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Vegan Maple Glazed Pumpkin Cookies

  • Cooking time8 min
  • Prep time10 min
  • Makes 60 cookies
recipe image Biscuits végétaliens à la citrouille avec la pâte à biscuits aux possibilités infinies Becel


  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup Becel® Vegan margarine
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsweetened pure pumpkin puree
  • 1 tsp. vanilla extract
  • 2 tsp. PLUS 1/8 tsp. (0.5 mL) ground cinnamon , divided
  • 1/2 tsp. maple extract
  • 1/2 cup icing sugar

Nutrition facts

Calories from Fat30.00
Total Fat3.50 g
Saturated Fat0.000 g
Trans Fat0.000 g
Cholesterol0 mg
Sodium70 mg
Total Carbs9.00 g
Dietary Fiber0.0 g
Sugars5.00 g
Protein1.00 g
Calcium0 %
Iron2.00 %
Vitamin C0.0 %
Vitamin A8.0 %


  1. Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. Mix Becel® Vegan margarine with sugars in large bowl. Mix in pumpkin puree and vanilla until blended. Gradually add in flour mixture; mix just until blended. Add 2 tsp. (10 mL) cinnamon and maple extract. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
  3. Bake 8 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
  4. Combine icing sugar with remaining 1/8 tsp. (0.5 mL) cinnamon. Stir in 2 tsp. (10 mL) warm water until smooth. Drizzle over cooled cookies.
See nutrition information for sugar content.