vegan pumpkin cookies with cream cheese frosting

These vegan pumpkin cookies with cream cheese frosting are soft, chewy and finished with a swirl of dairy-free cream cheese frosting. They're an easy fall dessert that's perfect for pumpkin season, holiday baking, or anytime you're craving a cozy pumpkin treat!

Pumpkin season is extra special to me and these cookies find a way to make it even better!

After developing my vegan pumpkin sugar cookies, I knew I wanted to make another cookie that resembled more of a Crumbl Cookie. I was looking for a thicker, sturdier pumpkin cookie with a gorgeous swirl of cream cheese frosting. This is that cookie!

If you're looking for more pumpkin spice desserts to join this one in your fall repertoire, please check out my vegan pumpkin bars with cream cheese frosting and my vegan pumpkin scones.

Jump to:

• ingredients
• why you'll love these cookies
• how to make vegan pumpkin cookies (with pictures!)
• best vegan cream cheese options for frosting
• tips and tricks
• frequently asked questions
• how to get ahead (and save yourself time!)
• how to dry pumpkin for baking
• quick flavor swaps
• storage
• vegan pumpkin cookies with cream cheese frosting
• more vegan pumpkin desserts

ingredients

Here is everything you'll need to make these incredible vegan pumpkin cookies with cream cheese frosting!

• vegan butter: Provides richness, buttery flavor, and moisture while helping create a soft, tender cookie and creamy frosting.
• light brown sugar: Adds sweetness, moisture, and a subtle molasses flavor.
• granulated sugar: Provides sweetness and helps create the right cookie texture and spread.
• baking soda: Helps the cookies rise slightly and contributes to a soft, tender texture.
• salt: Balances the sweetness and enhances the pumpkin, spices, and vanilla.
• vanilla extract: Adds warmth and depth of flavor while bringing out the sweetness of the cookies.
• spices: Cinnamon, ginger, nutmeg and cloves add classic warm, sweet spice and enhance the pumpkin flavor.
• pumpkin puree: Provides the signature pumpkin flavor and color.
• all-purpose flour: Provides the structure needed for the cookies and helps create a soft, chewy texture.
• vegan cream cheese: Creates the tangy, creamy base of the frosting and pairs beautifully with the sweet pumpkin cookies.
• non-hydrogenated shortening: Adds structure and stability while helping the frosting hold its shape.
• powdered sugar: Sweetens and thickens the frosting while giving it a smooth, spreadable consistency.

why you'll love these cookies

• soft and chewy: These cookies have a tender, soft texture that stays deliciously chewy in the center.
• packed with pumpkin spice: Cinnamon, ginger, nutmeg, and cloves give every bite plenty of cozy fall flavor.
• creamy frosting: The tangy vegan cream cheese frosting is the perfect sweet and creamy contrast to the spiced cookies.
• perfectly pumpkin-y: Dried pumpkin puree gives the cookies plenty of pumpkin flavor without making the dough overly wet.
• easy to make: No complicated techniques or specialty equipment required!
• completely vegan: A classic fall cookie made without dairy or eggs, but with all the soft, spiced goodness you want.

best vegan cream cheese options for frosting

For vegan cream cheese frosting, I'd recommend sticking with plain, full-fat vegan cream cheese rather than whipped varieties. The texture of the cream cheese can make a big difference in how thick and stable the frosting turns out.

• Tofutti Better Than Cream Cheese: A particularly good choice when you want a thicker, more stable frosting. It's soy-based!
• Kite Hill Plain Cream Cheese: A great option if you want a tangier, cream-cheese-forward flavor. It's almond-based and works well in frosting, although it can be somewhat softer than Tofutti.
• Violife Just Like Cream Cheese Original: A good nut-free option with a mild flavor and creamy texture. The flavor isn't overly strong.
• Miyoko's Creamery Classic Plain Organic Cultured Vegan Cream: Rich and tangy, but its stronger cultured flavor isn't everyone's favorite in sweet frosting.

Tip: Don't use whipped vegan cream cheese for frosting. Stick with a regular, plain variety.

