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Pumpkin cutout cookies are an easy fall spin on sugar cookies you can roll, cut, and frost into any fun festive shape. Vegan and gluten-free!
I love a good fluffy pumpkin cookie maybe with cake-y insides and maybe a glaze drizzle. But there’s something even more fun and holiday festive about a thin roll-and-cut sugar cookie that you can bake into any shape and get a little extra with the frosting and sprinkles if you feel like it. Frost them into funny faced jack-o-lanterns, sandwich into pumpkin spice oreos, construct an entire haunted pumpkin cookie mansion…there is nothing you can’t do with this recipe (and like a LOT of patience and skill if you’re going with option #3).
How To Make Pumpkin Cutout Cookies
This cookie dough is vegan and gluten-free (and DELICIOUS unbaked fyi) made in one bowl and works well as a roll/cut cookie or a scoop/squish cookie. So if you don’t care about the shape and just want cookies faster, just roll into balls, flatten, and bake.
If you do want to go the cookie cutter route, I recommend rolling out the dough between wax paper so it doesn’t stick to your work surface, cutting into shapes, and then freezing the entire piece of dough before transferring to the baking pan. That way your cookie pumpkins or ghosts won’t break and bend, and you don’t have to add extra flour to the dough when rolling which will dry out the finished cookies.
The frosting is a simple whipped coconut cream frosting with a hint of maple, vanilla, and pumpkin pie spice. Quick tip: if your coconut cream isn’t thick enough once you start whipping, add a few tablespoons of arrowroot to help it thicken. Don’t add too much or the frosting will taste starchy, but it saves you having to dump buckets of powdered sugar in there to get a fluffy frosting consistency.
Watch the Cutout Cookie Creation
More Fall Cookies You’ll Love
- Chocolate Chip Pumpkin Oatmeal Cookies
- Fluffy Pumpkin Cookies with Chocolate Glaze
- Vegan Paleo Pumpkin Cookie Dough
- Brownie Pumpkin Sandwich Cookies
Pumpkin Cutout Cookies
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 24 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: american
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Description
Pumpkin cutout cookies are an easy fall spin on sugar cookies you can roll, cut, and frost into any fun festive shape. Vegan and gluten-free!
Ingredients
Scale
Cookies
- 1/4 cup (50g) coconut oil
- 1/3 cup (50g) coconut sugar
- 1/3 cup (75g) cane sugar
- 1/2 cup (120g) pumpkin puree
- 1/2 tsp vanilla extract
- 1 1/4 cup (185g) gluten-free flour (or all purpose flour)
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 salt
Frosting
- 1 cup coconut cream
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 2–4 tbsp arrowroot (if needed to thicken)
Instructions
- Whisk together pumpkin, coconut oil, coconut sugar, cane sugar, and vanilla.
- Add dry ingredients and mix to form a dough.
- Scoop/roll/press onto a lined baking sheet.
- Or roll out the dough between two sheets of wax paper to about ¼ inch thickness and cut with a cookie cutter. Freeze for 15 minutes after cutting to make them easier to transfer to the pan.
- Bake for 12-14 minutes at 350ºF.
- Cool completely before frosting.
- For the frosting, chill a can of full fat coconut milk or cream overnight. Scoop out just the solid part.
- Whip with a hand mixer, adding maple syrup, vanilla, and spice until combined. If it is too thin, add arrowroot one tablespoon at a time until thick and spreadable.
- Frost cooled cookies, and eat!
Nutrition
- Serving Size: 1 cookie
- Calories: 101g
- Sugar: 6g
- Sodium: 29mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
Keywords: gluten free, vegan, plant based, healthy, egg free, frosting, buttercream, halloween, fall
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