These pumpkin spice cookies are chewy and delicious, and the maple glaze on top is the perfect finishing touch! This easy recipe is gluten free, nut free, and vegan.
I love a good pumpkin dessert. Whether it’s a slice of pumpkin cake, or a no-bake pumpkin cheesecake, or these delicious cookies, pumpkin is a flavor that I don’t get tired of.
If you love pumpkin treats, this cookie recipe is for you! These cookies have a great texture, even without gluten, dairy, or eggs. If you’re new to gluten free baking, this may be a recipe to try – it’s very straightforward!
Ingredient Notes
- Gluten Free Flour Blend – I love Namaste Perfect Flour Blend for baking cookies – it’s easy to use and results in a great texture.
- Canned Pumpkin – You want pure pumpkin puree, not pumpkin pie filling, which has other additives.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread works well for cookies.
- Light Brown Sugar – I like light brown sugar for this recipe, but you could use coconut sugar if you prefer.
- Maple Syrup – Maple syrup adds a nice flavor to the glaze on top of the cookies.
Step by Step Instructions
- Place the vegan buttery spread, sugars, vanilla, and pumpkin in a mixing bowl. Mix on medium speed until combined.
- Add the dry ingredients and mix well. The dough will be thick.
- Scoop the cookie dough onto cookie sheets that are lined with parchment.
- Bake at 350 degrees F for 12-14 minutes.
- Make the glaze in a small mixing bowl and drizzle over cooled cookies. Allow the glaze to firm up a bit before eating.
Storage
Store these in a single layer so that they don’t get stuck together. The glaze on top can be a bit sticky!
They should stay fresh for about 4-5 days.
Disclosure: This post contains affiliate links.
Recipe
Chewy Pumpkin Spice Cookeis with Maple Glaze (Gluten Free, Vegan).
These pumpkin spice cookies have the perfect texture and are topped with a maple glaze that's just right.
Ingredients
For the Cookies:
- â…” cup vegan buttery spread
- ½ cup light brown sugar or coconut sugar
- ½ cup organic cane sugar
- ½ cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups gluten free flour blend I like Namaste Perfect Flour Blend, You can also use all-purpose flour if you are not gluten free.
- 1 teaspoon cinnamon
- â…› teaspoon nutmeg
- ¼ teaspoon ginger
- ½ teaspoon salt
- 1 teaspoon baking soda
For the Glaze:
- 1 ½ cups powdered sugar
- 1 Tablespoon maple syrup
- 1-2 Tablespoons water
Instructions
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Place the vegan buttery spread and the sugars in a mixing bowl and beat until light and fluffy. Add the vanilla extract and the pumpkin puree and mix until combined.
- Add the dry ingredients a little at a time while mixing on low speed. This dough will be thick.
- Scoop the cookie dough onto the prepared cookie sheets.
- Bake at 350 degrees F for 12-14 minutes. Do not over bake. Allow the cookies to cool while you make the glaze.
- Make the glaze: Place the powdered sugar, maple syrup, and one tablespoon of water in a small mixing bowl. Mix until combined. If you want the glaze to be thicker, add a bit more water.
- Drizzle the glaze over the cooled cookies. Allow the glaze to firm up a bit before enjoying the cookies!
Notes
Nutrition facts are for one cookie.
Store leftover cookies in a single layer in an airtight container. They should stay fresh for up to 5 days.
You can freeze this cookie dough – just drop tablespoons full on a cookie sheet and freeze for about an hour. Then place the dough drops in a freezer bag. You can freeze the dough for up to 3 months.
Nutrition
Calories: 137kcalCarbohydrates: 24gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 136mgPotassium: 21mgFiber: 1gSugar: 17gVitamin A: 1034IUVitamin C: 0.2mgCalcium: 14mgIron: 0.5mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!
D
One of my favorite cookies!