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Vegan Pumpkin Sugar Cookies

Grabbing a Vegan Pumpkin Sugar Cookie from a plate

What’s fall without a good seasonal sugar cookie? I’m glad you agree. Onto the dough!

Freshly whipped Vegan Pumpkin Sugar Cookie doughVegan Pumpkin Sugar Cookies on a baking sheet

These cookies were inspired by fall, first and foremost, but also by my 1-Bowl Vegan Funfetti Cupcakes!

I overfilled the muffin tins with batter on my first try and quickly realized that the overflow baked perfectly into a sugar cookie-type consistency! In that moment, I knew vegan sugar cookies were not far out of reach.

Freshly baked Vegan Pumpkin Sugar Cookies resting on a cooling rack

This recipe is easy and fast! Just 1 bowl, simple methods, and 1 hour start to finish (frosting and all). And they just so happen to taste like the sugar cookies of your youth, just without (real) butter, eggs, or milk. Huzzah!

Baking sheet filled with a batch of our Vegan Pumpkin Sugar Cookies recipeUsing a butter knife to spread icing onto a Vegan Pumpkin Sugar Cookie

And what would a sugar cookie be without frosting?

I’ve included a basic vegan buttercream recipe below that’s infused with pumpkin butter and fall spices. It makes the perfect addition to these fluffy gems and sends the pumpkin flavor over the top.

Plate and baking sheet with a partially-frosted batch of homemade Vegan Pumpkin Sugar CookiesGrabbing a freshly frosted Vegan Pumpkin Sugar Cookie

You’re going to love these cookies. They’re:

Tender
Fluffy
Slightly crisp on the edges
Pumpkin-y
Subtly spiced
Perfectly sweet
Amazing with pumpkin buttercream
Satisfying
Simple
& Shareable

What are you waiting for? No seriously?

Baking sheet with freshly frosted Vegan Pumpkin Sugar Cookies topped with pumpkin pie spiceStack of our 1-Bowl Vegan Pumpkin Sugar Cookies

If you make this recipe, let us know! Leave a comment, tweet at us, or take a picture and tag it #minimalistbaker on Instagram!

We have more than 2,200 #minimalistbaker tags so far and we see every single one! We love seeing what you guys create, so keep it up! And as always, thanks for supporting what we do. Cheers!

Delicious partially eaten Pumpkin Sugar Cookie alongside the rest of the batch

Print
Plate of five Vegan Pumpkin Sugar Cookies with two unfrosted
4.88 from 64 votes

Vegan Pumpkin Sugar Cookies

Tender, fluffy, vegan pumpkin sugar cookies that require just 1 bowl! Super fluffy, simple preparation, and perfect for fall!
Author: Minimalist Baker
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 22 (cookies)
Category: Dessert, Snack
Cuisine: Vegan
Freezer Friendly 1 Month (frost just before serving)
Does it keep? 2-3 Days

Ingredients

US Customary - Metric

COOKIES

  • 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
  • 1/2 cup organic cane sugar (plus more for topping)
  • 1/4 cup brown sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup pumpkin puree*
  • 1 1/2 heaping cups unbleached all-purpose flour (sub up to 1/3 whole-wheat pastry)
  • 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 3/4 tsp ground cinnamon
  • 1 Tbsp unsweetened almond milk (or other non-dairy milk)

FROSTING (optional)

  • 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
  • 1 1/2 Tbsp 1 1/2 Tbsp pumpkin butter* (optional)
  • 1/2 tsp vanilla extract (optional)
  • 2 1/2 - 3 cups powdered sugar
  • 1/4 tsp each ground cinnamon and pumpkin pie spice
  • 1 splash non-dairy milk

Instructions

  1. Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
  2. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
  3. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.
  4. Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.

  5. Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo).
  6. Bake on the center rack for 10-12 minutes or very slightly golden brown.
  7. Let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
  8. FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, and pumpkin butter (optional) and mix once more.
  9. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
  10. Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.

Notes

*Vegan butter sticks are best for baking, as the tubs can often contain water to ease spreading, which can affect the final product. I prefer Earth Balance buttery sticks for baking.
*If you are trying to speed-soften your butter, simply cut it into thin slices from the stick and it will soften much quicker.
*Pumpkin butter can be subbed for pumpkin puree, but hold back 1 Tbsp (amount as original recipe is written // adjust if altering batch size) of cane sugar.
*Pumpkin Butter recipe can be found at Oh She Glows. Or you can use store-bought.
*Loosely adapted from my Vegan Funfetti Cupcakes!
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 22 cookies)

  • Calories: 184
  • Fat: 8.2g
  • Saturated fat: 2.6g
  • Sodium: 116mg
  • Carbohydrates: 26g
  • Sugar: 19g
  • Protein: 1g
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185 Comments Dairy-Free, Fall, Holiday, Nut-Free, One Bowl, Snacks, Soy-Free, Sweet (dessert), Vegan

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Avatar for Danielle @.Chits and Chats and ChocolateDanielle @.Chits and Chats and Chocolate says

    October 18, 2014 at 5:52 am

    These look dreamy! Sugar cookies are definitely an important part of fall, so these cookie are a must on my list!

    Reply
    • Avatar for LennaLenna says

      November 2, 2014 at 1:27 am

      Can I follow this recipe but use real butter and milk?

      Reply
      • Avatar for Allison MarksAllison Marks says

        October 30, 2017 at 1:46 pm

        I did and used an egg instead of tapioca. It still worked great! So light. Yum!

        Reply
        • Avatar for CindyCindy says

          October 7, 2018 at 10:20 am

          I’ve read this recipe twice and don’t see mention of tapioca or flax egg or anything egg like? Am I blind? About to make and am worried I’m missing a step!

          Reply
          • Avatar for Christy N.Christy N. says

            October 7, 2018 at 5:23 pm

            Hi Cindy! I’ve read that when using pumpkin you don’t need to use an egg otherwise it will make your cookies have a cakey texture.

          • Avatar for Nicole SchurdellNicole Schurdell says

            October 11, 2018 at 4:34 pm

            It calls for cornstarch or tapioca as the thickener/binder. I just made them and they are delicious!!

