Why I love this pumpkin cookies recipe
A few years ago, I shared my favorite pumpkin cookies with all of my friends in France, who had never really tried a sweet pumpkin recipe, and they were all pleasantly surprised.
I mean, how could they not be. There’s a reason almost all Americans become pumpkin obsessed on the first day of September every year.
Now that we’re dairy free, those cream cheese frosted cookies are a thing of the past, but don’t worry. I’ve opted for coconut oil and a drizzled maple cinnamon glaze instead, allowing you to taste the flavor of the spiced pumpkin just a little more.
But, if you’re super into frosting, which I know many people are, feel free to drizzle a little extra. The recipe makes enough to do that.
If you like this recipe, you have to try this dairy free pumpkin pie, and this pumpkin pasta with Italian sausage and this roasted garlic pumpkin hummus. And you can’t forget the pumpkin spice latte this time of year!
Searching for more cookie recipes? peanut butter chocolate chip cookies / Italian anise cookies / soft sugar cookies / almond crescent cookies / vegan oatmeal cookies
Ingredients & substitutions
- Coconut oil – I want to clarify that I did not melt the coconut oil. I popped mine into the microwave for about 10 seconds – because my house was pretty cold – to soften it up because I wanted it to be the consistency of softened butter. Do not melt the coconut oil.
- Pumpkin pie spice
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make soft pumpkin cookies
Mise en place. Preheat your oven to 350˚F, line a baking sheet with parchment paper and measure out your ingredients.
Make the cookie dough. With an electric mixer, beat the softened coconut oil with sugar, pie spice, baking powder, baking soda and salt. Mix until light and fluffy.
Stir in the egg, vanilla and pumpkin puree and mix until everything is combined. Then, add the flour, 1 cup at a time, until all the flour has been incorporated.
Bake the cookies. Scoop dough onto your prepared baking sheets. I like to use a cookie scoop to make sure mine are evenly sized. Pop them into the oven for 12 – 14 minutes.
The tops should be fully set and an inserted toothpick should come out clean (just like you test a cake!). Remove them from the oven and allow them to cool for a few minutes before transferring them to a cooling rack.
Mix the frosting. In mixing bowl, whisk the frosting ingredients together until smooth. When the cookies are completely cool, drizzle or dip them in the glaze, and allow the frosting to set before serving.
FAQS and tips for making the best pumpkin cookies
Ingredients
- 1 cup coconut oil
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 2 cups all-purpose flour
- 1 1/2 cups powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon + 1 teaspoon water
- 1/8 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
Instructions
For the cookies:
- Preheat oven to 350° F (180° C) and line a baking sheet with parchment paper.
- In a large bowl with an electric mixer, beat coconut oil with sugar, pumpkin pie spice, salt, baking powder and soda at medium speed.
- Beat in egg, vanilla and pumpkin, until combined.
- Add flour in 1 cup increments, continuing to beat at medium speed until all flour has been combined.
- Place tablespoon-sized balls of dough on a parchment-lined baking sheet about 2 inches apart. Bake for 12-14 minutes or until cookies have fully set (an inserted toothpick should come out clean).
- Allow cookies to cool for a minute before transferring to a cooling rack.
For the glaze:
- In a medium bow, whisk together glaze ingredients until smooth.
- When cookies are fully cooled, drizzle glaze over cookies using a whisk, spoon or pastry bag with small tip.
