To celebrate fall, we put together a recipe for decadent cookies featuring one of our favorite fall fruits: the pumpkin. We paired together our very own rescued pumpkin purée with creamy vegan butter, warm spices, and a maple syrup glaze for an autumnal cookie that’s sure to wow.Print
Vegan Pumpkin Cookies with Maple Glaze
For the cookies:
- 1/2 cup ForA vegan butter, room temperature, cut into 1-inch pieces
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/3 cup Misfits Market canned pumpkin purée
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon dairy free milk
- Heat oven to 350 degrees and line two baking sheets with parchment paper.
- In the bowl of your standing mixer, cream together butter and both sugars on medium speed for about 2 minutes. Add in vanilla extract and pumpkin purée and beat again until just combined and smooth.
- Add dry ingredients to wet ingredients and fold to mix using a silicone spatula until there are no dry spots left. Scoop dough, 2 tablespoons at a time, and arrange on baking sheets with at least 1 inch of space between each cookie. Gently press each ball of dough down with the palm of your hand to flatten.
- Bake until golden brown, about 12-15 minutes. Then, let cool completely.
- In a small bowl, whisk together powdered sugar, maple syrup, vanilla extract, and milk to create a thin glaze. Use a fork to drizzle glaze over the cooled cookies and let the glaze harden before serving.
Store leftover cookies in an airtight container.
I am going to make the pumpkin cookies with maple glaze but haven’t done it yet.
We can’t wait to hear your thoughts on this recipe, Deanne! We hope you enjoy giving it a try 😋
Can it be non-vegan? Do the ingredient amounts change at all for non-vegan?
You can most definitely make it non-vegan, Kelly! You shouldn’t have any problem with regular butter and milk. Enjoy! 😊
This looks delicious. I’ll definitely be making it. And I’ll make sure to snap a picture to show off.
We can’t wait to see it, Mary!! 🥳
Can this recipe be made with a 1-to-1 type gluten free flour mix? These cookies sound delicious!
1-to-1 ratio should be just fine for a substitute, Melinda! We hope you enjoy! 🧡
Can you make gluten free?
You most certainly can, Samantha! Substituting all-purpose flour for gluten-free flour should be okay. We’d love to hear your thoughts if you decide to make them! 🥰
EASY AND GREAT TASTE………….KIDS ENJOYED, TYPICALLY DO NOT PUMPKIN!
Yay!! 🥳 We are so happy you love it, Barb! 🙌
We made these delicious cookies today, but tweeked the recipe. Since we are not vegan, we added two eggs (I doubled the recipe) and only did one cup of sugar (coconut). I used my homeade gluten free flour that is oat and tapioca flour with some xantham gum. I also did about half butter, half healthy baking oil. They turned out very moist, chewy and tasty!!;-)
That is incredible to hear! Your tweaks sound so tasty! 🥰😋
Can I substitute raw honey for maple syrup in the glaze?
You should be able to, Lizzie! 😊
Loved this quick and simple recipe, they turn out perfect! Thanks a lot for sharing this delicious recipe.
I am pretty new to baking, but I made these last night. Everyone loved them! I kept thinking the mix wasn’t smoothing out, but they turned out well. I didn’t do a vegan version and they didn’t spread out, so they look a little wonky, but they taste great! I’m not normally a huge fan or pumpkin or maple, but my husband asked me to try them and I’m definitely making them again. I don’t know how to add a pic, but I have one.
We’re so happy to hear you and your family loved them, Lisa! 🥰