These are the most delicious soft pumpkin spice cookies. They are made with real pumpkin and will put you in the mood for fall! They are soft and full of flavor, with a light icing on the top. They only take 20 minutes to whip up!
Why Make This Recipe?
I think you will love this recipe for multiple reasons because...
You can customize it for dietary needs: These cookies can be made vegan, low sugar, and gluten-free
They are perfect for fall: They are a great festive fall treat and perfect for the holidays.
Ingredient Friendly: You most likely have all of these ingredients on hand right now!
Budget & Equipment Friendly: These cookies won't break the bank, the ingredients are affordable. You don't need much baking equipment for them. A few bowls and wooden spoon and cookie sheet will do the trick.
Baking Skill: Fool Proof! They are so easy to make for any baker with any skill level.
What You Will Need For This Recipe
Ingredient Notes And Substitutions
- Flour - Use Gluten-Free flour if needed
- Pumpkin puree - Be sure you are using pumpkin puree made from 100% pumpkins. Do not use the pie filling!
- Eggs - If you are vegan, make a chia or flax egg : Chia Egg- 1 tbs of chia and 2.5 tbs water: mix together in a small bowl and let it sit for about 5 to 10 minutes until it forms a gel. For a flax egg you will use the same measurements from above.
- Sugar: This recipe calls for two types of sugar, powdered for the frosting and regular white sugar or coconut sugar for the cookie. You can skip the frosting shoaled you want a cookie that is lower in sugar.
How To Make This Recipe
Step 1: In a bowl mix the wet ingredients together
Step 2: In another bowl mix the dry ingredients together. Slowly add the dry ingredients to the wet ingredients with a spoon.
Step 3: Form cookies into 1 inch balls on a parchment lined baking sheet or on the baking sheet directly. Set oven to 350. Bake for 11-12 minutes/
Step 4: Let cookies cool a bit. While cooling make the optional icing in a bowl. Add powdered sugar and almond milk to form icing. Once cookies are fully cooled and stay together, gently dunk them into the frosting.
FAQs And Expert Tips
I personally love using the chia egg with coconut sugar and regular all purpose flour for this recipe.
You do not need to use icing. They do not have much sugar baked into them so if you skip the icing they would make a great breakfast cookie. I have another breakfast cookie here you might like as well!
Yes! You can buy baking pumpkins and make your own puree for this recipe.
They will last for about 5 days if stored in an airtight container on the counter or in the fridge!
Dessert Recipes You Will Love
- EASY GLUTEN FREE PEANUT BUTTER BROWNIES
- CAPPUCCINO COOKIES WITH ESPRESSO AND WHITE CHOCOLATE
- ALMOND LEMON COOKIES
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here!
Vegan Pumpkin Spice Cookies
Ingredients
- 1 cup all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 1 tbsp pumpkin spice
- ½ cup coconut oil (melted)
- ½ cup coconut sugar white sugar works fine as well!
- ½ cup pumpkin purée
- 1 tsp vanilla extract
- 1 egg OR 1 chia egg 2 tbs chia+ 1 tbs water soak until formed into a gel
- 1 cup old fashioned oats
For frosting
- ½ cup powdered sugar
- ½ tsp almond milk * you may need a little more depending on thickness desired
Instructions
- Set oven to 350 degrees. In a large bowl mix sugar and coconut oil well. Soak chia egg if making this vegan. Add vanilla extract, pumpkin and mix well. Add egg if using an egg vs the chia egg.
- In a medium bowl mix flour, baking soda, salt, pumpkin spice, cinnamon, oats. Once whisked together well, slowly add to the wet bowl.
- Form into 1 inch balls and place on a cookie sheet covered in parchement paper. Bake for 11 -12 minutes.
Frosting
- add powdered sugar and almond milk together in a small bowl. Briskly whisk together well, add a tiny bit of almond milk if you need to thin the frosting out a bit more. When cookies are finished and cooled, dunk the tops in the frosting and sprinkle a dash of pumpkin spice over them. Enjoy!
Jessica
Pumpkin spice season is coming and these are perfect!
Corissa
okay these were SO good. I can't believe they are vegan!! Thanks Bailey!
Fab76
these were super easy to make!! Loved them.
Jamie
Absolutely obsessed with these! Texture is next-level and they have the perfect dose of sweetness.
Beth
making these all fall! I tried the almond flour version for my kids they loved!
Katiebalm
I used real pumpkin in these instead dof canned. DELISH!
jj
hubby approved! Loved them
Kailee
I made these and loved them - I used stevia instead of the sugar. Yum!
Elizabeth Stanley
Hi Bailey! This was my first pumpkin recipe of the season and I can't wait for more ???? thank you!
Jj
hubby approved! Loved them!
Matthew
Yum!
Siena Abbiate
these were absolutely amazing and so easy! they came together in 30ish minutes and my nonvegan boyfriend had no idea they were vegan! needless to say we both really enjoyed them! the frosting adds a little something special! make sure you sprinkle a little pumpkin spice on top too 🙂
Bailey
Thank You Siena! So happy you enjoyed them - thanks for coming back to leave a note. xoxox - Bailey
Leanne
Great recipe! The texture is so "pillowy" and perfect. Just sweet enough. I used 1/2 AP flour and 1/2 spelt; coconut sugar; and egg.
Bailey
Love to hear this! Thanks for taking the time to come back and let me know.
Patty
Just saw these on the gram- sara.havens acct and I am so happy that I tried them...AMAZING!! Made them vegan and used Bobs Red mill egg replacer, Bobs gluten free flour 1 to 1 and they came out great!!!!!
Bailey
Hi Patty! What a great idea to use Bob's egg replacer. I will give that a try next time for sure. Thanks for coming back to let me know.
Paige
Delicious! I used coconut sugar, AP flour and chia egg and it worked perfectly 🙂 I also subbed the coconut oil for melted vegan butter. The batter came out much darker than those in Bailey's photos but they still baked up nicely and tasted good. Would make again!
Bailey
Hi Paige! So glad you enjoyed them. They were darker from the coconut sugar I bet, but boy do I love coconut sugar. Thanks for taking the time to come back and let me know!
Whitney
The best cookies you have ever put up on the blog. We just finally made them with the last can of pumpkin we had. YUM. Will be making again in the fall.
Sam E
By far the best cookies I’ve ever made definitely keeping this recipe.
van G
I make these all your long I usually do the vegan version they are always such a hit not too sweet but also really delightful.
Paul Hynd
5 stars they are great.
Emily
Simple and delish!
Bailey
So happy you enjoyed them! Thanks for taking the time to let me know!
Lee Callahan
Definitely trust all of these reviews this is one of my favorite recipes on this website we’ve been making them for a year now and they get better and better each time