These Vegan Iced Pumpkin Cookies are soft and chewy, packed with pumpkin pie spices and topped with cream cheese frosting. They are the perfect Fall treat!
Pumpkin is delicious in all kinds of baked goods, but I especially love it in cookies! I rotate between Vegan Pumpkin Chocolate Chip Cookies, Vegan Pumpkin Snickerdoodles, and Pumpkin Oatmeal Cookies all Fall. There is something about a soft and chewy pumpkin spice cookie that is irresistible to me!
But none of them are frosted cookies! So, I knew I needed to make a Vegan Iced Pumpkin Cookie recipe to add to the list. These cookies are soft and chewy and packed with spices. Then, they're topped with smooth, creamy vegan cream cheese frosting that puts them over the top!
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Why You'll Love This Recipe
- This recipe is simple to make, so it is perfect for beginners!
- And the cookies bake up soft and chewy and packed with spices.
- These Iced Pumpkin Cookies are completely vegan and dairy-free.
- The vegan cream cheese frosting is smooth and creamy.
- And most importantly, they are absolutely delicious!
Ingredients
Vegan Butter: I usually bake with Country Crock Plant Butter Sticks or Earth Balance Soy-Free Earth Balance Buttery Sticks.
Vegan Cream Cheese: I like Tofutti Better Than Cream Cheese for making frosting. It is sturdy and tastes great!
Pumpkin Pie Spice: I like to use a store-bought spice mix to make it easy.
Canned Pumpkin Puree: I love to keep a can of pumpkin puree for all of my Autumn baking projects, like Vegan Pumpkin Bread and Vegan Pumpkin Pie.
Brown Sugar: Brown sugar keeps these Vegan Iced Pumpkin Cookies soft and chewy.
Instructions
Step 1. In a large mixing bowl using a hand mixer, cream vegan butter and brown sugar until light and fluffy.
Step 2. Then, add pumpkin puree, non-dairy milk and vanilla and mix on low until combined.
Step 3. Add flour, pumpkin pie spice, baking soda and salt.
Stir on low until just combined.
Step 4. Use a three-tablespoon cookie scoop to scoop mounds of dough onto a parchment-lined baking sheet, leaving at least 3 inches of space between each cookie.
Bake the cookies in a 350°F oven for about 12 minutes, or until the cookies just start to brown at the edges.
Allow the Vegan Pumpkin Cookies to cool completely before frosting.
Step 5. While to cookies cool, make the cream cheese frosting.
Cream vegan cream cheese and butter together until well combined and creamy.
Then, add powdered sugar and mix on medium speed until well combined and creamy. Add vanilla and mix once more.
Next, cover the frosting and place it in the refrigerator for one hour to firm up.
Step 6. Once the cookies are all baked and are completely cool, use a 1 ½-tablespoon cookie scoop to scoop a dollop of frosting on top of each cookie.
Then, use an offset spatula or a butter knife to spread the frosting out.
Serve!
Recipe FAQs
To store, place the cookies into an airtight container with a layer of parchment paper in between layers.
Store in the refrigerator for up to 4 days.
My favorite brand of canned pumpkin puree is Libby's! It is thick and flavorful and easy to find.
Expert Recipe Tips
Be sure the cookies are completely cool before icing them! Frosting melts easily, and if the cookies are even a little bit warm, you will be left with a mess.
The cream cheese frosting will look loose right after you mix it, but it will firm up in the refrigerator. And it will not run once it is spread onto the cookies!
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📖 Recipe
Vegan Iced Pumpkin Cookies
Equipment
- 1 Hand Mixer
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- 1 Baking Sheet
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
For the Pumpkin Cookies
- 8 tablespoon Non-Dairy Butter, room temperature
- 1 Cup Light Brown Sugar, tightly packed
- ⅓ Cup Canned Pumpkin Puree
- 1 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ⅔ Cup All-Purpose Flour
- 2 ½ teaspoon Pumpkin Pie Spice
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
For the Cream Cheese Frosting
- ½ Cup Vegan Cream Cheese, room temperature
- 4 tablespoon Non-Dairy Butter, room temperature
- 2 Cups Powdered Sugar, sifted
- ¼ teaspoon Vanilla Extract
Instructions
For the Cookies
- Preheat oven to 350* F. Line a baking sheet with parchment paper.
- In a large bowl using a hand mixer, cream vegan butter and brown sugar until light and fluffy. Then, add the pumpkin puree, non-dairy milk, and vanilla and mix until combined.8 tablespoon Non-Dairy Butter, room temperature, 1 Cup Light Brown Sugar, tightly packed, ⅓ Cup Canned Pumpkin Puree, 1 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract
- Add flour, pumpkin pie spice, baking soda, and salt, and mix on low until just combined.1 ⅔ Cup All-Purpose Flour, 2 ½ teaspoon Pumpkin Pie Spice, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Use a 3-tablespoon cookie scoop to scoop mounds of dough onto a parchment-lined baking sheet, leaving at least 3 inches of space between each cookie.
- Then, bake in a 350* F oven for 11-13 minutes, or until the cookies are just starting to brown around the edges. Allow the cookies to cook on the baking sheet for 5 minutes, then transer them to a wire rack to continue cooling. Repeat with the remaining cookie dough.
Make the Cream Cheese Frosting
- In a large bowl using a hand mixer, cream the vegan butter and cream cheese until completely smooth. Add the powdered sugar and mix on low until combined. Then, add the vanilla extract and mix on medium speed until smooth and creamy.½ Cup Vegan Cream Cheese, room temperature, 4 tablespoon Non-Dairy Butter, room temperature, 2 Cups Powdered Sugar, sifted, ¼ teaspoon Vanilla Extract
- Cover the frosting and place it in the refirgerator to firm up for 1 hour.
Frost the Cookies
- Once the cookies are completely cool, use a 1 ½ tablespoon cookie scoop to scoop dollops of frosting on top of each cookie. Then, use an offset spatula or a butter knife to spread the frosting out.
- Enjoy!
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