four pumpkin cookies with white icing in stripes on a white plate
Print Recipe
5 from 1 vote

Vegan Pumpkin Cookies

Quick and delicious vegan pumpkin cookies--perfect for fall!
Prep Time5 mins
Cook Time15 mins
Course: Cookie, Dessert
Cuisine: American
Servings: 34 cookies
Calories: 123kcal
Author: Lindsay Reynolds

Ingredients

  • 1 cup pureed pumpkin (canned)
  • 1/2 cup vegan butter (Earth Balance works well.)
  • 1/4 cup oil (I used melted coconut oil, but any neutral oil works fine.)
  • 1 1/4 cup evaporated cane juice crystals (or vegan granulated sugar)
  • 1/3 cup brown sugar (well-packed)
  • 3 tablespoons almond milk
  • 2 teaspoon vanilla extract
  • 2 cups white whole wheat flour (or whole wheat flour)
  • 3/4 cup unbleached all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons aluminum-free baking powder Or you can use 1 teaspoon baking soda with 1 teaspoon regular baking powder.
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

For the Icing (Optional)

  • 1 1/4 cup confectioner's sugar add extra 1-2 tablespoons as needed
  • 2 tablespoons almond milk add extra 1/2 tablespoon as needed

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, combine pumpkin, vegan butter, oil, cane juice crystals, brown sugar, almond milk, and vanilla. Use a wire whisk or electric mixer to assure all lumps are completely dissolved.
  • Place flours, cornstarch, baking powder, cinnamon, and salt on the top of the liquid ingredients, but don't mix.
  • Use a fork to gently mix cinnamon, cornstarch, baking powder, and salt with the flour, before using a large spoon or electric mixer to completely combine the liquid ingredients with the dry.
  • Drop slightly heaping tablespoons of dough about 1-2 inches apart on a parchment or silicon lined baking sheet.
  • Bake cookies at 350 degrees Fahrenheit for 14-16 minutes, or until the edges of the cookies are just starting to turn golden.
  • Don't be tempted to bake all the cookies at once. Most ovens bake most evenly when there is only one baking sheet at a time.
  • Allow cookies to cool for 2-3 minutes before transferring them from baking sheet to a cooling rack.
  • When cookies have cooled to room temperature, make the icing by combining confectioner's sugar and almond milk in a small bowl. Stir with a fork until smooth.
  • Drizzle the icing over your cookies any way you like.
  • Enjoy!

Notes

Store cookies in an airtight container for up to 4 days at room temperature, or more if refrigerated.
 
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Nutrition

Calories: 123kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 84mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1250IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 0.5mg