Description
These Vegan Pumpkin Sugar Cookies are a perfect fall treat, combining the warm spices of pumpkin pie with a soft, tender cookie base. Made with vegan butter, pumpkin puree, and a delightful spiced frosting, they’re ideal for seasonal celebrations or anytime you crave a cozy, plant-based dessert.
Ingredients
Cookie Dough
- 1/2 cup vegan butter (such as Earth Balance, softened)
- 1/2 cup organic cane sugar (plus more for topping)
- 1/4 cup brown sugar
- 1 tsp pure vanilla extract
- 1/4 cup pumpkin puree
- 1 ½ heaping cups unbleached all-purpose flour (sub up to 1/3 whole-wheat pastry flour)
- 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 tsp ground cinnamon
- 1 Tbsp unsweetened almond milk (or other non-dairy milk)
Frosting
- 1/2 cup vegan butter (such as Earth Balance, softened)
- 1/2 tsp vanilla extract (optional)
- 1/4 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 1 ½ Tbsp pumpkin butter (optional, or store-bought)
- 2 ½ – 3 cups powdered sugar
- 1 splash non-dairy milk (to thin)
Instructions
- Cream Butter: Add softened vegan butter to a large mixing bowl and cream with an electric mixer for 1 minute until smooth and light.
- Add Sugars and Vanilla: Incorporate the organic cane sugar, brown sugar, and vanilla extract. Beat for another minute to combine thoroughly. Then mix in the pumpkin puree once more.
- Sift Dry Ingredients: Set a sifter over a bowl and combine unbleached flour, cornstarch, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. Stir briefly with a spoon, then sift the dry mixture over the wet ingredients to combine.
- Form Dough: Gently mix everything until incorporated, taking care not to overmix. Add the almond milk and continue mixing until you form a soft dough. Place the dough in the freezer for 15-30 minutes until cold, or refrigerate for 30-45 minutes (or chill overnight). Meanwhile, preheat your oven to 350°F (176°C) and position a rack in the center.
- Shape Cookies: Scoop heaping 1 tablespoon portions of the dough and roll into balls. Place on a baking sheet spaced about 2 inches apart to allow for spreading. Dip the bottom of a glass into cane sugar, then gently press down each cookie ball into a disc shape. If dough sticks to the glass, dip it in flour first, then cane sugar before pressing.
- Bake Cookies: Bake cookies on the center rack for 10-12 minutes or until they are just beginning to turn slightly golden brown around the edges.
- Cool Cookies: Let the cookies rest on the baking sheet for a few minutes, then transfer them to a cooling rack to cool completely. Meanwhile, prepare the frosting.
- Prepare Frosting: Clean your mixing bowl and add softened vegan butter. Beat until light and fluffy. Add vanilla extract (optional), ground cinnamon, pumpkin pie spice, and pumpkin butter (optional), then mix again until combined.
- Add Powdered Sugar: Gradually add powdered sugar, about 1/2 cup at a time, beating continuously until the frosting becomes thick and creamy. Add a small splash of non-dairy milk to slightly thin the frosting if needed, but keep it thick enough to hold its shape on the cookies. Add more powdered sugar if it becomes too thin.
- Frost and Serve: Once the cookies are completely cooled, frost each cookie with the prepared pumpkin frosting. Sprinkle a pinch of pumpkin pie spice or cinnamon on top for garnish. Store leftover cookies covered at room temperature for a few days or freeze for longer storage.
Notes
- Ensure the vegan butter is softened to room temperature to cream properly.
- You can substitute up to 1/3 of the flour with whole-wheat pastry flour for a nuttier flavor.
- Chilling the dough helps prevent spreading during baking and improves texture.
- If the dough sticks when pressing with the glass, dipping the glass in flour before cane sugar helps.
- The frosting is optional but adds a wonderful spiced sweetness that complements the pumpkin flavor.
- Store cookies in an airtight container to maintain freshness.
- Freeze any extra cookies for up to 3 months.