Pumpkin Spice Cookies

These vegan pumpkin spice cookies are the perfect treat. They smell like autumn, taste like autumn and leave you wishing that Thanksgiving was more than just an annual event. These cookies are the perfect balance between soft and chewy, sweet and spicy. Topped with a salted maple cream cheese frosting, pumpkin haters will be pushing for pumpkin all year round. And because they’re made from a vegetable, they’re totally healthy – right?

Get your bake on and tag me if you recreate these #LiviasKitchen.


Cookie dough

  • 190g oat flour
  • 75g pumpkin puree
  • 55g melted coconut oil
  • 35g coconut sugar
  • 25g ground almonds
  • 1 tbsp maple syrup
  • 1 tbsp smooth peanut butter
  • 1 ½ tsp cinnamon
  • 1 tsp vanilla extract
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ¼ tsp all spice
  • Pinch of sea salt

Salted maple frosting

  • 100g Nush almond cream cheese
  • 45ml maple syrup
  • Pinch of salt
30 minutes
20 minutes
10 minutes
Super Easy
  • Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

  • Add the pumpkin puree, melted coconut oil, coconut sugar, maple syrup, smooth peanut butter and vanilla extract into a large mixing bowl. Stir until all ingredients are well combined and the mixture is a smooth consistency.

  • Next, add the remaining dry ingredients and mix until a dough begins to form.

  • Once your mixture has formed a dough, use your hands to roll the cookie dough into 12 even sized balls.

  • Place these on the lined baking tray and using your palms, gently press the cookie dough balls to flatten them slightly.

  • Bake in the oven for 8-10 minutes until cookies are a golden brown.

  • Leave the cookies on a cooling rack and begin making the salted maple frosting.

  • In a small mixing bowl, measure out the ingredients and beat until the cream cheese and maple syrup is well combined.

  • Frost each cookie and get creative with the decorations!

  • Store in an airtight container in the fridge for 5 days.

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