As the leaves turn and the air grows crisp, I find myself craving the comforting scents of autumn wafting through my kitchen. That’s where these Soft Spiced Vegan Pumpkin Cookies come in, a delightful treat that captures the essence of the season. With their melt-in-your-mouth texture and an irresistible topping of creamy cinnamon frosting, these cookies are not only delicious but also accommodating to various dietary needs, including vegan and gluten-free options. It’s a quick and easy recipe, perfect for those busy fall afternoons when you want something homemade without the fuss. Plus, they make for an impressive centerpiece at any gathering—who wouldn’t love a batch of these delectable cookies? Are you ready to fill your home with that warm, inviting aroma? Let’s get baking! Why Are These Cookies So Irresistible? Cozy Autumn Flavor: Each bite of these Soft Spiced Vegan Pumpkin Cookies wraps you in the warmth of fall spices and pumpkin goodness. Effortlessly Simple: With minimal ingredients and steps, even novice bakers can impress with this easy recipe. Diet-Friendly Delight: Perfect for all, these cookies cater to vegan and gluten-free lifestyles without sacrificing taste, much like my beloved Chocolate Chip Cookies. Crowd-Pleaser: Whether for gatherings or cozy nights in, these cookies boast universal appeal, enticing everyone to indulge. Make-Ahead Convenience: Prepare the dough ahead of time and freeze it, making last-minute baking a breeze, just like those Chocolate Chip Cookies you love. Melt-in-Your-Mouth Texture: Soft, chewy, and topped with cinnamon frosting, they’re a delightful treat that will leave you craving more! Soft Spiced Vegan Pumpkin Cookies Ingredients For the Cookies Vegan Butter – Provides creaminess and moisture. Substitute with neutral coconut oil if desired. Pumpkin Purée – Acts as the main flavor component; ensure it’s not too watery for proper texture. Brown Sugar – Adds sweetness and depth; coconut sugar can be used as a substitute. Granulated Sugar – Contributes sweetness and texture to the cookies. Vanilla Extract – Enhances the overall cookie flavor. All-Purpose Flour – Provides structure; can be substituted with a gluten-free flour blend containing xanthan gum. Baking Powder – Acts as a leavening agent to help cookies rise perfectly. Pumpkin Pie Spice – A blend that gives the cookies their signature fall flavor. Cornstarch – Helps to produce a tender cookie texture that melts in your mouth. Salt – Balances sweetness and enhances flavor for an elevated taste. For the Frosting Powdered Sugar – Used for frosting, it contributes sweetness and a smooth texture. Cinnamon – A key flavor in the frosting, enhancing the autumnal theme and tying the flavors together. This ingredient list will guide you to create these delightful Soft Spiced Vegan Pumpkin Cookies that perfectly capture the essence of autumn! Enjoy the process of bringing warmth and joy into your kitchen! Step‑by‑Step Instructions for Soft Spiced Vegan Pumpkin Cookies Step 1: Prepare Dough In a stand mixer, beat together 1 cup of vegan butter, 1 cup of pumpkin purée, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix on medium speed for 3-5 minutes, until the mixture becomes light and fluffy. Add in 2 teaspoons of vanilla extract at the end for enhanced flavor, ensuring everything is well combined. Step 2: Mix Dry Ingredients In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 2 teaspoons of pumpkin pie spice, 2 tablespoons of cornstarch, and 1/2 teaspoon of salt. This blend of dry ingredients will ensure the perfectly spiced flavor and texture for your Soft Spiced Vegan Pumpkin Cookies. Make sure to break any clumps for an even mixture. Step 3: Combine Mixtures Gradually add the dry mixture to the wet ingredients in the stand mixer. Mix on low speed until just combined, being careful not to over-mix. You want to maintain a soft dough consistency—over-mixing could make the cookies tough. Scrape down the sides of the bowl to incorporate any stray flour. Step 4: Chill Dough Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes. Chilling helps enhance the cookie texture and prevents them from spreading too much while baking. You can use this time to clean up your kitchen or prepare the frosting ingredients! Step 5: Preheat Oven & Shape Cookies While the dough chills, preheat your oven to 350°F (175°C). Once chilled, remove the dough from the refrigerator and use a cookie scoop or your hands to portion the dough into 2-inch balls. Flatten each ball slightly and place them on a parchment-lined baking sheet, leaving space in between for spreading. Step 6: Bake Bake the cookies in your preheated oven for 10-12 minutes. The edges should be set while the centers remain soft to the touch. They will firm up as they cool, creating that perfect soft and chewy texture characteristic of Soft Spiced Vegan Pumpkin Cookies. Step 7: Prepare Frosting In a mixing bowl, beat together 1/2 cup of vegan butter, 1 teaspoon of vanilla extract, 2 teaspoons of cinnamon, 1 teaspoon of pumpkin pie spice, and 2 cups of powdered sugar. Whip this mixture until it’s smooth and creamy. The frosting should have a spreadable consistency, perfect for decorating your cookies. Step 8: Frost Cookies Once the cookies have cooled completely, pipe or spread the cinnamon frosting onto each cookie. Feel free to add an extra sprinkle of pumpkin pie spice for additional flavor and visual appeal. This final touch will enhance both the taste and presentation of your Soft Spiced Vegan Pumpkin Cookies! Soft Spiced Vegan Pumpkin Cookies Variations Feel free to add your own twist to these delightful cookies and make them uniquely yours! Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a deliciously inclusive treat. Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts for a delightful crunch and extra flavor. Chocolate Drizzle: Elevate the sweetness by drizzling melted dark chocolate over the frosted cookies. It’s a delightful contrast! Spicy Kick: Mix in a pinch of cayenne pepper or ground ginger for an unexpected spicy twist. Your taste buds will thank you! Pumpkin Spice Swap: Experiment with different spices, like cardamom or nutmeg, for an even cozier autumn flavor profile. Cream Cheese Frosting: Swap the cinnamon frosting for a vegan cream cheese frosting for a richer, tangy taste that complements the pumpkin beautifully. Dried Fruit: Incorporate 1/2 cup of raisins or dried cranberries for added sweetness and a chewy texture, reminiscent of a fall harvest. Coconut Flakes: Sprinkle some unsweetened shredded coconut into the dough for a tropical touch that pairs surprisingly well with pumpkin spice. These easy variations inspire creativity in your kitchen, just like my beloved Chocolate Chip Cookies. Happy baking! How to Store and Freeze Soft Spiced Vegan Pumpkin Cookies Airtight Container: Store frosted cookies in an airtight container at room temperature for up to 3 days to maintain their soft, chewy texture. Refrigeration: If you want to keep them longer, place the cookies in the fridge for up to a week. Just make sure they’re well-covered to prevent drying out. Freezing: Unbaked cookie dough can be frozen for up to 2 months. No need to thaw; just bake for an additional minute if you decide to bake from frozen. Frosting Storage: If you have leftover frosting, store it in the fridge for up to a week, and just give it a little stir before using it on more Soft Spiced Vegan Pumpkin Cookies! Expert Tips for Soft Spiced Vegan Pumpkin Cookies Pumpkin Purée Quality: Ensure your pumpkin purée is thick and not overly watery; this helps maintain the cookies’ texture and prevents them from becoming too soft. Dough Chilling: Don’t skip chilling the dough for at least 30 minutes. This helps the cookies hold their shape during baking, leading to perfect Soft Spiced Vegan Pumpkin Cookies. Over-Mixing Alert: Mix until just combined when combining wet and dry ingredients. Over-mixing can lead to tough cookies rather than the soft texture you desire. Watch the Baking Time: Keep a close eye on the cookies while they bake. The edges should set, but the centers should remain soft to achieve the ideal chewy texture. Frosting Tips: Prepare the frosting ahead of time and allow it to chill in the fridge. This makes spreading it easier and enhances its flavor! Storage Suggestions: Store leftover cookies in an airtight container to keep them fresh for up to three days. If you need to freeze them, ensure they’re well-wrapped to prevent freezer burn. What to Serve with Soft Spiced Vegan Pumpkin Cookies Warm your home with delightful flavors, and let your cozy gathering come alive with perfect pairings for these luscious cookies. Hot Apple Cider: Nothing says autumn like spiced apple cider. Its warm sweetness perfectly complements the flavorful notes of the cookies. Creamy Coconut Milk Latte: The rich creaminess of this latte brings a tropical twist, balancing out the pumpkin spice beautifully. Maple Glazed Roasted Nuts: Crunchy, sweet, and slightly savory roasted nuts add a delightful textural contrast to the soft cookies, enhancing every bite. Fresh Pear Slices: Crisp and juicy, fresh pears add a refreshing element that pairs wonderfully with the warm spices in the cookies. Pumpkin Spice Chai: A hug in a mug! The familiar flavors of chai and pumpkin spice echo the cookies while providing a comforting sip. Spiced Whipped Cream: Light and fluffy, spiced whipped cream served on top of the cookies creates an indulgent treat that is simply luscious. Caramel Sauce Drizzle: Drizzling homemade or store-bought caramel adds an extra layer of sweetness and richness that deepens the cookie experience. These pairings will elevate your experience, making every bite of your Soft Spiced Vegan Pumpkin Cookies even more delightful! Make Ahead Options These Soft Spiced Vegan Pumpkin Cookies are perfect for busy home cooks looking to streamline meal prep! You can make the cookie dough up to 24 hours in advance by refrigerating it, which enhances the flavors and texture. Simply cover