These vegan pumpkin spice and pecan cookies are crisp, buttery and topped with a maple glaze and crunchy pecans. They are an easy autumn baking recipe that's perfect for Halloween, Thanksgiving or just because! Get the recipe below.
As soon as the leaves begin to turn and there's a chill in the air, I can't resist filling my kitchen with the warm aromas of cinnamon, ginger and nutmeg. These Vegan Pumpkin Spice and Pecan Cookies capture everything I love about autumn baking. They're buttery, delicately spiced and finished with a glossy maple glaze that makes them look just as good as they taste.
Despite the name, these cookies don't actually contain pumpkin purée. (If you want recipes that use pumpkin purée then check out my Vegan Pumpkin and Chocolate Chip Waffles, Vegan Pumpkin Frosted Brownies or even my Sage and Pumpkin Focaccia) Instead, they're flavoured with the classic blend of warming spices that has become synonymous with pumpkin spice. Combined with crunchy pecans and sweet maple syrup, they have all the comforting flavours of pumpkin pie in a crisp, buttery biscuit that's ideal for sharing with friends and family.
These cookies are perfect for Halloween parties, Thanksgiving dessert tables, edible gifts or simply enjoying alongside a mug of coffee on a rainy afternoon. Best of all, the dough can be made ahead, making them an excellent recipe to prepare in advance during the busy autumn months.
Jump to:
Ingredients
- Vegan block butter or vegan margarine (the block variety, NOT spreadable!)
- Caster sugar
- Pecans
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Plain flour
- Pinch of salt
- Unsweetened soy milk
- Icing sugar
- Maple syrup
Step-by-step instructions
- Step 1: Beat the vegan butter and caster sugar together until pale, light and fluffy.
- Step 2: Mix in the chopped pecans and spices then add the plant milk and stir until the mixture starts coming together.
- Step 3: Wrap the dough and refrigerate for at least 30 minutes.
- Step 4: Roll the dough to approximately 5mm thick before cutting into your pumpkin cookie shapes.
- Step 5: Transfer the cookies to lined baking trays and refrigerate for another 30 minutes.
- Step 6: Bake for 12–15 minutes until the edges are lightly golden.
- Step 7: Whisk together the icing sugar, maple syrup and melted vegan butter until smooth. Dip the cookies into the icing and then sprinkle over chopped pecans before leaving to set.
Hint: The second chill is just as important as the first. Chilling the cut cookies before baking helps them hold their shape. If you skip this step you risk the cookies spreading out and becoming unrecognisable.
Substitutions
Need to make a swap? Although baking is a science, there are a couple of minor tweaks you can make to the ingredients list. They are:
- Milk: swap soy milk for oat, almond or another plant milk.
- Nuts: use walnuts instead of pecans for a slightly earthier flavour.
- Sugar: light brown sugar can replace caster sugar for a deeper caramel note.
Variations
Mix things up a little with one of these variations to my cookie recipe:
- Spices: add a pinch of ground cloves for an even richer pumpkin spice flavour.
- Citrus: stir a teaspoon of orange zest into the dough for a festive twist.
- Decoration: drizzle with melted vegan white chocolate instead of maple glaze.
- Extra decadent: sandwich two cookies together with vegan cream cheese frosting.
Equipment
Get your kitchen equipment at the ready before you begin to bake.
- Large mixing bowl
- Electric hand mixer (optional)
- Sharp knife
- Chopping board
- Rolling pin
- Pumpkin cookie cutter
- Baking trays
- Baking paper
- Cooling rack
- Whisk
- Medium bowl
Storage
The cookie dough can be refrigerated for up to 48 hours before baking.
Unglazed cookies can also be frozen for up to 3 months. Defrost completely before decorating.
Store decorated cookies in an airtight container for up to 5 days.
Top tip
For super smooth icing, make sure the cookies are completely cold before glazing. Even slightly warm cookies will cause the glaze to melt and become thin.
Frequently asked questions
Pumpkin spice refers to the warming spice blend traditionally used in pumpkin pie rather than pumpkin itself.
This is completely normal. Once gently kneaded, it will come together into a smooth dough without needing additional milk.
You can omit the pecans, although the texture will be different. Replace them with pumpkin seeds for a nut-free alternative if suitable for your dietary needs.
The recipe
Vegan Pumpkin Spice and Pecan Cookies
Equipment
- Large mixing bowl
- Electric hand mixer optional
- Sharp knife
- chopping board
- Rolling Pin
- Pumpkin cookie cutter
- Baking trays
- baking paper
- Cooling rack
- Whisk
- Medium bowl
Ingredients
For the cookie dough
- 150 g vegan butter or margerine, block variety only rather than spreadable
- 100 g caster sugar
- 75 g pecans roughly chopped
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch ground nutmeg
- 275 g plain flour
- Pinch salt
- 2 tablespoons unsweetened soy milk or another dairy-free milk
For the maple glaze
- 100 g icing sugar
- 100 ml maple syrup
- 1 tablespoon vegan butter melted
- 2 tablespoons pecans finely chopped
Instructions
- Beat the vegan butter and caster sugar together until light, creamy and fluffy.
- Add the chopped pecans, flour, cinnamon, ginger, nutmeg and salt, stirring until evenly combined.
- Pour in the plant milk and mix until the ingredients begin forming a dough.
- Turn the mixture onto a lightly floured work surface. Although it may appear crumbly, gently knead it until it forms one smooth ball without overworking it.
- Wrap the dough and chill in the fridge for at least 30 minutes. Meanwhile, line two baking trays with baking paper.
- Roll the chilled dough on a lightly floured surface until approximately 5mm thick, lifting and rotating it regularly to prevent sticking.
- Cut out the cookies and place them onto the prepared baking trays.
- Gather any scraps, re-roll and continue cutting until all the dough has been used.
- Refrigerate the trays of cookies for another 30 minutes.
- Heat the oven to 180°C / 350°F / Gas Mark 4.
- Bake for 12–15 minutes, or until the cookies are lightly golden around the edges.
- Transfer the baked cookies to a wire rack and allow them to cool completely.
- To prepare the glaze, whisk together the icing sugar, maple syrup and melted vegan butter until smooth. If the glaze seems too runny, whisk in extra icing sugar a tablespoon at a time. If it is too thick, add a teaspoon of maple syrup until you reach the desired consistency.
- Dip the top of each cooled cookie into the glaze, allowing any excess to drip away before placing them back on the cooling rack.
- Scatter over the finely chopped pecans and leave the glaze to set for around 15 minutes before serving.
Leave a Reply