Vegan Gingerbread Cookies

Get ready for the holidays with these vegan gingerbread cookies frosted with a simple royal icing. Pumpkin replaces the egg while complimenting the traditional gingerbread spices and creating a soft and delicate cut out cookie.



For the cookies:

  • 2 1/2 (382g) cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup vegan butter
  • 1/2 cup dark brown sugar
  • 1/4 cup molasses
  • 1/4 cup canned pumpkin
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoons lemon zest

For the royal icing:

  • 3 cups powdered sugar
  • 2 tablespoons water
  • 1 tablespoon corn syrup
  • ¼ teaspoon vanilla extract
  • Pinch coarse salt


  1. In a medium mixing bowl, whisk the flour, spices, baking powder, baking soda and salt together until combined. Set aside.

  2. In a large bowl with an electric mixer, cream the vegan butter and sugar at a medium speed until light and fluffy, about 2 minutes.

  3. Add the molasses, pumpkin, maple syrup, vanilla extract and lemon zest. Mix until combined.

  4. Mix in the flour mixture, about 1/2 cup at a time, mixing each addition until fully incorporated and a dough has formed. Scrape sides as needed.

  5. Divide the dough into two balls and wrap with plastic wrap. Chill the dough for at least 1 hour in the refrigerator.

  6. Preheat oven to 350˚F and line baking sheets with parchment.

  7. Working on a floured surface, roll dough to 1/4-inch thick and cut out desired shapes. Place cookies onto prepared baking sheet with about 1-inch spacing between the cookies.

  8. Bake cookies for 8 – 10 minutes, or until edges are firm and tops are set but still soft. Remove from oven and allow the cookies to cool for a few minutes before transferring to a cooling rack.

  9. While the cookies are cooling, prepare the icing. In a mixing bowl, whisk the powdered sugar, water, corn syrup, vanilla extract and salt together until smooth. Transfer to a piping back with a small round tip and decorate cookies as desired.


 Oven temperatures vary, so baking time will vary, too. I always recommend baking your first pan of cookies closer to 8 minutes and then adjusting the timing accordingly.


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