Simple frosted vegan pumpkin cookies: made with one bowl in under an hour | Gluten Free + Dairy Free
Have I ever told you about my younger brother Michael and his cookie dance? When he was around two years old he used to do this thing where he would throw his arms up in air and the wave them around as he swung his hips and chanted cook-ee! cook-ee! cook-ee! It was as if he was trying to pull off his own rain dance, but for cookies instead.
To this day I can’t help but do the cook-ee chant in my head at least once in my head while baking cookies. It’s just one of those images that just sticks with you. The image of a little two year old hopping around in his pull ups is even better now that he’s grown to be this 6 ft tall 14 year old that can easily pass as 18. Even though Michael hasn’t done the cookie dance in years because he’s a much more mature and reserved kid, I know inside he still gets the same excitement over cookies and such that he used to.
I think since moving to England I get even more excited thinking about fall/holiday baking. It’s this time of year that I make the journey back to Arizona to visit my family and when that happens – baking is a must. When I still lived at home I used to babysit both my younger brothers a lot. Instead of dropping them off in front of the TV – we made cookies. Lots and lots of cookies.
Even now when I go back it’s just what we do. This year I’ll be going back to Arizona in November and Matthew is already brainstorming things to make. Narrowing down that list won’t be easy, but these vegan pumpkin cookies should definitely be on it!
Vegan Pumpkin Cookies
If you plan on doing any baking with kids this year I would highly recommend you make these!
- incredibly easy to make
- requires only one bowl
- and are a great dairy/egg free treat for anyone with food allergies.
I adapted this recipe from Minimalist Baker – you can always count on Dana for great recipes! The original sugar cookies weren’t gluten free, so I played around with a couple of things so that it could work with gluten free flours.
While I personally love the pumpkin pie spice in this frosting, these cookies are also really great without anything added to them. If you want to ditch the frosting, but still want that pumpkin pie spice you can always just mix the spices in the dough and leave it there.
After you take these cookies out of the oven, please try to resist the temptation to pick these up too early. They harden on the baking sheet as they cool down. If you try to pick them up too early there is a good chance they’ll fall apart on you. Just let them sit and cool and you’ll be good to go!
I promise – these cookies are worth dancing over!
Don’t forget to #asaucykitchen on instagram if you try this vegan pumpkin cookies. We love to see what you make with it! You can also post your pictures to my facebook page!
- 1/2 cup coconut oil can sub with butter or vegan butter, softened
- 1/2 cup organic cane sugar + more for topping
- 1/4 cup +2 tablespoons brown sugar
- 1/4 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 1/2 cups gluten free all purpose flour + more for rolling
- 1 teaspoon psyillium husk or xanthan - only add if your flour doesn't already have xanthan
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter stick softened can use regular butter if you don't need this to be dairy free
- 1 teaspoon vanilla extract
- 2 1/2 - 3 cups sifted powdered sugar
- 1 teaspoon pumpkin spice
- Preheat your oven to 350°F /180°C and position a rack in the center of the oven. Line a baking sheet with parchment or a silicone baking mat.
- In a large mixing bowl beat together the coconut oil, cane sugar, and brown sugar with an electric mixer. Add in the pumpkin puree and vanilla extract and continue mixing until combined fully.
- With a wooden spoon add the remaining dry cookie ingredients and mix until combined. The dough should be soft at this point.
- Roll the balls into 1.5 tablespoon balls. Place them on the baking sheet a few inches apart. Slightly flatten the balls to help them spread while baking. Place them in the oven and bake for 8- 10 minutes. If they haven't spread much, gently press down to help them flatten out more. Remove the baking sheet from the oven and let the cookies cool completely on the tray before trying to move them. Moving them too soon before they set may lead to the breaking. The longer you leave them, the chewier they'll be.
- Wipe down the bowl you were using earlier and beat the butter on high for 1-2 minutes. Add in the vanilla extract along with the powdered sugar. Start off with 2 1/2 cups sugar - if the frosting isn't thick enough add another 1/2 cup 1 tablespoons at a time. Finally, beat in the pumpkin spice and mix until everything is fully incorporated. IF your frosting is too thick you can add a teaspoon or two of non dairy milk to think it out.
- Once the cookies are fully cooled frost the tops and add a sprinkling of pumpkin spice over the tops.
Store these cookies covered at room temperature - unfrosted these will keep for about a week. Frosted they will keep for 2-3 days. makes 10-12 cookies Instead of pumpkin pie spice, you can use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon allspice.
Without frosting these are 237 calories per cookie