t love frosting said it was great. They didn’t spread, stick to the pan, crumble when you took at bite or any other things that can normally happen with vegan cookies!

A great fall treat! Really light and pleasant flavors and the SOFTEST texture! will make again!!

Wonderful recipe!

These cookies are so good!! Super moist and not too sweet. Definitely will make these again.

I love these cookies! Made them for the first time today. I like really spicy cookies so I doubled the pumpkin spice and they were smashing. My boyfriend ate 3 in a row. I did some with and without frosting. Absolutely will be making again!!! ⭐️⭐️⭐️⭐️⭐️

I followed the recipe to a T and they seemed really dry, I ended up doubling the milk in the recipe. The cookie itself also did not taste very pumpkin-y, surprisingly. More like a snickerdoodle. Its not bad though, I do like the recipe! I think its just personal taste. I was very surprised with the light fluffy texture of the cookie but it was fun! Defenitely looking forward to putting some pumpkin frosting on these babies. Overall very creative recipe. For being a vegan cookie, five stars.

These were absolutely delicious!

These are so delicious! I now have a true reason to buy cookie cutters, so I did. I ordered super cute halloween pumpkin cookie cutters, they are a perfect recipe (pun intended) to spice up the Halloween festivities, or fall related (leaf cutter shapes etcetera) and also work well if you are not frosting! I went with simpler shapes to frost/ice, or regular pumpkins such as small round circles (traditional cookies) and then the festive cutouts I did not frost. I got more cookies out of the dough this way, and had more frosting. You can always make less frosting too! I love the pumpkin butter to mine, though. Also these cookies are not hardcore pumpkin, no overwhelming flavor! I strongly encourage new bakers to do this recipe! I’ve made them 4 times already! Try her pumpkin butter recipe as well, you will be glad that you did! I’m a yoga teacher and will be making for my students!

Definitely delicious!!! Followed the recipe exactly, and they are delicious! I did try rolling them and using a black cat cookie cutter, but this dough is definitely not made for rolled sugar cookie cutouts. I think a pumpkin shape, or other shape without any small joints might have worked, but it worked much better to roll balls and squish them with sugar.

Our cookies came out beautiful and delicious. Thank you. We had a bunch of figs fresh off the tree so I made a fig jam that we used as frosting. We then topped with craisins. The flavors pair together really well and it’s a really nice fall cookie.

I just finished baking these, the house smells delicious (also made the apple crisp recipe). My partner and I tried one each while they were fresh off the cooking rack, I don’t like sugar cookies normally, but I LOVE these.

Your recipes never disappoint . . . Ever! These cookies are delicious. I will be adding this recipe to my favorites.

Made these cookies for myself on Mother’s Day. I enjoyed them very much! Thank you for the recipe. Due to my baby’s food intolerances I am avoiding dairy, soy and corn so these hit the spot!!!! Instead of corn start he I used tapioca starch and it turned out well! thank you from sharing!

These cookies turned out great! Instead of cornstarch, I used a flax egg, and I just didn’t add the almond milk at the end. They are perfectly crunchy on the outside and soft on the inside! Super delicious recipe.

Perfect!

This was my first foray into vegan baking and it was a huge success!!! These cookies are amazing and I could eat the whole batch by myself. I didn’t use the pumpkin butter in the icing, but I did add a touch of fresh ground nutmeg. Thanks for the recipe.

So good!!! I made them exactly as stated above with icing and all. I could not be more happy with how they turned out. My fiancé even loved them which is always a toss up. We will be making these again!

These were ??. Did not last long in our house.

I made these for dessert when my boyfriend and I had a vegan couple over for supper and I cannot believe how incredible they were. I’d never used vegan butter before, even though it’s similar to margarine right? Anyway I used the Earth Balance sticks as the recipe suggested, and I prefer to weigh all my ingredients so I went metric – and this is one of my favorite things about all the recipes here actually.
I digress.
I was fairly heavy handed with the spices, but I find it’s very hard to overdo it. Also I used almond coconut coffee creamer instead of milk – delish. The frosting was unquestionably the best frosting I’ve ever made. I sifted the powdered sugar to avoid lumps – but it was so thick and delicious. My friends were blown away, but I was more shocked I think. I’m not vegan (neither is my boyfriend) but I love cooking for people and trying new things so this was really exciting and I’m so please at how well it came out. I wish I’d taken pictures but all the cookies got devoured.

