Vegan Pumpkin Cookies

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Vegan Pumpkin Cookies With Maple Frosting made with brown rice flour and almond flour will melt in your mouth. I guarantee that these are by far the best pumpkin cookies you will ever eat! Plus they are gluten-free.

Vegan Pumpkin Cookies


Vegan Pumpkin Cookies

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 my Pumpkin Cheesecake and Pumpkin Stuffed Shells and Pumpkin Muffins recipes the other day and had some left over.

I decided to try making these mouthwatering cookies. The cookies were moist in the center with a nice crisp outside. The cookies were 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.

Best Vegan Pumpkin Cookies

How To Make Vegan Pumpkin Cookies

Combine dry ingredients in a large bowl, In another bowl combine all the liquid ingredients including pumpkin puree. Mix wet and dry ingredients together.

Scoop and drop cookies onto the prepared baking sheet and slightly flatten cookies with your fingers. Bake in a preheated oven for 15-20 minutes. Cool completely and add frosting one of the two frostings.

Note: If you don’t want to use cinnamon or pumpkin pie spice substitute with  1/4 teaspoon cardamom and 1/4 teaspoon ground coriander instead.

Some More Delicious Pumpkin Recipes

If you make this Vegan Pumpkin Soup snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.



(Per portion)
  • Energy: 185 kcal / 773 kJ
  • Fat: 11 g
  • Protein: 1 g
  • Carbs: 20 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 20 min
  • Ready in: 30 min
  • For:
  • 7 Cookies


Pumpkin Cookies

Vanilla Frosting

Maple Frosting


For The Cookies

  1. Preheat oven to 350ºF. Line a baking pan with parchment and grease. In a medium bowl, mix almond milk, pumpkin puree, coconut oil, and vanilla.
  2. In a large bowl combine brown rice flour, almond meal, coconut palm sugar, flax seeds, tapioca starch, baking powder, ginger, cinnamon, and sea salt until thoroughly combined.
  3. Scoop and drop cookies onto the prepared baking sheet and slightly flatten cookies with your fingers. Bake in a preheated oven for 15-20 minutes. Cool completely and add frosting one of the two frostings.

Vanilla Frosting

  1. Whip cream cheese and butter until light and fluffy. Add maple syrup, vanilla, and almond extract, gradually add sugar and whip until fully incorporated

Maple Frosting

  1. Drain cashews, rinse and add to a high-speed blender or food processor. Add remaining ingredients and process until smooth and creamy.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Andrea C
    September 24, 2019

    Approximately how many cookies does this make? Has anyone tried substituting the coconut sugar for xylitol?

  2. Ewelina
    August 21, 2019

    Oh my these cookies are just so delicious, recently my son is diagnosed with a wheat allergy so we are learning to change some of the ingredients, I had white rice flour, coconut flour, cane sugar and oat milk and used these ingredients and the cookies came out great, my entire family ate them up 🥰
    Thank you Michelle for sharing your amazing recipes, my family and I really appreciate it.

  3. christy
    February 8, 2019

    haha after I sent my question I read the comments and it was answered. Sorry!! ;)

    • Michelle Blackwood
      February 8, 2019

      Lol, that’s okay. Hope you enjoy!

  4. christy
    February 8, 2019

    Is there anything I could replace the brown rice flour with? :/ Only because I don’t have it.

  5. Ashley Wall-Taylor
    November 21, 2018

    How much tapioca starrch should be in the recipe?

    • Michelle Blackwood
      November 22, 2018

      Ashley, leave it out. I must have updated the recipe and photos and omitted the tapioca starch.

  6. Alexia
    November 15, 2018

    This is so good I’m making it for Thanksgiving

    • Michelle Blackwood
      November 15, 2018

      That’s awesome, hope you enjoy!

  7. Heidi
    October 10, 2018

    Can I sub all purpose flour for the rice flour?

    • Michelle Blackwood
      October 10, 2018

      It should work but I haven’t tried it. Please let us know if it works for you.

  8. Katy
    October 6, 2018

    Are we supposed to make both types of frosting or is it a choice between the two?

    • Michelle Blackwood
      October 6, 2018

      It is a choice between the two.