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!
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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.
Ingredients
Cookie Ingredients:
2 cups light spelt flour
1/2 cup whole spelt flour (or all light spelt)
1 tsp baking soda
2 tsp baking powder
2 tsp pumpkin pie spice (or just a rough mix of ground cinnamon, nutmeg, ginger + cloves)
1/2 tsp fine sea salt
1 1/2 cups evaporated cane sugar
1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2 tbsp unscented coconut oil, room temperature
1/4 cup unsweetened apple sauce
1 tsp ground flaxseed
1 cup pumpkin purée (not pie filling)
2 tsp vanilla extract
Glaze Ingredients:
6 oz Tofutti non-dairy cream cheese
1 cup unrefined powdered sugar
1/2 tsp vanilla bean paste (or extract)
2–3 tbsp almond/coconut milk to thin the glaze a bit
squeeze of orange juice (optional)
Instructions
- Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the spelt flour(s), baking soda, baking powder, spices, and sea salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar and shortening/coconut oil on medium speed. Once thoroughly mixed, add the apple sauce, ground flaxseed, pumpkin purée, and vanilla. Mix until fully incorporated. With the mixer on low, add the flour mixture. Mix until all of the flour is just absorbed. Remove the bowl and paddle from the mixer and give both a good scrape with the spatula, just to make sure it’s all mixed.
- Drop heaped tablespoons onto the prepared baking sheets, about an inch and a half apart from each other. I rolled my bits of dough into balls just to get a nicer shape, but this isn’t necessary. Once you’ve dropped all the dough, slide the baking sheets into the oven and bake for 16-20 minutes, rotating the sheets halfway.
- Remove cookies when lightly brown on the bottom and cool thoroughly, either on the baking sheets or cooling racks if you want to get the job done faster.
- Whisk all of the cream cheese glaze ingredients except for the almond milk together until you have a smooth mix. Be cautious when adding the almond milk, going a teaspoon at a time. Once you have enough in there to form thick ribbons when you drag a spoon out, you’re good.
- Apply 1-2 teaspoons of glaze to the top of each cookie. I like to grate some fresh nutmeg on top at this point. Some toasty pumpkin seeds stuck to the tops might be nice and festive as well.
Notes
If you’re baking these ahead of time, the cookies themselves are good for a day or two sealed in a container at room temperature. I would apply the glaze right before you plan to serve them up, if the option is available.
Keywords: cookies, pumpkin, vegan
Maryna says
Amazing!!! Photos are pure beauty!! Really, how do you achive this gloomy dark effect?
Laura Wright // the first mess says
Hi Maryna! I shot these photos right by a bay window on a gloomy dark day at about 4 pm. To be honest, I was worried there wasn’t going to be ENOUGH light :)
Maryna says
No-no! They are just perfect!! I am in love with your photography)
Ksenia @ At the Immigrant's Table says
Come fall, I always have frozen pumpkin or a jar of pumpkin puree on the go. I just finished a jar yesterday, and these look like a great excuse to dig into my frozen stash :) Thanks to the Quebec farmers’ markets, I doubt I’ll run out of pumpkin anytime soon.
Laura Wright // the first mess says
It’s definitely an abundant time of year for squashes and tubers around here too. Thanks Ksenia!
Katrina @ Warm Vanilla Sugar says
These sound unreal! Loving that vegan glaze!
Laura Wright // the first mess says
Thanks Katrina!
Tori@Gringalicious.com says
I love your photos and the cookies sound amazing!
Laura Wright // the first mess says
Thanks so much, Tori :)
Ashley says
Guhhh. These photos! The light! This post screams fall. I’m still down with pumpkin spice but usually hang it up right before December…then, molasses!!
Laura Wright // the first mess says
I was afraid I was losing light, girl! Aaaaand now I want a molasses cookie. xo
Ashley says
p.s. Thanks for the milkshake shout! ;)
cynthia says
Totally. Awesome. And I love the light!
Laura Wright // the first mess says
Thanks Cynthia! Definitely inspired by your gorgeous, moody photos with this one ;) xo
liz says
These sound delicious. What flour could be used in place of the two spelt flours? I prefer wheat flour cookies and have a few types on hand (all purpose, whole wheat pastry, etc…)
Thanks!
Laura Wright // the first mess says
Hi Liz, you could replace the light spelt with all purpose and the whole spelt with 100% whole wheat or whole wheat pastry flour if you like. I’m confident a half and half mix off all purpose and whole wheat pastry would work too.
-L
Rebecca @ figs and pigs says
Wow what an awesome colour these cookies are your pictures are incredibly beautiful, I’m pleased I found your blog today.
Laura Wright // the first mess says
Thanks for saying hello, Rebecca!
Gemma says
Could these cookies be more beautiful and tempting?! I think NOT! That glaze makes them stand out even more. Btw, thanks for giving us an alternative option to the shortening…since I can’t find non-hydrogenated shortening in Spain. :-(
Amazingly beautiful photos, they give such a wonderful cozy and relaxed vibe! :-)
xo
G.
Laura Wright // the first mess says
Thanks for your lovely comment, Gemma! You might find that the cookies spread out more if you go the oil route, just something to look out for when you’re spacing them :)
Christine says
Beautiful photos, Laura! I think I’m going to have to go get some Tofutti cream cheese too, the glaze sounds like the perfect topping for these!
Laura Wright // the first mess says
Thanks Christine! My love of Tofutti is a mix of about half shame as well, but whatever. It’s hard to resist sometimes :)
-L
Elizabeth @ SugarHero.com says
Yes, I am totally feeling these as a whoopie pie! They look so soft and pillowy–lovely!
Laura Wright // the first mess says
Yes! I think they would be lovely that way. Plus two cookies are always better than one ;)
kristie @ birchandwild.com says
Great post:) These look like my kind of cake/cookies! Your photos really help set the scene for a cozy fall day.
Laura Wright // the first mess says
Thanks so much Kristie! xx