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Dairy Free Pumpkin Cookies with Cream Cheese Frosting
No one will guess that these fluffy, decadent cookies are fully dairy free!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 36 cookies
Calories 137 kcal
Ingredients
For the cookies:
- ½ cup dairy-free butter, softened (1 stick)
- 1 ½ cups granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice (plus optional extra for garnish at the end)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the cream cheese frosting (optional):
- ½ cup dairy free cream cheese, softened
- ¼ cup dairy free butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
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Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
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In a large mixing bowl, cream together the dairy-free butter and sugar.
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Add the egg, pumpkin puree, and vanilla extract, and mix until well combined.
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In a separate mixing bowl, stir together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the bowl with the wet ingredients and stir until combined.
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Use a cookie scoop to portion out the cookie dough on the parchment-lined baking sheets.
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Bake for 12-13 minutes at 350 degrees F, until cookies are turning a light orange-golden color around the edges and don’t look wet on top anymore. Let the cookies cool on the baking sheets.
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Meanwhile, as the cookies cool, prepare the optional frosting. To the bowl of a stand mixer (or a mixing bowl, if using a hand mixer), add the dairy-free cream cheese, dairy-free butter, powdered sugar, and vanilla. Use the whisk attachment on the stand mixer to combine the ingredients until light and fluffy.
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When the cookies have cooled, spread frosting on top of the cookies you plan to eat today. Garnish with a little extra pinch of pumpkin pie spice. Enjoy!
Recipe Notes
- Store extra cookies unfrosted in an airtight container at room temperature, and store extra frosting in a container in the refrigerator for up to 5 days. Frost when ready to enjoy.
- This recipe makes a large batch of 36 cookies. Feel free to halve the recipe if you prefer making a smaller batch.
- The frosting should come together easily after about 30 seconds of mixing. However, if you happen to get a drier batch of dairy free cream cheese and notice it's not coming together, just add a splash of dairy-free milk.
Nutrition analysis (approximate per cookie with frosting): 137 calories, 4.5 g fat, 2.5 g saturated fat, 135 mg sodium, 22.5 g carbohydrate, 0.5 g fiber, 15 g sugar, 1 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 3%, Potassium: 0%