  2. Avatar for AnneAnne says

    October 18, 2014 at 9:01 am

    This looks amazing! I’m going to make these.
    Dana- You and I must think alike! I had a friend over 2 days ago and made your ginger cookies but instead of orange zest and orange juice (in the buttercream frosting/filling) we used pumpkin spice. Our cookies turned out pretty much like these!
    Keep up all the delicious recipes!
    -Anne

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 18, 2014 at 1:42 pm

      Thanks Anne! Sounds like you beat me to the awesomeness that is pumpkin cookies!

      Reply
  3. Avatar for Katie @ Veggie and the BeastKatie @ Veggie and the Beast says

    October 18, 2014 at 9:43 am

    These are so cute! That texture looks perfect. Love the bright orange board in your pics – so fun! Pinnnnnnned.

    Reply
  4. Avatar for Nora @ Savory NothingsNora @ Savory Nothings says

    October 18, 2014 at 10:34 am

    Aaaah I agree, they are so cute! Looks gorgeous as always – and love the handmodelling going on there :)

    Reply
  5. Avatar for Laura @ TheGreenForks.comLaura @ TheGreenForks.com says

    October 18, 2014 at 12:43 pm

    WOW- these look soooooo good! Can’t wait to make them :D

    Reply
  6. Avatar for Tina JuiTina Jui says

    October 18, 2014 at 12:46 pm

    I absolutely LOVE sugar cookies with frostings… yum yum yum. Pumpkin isn’t such a big spice and flavour to bake with in the UK, and I’m really missing it.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 18, 2014 at 10:08 pm

      Sad day. Good thing it’s really easy to mix yourself! Just combine cinnamon, ginger, allspice, cloves and nutmeg!

      Reply
  7. Avatar for Kate @ Almond Butter BingeKate @ Almond Butter Binge says

    October 18, 2014 at 1:16 pm

    Vegan Pumpkin Lofthouse Cookies! These look outrageously good — and perfect for the season. Thanks for sharing!

    Reply
  8. Avatar for T.T. says

    October 18, 2014 at 3:22 pm

    Those cookies look so good!

    Reply
  9. Avatar for Tracy | Pale YellowTracy | Pale Yellow says

    October 18, 2014 at 4:03 pm

    I just made these and the batter is so good I barely had any left to bake cookies!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 18, 2014 at 10:08 pm

      ha! Good problem to have!

      Reply
  10. Avatar for MiraMira says

    October 18, 2014 at 7:05 pm

    I love cookies of any kind and these are just perfect for fall! Vegan, even better! The frosting is delicious, as I’ve made very similar one for cupcakes.

    Reply
  11. Avatar for Millie | Add A LittleMillie | Add A Little says

    October 19, 2014 at 1:25 am

    These look totally awesome Dana! I love the sound of adding frosting – there is never too much pumpkin!!

    Reply
  12. Avatar for EmilyEmily says

    October 19, 2014 at 5:58 am

    These look absolutely delicious! I’ll try these soon!
    xx

    Reply
  13. Avatar for AllisonAllison says

    October 19, 2014 at 7:43 am

    These remind me of those old slice and bake cookies from the refrigerator section at the shop. Love the seasonal take on them. That orange hue is just gorgeous as well. Halloween party-worthy!!!

    Reply
  14. Avatar for BirdBird says

    October 19, 2014 at 9:59 am

    I have been searching for the perfect way to use my new Earth Balance buttery sticks. Score.

    Reply
    • Avatar for BirdBird says

      October 19, 2014 at 4:03 pm

      These were a hit with my in-laws. Again, score.

      Reply
  15. Avatar for Alexandra MarieAlexandra Marie says

    October 19, 2014 at 12:24 pm

    Wow, I can’t wait to try this recipe ! They look absolutely delicious. !

    Alexandra Marie

    Reply
  16. Avatar for Medha @ Whisk & ShoutMedha @ Whisk & Shout says

    October 19, 2014 at 6:10 pm

    I’ve always made and frosted seasonal sugar cookies… but I’ve never thought about actually flavoring them to match the season! Guess my halloween cookies this year will actually fit the holiday :)

    Reply
  17. Avatar for GabyGaby says

    October 20, 2014 at 9:59 am

    I love fall recipes, and these look perfect!!

    Reply
  18. Avatar for JustineJustine says

    October 20, 2014 at 10:58 am

    Is there anyway to get the nutritional information for this recipe? :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 20, 2014 at 3:49 pm

      Sorry about that! I’ll add it later today.

      Reply
  19. Avatar for MateaMatea says

    October 20, 2014 at 11:11 am

    Pumpkin butter sounds perfect for fall! Why haven’t I heard of it before!

    Reply
  20. Avatar for Michele @ Two RaspberriesMichele @ Two Raspberries says

    October 20, 2014 at 12:43 pm

    Wow! I am totally going to try these they look delicious! And they look so soft I could sink my teeth into one of these right now! Yummm pinning these babies!

    Reply
  21. Avatar for Erin JenkinsErin Jenkins says

    October 20, 2014 at 1:50 pm

    I really want to make these but have no vegan butter on hand. Would it be possible to use soft coconut oil?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 20, 2014 at 3:46 pm

      I think so, but I can’t guarantee the results. Check back if you do!

      Reply
      • Avatar for Erin JenkinsErin Jenkins says

        October 23, 2014 at 1:47 pm

        I just wanted to share my results using coconut oil in place of the vegan butter. They came out FANTASTIC! The dough gets soft if you don’t handle it quickly but I had no real problems. I rolled mine in sugar/pumpkin pie spice and then flattened them on a parchment lined cookie sheet. I bake exactly 10 minutes and let them cool about 2 minutes once done. They don’t look quite as perfect as the ones pictured but they are super soft and delicious! Thanks for a great recipe. My kids are in heaven :)

        Reply
        • Avatar for MarilynMarilyn says

          October 31, 2016 at 12:15 pm

          Awesome! I was scrolling through seeing if this was possible. I don’t use vegan butter but I’m going to try mine now with coconut oil!

          Reply
      • Avatar for CaitlinCaitlin says

        October 25, 2015 at 6:21 pm

        I also subbed the 1/2 c butter for 1/2 c refined coconut oil with good results. The cookies were on the cakier side, and while I prefer chewy cookies they were still very good! I will try these again sometime with the butter to compare the texture.

        Also, I freezed the dough for the recommended 15 minutes and was worried when it came out slightly frozen on top, but the cookies turned out beautifully. In fact they came out very similar to the pictures which NEVER happens so I was quite pleased !

        Thanks for the recipe !

