Vegan Pumpkin Sugar Cookies
Soft, chewy, and perfectly spiced Vegan Pumpkin Sugar Cookies made with pumpkin butter for cozy fall flavor. These easy, dairy-free, and egg-free cookies bake up golden and tender every time perfect for autumn gatherings or a sweet everyday treat.
Yield: 4 people
Calories: 180kcal
Cost: $5
Equipment
- 1 Mixing Bowl Large for combining ingredients
- 1 Electric mixer Hand or stand mixer
- 2 Baking sheets Lined with parchment paper
- 1 Cooling rack For resting baked cookies
- 1 Measuring cups & spoons For accurate ingredient portions
Materials
- 1 ½ cups All-purpose flour Spoon and level for accuracy
- ½ tsp Baking powder
- ¼ tsp Baking soda
- 1 tsp Pumpkin pie spice Or cinnamon + nutmeg + cloves
- ¼ tsp Salt
- ½ cup Vegan butter Softened, not melted
- ¼ cup Pumpkin butter Or slightly less pumpkin puree
- ½ cup Granulated sugar
- ¼ cup Brown sugar Packed
- 1 tsp Vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, pumpkin spice, and salt.
- In another bowl, beat vegan butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin butter and vanilla extract. Mix until smooth.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Scoop dough into balls (1½ tablespoons each) and place on baking sheets.
- Flatten slightly with your fingertips or the bottom of a glass.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Let cookies cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
- Optional: drizzle with a simple glaze made of powdered sugar and plant milk once cooled.
Notes
Storage: Keep in an airtight container for up to 5 days at room temperature.
Freezing: Store in a sealed bag for up to 2 months.
Make-ahead tip: Dough can be chilled overnight for thicker cookies.
Gluten-free option: Use a 1:1 gluten-free flour blend.
Flavor boost: Add a drizzle of maple glaze or sprinkle with cinnamon sugar before baking.
Freezing: Store in a sealed bag for up to 2 months.
Make-ahead tip: Dough can be chilled overnight for thicker cookies.
Gluten-free option: Use a 1:1 gluten-free flour blend.
Flavor boost: Add a drizzle of maple glaze or sprinkle with cinnamon sugar before baking.