These dairy free pumpkin cookies are perfect little bites of pumpkin spice goodness and drizzled with just the right amount of maple cinnamon glaze.

A few years ago, I shared my favorite pumpkin cookies. I thought they were the best thing in the history of ever. I shared them 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 (both sweet and savory) on the first day of September every year.

Now that we’re dairy free, those cookies are a thing of the past, but don’t worry. I’ve swapped things out and revamped our frosting to make little pillow balls of pumpkin goodness without the butter. Thank you coconut oil for making everything better. I might have to say that I like these ever better than the original recipe. They’re a teensy bit less sweet, but I think that’s just because they aren’t coated in a thick layer of heavy frosting.

Instead, I’ve opted for a drizzled glaze, 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, and you can always double it if you want.

Tips for making these dairy free pumpkin cookies:

About the coconut oil. Just to be safe, I want to clarify that I did not melt the coconut oil. I popped mine into the microwave for about 10 seconds to soften it up because I wanted it to be the consistency of softened butter. Don’t melt it or this recipe will be all sorts of off. Other than that, this recipe is pretty simple, and you’ll have 36 delicious cookies to share (or eat all by yourself).

And, if you’re not ready to give up on fall yet this year, why not make these dairy free pumpkin cookies and these along with your usual Christmas cookies.

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