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          October 30, 2015 at 4:36 pm

          Thanks Caitlin! Thanks so much for sharing!

          Reply
  22. Avatar for HeidiHeidi says

    October 20, 2014 at 2:21 pm

    Dana,

    If I don’t have cane sugar, can I use regular sugar or will that create a problem?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 20, 2014 at 3:46 pm

      Nope! That works!

      Reply
      • Avatar for HeidiHeidi says

        October 20, 2014 at 8:17 pm

        Just tasted these yummy little guys….SOOOOOO GOOODDDD!!! My roommate approves too :)

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          October 21, 2014 at 10:21 am

          Hooray! Thanks for sharing!

          Reply
  23. Avatar for Randle BrowningRandle Browning says

    October 20, 2014 at 4:04 pm

    Yep, it looks like I’m going to have to make these. After making different versions of those funfetti cupcakes twice already, I think the cookies can’t be far away. And that icing! Swoon.

    Reply
  24. Avatar for AndriaAndria says

    October 20, 2014 at 4:17 pm

    So stoked to make these tonight. I’m already imagining a variation with apple butter, for when this year’s pumpkin obsession wears off :)

    Reply
  25. Avatar for Joanna @ Everyday made freshJoanna @ Everyday made fresh says

    October 20, 2014 at 9:17 pm

    I will make these soon! Too many inticing words not too! (One bowl, simple, one hour start to finish, and pumpkin!!)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 2:00 pm

      ha! Sorry to tempt! Let me know how it goes if you do!

      Reply
  26. Avatar for EmilyEmily says

    October 21, 2014 at 1:19 am

    I may need a half dozen ASAP!

    Reply
  27. Avatar for KimKim says

    October 21, 2014 at 11:51 am

    Hello!

    I just made these and they’re great! I actually used white whole wheat & pastry flour.

    I don’t want to make all if the cookies right now though, can I freeze the batter?

    Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:49 pm

      Lovely!! I haven’t tried freezing the batter, but I would assume if you froze the little discs it would work fine!

      Reply
  28. Avatar for teresateresa says

    October 21, 2014 at 6:55 pm

    can you make these gluten free?

    Reply
    • Avatar for AndriaAndria says

      October 25, 2014 at 3:27 pm

      I used a gf all purpose flour (TJ’s) and they came out well. They spread out more than expected, but still had a good texture.

      Reply
  29. Avatar for SarahSarah says

    October 22, 2014 at 3:11 pm

    Love your site, cannot take my eyes off it lately, and just made these. I ran out of flour, so used half whole wheat flour, also no pumpkin spice, so I made my own sans mace and allspice, ok that was dumb- will attempt to be more prepared next time! but these turned out great Dana, thank you for your inspiration.

    Reply
  30. Avatar for CorinnCorinn says

    October 22, 2014 at 9:49 pm

    Made these tonight. Not usually a fan of Pumpkin flavored treats, but my husband is. Gotta say though, they were delicious. Let my almost two year old lick the beaters because it would be bedtime for her when they were ready to eat. She thoroughly enjoyed her portion :)
    Only used 2 cups of sugar in the frosting. Made a nice consistency and perfectly sweet. Also, used more pumpkin purée, because we were sans pumpkin butter. They flavor was great, we will just keep them in the fridge to avoid spoiling.
    Thanks!

    Reply
  31. Avatar for Molly RMolly R says

    October 27, 2014 at 5:04 pm

    Hi Dana,

    Is the dough okay to refrigerate/freeze for a few days? I’m hoping to prep a batch to make on Friday!

    Cheers,
    Molly

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 27, 2014 at 5:30 pm

      I think it would, but I haven’t tried it! Of course, if you do I’d recommend letting it come back down to room temp before trying to work with it. Let me know how it goes!

      Reply
  32. Avatar for LaurieLaurie says

    October 28, 2014 at 8:09 am

    I made these cookies for a family gathering this weekend, and they were a huge hit. They were absolutely delicious! I have made many different types of pumpkin cookies over the years, but these were my favorite by far! Thanks for the great recipe!

    PS: I featured these cookies on my blog today

    Reply
  33. Avatar for KathrynKathryn says

    October 30, 2014 at 12:07 pm

    Would love to make these but am wondering — can I roll them out and cut with a cookie cutter? How should I do this?

    Reply
  34. Avatar for Bryanna DucaBryanna Duca says

    October 31, 2014 at 1:01 am

    Just made these tonight with my sister to get into the Halloween spirit and they were sooooo delicious!
    They’re everything that a sugar cookie should be (cruchy corners and soft inside) and super fitting with the “all pumpkin everythaaaang” theme in the fall.
    For our frosting, we added a little pumpkin puree to the mixture and it was awesome.
    Nomnom :) thank you for the recipe!!

    Reply
  35. Avatar for MelanieMelanie says

    November 1, 2014 at 12:22 pm

    These are absolutely delicious – it’s as if a spice cookie and a pumpkin whoopie pie had a love child. My 6 and 8yo love them too and proclaimed that when I take them to a neighborhood gathering this evening, they’re going to get them all first! Luckily, there is extra icing so I will be making another batch for us tomorrow. These took me back to pumpkin cookies my mom made when I was little (the recipe has long since been lost) but much, much better.

    One small note on the frosting recipe: It says to add the vanilla but there is no amount specified. So, I added 1/2 tsp. Not sure if that was what you intended but the icing was, as my son said, “the best icing I’ve ever tasted.” Thanks for another great recipe and lovely site! I look forward to every email! :-)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 1, 2014 at 9:34 pm

      Thanks! And thank you for the vanilla note. Amending that now.

      Reply
  36. Avatar for Jennifer GagneJennifer Gagne says

    November 1, 2014 at 2:41 pm

    Not good. The flavor didn’t even do it for me. I’m considered the “cookie lady” so I know my way around the kitchen but these failed worse than any cookie ever has. Sorry

    Reply
  37. Avatar for ElliElli says

    November 3, 2014 at 1:27 pm

    Can I substitute some other plant-based fat in place of the vegan butter? Do you think substituting melted coconut oil would work?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 3, 2014 at 5:39 pm

      It may, but I’m not sure! If you give it a try, let me know how it goes!

