I do not bake often but when the air turns cooler I love warming the house with baked goods in the oven. The smell flows through the house warming everything in cinnamon, ginger, nutmeg, and cloves.
There are many pumpkin cookie recipes floating around the internet but the maple buttercream frosting sets these cookies apart from the others. The maple syrup adds another level of fall flavor to the pumpkin cookie. This recipe is made with ingredients you probably already have around the house and comes together quickly making them the perfect holiday treat.
Vegan Pumpkin Spice Cookies with Maple Buttercream Frosting
Soft chewy pumpkin cookies are loaded with cinnamon, ginger, nutmeg, and cloves. Topped with irresistible maple buttercream frosting.
Equipment
- Hand mixer
- Mixing bowls
- Measuring cups
- Measuring spoons
- large baking sheet
Ingredients
Cookie Ingredients
- ½ cup vegan butter softened
- ¾ cup coconut sugar
- ¾ cup brown sugar
- 1 ¼ cups canned pumpkin
- 1 tsp pure vanilla extract
- 2 ½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
Maple Buttercream Frosting Ingredients
- ½ stick vegan butter softened
- ⅓ cup pure maple syrup
- ½ tsp vanilla extract
- 2 cups powdered sugar
- ¼ tsp cinnamon
- ¼ tsp pumpkin pie spice
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Using a hand mixer, cream together the vegan butter with both sugars, in a large mixing bowl
- Next, mix in 1 ¼ cups canned pumpkin and vanilla, until well combined and smooth
- Add the flour to the bowl, and sprinkle the baking soda, baking powder, cinnamon, pumpkin pie spice and salt on top of the flour
- Stir until just combined and a dough is formed. The dough will be wetter than most cookies
- Place heaping tablespoons (about 1 ½ -2 Tbsp) on the prepared baking sheet
- Wet hand slightly and flatten the cookie somewhat, as they will not spread much during baking
- Bake for 11 – 14 minutes, until the tops are no longer shiny and the cookies have puffed up a bit
- Remove from the oven and let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack
- To a clean mixing bowl add softened butter and beat until light and fluffy
- Add vanilla, spices, and maple syrup and mix once more
- Add powdered sugar ½ cup at a time and continue mixing until thick and creamy
- Drizzle in a little non-dairy milk to thin if needed. You want this frosting to be thick so it will hold its shape once on the cookies
- Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon
Notes
Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.