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
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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
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
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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Can I use just coconut sugar instead of cane sugar?
Yes all coconut sugar will work too!
What’s the reason for the 2 types of sugar?
I love how easily this dough comes together! Not having to chill the dough for a few hours like you have to for many cut-out cookie recipes is so nice. I substituted almond butter for the coconut oil and they still came out great! Also, I can confirm your note in the blog post about how delicious this dough is unbaked. I shamelessly scarfed down all the scraps leftover after cutting out my cookies. Thanks for the lovely recipe!
★★★★★
Hahaha I’d be disappointed if there wasn’t some dough eating involved so GOOD😆 But I am so so happy you loved the baked cookies too Amelia, great to know about the almond butter swap!
Should the frosted cookies be refrigerated to prevent melting of the coconut cream? I opted for coco whip instead of whipped coconut cream because I accidentally bought light coconut milk and the fat didn’t solidify
★★★★★
The frosting does stay thickest if the cookies are chilled, but they definitely shouldn’t be warm at all still or it will melt off. Aw been there done that buying the wrong kind, but coco whip is so good (and easier lol) too! Here is a coconut butter frosting that sets a little more like a traditional cookie glaze too if you prefer: https://feastingonfruit.com/almond-flour-sugar-cookies/