      Reply
  38. Avatar for CorinnCorinn says

    November 4, 2014 at 8:13 am

    Question for you.
    As mentioned above, I made there and they were a HUGE hit. Since my post last week, I have made 3 batches to share at my daughters 2nd birthday party.
    I’m wondering if you have experimented with using cookie cutters? Or is the dough too sticky for that? I saw the same question asked above, but did not see a response.

    Reply
  39. Avatar for BonnieBonnie says

    November 6, 2014 at 10:39 pm

    I needed to flatten them more, but these are delicious! I used this spiced buttercream icing instead: http://ohsheglows.com/2010/10/02/pumpkin-gingerbread-with-spiced-buttercream/

    Reply
  40. Avatar for MelissaMelissa says

    November 19, 2014 at 2:36 pm

    I have made these about 5 times in the last two weeks. This is my favorite recipe I’ve made so far, with the pb&j pie close second. They are absolutely amazing! Even my family, who are the furthest thing from ever being vegan, devoured them. They couldn’t even tell. Such a big hit.

    I can’t wait to try out the vegan shephard’s pie and cinnamon rolls tonight, and I’m sure they’re going to be delicious.

    PS, I have been following your blog for a little over two years and every single recipe I have tried has been a hit! (breakfast potatoes, mint brownie cashew ice cream, one pot vegan pasta, best damn mashed potatoes, no bake pb&j pie!) Please don’t ever stop!

    Reply
  41. Avatar for Sarita ShoemakerSarita Shoemaker says

    November 23, 2014 at 8:11 am

    WOW these were off the scale DELICIOUS! I blew it on mixing the items separately but that didn’t seem to matter. They were so light and fluffy. I think I’ll be leaving them in a tad bit longer because I love that crunchy edge of a cookie.

    I shared with friends and got a 100% WOW THANKS back too.

    I used GF OAT FLOUR for the gluten-free attempt.

    Thsnkd@

    Reply
  42. Avatar for WhitneyWhitney says

    November 28, 2014 at 12:16 am

    I’m trying to make something quick tomorrow before work, to bring to my co-workers, so I have a couple of questions.

    1) I’m a little confused about the instructions for whole wheat flour. I’ve never used it before in my baking.

    2) I would love to make the frosting, but I don’t have enough pumpkin purée to make the pumpkin butter. Are there any alternative frosting recipes for this recipe, or if I could just use pumpkin purée instead of the butter.

    Thanks!

    Reply
  43. Avatar for emilyemily says

    December 4, 2014 at 6:57 am

    Made these yesterday and were awesome. I did half butter and half vegan shortening I know strange but it’s all I had and they were great. I formed 2 disks and wrapped them in seran wrap. I refrigerated an hour and then put in freezer to firm up more and then roll out 3/4 of the dough and did cookie cutter trees and then did the remaining as you said and both are great . I like traditional sugar cookie no icing and these were so nice being pumpkin and not overpowering. I did homemade royal icing on my trees.
    Thank you another great recipe
    Emily

    Reply
  44. Avatar for LindseyLindsey says

    December 6, 2014 at 7:33 pm

    This looks great but I dont understand step 3. Is it saying I should add all dry ingredients to a sifter, then stir, then sift over the wet ingredients? OR am I sifting dry ingredients together, then stirring, then adding to wet ingredients?

    Reply
  45. Avatar for HilaryHilary says

    December 7, 2014 at 1:42 pm

    I saw these cookies and I kid you not, I went in the kitchen and roasted my pie pumpkin for homemade puree, then I baked the seeds and made these FANTASTIC cookies!!! I’m in love :)

    Reply
  46. Avatar for LornLorn says

    June 23, 2015 at 11:29 pm

    I made a test batch and was so impressed by how simple and how delicious this is that I baked a bigger batch the next day. I quadrupled the recipe (2 cups of vegan butter, 6 cups of flour, etc). I forgot to add almond milk; placed the dough in 2 big pastry bags with star tip before chilling. I piped the dough onto the parchment paper creating lovely 1 1/2 inch rosettes. This yielded 220 cookies which were devoured quickly by 20 appreciative adults and kids! They couldn’t believe the cookies were vegan! (Btw, my cookies turned out crispy which I so much.)
    (p.s. I have included this recipe in my “Prized Recipes” notebook. Thanks very much for this! More power to you!)

    Reply
  47. Avatar for Monika P.Monika P. says

    September 10, 2015 at 12:49 pm

    I just made these as I had some leftover pumpkin puree that I had to use it. All I can say is, wow! These are soooo good! Perfect for Fall weather time, and gets one in the mood for Halloween. I will definitely be making these again at Halloween, maybe with cookie cutters and some decorations. I did not frost mine, as they were perfect as is, and I wanted to keep them simple (plus, why mess with perfection!). Can’t wait to see how they are tomorrow, as I have discovered that many vegan baked goods (esp cookies and cupcakes) taste even better the next day or two. Thanks, once again, for another superb recipe! You are now my go-to person for vegan recipes, as they almost always come out perfect and delicious! :-)

    Reply
  48. Avatar for JoyJoy says

    September 15, 2015 at 6:11 pm

    I just made these and they are sooooooo good!!!!!! Thank you!!!! I give these a perfect 10!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 16, 2015 at 6:20 pm

      Yay! thanks for sharing!

      Reply
  49. Avatar for Erin SmithErin Smith says

    September 19, 2015 at 8:24 pm

    Okay Dana, listen:

    #1 – These cookies are AMAZING. Seeing as how I’m a “basic bitch” of a vegan and my blood is currently made of pumpkin spice, these cookies were perfect.

    #2 – I didn’t have the ingredients for the frosting, so since I’m too lazy to go to the grocery store, I made your pumpkin cashew frosting instead. Still awesome.

    #3 – I’ve decided that you are #lifegoals.

    #4 – Your last name is almost the same as my maiden name (Shults), so I’ve legally declared that we’re related and I expected to be invited to your holiday dinners.

    K thanks bai!

    Reply
  50. Avatar for MichelleMichelle says

    September 24, 2015 at 11:57 am

    I made these last night and they are amazing! I’ve been passing them out for everyone I know to try and they all love them! This is definitely a keeper. Thanks for the awesome recipes, everything of yours that I’ve tried has turned out fantastic :)

    Reply
  51. Avatar for Dominic BorrelliDominic Borrelli says

    September 26, 2015 at 11:49 am

    I LOVE these cookies. I made them this morning and they turned out fantastic! They are perfect for fall and are very pumpkiny, which I love. Even my dad (who’s anything BUT vegan) loved them. Will definitely make them again.

