Vegan Pumpkin Sugar Cookies
User Reviews
4.9
366 reviews
Excellent
Vegan Pumpkin Sugar Cookies
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Tender, fluffy, vegan pumpkin sugar cookies that require just 1 bowl! Super fluffy, simple preparation, and perfect for fall!
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Ingredients
COOKIES
- 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
- 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)
- 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 (optional)
- 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
- 1 ½ Tbsp pumpkin butter* (optional // or use store-bought)
- 1/2 tsp vanilla extract (optional)
- 2 ½ - 3 cups powdered sugar
- 1/4 tsp each ground cinnamon and pumpkin pie spice
- 1 plash non-dairy milk
Instructions
- Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
- Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
- Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.
- Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15-30 minutes (or until cold), or refrigerate for 30-45 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.
- Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo). If you find the dough is sticking to the glass, you can dip it in flour, then sugar, before smashing.
- Bake on the center rack for 10-12 minutes or very slightly golden brown.
- Let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
- FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, and pumpkin butter (optional) and mix once more.
- Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
- Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.
Notes
- *Vegan butter sticks are best for baking, as the tubs can often contain water to ease spreading, which can affect the final product. I prefer Earth Balance buttery sticks for baking.*If you are trying to speed-soften your butter, simply cut it into thin slices from the stick and it will soften much quicker.*Pumpkin butter can be subbed for pumpkin puree, but hold back 1 Tbsp (amount as original recipe is written // adjust if altering batch size) of cane sugar.*1 ½ heaping cups flour = 1 ½ cups + 3 Tbsp flour.*You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the all-purpose flour in this recipe.*Loosely adapted from my Vegan Funfetti Cupcakes!*Nutrition information is a rough estimate calculated without optional frosting.
- ½ heaping cups flour = 1 ½ cups + 3 Tbsp flour.
- *You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the all-purpose flour in this recipe.
Nutrition Information
Show Details
Serving
1cookie
Calories
93
(5%)
Carbohydrates
13g
(4%)
Protein
0.9g
(2%)
Fat
4g
(6%)
Saturated Fat
1.3g
(7%)
Polyunsaturated Fat
0.92g
Monounsaturated Fat
1.82g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
95mg
(4%)
Potassium
4mg
(0%)
Fiber
0.1g
(0%)
Sugar
6.3g
(13%)
Vitamin A
229IU
(5%)
Vitamin C
0.08mg
(0%)
Calcium
16.91mg
(2%)
Iron
0.48mg
(3%)
Nutrition Facts
Serving: 22(cookies)
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 93 | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 0.9g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1.3g | 7% |
| Polyunsaturated Fat | 0.92g | 5% |
| Monounsaturated Fat | 1.82g | 9% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 95mg | 4% |
| Potassium | 4mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 6.3g | 13% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 0.08mg | 0% |
| Calcium | 16.91mg | 2% |
| Iron | 0.48mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
366 reviews
Excellent
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