Fall is my favorite time of year, and nothing signals its arrival quite like the first batch of spicy, warmly scented baked goods coming out of my kitchen. While I adore traditional pumpkin pie, I started experimenting with simpler treats that capture that iconic flavor in a bite-sized package. My quest for the perfect soft, cake-like cookie that was both vegan and gluten-free led me on a delightful journey of trial and error. After many batches, I finally perfected these incredible vegan pumpkin cookies with maple frosting. They are so good, they have become a non-negotiable autumn tradition in our house, and I am thrilled to share the recipe with you today.
Table of Contents
Table of Contents
The Joy of Autumn Baking
There’s a certain magic that fills the kitchen when the air turns crisp. For me, it’s the scent of cinnamon, nutmeg, and pumpkin that truly makes a house feel like a home. I remember one particularly blustery October afternoon, my daughter asked if we could bake something together. We pulled out the mixing bowls and decided to create a cookie that everyone in our family could enjoy, regardless of dietary preferences. That afternoon of laughter and spilled flour resulted in the first iteration of these wonderfully soft vegan pumpkin cookies. The smell alone was enough to draw the rest of the family into the kitchen, eager to taste test.
Print
Vegan Pumpkin Cookies With Maple Frosting Easy GlutenFree
- Total Time: 27 minutes
- Yield: 18 cookies 1x
Description
Easy glutenfree vegan pumpkin cookies with maple frosting Dairyfree simple recipe perfect for fall Quick delicious plantbased dessert
Ingredients
Instructions
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 180 kcal
- Sugar: 18 g
- Fat: 7 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 1.5 g
A Treat for Everyone
What makes these vegan pumpkin cookies so special is their incredible inclusivity. They are deliberately crafted without any animal products or gluten, making them a safe and delicious option for friends and family with dietary restrictions. However, their appeal goes far beyond that. The texture is phenomenally soft and moist, almost like a miniature pumpkin cake. The warm spices meld perfectly with the sweet, earthy pumpkin flavor, creating a taste that is pure autumn comfort. And then, of course, there’s the crowning glory: a simple, creamy maple frosting that drizzle over the top, adding a sweet, rich finish that perfectly complements the spiced cookie base.
Ingredients : Vegan Pumpkin Cookies With Maple
Creating these effortless cookies starts with a well-stocked pantry. The beauty of this recipe lies in its simplicity, using common ingredients that are easy to find.
The Cookie Base
The dry ingredients form the foundation of our vegan pumpkin cookies. You will need a good gluten-free 1-to-1 baking flour blend; I find that blends containing xanthan gum work best for structure. You will also use baking powder and baking soda for the perfect lift, alongside a warm spice mix of cinnamon, ginger, nutmeg, and a pinch of cloves. A little salt is essential to balance all the sweetness and spice. For the wet ingredients, canned pure pumpkin puree is the star—just make sure it’s not pumpkin pie filling, which has added sugars and spices.
The Maple Frosting
This frosting is a game-changer and comes together in minutes. You only need three key components: powdered sugar, pure maple syrup, and a non-dairy milk like almond or oat milk. The maple syrup does double duty, providing both flavor and liquid. The key is to use real, high-quality maple syrup for the best taste; the impostor pancake syrups simply won’t deliver the same deep, robust flavor. A small amount of non-dairy milk helps you achieve the perfect drizzling consistency. For a richer option, you can even use a vegan butter instead of the milk, which will create a thicker, spreadable frosting akin to buttercream.
Crafting Your Perfect Cookies
Now for the fun part: bringing it all together. This process is straightforward and forgiving, making it a fantastic recipe for bakers of all skill levels.
Mixing and Baking
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together all your dry ingredients to ensure they are evenly distributed and there are no clumps of baking soda. In a separate bowl, vigorously whisk the wet ingredients until they are completely smooth and emulsified. Next, pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix the dough. Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto your prepared baking sheet. These vegan pumpkin cookies don’t spread much, so you can gently flatten the tops with your fingers or the back of a spoon for a more even cookie shape. Bake for 10-12 minutes, until the tops are set and a toothpick inserted into the center comes out clean.
The Art of the Frosting
While the cookies cool completely on a wire rack—this step is crucial so the frosting doesn’t melt—you can make the maple frosting. Simply sift your powdered sugar into a medium bowl to avoid any lumps. Then, whisk in the maple syrup and a tiny splash of non-dairy milk. Start with a small amount of milk and add more, one teaspoon at a time, until you reach your desired consistency. You want it thin enough to drizzle but thick enough to hold its shape. Once the cookies are completely cool, use a spoon to generously drizzle the frosting back and forth over them.
Tips for Cookie Perfection
Even the simplest recipes can benefit from a few pro tips to ensure your results are flawless every single time.
Mastering Texture and Flavor
For the absolute best texture in your vegan pumpkin cookies, avoid overmixing the dough. Once you see no more streaks of flour, stop stirring. Overmixing can lead to tough, dense cookies. Also, make sure your baking powder and baking soda are fresh, as old leavening agents will result in cookies that don’t rise properly. Regarding flavor, don’t be shy with the spices! Toasting your spices in a dry pan for a minute before adding them to the dough can truly unlock their essential oils and deepen their warm, aromatic flavor, taking your cookies from great to extraordinary.
Storing and Serving Suggestions
These cookies are best stored in an airtight container at room temperature. They will stay soft and delicious for about 3-4 days. The maple frosting will set firm but remain creamy. If you need to stack them, place a layer of parchment paper between the layers to prevent sticking. For longer storage, you can freeze the unfrosted cookies for up to 3 months. Simply thaw them at room temperature and whip up a fresh batch of frosting when you’re ready to serve. These cookies pair wonderfully with a hot cup of coffee, a glass of cold almond milk, or even a scoop of vegan vanilla ice cream for an indulgent dessert.
Can I make these cookies without gluten-free flour?
Absolutely. If you do not require a gluten-free diet, you can easily substitute the gluten-free 1-to-1 baking flour with an equal amount of regular all-purpose flour. The recipe instructions and baking time remain exactly the same.
My dough is very wet. Is that normal?
Yes, the dough for these vegan pumpkin cookies is typically quite soft and moist, which is what gives them their signature cake-like texture. If it feels too sticky to handle, you can chill it in the refrigerator for 20-30 minutes to make it easier to scoop.
Can I use homemade pumpkin puree?
You can, but be cautious. Homemade pumpkin puree often contains more water than the canned variety. To avoid overly wet dough, place your homemade puree in a fine-mesh strainer or a cheesecloth-lined sieve and let some of the excess liquid drain out for about 30 minutes before using it in the recipe.
How can I make the frosting thicker?
For a thicker, spreadable frosting akin to buttercream, simply replace the non-dairy milk with 2-3 tablespoons of softened vegan butter. Whip it together with the powdered sugar and maple syrup until it is light and fluffy.