    Reply
  52. Avatar for AlexandraAlexandra says

    September 28, 2015 at 5:42 am

    I really loved these cookies! I do have a question though – they taste more like gingersnaps than pumpkin cookies – has anyone else experienced this? I am a VERY inexperienced baker, so I am not sure what adjustments would be appropriate? (It’s also quite possible that its me, and not the recipe turn out that way) In either case, what do you think? More pumpkin filling, or just less spice? And if more pumpkin, should I use more flour to keep the consistency?

    Any help would be appreciated! I am hoping to make my second batch this week! Thanks!!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 3, 2015 at 4:45 pm

      Perhaps try let spices next time. That’s probably what did it!

      Reply
  53. Avatar for EmmaEmma says

    October 1, 2015 at 10:24 am

    Can I make these without vegan ingredients? I was curious because it may effect the cookie itself, but I’m unsure. These look delicious though!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 1, 2015 at 3:21 pm

      Yes, I think so! Let me know if you give it a try ;D

      Reply
  54. Avatar for KarenKaren says

    October 7, 2015 at 9:54 am

    I just made these for Canadian Thanksgiving and they turned out perfectly! Thanks for the recipe.

    I subbed an all-purpose gluten-free flour blend for the flour, which worked well, and they’re still nice and soft.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 10, 2015 at 6:42 pm

      Yay! Thanks for sharing!!

      Reply
  55. Avatar for KristiKristi says

    October 9, 2015 at 8:06 pm

    Thank you so much for this recipe. These might be the most amazing cookies I’ve ever tasted. The frosting is perfect!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 10, 2015 at 5:59 pm

      Wonderful! Thanks for sharing, Kristi!

      Reply
  56. Avatar for KristiKristi says

    October 9, 2015 at 8:06 pm

    Posting again because I meant to rate it also. Five stars for sure!!

    Reply
  57. Avatar for CarolineCaroline says

    October 11, 2015 at 11:55 am

    Wow… These turned out amazing for Thanksgiving. Also followed your mashed potato recipe and oh my word. Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 12, 2015 at 4:55 pm

      Wonderful! So glad you enjoyed them, Caroline!

      Reply
  58. Avatar for CherryCherry says

    October 17, 2015 at 7:26 pm

    I made these cookies this morning to take to a pumpkin carving party this evening and they were a huge, gigantic, enormous hit. I even had adults hoarding the last of them from the kids! My husband managed to swipe one and shared it with me or I’d have no idea how awesome they tasted. Really good cookie. The texture was perfect and the frosting totally rocked it. Thank you.

    Reply
  59. Avatar for SilbiaSilbia says

    October 20, 2015 at 4:37 pm

    I would love to make these for Halloween, but they need to be gluten free. Do you think that if I substitute the flour for gluten free flour, will it make a difference?

    Reply
  60. Avatar for MouseMouse says

    October 23, 2015 at 3:18 pm

    I’m so confused with the first step. It states: “Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.” But in the ingredient list there is no mention of cream. What kind of cream do I mix with the butter?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2015 at 4:52 pm

      Oh, cream is using the mixer to blend it into a cream! Sorry to confuse.

      Reply
  61. Avatar for LaurenaLaurena says

    October 27, 2015 at 6:42 pm

    These were absolutely amazing. I was almost wishing there was more pumpkin, but I was also looking for a sugar cookie recipe. We never got to make the frosting, but I am sure that would bump up the delicous pumpkin flavor. My boys and I were too excited to wait to make the frosting and they tasted great with out it. Next time we will try to wait and make it.

    Reply
  62. Avatar for CheyChey says

    October 28, 2015 at 3:24 am

    Do you think substituting applesauce for the vegan butter would negatively impact the final product?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2015 at 4:12 pm

      Yes, I wouldn’t recommend it.

      Reply
  63. Avatar for JennaJenna says

    November 1, 2015 at 3:51 am

    I was very excited for these cookies, but was disappointed in the results. My cookies came out extremely thin and crumbly. Not one of the cookies survived without breaking or crumbling. The only recipe substitution I made was using turbinado sugar for all of the sugar. Any thoughts on what happened with my batch?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 2, 2015 at 2:47 pm

      Turbinado is much grainier and doesn’t act the same in these cookies as cane. That’s probably what went wrong!

      Reply
  64. Avatar for KateKate says

    November 1, 2015 at 4:54 am

    I’ve made these twice now and both times they were blooming marvellous. I used GF flour (Doves Farm for UK people) so they were a little crumblier, but still utterly delicious. The first time I made them I iced them all and the added moistness made them disintegrate a bit over the few days before they were all gone. So the second time I made a pot of the icing (sorry – frosting!) and kept in the fridge so we could add as we ate. Big thumbs up!!

    Reply
  65. Avatar for NHParryNHParry says

    November 12, 2015 at 4:56 pm

    Veganism doesn’t include sugar – brown sugar or organic cane sugar.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2015 at 6:36 pm

      Sub coconut sugar if you’re concerned.

      Reply
    • Avatar for MarianaMariana says

      December 9, 2015 at 8:44 am

      Actually raw cane sugar is vegan ?

      Reply
  66. Avatar for RachelRachel says

    November 19, 2015 at 7:28 pm

    My new favorite cookie! Fun to make on a date night, and we ended up with some amazingly yummy cookies! Thank you!

    Reply
  67. Avatar for KatieKatie says

    November 20, 2015 at 12:16 pm

    These. Are. Amazing! I made them for one of my guy friends for his birthday. I bought a big cookie jar and put cute October themed labels on it before I put the cookies in. However, my dad sneakily ate a couple cookies without my notice. Even so, he said those were the best cookies I have made so far! He would have been surprised if I told him they were vegan! My guy friend also said they were extremely delicious along with his sister. I will definitely make these again!

    Reply
  68. Avatar for marthamartha says

    November 23, 2015 at 8:28 am

    Hi – the instructions say “Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo).” — I don’t see a pic of this – can you point me toward it or email it to me? thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2015 at 1:13 pm

      Just as it says, dip the bottom of a class in cane sugar, then use it to smash down the cookie into a flat disc.

      Reply
  69. Avatar for Chris GibsonChris Gibson says

    November 26, 2015 at 11:46 am

    My 16 year old daughter has been vegan since she was twelve years old. I made these yummy cookies and she said these were the best cookies she has ever had! These were the only request she had for Thanksgiving! The pumpkin butter we love on toast, bagels, and sliced apples!

