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Pumpkin Cutout Cookies

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Total Time: 44 minutes
  • Yield: 24 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american


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!




  • 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


  • 1 cup coconut cream
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 24 tbsp arrowroot (if needed to thicken)


  1. Whisk together pumpkin, coconut oil, coconut sugar, cane sugar, and vanilla.
  2. Add dry ingredients and mix to form a dough.
  3. Scoop/roll/press onto a lined baking sheet.
  4. 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.
  5. Bake for 12-14 minutes at 350ºF.
  6. Cool completely before frosting.
  7. For the frosting, chill a can of full fat coconut milk or cream overnight. Scoop out just the solid part.
  8. 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.
  9. Frost cooled cookies, and eat!


  • 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