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Vegan Pumpkin Drop Cookies

With a hint of pumpkin flavor and a buttery cinnamon frosting, these cake-like vegan pumpkin drop cookies make the best autumn treat.  These vegan cookies are easy to make, dairy-free, and full of pumpkin pie spices.  This is sure to be your new favorite recipe to share at the holidays.

To say these cookies are a hit with my family would be an understatement!  I have been making these vegan pumpkin drop cookies for years and they are highly requested every year.  They are packed with fall flavor and go perfect with a good cup of coffee.  I will warn you that they are seriously addicting, so you will not be able to have just one.

Every year when I make these my oldest son and my sister go crazy over them.  This batch does make a ton of cookies, so I considered cutting the recipe in half, but I promise you will want some to share.  These cookies will not go to waste.  I swear I start making these cookies earlier every year because I just can’t wait.  This year I only made it to mid-August!

Unfortunately, I cannot claim that these cookies are healthy, but they are so worth the extra calories!  I typically try to make my recipes as healthy as I can, but sometimes I am willing to sacrifice some extra calories for deliciousness. I’m all about a healthy diet and lifestyle, but it’s also important to have balance and enjoy your favorite recipes without the guilt.

I absolutely love baking any time of year, but around the holidays it’s hard for me to not bake every day.  There is something about the cooler weather and the smell of fresh baked goods that makes my heart happy.  Since I love dessert more than anything and I refuse to give it up, I make sure to eat a well balanced veggie-packed diet 90% of the time.  This way I can enjoy my favorite desserts and still fit in my clothes. haha

My Favorite Baking Supplies

Ninja Blender and Food Processor with a plastic blade for mixing dough- the dough mixing attachment is such a life-saver.  I use it for all of my cookie recipes and my protein bites.

Cookie Dough Scoops– these are great for scooping even scoops of cookie dough of all sizes.

Baking Sheet with Silicone Mat and Cooling Rack– The secret to baking the perfect cookie is having a great cookie sheet.  These silicone mats prevent burning and make for easy clean-up!  Let cookies sit for 5-10 minutes and transfer to the cooling rack.

Some Other Vegan Recipes you need to try!!

Plant-Based Peanut Butter Banana Muffins

Healthy Vegan Protein Bites

Plant-Based Cranberry Cornbread Carrot Cake

Vegan Pumpkin Drop Cookies

Yield: 7 dozen

Ingredients:

Cookies
Cinnamon Frosting
  • 1/2 Cup Vegan Butter, softened
  • 2- 2 1/2 Cups Powdered Sugar
  • 2 Tbs Unsweetened Almond Milk
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Vanilla Extract

Directions:

  1. Preheat oven to 375 degrees
  2. In a large mixing bowl, cream the shortening and sugar.
  3. Beat in the pumpkin, flax eggs, and milk.
  4. Combine the flour, baking soda, cinnamon, salt, allspice, and cloves; gradually add to the creamed mixture.
  5. Drop by tablespoonfuls 2 in. apart onto a non-stick silicone mat on a baking sheet.
  6. Bake for 10-13 minutes or until lightly browned.
  7. Remove from oven and let cool completely on a wire rack before frosting.
  8. In a small mixing bowl, combine the frosting ingredients; beat until smooth.
  9. Dip the top of the cookies in the frosting and enjoy!
  10. Store leftover cookies in the refrigerator.

Vegan Pumpkin Drop Cookies

With a hint of pumpkin flavor and a buttery cinnamon frosting, these cake-like vegan pumpkin drop cookies make the best autumn treat.  These vegan cookies are easy to make, dairy-free, and full of pumpkin pie spices.  This is sure to be your new favorite recipe to share at the holidays.
 
Prep Time15 mins
Cook Time1 hr 15 mins
Cooling and Frosting20 mins
Total Time50 mins
Course: cookie, Dessert
Cuisine: American
Keyword: best, cinnamon, cookie, delicious, easy, frosted, pumpkin, recipe, vegan
Servings: 84 Cookies

Equipment

  • Hand Mixer

Ingredients

  • 1/2 Cup Butter-Flavored Shortening
  • 3 Cups Pure Cane Sugar
  • 1 Can (15oz) Solid Packed Pumpkin not pumpkin pie filling
  • 2 Flax Eggs 2 Tbs Ground Flax Mixed with 6 Tbs Water (let sit for 5 minutes)
  • 1/2 Cup Unsweetened Almond Milk
  • 6 Cups Whole Wheat Flour
  • 2 Tsp Baking Soda
  • 2 Tsp Ground Cinnamon
  • 1 Tsp Salt
  • 1 Tsp Ground Allspice
  • 1/2 Tsp Ground Cloves

Cinnamon Frosting

  • 1/2 Cup Vegan Butter
  • 2-2 1/2 Cup Powdered Sugar
  • 2 Tbsp Unsweetened Almond Milk
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Vanilla Extract

Instructions

  • Preheat oven to 375 degrees
  • In a large mixing bowl, cream the shortening and sugar.
  • Beat in the pumpkin, flax eggs, and milk.
  • Combine the flour, baking soda, cinnamon, salt, allspice, and cloves; gradually add to the creamed mixture.
  • Drop by tablespoonfuls 2 in. apart onto a non-stick silicone mat on a baking sheet.
  • Bake for 10-13 minutes or until lightly browned.
  • Remove from oven and let cool completely on a wire rack before frosting.
  • In a small mixing bowl, combine the frosting ingredients; beat until smooth.
  • Dip the top of the cookies in the frosting and enjoy!
  • Store leftover cookies in the refrigerator.
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Hello! I'm Katie. I'm here to share my easy plant-based and vegan recipes with you. I want to show you that eating a plant-based diet and reaching and maintaining your optimal health does not have to be complicated or expensive.

Latest posts by katievannort@gmail.com (see all)

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