    Reply
  70. Avatar for MarianaMariana says

    December 9, 2015 at 8:43 am

    So I didn’t realize the pumpkin butter recipe was from oh she glows and I made yours instead…. that will work fine, right?

    Reply
  71. Avatar for ColleenColleen says

    December 20, 2015 at 6:47 am

    These were one of your first recipes for me to try, browsing one night for a solution to a craving. I used real butter and left out the pumpkin in the frosting and they were so good and soft.

    Reply
  72. Avatar for DaynahDaynah says

    August 22, 2016 at 6:56 pm

    These are delicious! I added extra pumpkin and added flax when I made them. They are really pumpkiny which is great because pumpkin is so yummy and good for you. And my house smells amazing because of them. Thanks for the great recipe!

    Reply
  73. Avatar for ParmisParmis says

    September 24, 2016 at 11:08 am

    Hey :) is it normal that the batter is very doughy more like cake dough? Can i save it with more flour?

    Reply
  74. Avatar for MonikaMonika says

    September 24, 2016 at 11:48 am

    I make these all the time and they are my favourite cookie! I want to make a batch of the dough (I have some pumpkin puree leftover that I do not want to waste), and I was wondering if the raw dough can be frozen? If so, how long will it keep in the freezer? Many thanks! :-)

    Reply
  75. Avatar for LaurenLauren says

    October 4, 2016 at 6:42 pm

    I am a huuge pumpkin spice fan, so I was looking for the perfect recipe, and I definitely found it! Your recipes never ever disappoint :) I wish I could rate this more than 5 stars!
    These were like autumn in cookie form. I made a batch and it was gone in like, 3 hours. (a.k.a my fam approves)
    I didn’t have any pumpkin butter for the icing, but it turned out very tasty without it :)
    Thank you so so much for this recipe!

    Reply
  76. Avatar for The Pie LadyThe Pie Lady says

    October 12, 2016 at 7:42 am

    I made these for a vegan friend and of course I had to try some and they turned out super yummy! I did omit the almond milk as I had none and the dough was soft already. Left them in the fridge overnight and popped them in the oven the next morning. They turned out soft, a little cakey, and perfect.

    Reply
  77. Avatar for NinaNina says

    October 24, 2016 at 7:54 pm

    Everything turned out perfect! It is pretty sweet.. I had two in a sitting. Frosted decadence! That’s not store bought ;)
    Also, thank you for the spot on measurements, icing to cookie, and cookie dough, I love when recipe works out that way!

    Reply
  78. Avatar for LorraineLorraine says

    October 30, 2016 at 6:36 pm

    Just made these! They smell delicious and taste even better! We’re sending them with our daughter to a Halloween function tomorrow (but I will admit – we’re keeping a few for ourselves ;P )

    LOVE your recipes Dana – every single one I’ve tried has been a smashing success!

    Reply
  79. Avatar for BarbBarb says

    November 2, 2016 at 11:16 am

    I made these for the first time yesterday and brought them to a family get together. Every single person raved over them. They are simply delicious! I did use the optional pumpkin butter (store bought) and vanilla in the frosting and it was seriously some of the best frosting I’ve had. I can’t wait to make another batch to bring to the office. Thanks for the recipe. It’s a definite keeper!

    Reply
  80. Avatar for SamSam says

    November 3, 2016 at 5:05 pm

    Made these yesterday… hands down the BEST sugar cookies I’ve ever tasted. You know how usually the dough tastes better than the actual cookie? Well, this cookie tastes just as good as the dough! I was skeptical making it without eggs (a first, for me) but I am so happy with how they turned out! Next time I need to make cookies, I’m heading straight to this website!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 4, 2016 at 10:30 am

      Nice! Thanks Sam! xoxo

      Reply
  81. Avatar for Teresa EndressTeresa Endress says

    November 10, 2016 at 5:17 am

    I am excited to try these cookies out. I will let you know how they turn out. I use a lot of your recipes, so thank you.

    Reply
  82. Avatar for ChristinaChristina says

    November 15, 2016 at 5:07 pm

    My family and I loved these! They were so good!

    Reply
  83. Avatar for Felicia TrevettFelicia Trevett says

    November 16, 2016 at 3:53 am

    Hi Dana!

    Will using gluten-free flour mess with the recipe?

    Thanks,
    Felicia (:

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2016 at 11:17 am

      Yes, but I have a V/GF recipe coming soon!

      Reply
      • Avatar for Felicia TrevettFelicia Trevett says

        November 16, 2016 at 12:08 pm

        Oh, wonderful! Thanks for the response! ?

        Reply
      • Avatar for SamanthaSamantha says

        September 23, 2018 at 12:34 pm

        Have you created the GF cookie version yet? I can’t find it…

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          September 24, 2018 at 6:41 pm

          Not of these, but you may be interested in our Fluffy Vegan GF Sugar Cookies!

          Reply
  84. Avatar for MichaelMichael says

    December 20, 2016 at 6:20 am

    Instead of 1/4 C. pumpkin or apple sauce, I enjoy making these cookies using two flax eggs with some strong green tea as the liquid.

    Reply
  85. Avatar for AmberAmber says

    December 20, 2016 at 1:45 pm

    This recipe is fantastic! I’m not vegan normally but some of my friends are. They turned out amazing. 5 stars

    Reply
  86. Avatar for EmilyEmily says

    December 23, 2016 at 7:41 am

    I have been vegan for over 1.5 years and this was my first time really experimenting with vegan baking! I usually just buy pre-made items from whole foods because I am afraid to mess up in the kitchen. However, this recipe was so easy to follow, and the batter was amazing… so I knew they were going to turn out great! I brought them to a family gathering and everyone liked them and I didn’t even broadcast that they were vegan. So excited to continue baking in the future! :)

    Reply
  87. Avatar for KaliKali says

    September 8, 2017 at 5:38 pm

    These are fabulous! I used gluten free flour and even used stevia “sugar” instead to save calories! So yummy!! Thank you. Vegan and Gluten Free!!! ????

    Reply
    • Avatar for SamanthaSamantha says

      September 23, 2018 at 12:36 pm

      The GF flour didn’t mess with the recipe? What kind did/do you use?

