Soft, spiced, and finished with a swirl of cinnamon frosting, these pumpkin sugar cookies taste like fall in every bite.
There’s something so nostalgic about a soft sugar cookie. The tender crumb, the hint of vanilla, the sweet kiss of frosting—it’s the kind of treat that conjures memories of after-school snacks and holiday baking marathons. But when you’re avoiding gluten, dairy, or eggs, those dreamy cookie memories often fade into the background. That’s where these cookies come in.
Inspired by classic bakery-style sugar cookies, these pumpkin sugar cookies with bourbon cinnamon frosting deliver the same melt-in-your-mouth texture—only with a cozy autumn twist. They feature canned pumpkin, warm spices, and a rich, buttery base made entirely without gluten or animal products. And the frosting? A cinnamon-swirled, (optionally) boozy buttercream that takes these cookies right over the top.
They’re a breeze to make—just mix, scoop, flatten, bake, and frost. Whether you’re after a festive dessert or just want a soft cookie you can actually enjoy eating, these are worth a spot in your fall baking lineup.
Are These Pumpkin Sugar Cookies With Bourbon-Cinnamon Frosting Healthy?
While these cookies are definitely a sweet treat, they’re made with wholesome alternatives like coconut sugar and flax eggs and are naturally gluten-free and vegan. Coconut sugar offers a lower glycemic index than traditional white sugar, and pumpkin is naturally rich in vitamin A. If you’re looking to tone down the sugar, you can skip the frosting altogether or replace it with a dusting of cinnamon and coconut sugar before baking. For a nut-free option, sunflower seed butter works well—just be aware it may cause the cookies to turn green (more on that below!).
How To Get That Soft Sugar Cookie Texture Without Eggs Or Gluten
Baking without traditional ingredients doesn’t mean you have to sacrifice texture. These cookies stay pillowy thanks to a few tricks: pumpkin purée keeps things moist, a mix of baking powder and baking soda adds lift, and flaxseed eggs help bind without drying out. Just remember—don’t overbake! Pull the cookies from the oven as soon as the edges look set—they’ll continue to firm up as they cool. Tip: Because gluten-free cookies don’t spread the same way, it helps to gently flatten the dough into disks before baking.
How Do I Store Leftovers?
Keep frosted cookies in an airtight container at room temperature for up to 3 days. You can also freeze the unfrosted cookies for up to 2 months, then frost them after thawing.
Serving Suggestions
These cookies are lovely as a standalone treat, but you can also pair them with cozy seasonal drinks like apple cider or a Pumpkin Spice Latte. For a tasty snack spread, serve them alongside Slow-Cooker Apple Butter with warm toast. Or make them part of a cookie box with other autumn favorites like Gluten-Free Vegan Snickerdoodles or Paleo Pecan Pie Bars.
Want more seasonal treats? Try Vegan Pumpkin Cheesecake or Healthy Pumpkin Pie Dip With Coffee Chips.
Recipe
Ingredients
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 1/2 cup plant-based butter 1 stick nondairy butter, softened
- 1/4 cup nut/seed butter such as almond, sunflower seed, or cashew butter
- 1 teaspoon pure vanilla extract
- 1 cup coconut sugar
- 1/2 cup canned pumpkin not pumpkin pie filling
- 2 cups gluten-free all-purpose flour preferably 1:1 baking flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
For The Frosting:
- 3 cups organic powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 3 tablespoons nondairy plant milk
- 1/4 cup plant-based butter 1/2 stick nondairy butter
- 1-2 tablespoons bourbon
Instructions
- Preheat oven to 375°F.
- Make your flax eggs by combining the flaxseed meal and water and letting it sit for a few minutes until it gels up.
- In a large bowl, beat the plant-based butter, nut/seed butter, vanilla, and coconut sugar with an electric mixer on medium speed, scraping bowl occasionally, until well blended.
- Beat in the pumpkin and flax eggs until well mixed.
- On low speed, beat in the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls, or gently roll the dough between your hands and then lightly flatten the pieces with the palm of your hand (not too flat).
- Bake for 10-12 minutes, until the edges are just set, and cool for about 15-20 minutes before frosting.
For The Frosting:
- In a medium bowl, place the powdered sugar, cinnamon, vanilla, and nondairy plant milk.
- In a small saucepan, melt butter over medium heat, whisking constantly, then add the bourbon (optional).
- Pour the melted butter mixture into the powdered sugar mixture and whisk until the powdered sugar is dissolved. If the frosting is too runny, add more powdered sugar, but keep it mind it will set up as it sits. If it's too dry, add just a splash more nondairy milk.
- When the cookies are cool, frost and sprinkle with cinnamon.
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