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Vegan Pumpkin Cookies Recipe

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20 Comments
4.88 from 8 votes
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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! 

vegan pumpkin cookies on cooling rack

Thanks to Bob’s Red Mill for sponsoring today’s post! We ♡ them so much.

If you love vegan treats, you’ll also love: pumpkin energy bites, vegan granola bars, and vegan scotcheroos! 

You guys.

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.


pumpkin cookie with maple glaze held

What ingredients are in vegan pumpkin cookies?

package of whole wheat flour

How do you measure whole wheat flour?

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! To do this, 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?

  1. Whisk together your dry ingredients: flour, baking powder/soda, and spices: cinnamon, nutmeg, cloves, ginger, and salt
  2. Whisk together the wet ingredients: coconut oil, maple syrup, brown sugar, pumpkin, and vanilla
  3. Fold the dry ingredients and wet ingredients together
  4. 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)
  5. Bake for 15-25 minutes at 350ºF
  6. Cool, then drizzle with glaze (instructions below) and enjoy!

two pumpkin cookies stacked

How do i make a vegan glaze for cookies?

  1. Place powdered sugar, cinnamon, vanilla, and maple syrup into a bowl
  2. Whisk together
  3. Drizzle… on everything 😉

So easy!

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 . . .

half pumpkin cookie held blue blackgroundGimme all the pumpkin cookies, please!

– Jennifer

vegan pumpkin cookies on cooling rack

Vegan Pumpkin Cookies

4.88 from 8 votes
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!
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12 large cookies
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Ingredients

US Customary - Metric

Vegan Pumpkin Cookies

  • 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
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ cup melted coconut oil
  • ¾ cup maple syrup
  • ¼ cup brown sugar
  • 1 (15 oz) can pure pumpkin puree not pumpkin pie filling
  • 1 teaspoon vanilla extract

Maple Glaze

  • 1 cup powdered sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¼ cup maple syrup
  • Almond milk if needed to thin out glaze

Recipe Video

Instructions

Vegan Pumpkin Cookies

  • 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.

Maple 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!
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STORING
Room Temp:1-2 Days
Refrigerator:1 Week
Freezer:3 Months*
Reheat:Microwave to warm
*Storage times may vary based on temperature and conditions

Notes

*Freeze cookies WITHOUT frosting.
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. 

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Nutrition Information

Nutrition Facts
Vegan Pumpkin Cookies
Amount Per Serving (1 cookie)
Calories 269 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Sodium 194mg8%
Potassium 263mg8%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 31g34%
Protein 3g6%
Vitamin A 5515IU110%
Vitamin C 1.5mg2%
Calcium 69mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: fall, maple glaze, vegan
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dessert
Cuisine: American

Thanks again to Bob’s Red Mill for sponsoring today’s post!

Reader Interactions

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  2. Tamara

    United States

    These look delicious! I am currently trying to drop a few pounds. How big is a serving, and how many calories without the glaze?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Joyce! I’d maybe just omit since there’s already maple syrup in the cookies 🙂

  6. Mary

    Holly Springs, North Carolina

    5 stars I made this recipe exactly as described here, except just before baking, I folded in 1 cup of halved fresh cranberries. Delicious!
    Reply

    • Trevor @ Show Me the Yummy

      I can only vouch for results using the exact recipe 🙂 These definitely aren’t dry! GF flour is definitely different than “regular” flour! So glad you still liked these though. 🙂

  8. Peggy

    Star, Idaho

    5 stars Made these for my thanksgiving treat! They are so good and make the house smell awesome. The only thing I added was a half cup of chopped walnuts to the batter.👍🏼
    Reply

    • Jennifer @ Show Me the Yummy

      You could try Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, but I can’t guarantee the results, because I haven’t tried it!
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