Pumpkin Cookies with Maple Frosting (Vegan)

These soft, moist pumpkin cookies with maple frosting will melt in your mouth. I guarantee that these are by far the best pumpkin cookies you will ever eat! Plus they are vegan and gluten-free.


I could not go through the fall season without making these scrumptious treats. I absolutely love all the things I can do with pumpkin! I used some pumpkin puree in another recipe the other day, and had some left over. I decided to try making these mouthwatering cookies. The cookie is cake-like in the center with a nice crisp outside. The cookies are sweetened with coconut palm sugar. If you haven’t tried this sweetener, I recommend you do for not only is it healthy but it also lends a nice caramel flavor to your desserts. Its therefore perfect to sweeten my pumpkin cookies.

The frosting is creamy, with a hint of pumpkin spice flavor. The cookies are great without the frosting, but the frosting really take them to another level. They are very addictive, my son Daevyd kept coming back for more and more.



Dry Ingredients:

  • 1 cup brown rice flour
  • 1/3 cup almond meal
  • ½ cup coconut palm sugar
    2 tablespoons ground flax seeds
  • 2 tablespoons tapioca starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin spice (optional)
  • ¼ teaspoon sea salt

Wet Ingredients:

  • 1/2 cup almond milk
  • 1/3 cup pumpkin puree
  • 1/4 cup coconut oil, melted
  • 2 teaspoons vanilla

Maple Frosting

  • 1 cup raw cashews, soaked for about 2 hours
  • 1/4 cup maple syrup
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon pumpkin pie spice
  • Pinch of sea salt


Pumpkin Cookie

Preheat oven to 350ºF. Line a baking pan with parchment and grease. In a large bowl combine, brown rice flour, almond meal, coconut palm sugar, flax seeds, tapioca starch, baking powder and sea salt until thoroughly combined. In a small bowl, mix almond milk, pumpkin puree, coconut oil, and vanilla. Stir wet ingredients into dry ingredients and mix until fully combined. Using a small ice cream scoop or tablespoon, scoop and drop cookies on prepared baking sheet and slightly flatten with hand. Bake for 15-20 minutes. Transfer to cooling rack and allow to cool before adding the frosting.

Maple Frosting

Drain cashews, rinse and add to a high-speed blender or food processor. Add remaining ingredients and process until smooth and creamy.




If you don’t want to use pumpkin pie spice use 1/4 teaspoon cardamom and 1/4 teaspoon ground coriander instead.


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  1. Tricia Bailey

    Yes, I have been taught that and understand. However, I don’t understand why people would have allergies to organic nuts (other than peanuts) and seeds… I have spent some time reading about you on this website and my hat is off to you! Yea! It seems that you would appreciate the Hallelujah Diet/Lifestyle, as your approach is very in line with all that I have learned through this wonderful ministry. Thanks for corresponding with me today! Take care!

    • Michelle Blackwood

      I’m familiar with the Hallelujah Diet/lifestyle, I had an opportunity years ago to hear Pastor Malkmus Thank you for your encouragement and support.

  2. Tricia Bailey

    Thanks very much! I wonder if most nut allergies might only be peanut allergies. Peanuts were invented by man and they tend to get moldy. Since God originally gave fruits, veggies, nuts and seeds for mankind to enjoy, many believe there is much wisdom in continuing to make these foods our primary — even better, our only — food sources. I find it quite a journey to live this out more habitually and I am very thankful for the recipes on this website.

    • Michelle Blackwood

      Thank you Tricia, for your thought provoking comment. The high use of pesticides and other chemicals by the farmers may also increase the rate of allergic reactions. Plus other use of chemicals in our foods, skin, medicines may also have an accumulative impact.

