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This post is all about Vegan Soft Pumpkin Cookies.
If you love soft, melt-in-your-mouth cookies, cozy fall spices and pumpkin-everything season get ready to fall in love. These Vegan Soft Pumpkin Cookies with Cinnamon Frosting are the ultimate autumn or winter treat.
They are tender, fluffy, lightly sweet, warmly spiced and topped with a silky cinnamon glaze that tastes like fall in frosting form.
They’re perfect for anyone looking for Cute Fall Baking Recipes, healthy-ish Pumpkin Fall Cookies or festive Cute Fall Deserts that work for Halloween, Thanksgiving, Christmas and cozy baking days at home. Even better?
They’re completely dairy free, egg free and 100% beginner friendly.
If you’ve been searching Pinterest for:
- Seasonal Baking Recipes
- Fun Pastry Recipes
- Halloween Cookies Healthy
- Eggless Fall Desserts
- Easy vegan cookies
- Soft pumpkin desserts
- Something adorable, cozy and fall-themed
these cookies check every box and come together in under 30 minutes. Let’s dive into the fluffiest and coziest fall cookies you’ll ever bake.
What Makes These Vegan Pumpkin Cookies So Good?
These cookies are everything you want in a fall dessert:
✔ Pillow-soft texture
Think cake-like pumpkin bread meets a soft sugar cookie.
✔ Cozy fall flavor
Pumpkin spice, cinnamon, vanilla — all the seasonal goodness.
✔ Naturally dairy free and egg free
Perfect for vegan bakers, kids with allergies, or anyone wanting lighter Dairy Free Fall Cookies.
✔ Cinnamon frosting that melts in your mouth
It’s sweet, warm, silky, and makes every cookie irresistible.
✔ Quick and easy
No chilling. No complicated ingredients. No stress.
✔ Perfect for fall parties & gifting
They’re the ideal Cute Fall Deserts for cookie boxes, Halloween night treats, teacher gifts, or Thanksgiving dessert tables.
✔ Healthy-ish
Low in oil, full of pumpkin purée, and easily made refined-sugar-free.
Ingredients You’ll Need
Here’s everything you need for these fluffy Soft Pumpkin Cookies With Cinnamon Frosting.
For the Cookies
- Pumpkin purée (not pie filling!)
- All-purpose flour
- Brown sugar or coconut sugar
- Baking soda
- Baking powder
- Pumpkin pie spice
- Cinnamon
- Vanilla extract
- Maple syrup
- Coconut oil or melted vegan butter
- Plant milk (any kind works)
- Salt
For the Cinnamon Frosting
- Powdered sugar
- Cinnamon
- Plant milk
- Vanilla
- A touch of vegan butter (optional for creaminess)
The ingredients are simple, accessible, and easy for beginners — perfect for cozy fall weekend baking.
Why These Cookies Are Naturally Vegan
No eggs. No dairy. No problem.
Pumpkin purée works as the natural binder, creating unbelievably soft, moist, egg-free cookies without needing replacements. Coconut oil or dairy-free butter gives richness without animal products.
This makes the cookies great for:
- Vegan diets
- Egg allergies
- Dairy allergies
- Kids
- School-safe treats
- Lightened-up dessert options
They’re also a fun addition to your collection of Eggless Fall Desserts and Halloween Cookies Healthy.
How to Make Vegan Soft Pumpkin Cookies
These cookies are simple enough for total beginners but delicious enough to impress seasoned bakers.
Step 1 — Mix Wet Ingredients
Combine pumpkin purée, melted coconut oil, brown sugar, maple syrup, vanilla, and plant milk. Mix until smooth.
This creates the moist base for the dough.
Step 2 — Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
Dry ingredients ensure the cookies stay fluffy and soft.
Step 3 — Combine
Add dry ingredients to wet ingredients and mix until just combined.
The dough will be soft, thick, and scoopable — perfect for pillowy cookies.
Step 4 — Scoop and Bake
Scoop dollops onto a baking sheet and bake until the cookies puff up and the tops look matte.
Vegan pumpkin cookies bake quickly — usually 10–12 minutes at 350°F (175°C).
Step 5 — Make Cinnamon Frosting
Whisk powdered sugar, milk, cinnamon, and vanilla until smooth.
Keep it thick for frosting or thin it out for drizzling.
Step 6 — Frost and Enjoy
Frost cooled cookies so the icing sets beautifully.