      Reply
  88. Avatar for SaraSara says

    September 14, 2017 at 8:39 am

    So good! I used mashed banana because I didn’t have pumpkin and used half applesauce in place of half of the “butter”… so good! And almost healthy, right?! ;)

    Reply
  89. Avatar for BiancaBianca says

    September 21, 2017 at 12:49 pm

    Hi, this recipe looks great what can I use to replace the all purpose flour?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 23, 2017 at 4:53 pm

      Hi Bianca! You could use GF flour, or whole wheat flour!

      Reply
  90. Avatar for TfroTfro says

    September 25, 2017 at 9:14 am

    These turned out delicious! I can’t stop eating them. Next time I’ll have to double the recipe. I made the dough at night and baked them in the morning. I am at high altitude and they turned out perfect with no adjustments.

    Reply
  91. Avatar for Nat nNat n says

    October 5, 2017 at 6:06 am

    Do you think these could make good whoopie pies?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 5, 2017 at 8:56 pm

      Hi! That should work!

      Reply
      • Avatar for NatNat says

        October 6, 2017 at 6:17 am

        Already did it and tagged you on Insta ;). Worked like a dream! Thanks always yr my fav!

        Reply
  92. Avatar for LindseyLindsey says

    October 18, 2017 at 7:22 pm

    Hi, could I substitute coconut butter for the earthbalance butter? I don’t have access to vegan butter. Thanks! Love your site! :)

    Reply
  93. Avatar for LindseyLindsey says

    October 18, 2017 at 7:22 pm

    Hi, could I substitute coconut butter for the earthbalance butter? Thanks! Love your site! :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 18, 2017 at 7:36 pm

      Hi Lindsey! Yes you can!

      Reply
      • Avatar for LindseyLindsey says

        October 19, 2017 at 12:37 am

        Great, thank you!!

        Reply
  94. Avatar for Amber ReaAmber Rea says

    October 19, 2017 at 6:30 pm

    I just made these for my son’s Halloween Pumpkin Patch adventure at school tomorrow. They are all about a year old so I decided not to make the frosting to save on the sugar. These are perfect! Not too sweet, soft and easy for little hands and mouths with the perfect amount of pumpkin and spice to remind you of the fall without being overwhelming and in your face. Love these! I will definitely be making these, with the frosting, for the holidays!

    Reply
  95. Avatar for LillyLilly says

    October 30, 2017 at 8:41 am

    These are amazing!! I used pumpkin pie filling instead of puré and didn’t add the pumpkin spice but they were still so good! I found it made less than the recipe states but still absolutely wonderful!! Will be adding to my fall baking list!

    Reply
  96. Avatar for DougDoug says

    November 1, 2017 at 3:34 am

    I make these for our halloween party and they were outstanding. The flavor was excellent and the icing was creamy goodness. The only thing I did different was to roll the chilled batter on a pastry cloth and use a glass to cut them out. That way I could make sure they were all uniform. Thanks for the recipe. It’s a keeper.

    Reply
  97. Avatar for Valerie M.Valerie M. says

    November 7, 2017 at 6:06 pm

    These are absolutely delicious (made them without the frosting). My 10 year old is absolutely addicted, and I have to admit, I am too! My daughter has many food allergies, so I’m always thrilled when I can find something yummy to make her at home. Thanks for the stellar recipe, we will be making these often!

    Reply
  98. Avatar for KristinKristin says

    November 10, 2017 at 8:53 am

    I found mine were chalky to the taste when done. We used gluten free flour though. Any ideas on how to make it less chalky?

    Reply
  99. Avatar for SydneySydney says

    November 17, 2017 at 8:52 am

    For the frosting, can I use the canned pumpkin instead of the pumpkin butter? Same amounts?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 17, 2017 at 7:20 pm

      Hi Sydney! That should work!

      Reply
  100. Avatar for SydneySydney says

    November 17, 2017 at 8:28 pm

    Made these today and oh my goodness, they are amazing! My boyfriend, who is a sugar cookie lover, said these are his favorite cookie I have ever made! I have made probably 20 of your recipes so far and none of them have let me down! Thank you, Dana!

    Reply
  101. Avatar for KimKim says

    November 19, 2017 at 6:00 pm

    Oh wow! I made these and they turned out amazing it was so easy and fun, the batter was delicious,and the smell made my heart skip! Even if the batter got a little sticky on my hands after freezing and waiting 50 seconds too much , I didn’t mind eating it off!!!!

    Reply
  102. Avatar for BrittanyBrittany says

    November 23, 2017 at 6:30 am

    I made these for Thanksgiving today and they turned out amazing! Thank you so much for the recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 23, 2017 at 6:57 pm

      Yay! So glad to hear, Brittany!

      Reply
  103. Avatar for BaylieBaylie says

    December 2, 2017 at 3:22 pm

    These are delicious! So glad I made a double batch. My husband said that they’re some of the best cookies he’s ever had. :)

    Reply
  104. Avatar for Ella PyneElla Pyne says

    December 19, 2017 at 4:05 am

    Can I roll them out and shape them?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 19, 2017 at 6:41 am

      Yes, I think that will work!

      Reply
  105. Avatar for BekahBekah says

    December 21, 2017 at 9:47 pm

    I have made these multiple times and every time they come out ridiculously amazing. I have made some good cookies in my day but these top the list!

    Love bringing them to potlucks because the plate is always empty by the end.

    Reply
  106. Avatar for CarmenCarmen says

    September 15, 2018 at 7:47 am

    Made these today… Best cookies I have ever eaten! Delicious. I made half the amount and I made around 10 cookies. I also used regular butter and it worked perfectly. I skipped the cornstarch as I did not have any and the texture is perfect and very chewy. I wish I added a bit more cinnamon, could be because I didn’t add the frosting or cinnamon on top! Great recipe, thanks!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 16, 2018 at 9:10 am

      Whoop! We are so glad you enjoyed them, Carmen!

      Reply
  107. Avatar for JoJo says

    September 20, 2018 at 10:17 am

    I would like to use whole-wheat pastry and was confused by subbing. So would I use 1 1/3 cups of whole-wheat pastry? Sorry may be a dumb questions but wanted to make sure I got it correct.

    1 1/2 heaping cups unbleached all-purpose flour (sub up to 1/3 whole-wheat pastry)

    Reply
  108. Avatar for Michele TannenbaumMichele Tannenbaum says

    September 21, 2018 at 5:10 pm

    I made these tonight for the first time….. delicious! You will not be disappointed ~

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 22, 2018 at 7:26 am

      Yay!