  3. Tricia Bailey

    I love this recipe. However, I plan to make them with a group of kids and one has a nut allergy…cannot have or touch anything with nuts. So, I’m considering substituting the almond meal with a different kind of flour, probably spelt. I’m considering using organic cow’s milk for the almond milk and organic butter for the cashews. I know, not dairy free, but I can’t think of anything else to do. Any feedback would be most appreciated.

    • Michelle Blackwood

      Thank you,Tricia how about substituting grounded sunflower seeds for almond meal? I’m not sure how all your substitutions will turn out. My rule is experiment way before the day of the event. All the best.

      • Tricia Bailey

        Thanks! Yes, I plan to experiment prior to the event. I did consider sunflower seeds, but am unsure if that might be too risky…I can’t tell if he might react to seeds, too. So, to play it safe, I won’t. Perhaps ground oats would be better because of the coarser texture. It is truly hard to find delicious vegan cookie and bar recipes that do not have nut butters, nut milks and nut flours in them. So, I will try the substitutions, make it with dairy, and see how it turns out. Thanks again!!! Wonderful recipe!!!

        • Michelle Blackwood

          Thank you Tricia, I understand your concern. I’ll have to start experimenting with more nut-free recipes.

        • Michelle Blackwood

          Thank Tricia, I understand your concern. I’ll have to start experimenting with more nut-free recipes.

  4. Emily Baklajian

    What would you recommend as a substitute for the tapioca? Would cornstarch or arrowroot powder work?

    • Michelle Blackwood

      Emily although I haven’t tried any of the substitutes mentioned, either one should work!

  5. Michelle Blackwood

    Robyne, thanks my love you are so sweet for bringing this mistake to my attention. Yes you blend the cashews along with the additional ingredients until creamy. I hope you enjoy this recipe and feel free to add additional sweetener to suit your taste. Love Michelle

  6. Hi,
    Theses look great and I’m going to try them.
    However, the instructions for the frosting are a bit incomplete I think. I assume that after we rinse the cashews, we should add the rest of the frosting ingredients into the blender as well and blend all together, or do we just stir them in after we’ve blended the cashews?

  7. Neli @ Delicious Meets Healthy

    Aww, love that these cookies are gluten free & dairy-free. And that maple frosting sounds amazing. I ll give it a try soon! Pinning!

  8. Elaina Newton (@TheRisingSpoon)

    These cookies look really yummy! I’m one of the few people who don’t like coconut sugar. I wish I did, but can’t stand the taste, so I’d probably try this recipe with turbinado, sucanat, or maple syrup! :)

  9. Amanda@ChewTown

    In Australia we rarely eat pumpkin in sweet treats, only really savoury – I’ve never really known why it never took off here. But I love the sound of these cookies! I think I’ll have to give them a try.

  10. mel@avirtualvegan.com

    Oh my…These cookies look delicious! There is a cafe that my husband and I frequent near here that sells some identical looking cookies and I always look at them longingly but cant eat them as they aren’t vegan. Now i can make my own! Thanks Michelle!

  11. Leslie @ Bessie Bakes

    I love gluten free baking and substituting coconut sugar for regular sugar. This is a great recipe that looks delicious and looks a lot healthier than your average cookie. Nice idea doing a creamy cashew frosting too!!! Beautiful:)

  12. Marisa Franca @ All Our Way

    There is something so comforting about homemade cookies. It is the ultimate comfort food especially if you’re there to take in the aroma. I bet the aroma of these are our of this world. Can’t wait to try.

  13. Hillary @ 918 Plate

    Maple frosting for pumpkin cookies is GENIUS! My pumpkin cookies have cream cheese frosting – but maple sounds like a perfect vegan sub!

  14. My little brother and his wife are coming to visit and they are both vegan. These are the perfect seasonal cookie!

  15. Gwen @simplyhealthyfamily

    These are pure heaven!!! Putting them at the very top of my to make list! Love the ingredient list!! oxox

  16. Dear Michelle, these look so good..I love that beautiful golden color. Perfect for fall and love that they are healthier too. xo, Catherine

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