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vegan pumpkin cookies on cooling rack
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4.86 from 7 votes

Vegan Pumpkin Cookies

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 Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: fall, maple glaze, vegan
Servings: 12 large cookies
Calories: 269kcal


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
  • 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

Maple Glaze

  • 1 cup powdered sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • Almond milk if needed to thin out glaze


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.
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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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*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. 


Serving: 1cookie | Calories: 269kcal | Carbohydrates: 54g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Sodium: 194mg | Potassium: 263mg | Fiber: 3g | Sugar: 31g | Vitamin A: 5515IU | Vitamin C: 1.5mg | Calcium: 69mg | Iron: 1.5mg