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  • Writer's pictureSarah Nantel


The best pumpkin cookies for fall

The Fall season calls for all things pumpkin! Instead of pies or loaves my friend Chantelle and I decided a pumpkin cookie would hit the spot and so we came up with a vegan version of our fav recipe. (Both vegan and non vegan are included) If you love soft, melt in your mouth cookies with the perfect amount of flavour you'll want to whip a batch up now!


2 cups vegan butter, softened OR regular butter

2 cups granulated sugar

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

2 egg replacement OR 2 eggs

2 tsp vanilla

15 oz can puree pumpkin

4 cups all purpose flour


1/2 vegan butter OR butter

1/2 cup packed brown sugar

1/4 cup plant based milk (I use oat)

1 tsp vanilla

3 to 4 cups powdered sugar

cinnamon sprinkled on top


1. Preheat oven to 350 degrees.

2. Beat butter for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Combine together. Add in eggs and vanilla. Beat in pumpkin. Add flour gradually until done.

3. Drop dough onto a cookie sheet covered with parchment paper. These will spread so space about 2 inches.

4. Bake 10-12 minutes and cool. I leave mine on the parchment paper on the counter top.

For Frosting:

Heat 1/2 cup butter in small saucepan until melted. Transfer to a bowl and stir in milk and 1 tsp vanilla. Beat in powdered sugar until smooth and desired consistency is reached. You may want more or less sugar. Spread or drizzle on cooled cookies. Sprinkle with cinnamon.



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