These vegan pumpkin cookies were such a success I was actually shocked!

I had been trying ALL day to make some vegan pumpkin oatmeal cookies, but really could not get it right (will have to circle back to that one day!).

But I was determined to put together a winning recipe for pumpkin cookies and I was just not going to call it a day until I did!

And then it suddenly occurred to me, well why don’t I just try some straight up pumpkin cookies and forget the oatmeal part altogether?

And that’s when these happened. It was about 11pm by that time and I have never been so happy to succeed at a cookie!

For the Pumpkin Cookies:

  • 1/2 cup (112g) Vegan Butter
  • 1/2 cup (100g) White Sugar
  • 1/4 cup (50g) Brown Sugar
  • 1 tsp Vanilla Extract
  • 1/3 cup (75g) Pumpkin Purée (Canned or Fresh)
  • 1 and 1/2 cups (190g) All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt

For the Maple Glaze:

  • 1 cup (120g) Powdered Sugar
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Soy Milk
  • 1 tsp Vanilla Extract


  1. Add the vegan butter, white sugar and brown sugar to the bowl of a stand mixer and cream them together and then add in the vanilla and pumpkin purée.
  2. Then add in the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix in by hand (don’t use the electric mixer for this part).
  3. .............................

for full recipes please see :

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