These pumpkin spice cookies are to die for! Perfect for a Halloween potluck or even as your Thanksgiving dessert. They are so soft and the vegan cream cheese frosting makes them extra delicious! It doesn’t get more basic than this!
Pumpkin Spice Cookies
Pumpkin Spice Cookies
Pumpkin Spice Cookies
Pumpkin Spice Cookies

Pumpkin Spice Cookies

Servings: 12 Cookies
Author: Eat Gluten Free AZ


  • 1/2 C Brown Sugar
  • 1/2 C White Sugar
  • 1/2 C Vegan/Dairy Free Butter of Choice
  • 6 OZ Canned Pumpkin
  • 1 Egg Replacement Bobs Red Mill
  • 1 TSP Vanilla
  • 1 3/4 C Bob's Red Mill Gluten Free 1-1 Baking Flour
  • 1/2 TSP Baking Soda
  • 1 TBSP Pumpkin Spice Seasoning
  • 1/4 TSP Salt
  • 1 Container Miss Jones Cream Cheese Frosting
  • 1 TBSP Almond Milk


  • Preheat oven to 350 F.
  • In a bowl combine brown sugar, white sugar, melted butter, pumpkin, egg, and vanilla. Stir until combined.
  • In a separate bowl combine flour, baking soda, pumpkin pie spice, and salt. Combine wet and dry ingredients and stir until combined.
  • Using a spoon or a cookie dough scooper, scoop small mounds onto a parchment covered cookie sheet. The cookies won't grow or change shape much. Flatten out the top of the cookies with the back of a wet spoon.
  • Bake for 12-13 minutes. Let them cool before frosting.
  • Empty frosting container into a bowl and add 1 TBSP almond milk. Heat in microwave for 30 seconds to soften the frosting. Stir milk and frosting together. Put frosting into a piping bag.
  • Frost each cookie.


If you are not allergic to eggs or on a vegan diet  you can substitute the egg replacement for a real egg. 
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