Vegan Pumpkin Cookies with Maple Glaze. Hearty, slightly healthier pumpkin cookies made with whole wheat flour, spices, coconut oil, pumpkin, and maple syrup. Bonus: they get drizzled in the easiest vegan glaze!
Thanks to Bob’s Red Mill for sponsoring today’s post! We ♡ them so much.
These vegan pumpkin cookies are the fluffiest cookie ever created.
They’re hearty, they’re made healthier by using whole wheat flour, coconut oil, LOADS of pumpkin, and maple syrup, and oh yeah, they’re super delish.
An ultra fluffy, perfectly pumpkin spice-y cookie paired with a maple cinnamon glaze . . .
What’s not to love?
Bring a batch to your next Friends-giving and be the most popular person there.
Don’t tell anyone they’re vegan or health-ier . . .
If you don’t tell ’em, they’ll never know. 😉
Bring ON the fluffy cookies.
What ingredients are in vegan pumpkin cookies?
- Bob’s Red Mill 100% Stone Ground Organic Whole Wheat Flour <– their flour has a protein content of 13-15% and is loaded with fiber, yes please!
- Baking powder
- Baking soda
- Spices: cinnamon, nutmeg, cloves, ginger, salt
- Coconut oil
- Maple syrup
- Brown sugar
- Pumpkin purée
How do you measure whole wheat flour?
Pro tip: whole wheat flour is much more dense than all-purpose flour, so be sure to use the “spoon and level” method to measure your flour! Basically, all that means is that you’ll use a spoon to scoop the flour into a measuring cup, then you’ll use the back of a knife to level off the top of the measuring cup.
Easy. Peasy. And it’ll ensure you won’t overmeasure and make cookies that are too dense!
How do I make healthier whole wheat pumpkin cookies?
- Whisk together your dry ingredients: flour, baking powder/soda, and spices: cinnamon, nutmeg, cloves, ginger, and salt
- Whisk together the wet ingredients: coconut oil, maple syrup, brown sugar, pumpkin, and vanilla
- Fold the dry ingredients and wet ingredients together
- Use a 1/4 cup measuring cup to scoop the cookies onto two silicone mat lined baking sheets (you’ll make 12 cookies total – 6 on each baking sheet)
- Bake for 15-25 minutes at 350ºF
- Cool, then drizzle with glaze (instructions below) and enjoy!
How do I make a vegan glaze for cookies?
- Place powdered sugar, cinnamon, vanilla, and maple syrup into a bowl
- Whisk together
- Drizzle… on everything 😉
These vegan pumpkin cookies are gigantic, so feel free to make them smaller, but personally, I LOVE how big and hearty these are.
Ultra fluffy, soooo pumpkin spice-y, perfectly drizzled with a sweet glaze . . .
Gimme all the pumpkin cookies, please!
Do you want more vegan treats? Show Me the Yummy!
- 2 ½ cups Bob's Red Mill 100% Stone Ground Organic Whole Wheat Flour spoon and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 cup melted coconut oil
- 3/4 cup maple syrup
- 1/4 cup brown sugar
- 1 (15 oz) can pure pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- Almond milk if needed to thin out glaze
Preheat oven to 350 degrees F and line two baking sheets with silicone mats. Set aside.
- In a medium sized bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
In another medium sized bowl, whisk together wet ingredients: melted coconut oil, maple syrup, brown sugar, pumpkin, and vanilla.
Pour the wet ingredients on top of the dry ingredients and gently fold together until combined.
Use a ¼ cup measuring cup to make 12 even cookies, placing 6 on each prepared baking sheet.
- Bake in preheated oven for 15-25 minutes, or until cookies are cooked through.
- Cool completely before frosting with the glaze.
In a small bowl, whisk together powdered sugar, cinnamon, vanilla, and maple syrup until well combined. Stir in almond milk to thin glaze, if necessary.
- Spoon over cooled cookies and enjoy!
You can definitely make 24 smaller cookies to lessen the calories. Just bake for about half the time!
These cookies are SUPER moist. I like storing these in an airtight container in the fridge. You can keep them at room temperature, but then I'd store them on an open plate or else they get too moist.
Thanks again to Bob’s Red Mill for sponsoring today’s post!* This post contains affiliate links. We receive a commission on purchases made via these links. The price you pay is not affected by using them.