Soft Pumpkin Cookies (Dairy Free)

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This soft pumpkin cookies recipe is super easy to make and drizzled with maple cinnamon glaze. They’re so good, they will melt in your mouth!

side close up of soft pumpkin cookies drizzled with cinnamon glaze on a cooling rack

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.

close up of pumpkin cookies on a cooling rack drizzled with cinnamon glaze

Here’s what you’ll need to make them

Ingredient notes: 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.

close up of pumpkin cookie with cinnamon glaze drizzled on top

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.

overhead view of soft pumpkin cookies with cinnamon drizzle on a cooling rack

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.

close up of a cooling rack full of soft pumpkin cookies drizzled with cinnamon glaze

FAQS and tips for making the best pumpkin cookies

Is canned pumpkin the same as pumpkin puree?

Yes. Canned pumpkin and pumpkin puree are interchangeable. They are not the same thing as pumpkin pie pilling though, so make sure you have the right one before starting your cookies.

How long will pumpkin cookies last?

These cookies should last for about 5 – 7 days if they’re stored in an airtight container. They can be stored at room temperature and don’t need to be refrigerated.

Can I freeze these cookies?

Yes! These pumpkin cookies will freeze nicely for about 3 – 4 months. To thaw, simple set them on the counter until they reach room temperature. To make them even better, I recommend frosting them after thawing, but this isn’t totally necessary.

close up view of cinnamon glazed pumpkin cookie on a cooling rack

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