Last Updated on September 2, 2024
It’s Fall and you are going to love these irresistible Vegan Pumpkin Cookies!!
Nothing says fall like the smell of spiced pumpkin baking in your oven.
These cookies are full of the flavors, from the earthy sweet pumpkin to the warming spices that remind us all of pumpkin pie.
They are a soft cake like perfectly spiced pumpkin cookie drizzled in a slight coffee and vanilla flavored icing.
A plant based cookie that uses simple ingredients, is easy to make, and perfectly spiced.
Which will compliment your favorite hot beverage!
Ingredients needed for these cookies
- Tofu – I used a soft silken tofu as a egg substitute in these cookies. Why do I use tofu as a egg substitute, it’s the results! You end up with a soft cake like cookie, the texture is perfect and the taste is not changed at all.
- Sugar – Real Maple Syrup is the only sugar I use in these cookies. Maple syrup adds in the flavors of fall with a slight smokey maple, caramel, and vanilla flavor that compliments the pumpkin.
- Oil – Avocado or olive oil will work nicely in this recipe.
- Pumpkin – Make sure to use pumpkin puree for these cookies. The puree is pure pumpkin, no added sugars or spices. This gives the cookies the earthy sweet flavor of fall.
- Flour – An all purpose flour was used in these cookies.
- Baking Powder and Baking Soda – These both are used to help brown the cookies and add to the flavor.
- Extract – Pure vanilla extract is added to enhance all the other flavors, but also adds just a hint of vanilla to these cookies.
- Spices – Salt and pumpkin pie spice are added to these cookies. The salt helps to enhance other flavors as well as balance any sweetness in the cookies. The pumpkin pie spice is the warming spicy flavor added that reminds us all of Fall.
Ingredients needed for the Icing
- Powdered Sugar – The main ingredient and what gives the icing it’s sweetness.
- Brewed Coffee – The coffee will add a rich undertone and will also enhance the vanilla in the recipe.
- Pure Vanilla Extract – The vanilla will also enhance and compliment the other flavors in the cookies perfectly.
How to make these Vegan Pumpkin Cookies
Drain the tofu by wrapping the tofu into a linen towel before starting anything in the recipe. That will give the tofu enough time to completely drain, this can take up to 10 minutes.
Preheat the oven to 350°F.
Prepare 2 baking sheets with parchment paper and set aside.
In a free standing mixer, place the drained tofu into the mixing bowl along with the oil, tofu, maple syrup, vanilla and blend until creamy.
Next add the pumpkin puree and continue blending until well combined.
In a medium sized bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients a half cup at a time, blending each time until well mixed.
Scoop 1/8 to 1/4 Cup of batter for each cookie onto the parchment lined baking sheets.
Place the baking sheet into the oven and bake the cookies for 8 minutes.
After 8 minutes, rotate the baking sheet and bake for about another 8 minutes, or until they are firm to the touch.
Cooking times can vary depending on the size of the cookie and so many other factors. Watch the cookies closely.
When the cookies are done, remove from the oven and transfer the cookies to a cooling rack to completely cool.
Icing the Vegan Pumpkin Cookies
In a small mixing bowl, mix the powdered sugar, coffee, and vanilla together.
Drizzle the icing onto each cookie.
Leave the cookies out for a while to let the icing set.
Store these cookies in a air tight container, leave out or freeze.
Note: These cookies freeze very well, but I would not put icing on them before freezing. Save icing them until you are ready to serve the cookies.
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Vegan Pumpkin Cookies
Equipment
- Standing Mixer
Ingredients
- 3/4 cup Soft Tofu
- 1 cup Real Maple Syrup
- 3/4 cup Olive Oil
- 1 tsp Pure Vanilla Extract
- 1 can Pumpkin Puree
- 3 cups Flour
- 1 tsp Pumpkin Pie Spice
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
Icing
- 1 cup Powdered Sugar
- 3 tsp. Brewed Coffee
- 1 tsp. Pure Vanilla Extract
Instructions
- Drain the tofu by wrapping the tofu into a linen towel before starting anything in the recipe. That will give the tofu enough time to completely drain, this can take up to 10 minutes.
- Preheat the oven to 350°F.
- Prepare 2 baking sheets with parchment paper and set aside.
- In a free standing mixer, place the drained tofu into the mixing bowl along with the oil, tofu, maple syrup, vanilla and blend until creamy.
- Next add the pumpkin puree and continue blending until well combined.
- In a medium sized bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients a half cup at a time, blending each time until well mixed.
- Scoop 1/8 to 1/4 Cup of batter for each cookie onto the parchment lined baking sheets.
- Place the baking sheet into the oven and bake the cookies for 8 minutes.
- After 8 minutes, rotate the baking sheet and bake for about another 8 minutes, or until they are firm to the touch.
- Cooking times can vary depending on the size of the cookie and so many other factors. Watch the cookies closely.
- When the cookies are done, remove from the oven and transfer the cookies to a cooling rack to completely cool.
Icing the Cookies
- In a small mixing bowl, mix the powdered sugar, coffee, and vanilla together.
- Drizzle the icing onto each cookie.
- Leave the cookies out for a while to let the icing set.
- Store these cookies in a air tight container, leave out or freeze.
- Note: These cookies freeze very well, but I would not put icing on them before freezing. Save icing them until you are ready to serve the cookies.
