These vegan pumpkin cookies are a soft baked hybrid between a cake and a cookie. Topped with a dairy free cream cheese glaze, they’re the perfect little autumn treat!
These babies are soft-baked! Little puffy vegan pumpkin cookies w/ cream cheese glaze all flecked with vanilla bean seeds. They lie at the intersection of cake and cookie, but the glaze (made with my secret pleasure: Tofutti brand better-than-cream-cheese) really pushes that cake-like indulgence aspect.
I tend to get my fill of pumpkin pretty quickly after Canadian Thanksgiving passes, so these little dream puffs are right on time, marking that slow descent to a less pumpkin-obsessed existence. Just in case you were worried about things getting a little tooooo basic ’round here. But can we cool it with the #PSL parade for real? We can do better than that.
I think these cookies could be made into a fine whoopie pie situation (do people still make those?), and would be just as delicious with a smear of chocolate ganache on top in place of the cream cheese glaze. I use canned purée because the organic one I buy is pretty great and dang if I didn’t want cookies like, yesterday. Also, if you have leftover purée, I’ve got some hot tips on using that up: a cookie-ish bar scene, an airy loaf cake (with optional bacon, babes), a delicious shake, pancakes!, or perhaps even a waffle if you’re so inclined. Make with the autumnal treats!
- 1-½ cups cane sugar
- ¾ cup room temperature vegan butter
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2-½ cups all-purpose flour
- 2 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup powdered sugar
- 1 tablespoon melted vegan butter
- 1-2 tablespoons non-dairy milk
- Preheat the oven to 180C and line two baking sheets with parchment paper. You will likely have to bake in batches as this is a large recipe.
- Place the sugar and butter into the bowl of your standing mixer fitted with the whisk attachment (or use a large bowl and electric mixer). Mix on high speed until fluffy and lightened in colour, about 2 minutes.
- Switch to the paddle attachment (if using a standing mixer) and add the pumpkin puree and vanilla extract. Mix on low speed until incorporated.
- Add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix on low speed until a smooth dough forms.
- Scoop the cookie dough onto the prepared baking sheets, about 2 tbsp per cookie (a cookie or small ice cream scoop is ideal), leaving about 5cm (2 in.) space between each cookie.
- Bake the cookies for 16-18 minutes, or until the edges are golden and the middle is the same colour throughout the top of the cookie. If it looks under baked in the middle, leave it for another minute or two. If using the convection setting, you can bake multiple trays at one time. Otherwise, bake the cookies in batches.
- Once the cookies are baked, let them cool for 5 minutes on the baking sheet before removing and cooling fully on a rack. Add the glaze once the cookies are cooled.
- To make the glaze, whisk the powdered sugar, and melted vegan butter in a bowl until smooth. Add the milk one tablespoon at a time, whisking with each addition, until a thick, pourable glaze forms. Drizzle the glaze over the cookies.
Amount Per Serving: Calories: 122Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 177mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 1g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.