Vegan Pumpkin Sugar Cookies
User Reviews
4.9
Vegan Pumpkin Sugar Cookies
Description
This recipe creates soft, spiced Vegan Pumpkin Sugar Cookies by combining vegan butter and granulated sugars with pumpkin puree, vanilla, and flour mixed with pumpkin pie spice, cinnamon, baking powder, and baking soda. After mixing, the dough is chilled to firm up, then scooped and pressed into discs coated with cane sugar before baking at 350°F (176°C). The cookies develop a tender crumb with a mild pumpkin and warm spice profile.
For added richness, an optional vegan frosting is made by creaming vegan butter with pumpkin butter, vanilla, powdered sugar, cinnamon, pumpkin pie spice, and non-dairy milk. This frosting, when spread on cooled cookies, adds creamy sweetness that balances the spices. The cookies can be enjoyed as a fall treat or vegan dessert option.
Ingredient substitutions include using gluten-free flour blends in place of all-purpose flour and pumpkin butter for pumpkin puree with adjustments in sugar. Vegan butter sticks are preferred for texture, and the dough can be chilled overnight for convenience. The recipe yields approximately 24 cookies depending on size.
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 vanilla extract pure
- 1/4 cup pumpkin puree
- 1 ½ heaping cups all-purpose flour sub up to 1/3 whole-wheat pastry, unbleached
- 1/2 Tbsp cornstarch for thickening/binding, or arrowroot powder
- 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 almond milk or other non-dairy milk, unsweetened
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 ground cinnamon
- 1/4 tsp 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
- Use vegan butter sticks for better baking performance over tub-style butter.
- Cut butter into thin slices to speed softening when preparing dough.
- Pumpkin butter can replace pumpkin puree, reducing sugar slightly as called for in the recipe.
- Use a 1:1 gluten-free flour blend as a direct substitute for all-purpose flour if desired.
- Chilling dough overnight improves flavor and texture before baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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