the bowl with plastic wrap and store it in the fridge. If you want to prepare even further ahead, freeze the unbaked dough balls for up to 2 months—no need to thaw before baking, just add an extra minute to the bake time. When you’re ready to enjoy your cookies, bake them fresh and frost with your prepared cinnamon frosting for that just-baked quality everyone loves. This way, you’ll have delicious cookies on hand with minimal effort! Soft Spiced Vegan Pumpkin Cookies Recipe FAQs What type of pumpkin purée should I use? Absolutely! Opt for a thick, high-quality pumpkin purée to ensure the perfect texture for your cookies. If it’s too watery, your cookies may turn out overly soft and lose their delightful structure. I recommend using canned pumpkin purée for convenience, but if you’re feeling adventurous, homemade purée is just as good! How should I store my Soft Spiced Vegan Pumpkin Cookies? For optimal freshness, store your frosted cookies in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can refrigerate them for up to a week. Just make sure they’re well-covered to prevent them from drying out. I often put a piece of parchment paper between layers to keep them from sticking together. Can I freeze the cookie dough? Yes! You can freeze unbaked cookie dough for up to 2 months. Just scoop the dough into balls and freeze them on a baking sheet until firm. Then, transfer the frozen dough balls to an airtight container or freezer bag. When you’re ready to bake, there’s no need to thaw—simply add an extra minute to the baking time for perfectly fresh cookies. What should I do if my cookies spread too much while baking? Very! If your cookies spread excessively, it might be due to not chilling the dough long enough. Make sure to chill the dough for at least 30 minutes before baking; this helps firm up the butter and keeps the cookies from spreading too thin. If they still spread too much, next time, try adding a little more flour. Are these cookies safe for those with nut allergies? Great question! The primary ingredients in these Soft Spiced Vegan Pumpkin Cookies do not contain nuts, making them generally safe for those with nut allergies. However, always check labels on your ingredients to confirm no cross-contamination has occurred. If you’re serving them to guests, it’s a good idea to double-check with anyone who has allergies. How can I adjust this recipe for gluten-free baking? Certainly! To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Start with a 1:1 ratio, and if the dough feels too wet, add a bit more flour until you reach the desired softness. Remember, gluten-free dough may need a slightly different baking time, so keep an eye on your cookies while they bake! Soft Spiced Vegan Pumpkin Cookies for Cozy Autumn Days These Soft Spiced Vegan Pumpkin Cookies are a delightful treat that encapsulates cozy autumn flavors, perfect for any gathering or a comforting everyday snack. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 12 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 12 minutes mins Servings: 24 cookiesCourse: DessertCuisine: VeganCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookies1 cup Vegan Butter or neutral coconut oil1 cup Pumpkin Purée ensure it's not too watery1 cup Brown Sugar or coconut sugar1/2 cup Granulated Sugar2 teaspoons Vanilla Extract2 1/2 cups All-Purpose Flour can substitute with gluten-free flour blend1 teaspoon Baking Powder2 teaspoons Pumpkin Pie Spice2 tablespoons Cornstarch1/2 teaspoon SaltFor the Frosting1/2 cup Vegan Butter1 teaspoon Vanilla Extract2 teaspoons Cinnamon1 teaspoon Pumpkin Pie Spice2 cups Powdered Sugar Equipment Stand MixerMixing BowlBaking Sheet Method Step-by-Step InstructionsIn a stand mixer, beat together vegan butter, pumpkin purée, brown sugar, and granulated sugar on medium speed for 3-5 minutes until light and fluffy. Add vanilla extract and mix well.In a separate bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. Break any clumps for an even mixture.Gradually add the dry mixture to the wet ingredients in the stand mixer. Mix on low speed until just combined, maintaining a soft dough consistency.Cover the bowl with plastic wrap or a kitchen towel and refrigerate the dough for at least 30 minutes.Preheat your oven to 350°F (175°C). Once chilled, scoop the dough into 2-inch balls, flatten slightly, and place them on a parchment-lined baking sheet.Bake the cookies for 10-12 minutes until edges are set while centers remain soft. They will firm up as they cool.In a mixing bowl, beat together vegan butter, vanilla extract, cinnamon, pumpkin pie spice, and powdered sugar until smooth and creamy.Once cookies are completely cooled, frost each cookie with the cinnamon frosting, adding a sprinkle of pumpkin pie spice if desired. Nutrition Serving: 1cookieCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 30mgIron: 1mg NotesStore frosted cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze unbaked dough for up to 2 months. Tried this recipe?Let us know how it was!
