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Vegan Pumpkin Pie Cookies

chef Laya
Soft, chewy vegan pumpkin cookies with warm spices and dairy-free cream cheese frosting. Perfect egg-free and dairy-free fall treat.
Print Recipes Pin Recipe
Prepr Time 15 minutes
Cooking Time 15 minutes
ToTal Time 30 minutes
Type of plate Breakfast
kitchen American
Serving 6

Ingredients
  

  • 1 cup pumpkin puree
  • 1/2 cup vegan butter softened
  • 1/2 cup maple syrup
  • 1 flax egg 1 tbsp ground flax + 3 tbsp water
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 oz vegan cream cheese
  • 3 cups powdered sugar

Instructions
 

  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  • Make flax egg and let sit 5 minutes until gelatinous.
  • Cream together vegan butter and maple syrup. Add pumpkin, flax egg, and vanilla.
  • In separate bowl, whisk flour, baking soda, spice, and salt.
  • Gradually add dry ingredients to wet, mixing until just combined.
  • Scoop rounded tablespoons onto baking sheets, 2 inches apart.
  • Bake 12-15 minutes until edges are set. Cool completely.
  • Beat cream cheese, add powdered sugar and vanilla. Frost cooled cookies.