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3 vegan pumpkin spice cookies frosted with a sugar glaze.

Glazed Vegan Pumpkin Spice Cookies

Soft and fluffy pumpkin spice cookies with glaze have the perfect blend of warm spices and pumpkin.
5 from 1 vote
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Course: Dessert
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12 cookies
Calories: 344kcal
Author: Linda & Alex


  • Stand Mixer
  • Oven


  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon finely ground sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • teaspoon ground black pepper
  • 12 tablespoon vegan butter room temperature
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • ½ cup applesauce plus 1 teaspoon baking powder whisked together
  • 2 teaspoon pure vanilla extract
  • 1 cup pumpkin puree
  • 2 tablespoon unsweetened plant-based milk not coconut, more if needed
  • For the glaze:
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • Unsweetened plant-milk not coconut milk (add by the teaspoon until you get the consistency that you like


  • Preheat the oven to 350°F (176°C) and line a cookie sheet with parchment paper
  • In a medium bowl whisk the 2 ¾ cups of flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon sea salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon allspice, and ⅛ teaspoon ground black pepper together until well combined and the flour looks fluffy.
  • In a large mixing bowl beat the 12 tablespoon vegan butter, 1 cup brown sugar, and ½ cup granulated sugar together until light and creamy. Add the ½ cup applesauce and 1 teaspoon of baking powder mixture and beat until well combined. Add the 2 tsps of vanilla extract, and 1 cup of pumpkin puree and beat until well combined. Add half of the flour and 1 tablespoon of the milk and mix until almost combined. Add the second half of the flour and 1 more tablespoon of milk (if the batter is still too dry, the consistency should be thick enough to spoon onto a cookie sheet.) and mix until almost combined. Add one or more tablespoons of milk if needed.
  • NOTE: The consistency of the pumpkin puree will determine how much milk you’ll need to add. If it’s a thick and solid puree you might need to add more milk, if it’s a thin, soupy mixture you probably won’t need to add more than two tablespoons.
  • Finish blending the flour into the mixture with a spoon. Drop by tablespoons on the cookie sheet and bake for 12 minutes, or until they are a light golden brown and firm to the touch. Cool for 5 minutes on the cookie sheet and use a spatula to tranfer to cool on a wire rack.
  • For the glaze:
  • In a medium bowl mix the 1 cup confectioner’s sugar, 1 teaspoon vanilla, ½ teaspoon cinnamon, and 1 teaspoon milk together. Add more milk by the teaspoon until you get the consistency that you desire. Some people like a thick and gooey glaze and others like a thin glaze. If the glaze becomes too thin, stir in more confectioner’s sugar.
  • When the cookies are completely cooled, frost the cookies with the glaze and put the cookies in the refrigerator until the glaze hardens, approximately 1 hour.
  • Store in an airtight container in the refrigerator for up to 4 days. Store in a freezer bag for up to 3 months.


Pro Tips
To make our egg and dairy free pumpkin cookies, make sure to follow these tips:
Bring the vegan butter to room temperature.
Make sure the oven is fully preheated so the cookies bake evenly. We recommend bringing the oven to 350˚F (176˚C) for 10 minutes before adding the cookies.
Check the expiration dates of the baking powder and baking soda. The cookies won’t rise if those are expired.
Add the baking powder to the applesauce.
Whisk the dry ingredients together until the spices are fully combined. This will ensure a consistent flavor throughout the batch of cookies.
Use any unsweetened plant-based milk, except for coconut milk.
If the pumpkin puree has a lot of water (thin and runny instead of thick), add the milk 1 tablespoon at a time (you may not need all of it) so the batter doesn’t become too thin. It should be thick.
Every oven is calibrated differently, so bake until they’re a light golden brown and firm to the touch.
Cool completely before frosting with the glaze.


Serving: 18g | Calories: 344kcal | Carbohydrates: 62g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 253mg | Potassium: 154mg | Fiber: 2g | Sugar: 38g | Vitamin A: 3722IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
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