Go Back
–+ servings
Vegan Iced Pumpkin Cookies on a wooden board.
Print Recipe
No ratings yet

Vegan Iced Pumpkin Cookies

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!
Prep Time30 minutes
Cook Time12 minutes
Chill Time1 hour
Total Time1 hour 42 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 15 Cookies
Calories: 276kcal
Author: Megan Calipari
Cost: $5

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!

Notes

I like to bake 6 cookies per pan, but you can bake up to 8 at a time!
Be sure the cookies are completely cool before frosting them! Frosting melts very easily.
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!

Nutrition

Serving: 1Cookie | Calories: 276kcal | Carbohydrates: 43g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 183mg | Potassium: 52mg | Fiber: 1g | Sugar: 30g | Vitamin A: 852IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 1mg