Oh and the tip about the glass, I couldn’t get the sugar to stick to it, so I just dipped the rolled cookie dough balls into sugar and smashed it with the glass after. That was the best tip – they looked great! I’m already planning to make these again.

My daughter loves these! We use the Earth Balance vegan butter in the tub, and then half the amount of almond milk added at the end of the recipe. I need to calculate the calories, because it’s discouraging that a tablespoon of dough has 184 calories. Thank you for sharing your recipe.

These are amazing! Delicious and fluffy. A huge hit at the pumpkin carving party! I ran out of confectioner’s sugar so I improvised and added some pumpkin pie spice and cinnamon to a jar of vanilla icing. Still vegan and delicious! Will definitely make again. Thank you!

I made these today for the first time…absolutely delicious! Light and fluffy…oh and the icing is unbelievably out of this world!

I made these and they tasted great but they cane out chewy and won’t hold together. I even baked them longer than suggested and left them on the hot cookie sheet. I was trying the recipe out for my sons class next week, now what??

I could not stop thinking about these cookies after seeing the pictures and finally made them last night. The cookie has a nice soft texture and the flavor is perfection. The cookies are seriously good alone, but the creamy sweet icing takes them to a whole new level. They look so beautiful on a tray, I wish I had a party to attend! For the cookie, I subbed Trader Joe’s pumpkin butter for the pumpkin puree with your suggested alteration (less one tablespoon of sugar). Thanks for another great vegan recipe!

These were so good! I made them for a party and I got so many comments that they were the best treats there (I didn’t even tell people they were vegan). Highly recommend making these!

Super delicious! I’m not vegan, so I used cow butter & milk and an egg to bind and they turned out great! I also used sweet potato puree instead of pumpkin, since I already had some on hand. Perfect cozy fall treat! Thanks for another great recipe Dana!

I made these today and they were awesome! I used a 1:1 gluten free flour blend and they turned out great!

Great recipe, made these with fresh roasted acorn squash instead of pumpkin and it turned out lovely!!! Used gluten free 1 to 1 flour and it worked well, just had to bake two more minutes. Love the pumpkin or squash butter icing too. It’s almost too good. Using the extra squash butter in oatmeal, V.yogurt, and V.ice cream.

Great flavor but they turned out grainy and fell apart. Admittedly, I am not much of a baker. Perhaps, I should added more liquid? I am also cooking at over a mile above sea level which usually means more flour. However, I followed the recipe this time. Any thoughts? Thanks! I love your recipes.

Just made these cookies and they turned out wonderful! Soft and tasty! I also used all whole wheat flour and just sprinkled with sugar (no icing). It will definitely be a fall favorite as I love anything pumpkin!!

Just made these today, hands down the most successful and delicious pumpkin cookie ever. Icing is bomb and the crispy yet airy texture of the cookie is spot on texture. I swear I can never fail a good meal with mb ???

This recipe is AMAZING!!!! I’ve been vegan for 4 years and these are by far the best cookies I’ve ever made! Thanks for the awesome recipe!!

These are honestly the most delicious pumpkin cookies ever. I’m wondering if I store them in the refrigerator how long do you think they’re good for? Also the icing oh my goodness ??

I made these last October for a bake sale to benefit Breast Cancer at my work. Yesterday a lady came up to me and said that multiple people requested that I make them again this year! I used the icing in bags and did designs. This recipe was easy and came out amazing looking and tasting!! I can’t believe I got a group of non-vegans to request my vegan cookies a year later! I gave them the recipe, but they asked me to make it. Really excited for this year’s bake sale! Going to try more recipes from Dana. Thank you girl for the amazing recipes! You do such a great job and you’re helping so many animals in the process! ??? I wanted to post a photo, but there is no option here. I will tag you in my photos from last year.

