The best way to welcome fall is with these Crumbl-inspired vegan pumpkin spice cookies. Made with a soft and chewy pumpkin cookie base, then topped with a delicious cream cheese frosting, and finally dusted with pumpkin pie spice! Perfectly spiced, chewy, and very easy to make. It’s the ultimate fall cookie recipe! You'll want to pair this with a nice cup of coffee or tea, and you'll be set to enjoy the fall season.
The Inspiration
If you haven’t heard of Crumbl cookie, I’m sorry, but where have you been! This popular bakery taking over the United States, and it piqued my interest. Unfortunately, none of their cookies are vegan, so I had my husband buy it and dissect it for me. And after many attempts, I finally created my perfect cookie base. They’re undeniably soft, chewy, and packed with great flavor!
As a matter of fact, If I’m not mistaken, this flavor doesn’t really exist in the Crumbl menu. These vegan pumpkin spice cookies are simple, chewy pumpkin spice cookies topped with some delicious vegan cream cheese frosting. Although, there are variations that Crumbl does have, such as the caramel pumpkin cookie, but I don’t think they have something as simple as this. So, not to toot my own horn, but these cookies are of my own creation, kind of? Anyway, you’re just going to have to trust me, your mouth will be watering when you see these babies!
How to make vegan pumpkin spice cookies
- Cream the softened butter and sugar together
- Add in the pumpkin puree and vanilla extract
- Gently mix in the dry ingredients
- Scoop the cookie dough onto a parchment-lined baking sheet
- Bake for 18 minutes
- While you wait, make the frosting
- Allow the cookies to cool on a wire rack
- Pipe a swirl of frosting over the cookie
- Serve and enjoy!
First of all, these cookies are quite easy to make and only need simple ingredients, which most of you should already have in your pantry. Secondly, unlike other cookie recipes, these don’t require a chill time. So you can bake these cookies right away! Although, if you don’t have time to bake them on the same day, you can chill the dough in the fridge and bake later. And lastly, just make the frosting, pipe them over the cookies and you’re done! A very simple and delicious cookie that is done in 30 minutes!
What ingredients you’ll need for vegan pumpkin spice cookies:
- Softened Vegan Butter
- All-purpose flour
- Baking powder
- Baking soda
- Pumpkin pie spice
- White Sugar
- Light brown sugar
- Vanilla extract
- Pumpkin puree
- Vegan plain cream cheese
- Powdered sugar
If you like this recipe, you might want to check these out:
If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!
📖 Recipe
Vegan Pumpkin Spice Cookies
Equipment
- Measuring spoons
- Stand mixer or electric hand mixer
- Mixing bowls
- Rubber spatula
- Medium cookie scoop
- Parchment Paper
- 2 Rimmed baking sheet
- Wire cooling rack
- Piping bag
- Star piping tip
Ingredients
Pumpkin Spice Cookies
- 140 grams vegan butter (softened at room temperature)
- 300 grams all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- 100 grams white sugar
- 100 grams light brown sugar
- 1 teaspoon vanilla extract
- 90 grams pure pumpkin puree (not pumpkin pie filling)
Vegan Cream Cheese Frosting:
- 56 grams vegan butter (softened at room temperature)
- 100 grams vegan plain cream cheese (I used Kite Hill)
- 1 teaspoon vanilla extract
- 250 grams powdered sugar
- pumpkin pie spice for dusting
Instructions
Cookies:
- First, set out your butter (this includes the butter for the frosting) from the fridge to soften at room temperature. Depending on what brand you are using this could take from 30 minutes, up to an hour. Do not start this recipe with cold butter and don’t be tempted to melt the butter either!
- While you wait, preheat the oven to 350° F and line two large baking sheets with parchment paper. Set aside until ready to use.
- Next, in a medium-sized bowl whisk together the flour, pumpkin spice, baking powder, and baking soda. Set aside until ready to use.
- In a large bowl, using a stand mixer or hand mixer, on high speed, mix the softened vegan butter, white sugar, and brown sugar together until light and creamy.
- To the bowl, add in the pumpkin puree and vanilla extract, and mix until well combined.
- Then, add the dry ingredients to the wet ingredients, and mix them at low speed. You are looking for soft cookie dough consistency.
- Scoop the cookie dough in roughly 2 tablespoon scoops out onto a parchment-lined baking tray, aiming for around 14 cookies. I used a medium-sized cookie scoop.
- Roll them into a ball and gently flatten them into a thick disc.
- Bake for 18 minutes. Remove from the oven and let it cool on the pan for 10 minutes. Then transfer to a wire rack to finish cooling. Allow the cookies to completely cool before decorating.
Frosting:
- In a medium bowl or bowl of a stand mixer, and beat the softened butter and cream cheese together until creamy and smooth.
- Add vanilla extract and mix until well combined.
- Gradually add in the powdered sugar and continue to mix until completely combined.
- If the frosting seems too loose, add more powdered sugar.
- Fit your preferred piping tip to a piping bag, and fill it up with the frosting. Set aside until ready to use.
Assembly:
- Working with one cookie at a time, pipe a swirl of the frosting over the cookies and dust a bit of pumpkin spice over the top. Repeat for the rest, serve and enjoy!
Notes
- Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- Store in an airtight container and place it in the fridge.
- They will also be kept in the freezer, undecorated, for about a month.
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