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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.
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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.
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
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.
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.
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.
More pumpkin recipes:
- Vegan pumpkin spice latte
- Dairy free pumpkin pie
- Roasted garlic pumpkin hummus
- Pumpkin pasta with Italian sausage
More cookie recipes you’ll love:
- Vegan oatmeal cookies
- Peanut butter chocolate chip cookies
- Italian anise cookies
- Soft sugar cookies
- Almond crescent cookies
Soft Pumpkin Cookies
- Yield: 36 cookies 1x
Description
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!
Ingredients
For the cookies:
- 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
For the glaze:
- 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.
Last Updated on January 5, 2021 by Melissa Belanger
yes, yes, yes PLEASE!! Pretty and delicious. Nobody will miss the dairy!
Yes! I totally agree!
The recipe for Dairy Free Pumpkin cookies is sooo perfect ?
Every single person that I made it for loved it!And it perfect for cozy Fall and Winter nights!
Thank you soo much for this wonderful recipe
This recipe has been an absolute delight both times I have made it. Also, these cookies freeze beautifully if you individually wrap them in plastic wrap and put them in an air tight container.
I usually add extra pumpkin spice because I love it. 🙂
★★★★★
Excited to try these! Can I use almond flour instead?
I haven’t tried it, but I don’t think it would work. You might be able to substitute 1/2 almond flour though.
Could vegan butter or another oil be substituted for the coconut oil?
I made this recipe not realizing that SOLID coconut oil is required, not the liquid coconut oil. The batter is too runny to make balls. But the batter is delicious and I will try it again! I am putting it into the refrigerator and hoping it will firm up enough to make cookies. If not, I’ll try baking it in a pan like brownies. I would suggest that an addition to the recipe is made to clarify the type of coconut oil needed. Thank you!