Can I make Vegan Pumpkin Spice Cookies with Maple Drizzle ahead?

Yes. Bake it ahead, cool it fully, and store it as directed so the texture stays as close to fresh as possible.

How do I know when it is done?

Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.

Can I change the flavor?

Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.

What should beginners watch most closely?

Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

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Vegan Pumpkin Spice Cookies with Maple Drizzle

Name: Vegan Pumpkin Spice Cookies with Maple Drizzle
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 18 servings
Cuisine: American
Ingredients: 1 cup canned pumpkin puree (not pumpkin pie filling); 3/4 cup brown sugar, packed; 1/4 cup maple syrup; 1/3 cup vegetable oil or melted coconut oil; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon pumpkin pie spice (or 1 teaspoon cinnamon + 1/2 teaspoon each ground ginger, nutmeg, and cloves); 1/2 cup powdered sugar (for drizzle); 2 tablespoons pure maple syrup (for drizzle)

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Mar 31, 2026 · Updated Jul 11, 2026

American 27 mins beginner-friendlyeasystep-by-stepno-fussvegan-optionsdairy-freelow-fatspicedholidaykid-friendlyminimal-ingredientssnackcomfort-foodfall-baking

Soft, chewy vegan pumpkin spice cookies made with warm fall spices and drizzled with a pure maple syrup glaze. This easy, beginner-friendly, dairy-free recipe uses minimal ingredients and comes together quickly, perfect for holiday cookie exchanges or a cozy fall snack.

Vegan Pumpkin Spice Cookies with Maple Drizzle

Prep 15 min

Cook 12 min

Total 27 min

Servings 18

Difficulty easy

Cuisine American

Ingredients

Servings 18

1 cup canned pumpkin puree (not pumpkin pie filling)
3/4 cup brown sugar, packed
1/4 cup maple syrup
1/3 cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice (or 1 teaspoon cinnamon + 1/2 teaspoon each ground ginger, nutmeg, and cloves)
1/2 cup powdered sugar (for drizzle)
2 tablespoons pure maple syrup (for drizzle)

BeginnerBakes vegan pumpkin spice cookie ingredients

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone mats and set aside.
In a large mixing bowl, combine the canned pumpkin puree, brown sugar, maple syrup, vegetable oil, and vanilla extract. Stir until the mixture is smooth and creamy.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well blended.
Gradually add the dry ingredients to the wet pumpkin mixture. Stir just until all flour is incorporated. Do not overmix to keep cookies tender.
Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets. Space cookies about 2 inches apart, as they will spread slightly during baking.
Bake for 10-12 minutes, or until edges are set and cookies spring back lightly when touched. The centers should still be soft.
Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies cool, prepare the maple drizzle by whisking powdered sugar and maple syrup in a small bowl until smooth and pourable. If too thick, add a teaspoon of water at a time until desired consistency.
Once cookies are completely cooled, drizzle the maple glaze over each cookie using a spoon or fork. Let the glaze set for about 15 minutes before serving.
Enjoy your vegan pumpkin spice cookies as a comforting seasonal snack or share them at your next holiday gathering!

BeginnerBakes vegan pumpkin spice cookie dough portioned on a baking sheet

Tips

Equipment Needed

To bake these delicious vegan pumpkin spice cookies with maple drizzle, gather these essential beginner-friendly baking tools for a smooth process: Mixing Bowls: One large bowl for wet ingredients and a medium bowl for dry ingredients. Measuring Cups and Spoons: For accurate ingredient measurement ensuring consistent texture and flavor. Whisk or Fork: To combine dry ingredients and whisk the maple glaze smoothly.

Ingredient Prep Notes

Pumpkin Puree: Use pure canned pumpkin puree, NOT pumpkin pie filling, which contains sugar and added spices. Homemade roasted pumpkin or butternut squash puree also works well; drain excess moisture for best dough texture. Brown Sugar: Packed brown sugar adds chewiness and depth of flavor.

Oven Note

Follow these simple oven tips to ensure your vegan pumpkin spice cookies bake perfectly-with a soft, chewy texture perfect for beginners: Fully Preheat Oven: Heat to 350 degrees F (175 degrees C) before baking for consistent temperature. Use Middle Rack: Bake cookies on the middle rack for even heat distribution and to avoid burning. Line Bakeware: Use parchment paper or silicone mats for easy cookie removal and even baking.

Easy Upgrade Ideas

Customize your vegan pumpkin spice cookies with these easy, beginner-friendly ideas that add flavor and texture: Add Nuts: Fold in 1/2 cup chopped walnuts or pecans for crunch and nutty depth. Dairy-Free Chocolate Chips: Mix in 1/3 cup for melty chocolate surprises in each bite. Swap Maple Drizzle: Try a vegan cream cheese frosting or dust with cinnamon sugar instead of glaze.

Frequently Asked Questions

Can I make Vegan Pumpkin Spice Cookies with Maple Drizzle ahead?: Yes. Bake it ahead, cool it fully, and store it as directed so the texture stays as close to fresh as possible.
How do I know when it is done?: Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.
Can I change the flavor?: Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.
What should beginners watch most closely?: Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

Ingredient Replacements

canned pumpkin puree (not pumpkin pie filling): Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
brown sugar: Swap with a similar sweetener in small adjustments because liquid sweeteners can change browning and moisture.
maple syrup: Swap with a similar sweetener in small adjustments because liquid sweeteners can change browning and moisture.
vegetable oil or melted coconut oil: Use melted butter, neutral oil, or a plant-based baking stick in the same amount, knowing that flavor and tenderness may shift slightly.
vanilla extract: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.

Storage and Reheating

Cool leftovers before storing. Refrigerate in an airtight container for up to 4 days, or freeze when the ingredients are freezer-friendly.

Read related air fryer guides and cooking tips.

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Vegan Pumpkin Spice Cookies with Maple Drizzle

Recipe Details

Ingredients

Instructions