Frosted Pumpkin Cookies

Soft pumpkin cookies with a fabulous sweet cream cheese frosting. They are unbelievably completely dairy-free. Time to indulge!

Frosted Pumpkin Cookies

  • Servings: 30
  • Difficulty: easy
  • Print

Pumpkin Spiced Soft Cookies are a great treat any time of the day.

pupkin cookies 2

Recipe by Gourmetmarichef


  • 2 ½ c. flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 tbsp. pumpkin pie spice
  • ½ c. butter substitute
  • ½ c. brown sugar
  • 1 c. granulated sugar
  • 1 ¼ c. canned pumpkin puree
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp cinnamon for sprinkling
  • home-made Vegan Cream Cheese Frosting


Preheat oven to 350°
  1. In a large mixing bowl, sift the first 5 ingredients together, and put aside.
  2. In the bowl of a mixer, combine the dairy-free butter and sugars, mixing until light and fluffy.
  3. Add in the egg, pumpkin puree, and vanilla to the mixer bowl and beat on medium speed until combined.
  4. Drop on a cookie sheet using a tablespoon or small ice cream scoop. Flatten the dough a bit.
  5. Bake for 20 minutes until the cookies are slightly browned.
  6. Transfer them to a wire rack to cool.
  7. Frost the cookies with the vegan cream cheese frosting, or drizzle the frosting by adding a small amount of dairy-free milk substitute to thin out a bit. You can also just sprinkle with powdered sugar.
  8. Sprinkle some cinnamon on top if you like.
  9. Keep refrigerated, removing an hour before serving.

perfect scoops with a small ice cream scoop


cookies cooling on a wire wrack

pumpkin cookies


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