Ingredients
Equipment
Method
Prep & bake the cookies
- Preheat oven to 350F and line baking sheets with parchment. Set up your sheet pan so the cookies can go in right after portioning.
- Whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a mixing bowl. Whisk until the dry spices look evenly distributed.
- Beat vegan butter and solid coconut oil with granulated sugar until creamy. Stop and scrape as needed so the mixture looks smooth and pale.
- Add pumpkin puree, plant milk, and vanilla extract, then beat until the dough is uniform in orange color. The texture should look cohesive rather than separated.
- Fold the flour mixture into the wet ingredients until just combined. The dough should be soft and scoopable.
- Scoop dough into 1-1/2 tablespoon balls and press slightly flat. Space them evenly so they spread without touching.
- Bake for 10-12 minutes at 350F until the edges just set and the centers still look slightly tender. The surface should look set, not wet.
- Cool the cookies completely before frosting. Let them cool on the parchment until firm to the touch.
Make & finish with orange frosting
- Beat vegan cream cheese with powdered sugar until smooth, then add orange food coloring and vanilla until the frosting is a vivid orange. Mix until no streaks remain.
- Frost generously on fully cooled cookies. Add sprinkles on top right after frosting so they stick.
Notes
Pro tip: keep the dough soft and scoopable—if it firms up, let it sit at room temperature 5 minutes before portioning. Store cookies in an airtight container in the fridge up to 5 days; bring to room temperature before serving. Freezing: unfrosted cookies freeze up to 2 months; thaw and frost before eating. For a dairy-free swap, use a store-bought vegan cream cheese that you like for tang and melting texture.