• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sugared & Stirred

dairy-free. still delicious.

  • Home
  • Recipes
    • Bars + Brownies
    • Breads
    • Cake
    • Cookies
    • Gluten-Free
    • Ice Cream + Popsicles
    • Pies + Pastries
    • Vegan
  • About
  • Contact
  • Resources
    • FAQ
    • Shop
    • Work with Me

Pumpkin Cookies with Spiced Frosting (DF)

September 27, 2019 by Rachael Ng 1 Comment

Jump to Recipe

Who else grew up with frosted sugar cookies?! My mom made them every year for the holidays, and this pumpkin flavored cookie is the perfect fall (or Thanksgiving!) treat. A soft, perfectly spiced pumpkin cookie topped with a traditional, super sweet spiced buttercream frosting. Layer it on thick or thin, the cookies will be delicious no matter your preference!

Once you have all of your ingredients ready, these cookies really are so simple. No chilling required. No rolling and cutting. Just simply roll the dough into balls and bake! Then once they’re cool, beat together the buttercream and frost away. And if you don’t follow a dairy-free diet, feel free to use regular butter for the frosting. 

Some of the ingredients I love for this recipe:

Coconut sugar is my go-to sweetener. It’s low GI, unrefined, and doesn’t add any coconut flavor.

Cream of tartar gives these cookies lift in all the right places.

Vegan butter makes the frosting taste just like the real, butter-filled deal! I prefer using a stick version, and I’ve had a lot of luck with the Earth Balance Vegan Buttery Sticks.

Vegetable shortening helps stiffen the vegan buttercream. I’ve found that without it, the frosting tends to be a bit melty, depending on the temperature of my home. But feel free to use more vegan butter instead.

Continue to Content
Yield: 14 Cookies

Pumpkin Cookies with Spiced Frosting

Pumpkin Cookies with Spiced Frosting

Soft pumpkin spice cookies topped with a sweet and creamy dairy-free spiced buttercream frosting!

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes

Ingredients

Pumpkin Cookies

  • 1/2 cup coconut oil, solid
  • 3/4 cup coconut sugar
  • 1 large egg yolk, room temp
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin puree
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves

Spiced Frosting

  • 1/4 cup vegan stick butter
  • 2 Tbsp vegetable shortening (or more vegan butter)
  • 1/4 tsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 1/2 tsp ground cinnamon
  • Pinch ground ginger
  • Pinch ground nutmeg
  • Pinch ground allspice
  • Pinch ground cloves
  • 1-3 tsp plant-based milk

Instructions

    1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.

    2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves; set aside.

    3. In a large bowl, beat together the solid coconut oil and coconut sugar. Beat in the egg yolk and vanilla extract until well combined. Stir in the pumpkin puree. Add in the dry ingredients and stir with a wooden spoon or spatula until just combined.

    4. Roll dough into 2 Tbsp-size balls. Place six onto your parchment-lined baking sheet. Slightly press down each dough ball, reshaping as necessary (the flatter you press them, the more they will spread during baking). Bake at 350°F for 6-8 minutes. Allow cookies to cool on baking sheet for 1 minute before moving to a cooling rack.

    5. Once all of your cookies are baked and cooled, make your frosting. In a medium bowl, beat together the softened vegan butter and shortening until smooth. Beat in the vanilla extract and spices. Add the powdered sugar and beat until combined. Add plant-based milk 1 tsp at at a time until you've reached a thick but spreadable consistency. If you add too much milk, simply add more powdered sugar.

    6. Frost your cookies and top with sprinkles, if desired. Store cookies in a single layer in an airtight container at room temperature.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Baking Sheets Set
    Baking Sheets Set
  • Coconut Sugar
    Coconut Sugar
  • Icing Spatula
    Icing Spatula

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 264Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 206mgCarbohydrates: 33gFiber: 1gSugar: 22gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More pumpkin recipes you might like:

Cinnamon Swirl Pumpkin Bread (DF)
Pumpkin Chocolate Chip Cookies (DF)
Pumpkin Coffee Chocolate Chip Muffins (DF + V option)

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Cookies, Dairy-free Tagged With: buttercream, dairy-free, frosted cookies, pumpkin, pumpkin cookies, pumpkin spice

Previous Post: « Cinnamon Swirl Pumpkin Bread (DF)
Next Post: Chocolate Sheet Cake with Dark Chocolate Frosting (DF) »

Reader Interactions

Trackbacks

  1. Pumpkin Cookie Pie with Marshmallow Glaze says:
    November 13, 2020 at 2:23 pm

    […] Pumpkin Cookies with Spiced Frosting […]

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

✨New!✨ Orange Sweet Crumb Cake is up on the blog! A moist and fragrant cake flavored with orange and almond extract 🍊 All topped with a sugary crumb and sweet glaze! Find the recipe at the link in my bio 🤗
The sun is shining and spring is on the way (pleassse let there be no more snow) but Guinevere and I are still in the mood for homemade hot cocoa ☺️☕️✨ With only 4 ingredients, my go-to recipe takes only a few minutes. And you can customize it with your favorite milk (I prefer oat milk)! I sweeten mine with agave, but regular sugar will work as well - just sweeten it to taste 🤎
Behind the scenes of every batch of cookies and nearly every photo shoot is at least one of my babies asking me for a snack, climbing up my leg (hi, Isaiah), or poking around my set 🥴😅 Parenthood is chaotic. So cheers to all the moms and dads who spend their free time pursuing other ambitions. I see y’all. 🍻
@foodtographyschool starts in TWO days!! Eek! 🙌🏼 If you’re looking to improve your food photography and styling + you’re ready to turn your photography into a business, then you will absolutely benefit from the Foodtography course!
Pillowy soft Lofthouse-style Sugar Cookies with Strawberry Frosting 🍓✨ For maximum softness, bake these up the day before, store them in an airtight container, and then frost them! If you like Lofthouse cookies, you will love these! ❤️
Brighten up your White Chocolate Macadamia Nut Cookies with zesty lemon! 🍋✨ I shot these for my friends @floridacrystalssugar last year and they’re DELICIOUS. The perfect spring time cookie! Find the recipe at the link in my bio 💛
I baked up a batch of my Tahini Spelt Chocolate Chip Cookies this morning and got a little carried away testing out different sizes (and rolling some in sesame seeds!) 😅 I LOVE the way the variety looks in this shot and I can’t wait to bake these again and update my old blog photos soon 📸 You can find the recipe, along with the original iPhone photos, on the blog!
You don’t need a fancy set up to take beautiful food photos ✨ Good lighting, scrumptious food, and a little (okay, A LOT) of editing go a long way. I didn’t even have a DSLR until 2019 - I shot with an iPhone and STILL landed paid clients and had my photos featured on large accounts (like @food52). My two biggest pieces of advice?
Photographer friends! Are you signed up for the free @foodtographyschool master class today? I want to know! I chose to dive in and take my photography more seriously (goodbye, iPhone photos 👋🏼) after taking TWO of Sarah’s master classes back in 2019 - I clearly couldn’t get enough 😅 I was totally hooked and knew after the master classes that taking the @foodtography course would help me tremendously. And it did!

Top Recipes

  • Orange Sweet Crumb Cake (dairy-free)
  • Vegan Hot Cocoa From Scratch
  • Brownie Sandwich Cookies with Peanut Butter Frosting (dairy-free)
  • Chocolate Sheet Cake with Dark Chocolate Frosting (DF)
  • Vegan Chocolate Flax Cookies

Footer

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.