      Reply
  109. Avatar for AmandaAmanda says

    October 7, 2018 at 10:46 am

    These are unreal!! I’ve made 6 batches already, and everyone who I’ve shared with loves them!

    Reply
  110. Avatar for NicoleNicole says

    October 10, 2018 at 5:21 pm

    I bought the ingredients to make these and am so excited! Being a baker, I am a little nervous about the “heaping” flour. You really don’t level off the flour?? So it’s probably closer to 1 3/4 C flour? Can anyone who has made them weigh in on what you did and how the texture turned out?

    Reply
  111. Avatar for RebaReba says

    October 13, 2018 at 1:37 pm

    Hello! I was excited to try this recipe and followed all the steps with a result of flat cookies. If I am using whole wheat flour are you saying to use 1/3 cup only? I’m thinking this is where my mistake was.

    Reply
  112. Avatar for FannyFanny says

    October 27, 2018 at 5:16 pm

    when i saw this recipe i wanted to make it right away! and i did. in the spirit of fall i substituted calvados for vanilla. Yum! with the sugar topping they did not need the frosting… although my husband said that frosting would have only made them better. I love fall and i always make a vegan halloween pumpkin cookie and this is a new favorite.

    Reply
  113. Avatar for JanetJanet says

    October 29, 2018 at 2:02 pm

    Has anyone tried substituting a GF flour blend? Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 8:57 am

      Yes! Scan the comments above as others have had success with GF flour :)

      Reply
  114. Avatar for LaurenLauren says

    October 29, 2018 at 4:30 pm

    Absolutely loved this recipe! It was such a huge hit with my family! I used vegan becel spread as I didn’t have earth balance on hand and it worked great. The cookies were a bit flatter and chewier but still so soft and amazing! Great fall flavour and super yum

    Reply
  115. Avatar for Ruth LynamRuth Lynam says

    October 30, 2018 at 7:07 pm

    Doubled the spices, used whole wheat flour, didn’t have cornstarch (or tapioca, etc.), and they turned out great! Texture and moistness were good, although I didn’t sift my flour at all, which was a mistake. Still, amazing flavor, and quick to make; I don’t own an electric mixer, and hand-mixing was no problem. I dusted some powdered sugar on top instead of frosting. I might try adding some walnuts or dark chocolate in the future.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 8:28 am

      Great! Thanks for sharing, Ruth!

      Reply
  116. Avatar for MaryannMaryann says

    October 31, 2018 at 8:16 pm

    In step 3, Do i have to sift my ingredients or can I just add them in? I don’t have a sifter.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 2, 2018 at 8:29 am

      If you don’t have a sifter, you can just add them in and that should work fine!

      Reply
  117. Avatar for EmilyEmily says

    November 1, 2018 at 4:04 pm

    Wow! These are just so delicious. They were so easy to make and I will definitely be making these again since it’s the holiday season. With or without icing they were the bomb.com! Vegan or not, the entire family loved them.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 2, 2018 at 8:18 am

      Yay! Thanks for sharing, Emily!

      Reply
  118. Avatar for MaryannMaryann says

    November 2, 2018 at 11:51 am

    Thx! I used a mesh strainer. They came out amazing! I made the frosting too and ate too many. Lol. I made homemade almond butter and spread that on the cookie then spread the frosting on top of that and omg… Ridiculous. Lol. Thx!

    Reply
  119. Avatar for LSLS says

    November 4, 2018 at 4:35 pm

    I used GF flour blend and they came out amazing. The easiest yummiest cookies I’ve made in years!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 4, 2018 at 6:34 pm

      Yay! Thanks for sharing :)

      Reply
  120. Avatar for AmandaAmanda says

    November 13, 2018 at 6:45 pm

    These were truly fabulous. I didn’t have vegan butter so made them with regular unsalted butter. I halved the frosting which still left enough to frost each cookie, and I felt that the cookies were appropriately sweet at that. The kids loved helping to make these as well. Will definitely make these again as an easy “wow” cookie!

    Reply
  121. Avatar for YvetteYvette says

    November 21, 2018 at 6:29 am

    DELICIOUS! I made these last night. It took A LOT of will power not to just eat this dough!

    The first tray I baked, I didn’t flatten the cookies enough (maybe about 1″ thick)… oops! The second tray, I flattened them more – to about ½” thick.

    BOTH came out amazing! The thicker ones had a soft-baked, pillowy texture. The flatter ones were still amazing – slightly crisp edges and tender center.

    The frosting is pretty tasty too and, quite honestly, the cookies don’t even need it! I find that the earth balance makes the frosting slightly salty.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2018 at 8:14 am

      Hi Yvette! We are so glad you enjoyed this recipe. Thanks for sharing the process!

      Reply
  122. Avatar for Ann WylieAnn Wylie says

    November 21, 2018 at 6:42 pm

    I just made these for Thanksgiving and they turned out awesome! The frosting is delicious and the sugar cookie texture is perfect. Thank you!

    Reply
  123. Avatar for OksiOksi says

    November 22, 2018 at 7:56 pm

    So delicious! Made them tonight for our Thanksgiving desert. Amazing!

    Reply
  124. Avatar for BrandiBrandi says

    November 26, 2018 at 8:02 pm

    So delicious! The cookies are moist with a bit of chew but still so soft. The icing is delicious and not too sweet. I made them into whoopie pies and my family raved! Will definitely make again

    Reply
  125. Avatar for ElaEla says

    January 14, 2019 at 9:15 am

    Love this cookies, came out very flat (need a little practice ;) ) , but I will keep this recipe as my new favorite basic cookie dough recipe. Sooo tasty. I did not made the frosting. I can add on nuts, seeds or chocolate, whatever I like! Thank you :-)

    Reply
  126. Avatar for DonnaDonna says

    February 2, 2019 at 1:06 pm

    My twelve-year-old daughter made this recipe all on her own this afternoon, and they turned out AMAZINGLY!! Rich flavors, soft texture, and just heaven in my mouth. Cannot wait to try another vegan recipe on your blog, as this was our first!! Thank you for sharing!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 3, 2019 at 9:43 am

      We’re so glad you all enjoyed these, Donna!

      Reply

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Hello! We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
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