Vegan Old-Fashioned Soft Pumpkin Cookies

Total Time
Prep 20 mins
Cook 15 mins

(makes 24 large or 48 small cookies)

Ingredients Nutrition


  1. ***Decided not to share recipe***.
  2. PREHEAT oven to 350 degrees F.
  3. Grease baking sheets.
  4. COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
  5. Beat sugar and vegan margarine or butter in large mixer bowl until well blended.
  6. Beat in pumpkin, applesauce and vanilla extract until smooth.
  7. Gradually beat in flour mixture.
  8. Drop by rounded tablespoon onto prepared baking sheets.
  9. BAKE for 15 to 18 minutes or until edges are firm.
  10. Cool on baking sheets for 2 minutes;.
  11. remove to wire racks to cool completely.
  12. Drizzle glaze over cookies.
  13. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.
Most Helpful

These were super good! I have made a lot of pumpkin cookie recipes and this is by far the best. I used oil instead of magarine and didn't use whole wheat flour. These are a soft cake like cookie and i piped the dough out of a bag with a star tip and sprinkled with turbinado sugar. yum!

valgal123 October 16, 2008

These cookies are awesome! I only used half of the sugar that was called for and used 2 teaspoons of pumpkin spice instead of the other individual spices. I put a small piece of vegan chocolate into the centre of each cookie. Thanks for sharing this recipe!!

Pamellenor1 March 30, 2014

These were the best pumpkin cookies I've ever had although I wont be making them very often because they have so much sugar, though they are a great holiday-season treat to bring to a party. I used a lot more spices than the recipe called for (1 tablespoon ginger, 1/2 teaspoon ground clove, 2 teaspoons cinnamon, 1/4 teaspoon allspice, and 2 tablespoons vanilla) and I thought they could still use more flavor. I used white whole wheat for all the flour. The cookies were also extremely moist and didn't quite have the normal consistency of cookies--maybe the cooking time was not long enough? The glaze also turned out clear, not the nice white kind you have in the picture. They were quite a hit though and I added this recipe to my recipezaar cookbook. I made a double batch a second time to bring to a party and added a cup of coconut and sprinkled on turbinado sugar to add some texture. They went over very well and several people asked me for the recipe.

Hanna Louise November 01, 2009

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