Enjoy with a hot latte, apple cider, chai tea, or any cozy fall drink.
How to Serve These Pumpkin Cookies
These cookies are perfect for:
🍁 Fall brunch boards
Pair with muffins, scones, and fruit.
🎃 Halloween parties
Use orange and cinnamon colors for a festive touch.
🍂 Thanksgiving dessert spreads
Great alongside pies and seasonal treats.
❄️ Holiday cookie tins
They stay soft for days — ideal for gifting.
☕ Coffee or tea treats
Soft, sweet, and perfect for dipping.
Fun Variations
1. Pumpkin Spice Sugar Cookie Version
Roll the dough in cinnamon sugar before baking.
2. Maple Cinnamon Frosting
Replace plant milk with maple syrup for a deeper fall flavor.
3. Pumpkin Snickerdoodle Cookies
Add cream of tartar to make a snickerdoodle-style cookie.
4. Pumpkin Cupcake Cookies
Pipe the frosting like cupcake swirls — cute for parties!
5. Oatmeal Pumpkin Cookies
Swap 1 cup flour for oats for a heartier treat.
Storing & Freezing Tips
These cookies store beautifully — soft cookies for days!
Room Temperature:
Up to 3 days in an airtight container.
Refrigerator:
Up to 5–6 days.
Freezer:
Freeze baked cookies (unfrosted) for 2–3 months.
Frost after thawing for best results.
Frequently Asked Questions
Do these cookies taste like pumpkin pie?
A little — they’re lightly spiced and pumpkin-flavored with a soft texture.
Can I make them gluten free?
Yes! Use 1:1 gluten-free flour.
Can I make these without sugar?
Maple syrup + coconut sugar are great alternatives.
Can kids help make these?
Absolutely — this is one of the easiest Fun Pastry Recipes for little bakers.
Can I double the batch for gifting?
Yes! They scale perfectly.
Full Recipe: Vegan Soft Pumpkin Cookies With Cinnamon Frosting
Below is your complete, friendly, ready-to-publish recipe.
⭐ RECIPE CARD — Vegan Soft Pumpkin Cookies With Cinnamon Frosting
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: ~22 minutes
Servings: 18 cookies
INGREDIENTS
For the Vegan Pumpkin Cookies
- 1 cup pumpkin purée
- ½ cup brown sugar or coconut sugar
- ¼ cup maple syrup
- ¼ cup melted coconut oil or vegan butter
- 1 tbsp vanilla extract
- 2 tbsp plant milk
- 2 cups all-purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the Cinnamon Frosting
- 1 ½ cups powdered sugar
- 1–2 tbsp plant milk
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 1 tbsp vegan butter (optional)
INSTRUCTIONS
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
2. Mix Wet Ingredients
In a bowl, whisk together:
- Pumpkin purée
- Brown sugar
- Maple syrup
- Melted coconut oil
- Vanilla
- Plant milk
Mix until smooth and creamy.
3. Mix Dry Ingredients
In a separate bowl, combine:
- Flour
- Pumpkin spice
- Cinnamon
- Baking powder
- Baking soda
- Salt
Whisk to remove lumps.
4. Combine
Add dry mixture to wet mixture.
Stir gently until just combined — do NOT overmix.
Dough will be thick and soft.
5. Scoop & Bake
Scoop 2-tablespoon portions onto your baking sheet.
Bake for 10–12 minutes or until puffed, soft, and matte on top.
Let cool before frosting.
6. Make Cinnamon Frosting
Whisk powdered sugar, cinnamon, vanilla, and plant milk until smooth.
Add more milk for a drizzle, less for a thick frosting.
7. Frost Cookies
Spread or pipe onto cooled cookies.
Sprinkle with cinnamon for a warm fall finish.
Final Thoughts — The Cutest Vegan Cookies for Fall
These Vegan Soft Pumpkin Cookies with Cinnamon Frosting are the ultimate cozy fall treat: soft, spiced, pumpkin-forward, and perfectly frosted. Whether you’re baking for a fall brunch, trick-or-treat night, school-safe snacks, or building your list of:
- Cute Fall Baking Recipes
- Seasonal Baking Recipes
- Pumpkin Fall Cookies
- Dairy Free Fall Cookies
- Cute Fall Deserts
- Fun Pastry Recipes
- Eggless Fall Desserts
these cookies deserve a spot at the top of your seasonal baking list.
