Vegan Pumpkin Spice Cookies

5 from 6 votes

Soft, chewy vegan pumpkin spice cookies. They're perfectly spiced and drizzled with sweet icing. Ideal for Halloween or Thanksgiving!

Prep Time15

Cook Time15

Total Time30

Course: Desserts

Cuisine: All, American

Servings:

Calories: 283kcal

In a mixing bowl, cream together the vegan butter and sugar until light and fluffy.
65 g vegan butter, 75 g granulated sugar
Add the silken tofu (or applesauce) and vanilla extract, and mix until smooth.
25 g soft silken tofu, 1 teaspoon vanilla extract
Sift in the flour, cream of tartar, bicarbonate of soda, and sea salt. Stir until just combined to form a dough. Set aside.
90 g plain white flour, ½ teaspoon cream of tartar, ¼ teaspoon bicarbonate of soda, ¼ teaspoon fine sea salt

In a separate bowl, cream together the vegan butter and sugar.
65 g vegan butter, 75 g granulated sugar
Add the pumpkin puree and mix until smooth.
2 tablespoon pumpkin puree
Sift in the flour, cinnamon, ginger, nutmeg, cloves, cream of tartar, bicarbonate of soda, and sea salt. Stir until the dough comes together.
90 g plain white flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, pinch ground cloves, ½ teaspoon cream of tartar, ¼ teaspoon bicarbonate of soda, ¼ teaspoon fine sea salt
Add the orange food dye, if using, and mix until the dough is uniformly colored. Set aside.
½ teaspoon orange food dye

Using a cookie scoop, portion out both the vanilla and pumpkin dough side by side onto a lined baking sheet. Each dcoop should be around 1 tbsp.
Ensure the two portions are next to each other, as they will be combined later.

In a small bowl, mix together the sugar, cinnamon, ginger, nutmeg, and cloves.
2 tablespoon granulated sugar, 2 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, pinch ground cloves
Set aside for coating the cookies after shaping.

After chilling, take one portion of vanilla dough and one portion of pumpkin dough, and roll them together in your hands to form a marbled ball.
Roll the dough ball in the prepared spiced sugar mixture, coating well, then place back on the lined baking sheet. Repeat with all portions of dough.
Once all the balls of dough are coated in the spiced sugar, space them out on the sheet to allow for spreading while baking. You may need to use two baking sheets.

Bake the cookies for 12-15 minutes. The cookies will still be puffy and soft in the centre, but don’t worry, this is correct.
Tap the tray of cookies on the counter gently a few times to deflate the cookies then let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

In a small bowl, mix the icing sugar and plant milk until smooth and thick enough to drizzle.
100 g icing sugar, 1 tablespoon plant milk
Drizzle the icing over the cooled cookies. Leave to set for at least 30 mins before serving.