These cute and easy vegan pumpkin sugar cookies are perfect for any Halloween party! Decorated like a jack-o-lantern, these healthy pumpkin cookies are dairy free, gluten free, nut free, and egg free!
- 1/2 cup vegan butter or coconut oil, softened
- 1/2 cup coconut sugar
- 1 tbsp pumpkin puree
- 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit for 5 minutes)
- 1 tsp vanilla extract
- 1 tsp almond extract (omit if nut-free)
- 1 tbsp pumpkin pie spice
- 1/2 tbsp arrowroot powder
- 1/4 tsp cream of tartar
- 1 cup all purpose flour or gluten free 1:1 baking flour
- 2 cups powdered sugar
- 2–3 tbsp dairy free milk
- Vegan food coloring (I used turmeric powder and beet powder to make the orange, a vegan green food dye for the green, and melted chocolate for the eyes and mouth).
- In a large bowl, use a hand mixer to beat together the vegan butter/coconut oil, coconut sugar, pumpkin puree, flaxseed mixture, vanilla extract, and almond extract until it’s a consistently mixture.
- Add in the pumpkin pie spice, arrowroot powder, and cream of tartar, and beat again until consistently mixed throughout.
- Sift in the flour, and use a rubber spatula to fold the flour into the wet mixture. It will form a thick dough after a few minutes. It might seem a bit dry at first, but keep mixing until the flour is completely mixed in.
- Form the dough into a flat disk and wrap in plastic wrap. Place the disk into the fridge to chill for 15-20 minutes. Line a baking sheet with parchment paper as well.
- Remove the cookie dough from the fridge and lightly flour another piece of parchment paper, as well as the disk and your rolling pin. Roll the dough out to be about 1/2″ thick and use your pumpkin sugar cookie cutter to cut several cookie shapes, carefully removing the scraps of dough (to be re-rolled for the remaining cookies). Carefully transfer the cookies to the parchment paper lined baking sheet using a spatula and repeat until there is no more dough left.
- Place the cookies back into the fridge to chill while you preheat the oven to 350F. Once the oven is preheated, place the cookies into the oven to bake for 10-11 minutes (they will be completely set and slightly tan in color). Remove from the oven and allow the cookies to fully cool before frosting.
- When ready to frost, make the icing by mixing together the powdered sugar and dairy free milk. Separate about 1/8 cup of the icing into a separate bowl and add in the green food coloring to that bowl. Add the orange food coloring to the larger amount of icing and mix.
- Spoon a small amount of icing onto a cookie and lightly spread it around to just meet the edges of the cookie. Repeat for the remaining cookies.
- Use a toothpick or a small spoon to add a dot of green food coloring to each stem, carefully spreading it upwards to cover the stem.
- For the eyes and mouth, I used melted chocolate and a toothpick. Simply melt the chocolate and carefully use the toothpick to dot and spread the melted chocolate onto the cookies.
- Let the cookies sit for 30 minutes before enjoying. You can place them in the fridge to set faster.
This is the pumpkin cookie cutter that I used, but feel free to use any Halloween shape you’d like!
- Serving Size: 1 cookie no icing
- Calories: 143
- Sugar: 9.8 g
- Sodium: 96 mg
- Fat: 5 g
- Saturated Fat: 0.9 g
- Carbohydrates: 23 g
- Fiber: 0.8 g
- Protein: 1.1 g
- Cholesterol: 0 mg
Keywords: vegan pumpkin cookies, pumpkin sugar cookies, halloween cookies, healthy pumpkin cookies