My twelve-year-old daughter made this recipe all on her own this afternoon, and they turned out AMAZINGLY!! Rich flavors, soft texture, and just heaven in my mouth. Cannot wait to try another vegan recipe on your blog, as this was our first!! Thank you for sharing!!

Love this cookies, came out very flat (need a little practice ;) ) , but I will keep this recipe as my new favorite basic cookie dough recipe. Sooo tasty. I did not made the frosting. I can add on nuts, seeds or chocolate, whatever I like! Thank you :-)

So delicious! The cookies are moist with a bit of chew but still so soft. The icing is delicious and not too sweet. I made them into whoopie pies and my family raved! Will definitely make again

So delicious! Made them tonight for our Thanksgiving desert. Amazing!

I just made these for Thanksgiving and they turned out awesome! The frosting is delicious and the sugar cookie texture is perfect. Thank you!

DELICIOUS! I made these last night. It took A LOT of will power not to just eat this dough!

The first tray I baked, I didn’t flatten the cookies enough (maybe about 1″ thick)… oops! The second tray, I flattened them more – to about ½” thick.

BOTH came out amazing! The thicker ones had a soft-baked, pillowy texture. The flatter ones were still amazing – slightly crisp edges and tender center.

The frosting is pretty tasty too and, quite honestly, the cookies don’t even need it! I find that the earth balance makes the frosting slightly salty.

These were truly fabulous. I didn’t have vegan butter so made them with regular unsalted butter. I halved the frosting which still left enough to frost each cookie, and I felt that the cookies were appropriately sweet at that. The kids loved helping to make these as well. Will definitely make these again as an easy “wow” cookie!

I used GF flour blend and they came out amazing. The easiest yummiest cookies I’ve made in years!

Thx! I used a mesh strainer. They came out amazing! I made the frosting too and ate too many. Lol. I made homemade almond butter and spread that on the cookie then spread the frosting on top of that and omg… Ridiculous. Lol. Thx!

Wow! These are just so delicious. They were so easy to make and I will definitely be making these again since it’s the holiday season. With or without icing they were the bomb.com! Vegan or not, the entire family loved them.

Doubled the spices, used whole wheat flour, didn’t have cornstarch (or tapioca, etc.), and they turned out great! Texture and moistness were good, although I didn’t sift my flour at all, which was a mistake. Still, amazing flavor, and quick to make; I don’t own an electric mixer, and hand-mixing was no problem. I dusted some powdered sugar on top instead of frosting. I might try adding some walnuts or dark chocolate in the future.

Absolutely loved this recipe! It was such a huge hit with my family! I used vegan becel spread as I didn’t have earth balance on hand and it worked great. The cookies were a bit flatter and chewier but still so soft and amazing! Great fall flavour and super yum

when i saw this recipe i wanted to make it right away! and i did. in the spirit of fall i substituted calvados for vanilla. Yum! with the sugar topping they did not need the frosting… although my husband said that frosting would have only made them better. I love fall and i always make a vegan halloween pumpkin cookie and this is a new favorite.

These are unreal!! I’ve made 6 batches already, and everyone who I’ve shared with loves them!

I made these tonight for the first time….. delicious! You will not be disappointed ~

Made these today… Best cookies I have ever eaten! Delicious. I made half the amount and I made around 10 cookies. I also used regular butter and it worked perfectly. I skipped the cornstarch as I did not have any and the texture is perfect and very chewy. I wish I added a bit more cinnamon, could be because I didn’t add the frosting or cinnamon on top! Great recipe, thanks!!

I have made these multiple times and every time they come out ridiculously amazing. I have made some good cookies in my day but these top the list!

Love bringing them to potlucks because the plate is always empty by the end.

Can I roll them out and shape them?

These are delicious! So glad I made a double batch. My husband said that they’re some of the best cookies he’s ever had. :)

I made these for Thanksgiving today and they turned out amazing! Thank you so much for the recipe!

Oh wow! I made these and they turned out amazing it was so easy and fun, the batter was delicious,and the smell made my heart skip! Even if the batter got a little sticky on my hands after freezing and waiting 50 seconds too much , I didn’t mind eating it off!!!!