If you're looking for a nut-free pumpkin cookie, Violife and Tofutti are great options.

tips and tricks

Here are a few tips to help ensure your vegan pumpkin cookies with cream cheese frosting come out perfectly:

1. Don't skip drying the pumpkin. Pumpkin puree contains a lot of moisture, which can make the cookies spread too much. Removing some of that excess moisture helps create a soft, chewy cookie with the right texture.
2. Use slightly softened vegan butter. The butter should be soft enough to mix easily but not melted or greasy. Overly soft butter can cause the cookies to spread too much.
3. Measure the flour correctly. Too much flour can make these cookies dense and cakey. For the most accurate results, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
4. Don't over-mix the dough. Once the flour is added, mix just until everything is combined. Over-mixing can develop too much gluten and make the cookies less tender.
5. Give the cookies room to spread. Arrange the dough balls a couple of inches apart on the baking sheet so they have enough space as they bake.
6. Cool completely before frosting. Even slightly warm cookies can cause the vegan cream cheese frosting to melt or become difficult to spread.
7. Use full-fat vegan cream cheese. For the best frosting consistency, choose a plain, full-fat variety rather than a whipped or reduced-fat option.
8. Keep the frosting chilled. Refrigerate for at least 30 minutes before spreading or piping it onto the cookies.
9. Use a cookie scoop for even cookies. Portioning the dough with a cookie scoop helps the cookies bake at the same rate and gives you evenly sized treats.
10. Check spices freshness. Fresh, well-stored spices make a noticeable difference. If your cinnamon, ginger, nutmeg, or cloves have been sitting in the pantry for years, it may be time for a refresh.

frequently asked questions

how to get ahead (and save yourself time!)

Here are a few make-ahead options to keep you sane!

1. Make the frosting ahead: Prepare the vegan cream cheese frosting up to 2 days in advance and store it in an airtight container in the refrigerator. Let it soften slightly and stir until smooth before using.
2. Bake the cookie dough ahead: Cookie dough can be prepared and chilled in the refrigerator for 1-2 days before baking. You can also pre-scoop the dough before chilling!
3. Freeze the cookies: For longer-term prep, bake and completely cool the cookies, then freeze them unfrosted in an airtight container for up to 1 month. Thaw at room temperature and frost once completely thawed.
4. Prep the pumpkin ahead: If you're using canned pumpkin, you can dry the pumpkin puree a day ahead and refrigerate it in an airtight container until you're ready to make the dough.
5. Assemble before serving: For the freshest texture and appearance, frost the cookies the day you plan to serve them. Chill in an airtight container until about 10 minutes before serving.

how to dry pumpkin for baking

Pumpkin puree contains quite a bit of moisture, which can affect the texture and spread of baked goods. For these cookies, you want to remove some of that excess moisture while keeping the pumpkin soft and easy to mix into the dough.

1. Spread the pumpkin: Place the pumpkin puree in a thin, even layer on a large plate or shallow bowl.
2. Blot with paper towels: Lay 2-3 paper towels over the surface and gently press down for a few seconds. The towels will absorb some of the excess liquid.
3. Repeat if needed: Remove the towels and check the pumpkin. If it still looks particularly wet, use fresh paper towels and repeat once more.
4. Use immediately: Scrape the pumpkin from the plate and add it to your recipe.

Tip: Don't press aggressively or leave the paper towels on for too long. You want to remove excess water, not turn the pumpkin into a paste.

quick flavor swaps

Here are a few ideas if you'd like to mix up the cookie flavors:

1. Add chocolate chips: Fold vegan chocolate chips into the cookie dough for a pumpkin chocolate chip version.
2. Make them maple: Add ½ teaspoon of maple extract to the frosting or replace some of the vanilla with maple extract for a cozy maple-pumpkin flavor.
3. Add a little crunch: Sprinkle chopped pecans or walnuts over the frosting before serving.
4. Try a maple cream cheese frosting: Replace the vanilla extract in the frosting with ½-1 teaspoon of maple extract.
5. Make them extra spiced: Add a pinch of allspice or increase the cinnamon slightly for an even warmer spice flavor.
6. Add orange zest: Mix a little freshly grated orange zest into the cookie dough for a bright citrus note that pairs surprisingly well with pumpkin spice.
7. Drizzle with caramel: Finish the frosted cookies with a drizzle of vegan caramel sauce for an extra-indulgent fall treat.
8. Use a different frosting: Not a cream cheese fan? Try a simple vanilla buttercream or maple buttercream instead.

storage

Because these cookies are topped with vegan cream cheese frosting, store them in an airtight container in the refrigerator. They'll keep well for about 3-4 days.

For the best texture, let the cookies sit at room temperature for about 10-15 minutes before serving. You can also freeze the unfrosted cookies for up to 1 month and frost them after thawing.

If you make this recipe please tag @censoredbaker on Instagram!

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