Vegan Pumpkin Spice Mummy Cookies - Refined Sugar-Free Halloween Treat

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Halloween just got a whole lot healthier and cuter with these vegan pumpkin pie spice mummy cookies. As a busy mom, I’m always looking for treats that keep my family energized without the sugar crash, and these little guys have quickly become our new Halloween obsession.

They are kid-friendly and fun to make. My kids loved piping the frosting bandages and adding the candy eyes, although I think they ate more candy eyes than we actually used. But that is half the fun, right?

Refined sugar-free, dairy-free, and gluten-free, they are soft, chewy, and totally irresistible.

& Receive My Free Guide, Bake Better: The Sprinkled Cakery’s Essential Healthy Swaps

• Naturally sweetened with maple syrup and coconut sugar for a healthier Halloween treat.
• Almond flour adds subtle richness and a slightly chewy, bakery-style bite.
• Made with real pumpkin for vitamins, fiber, and moist, soft texture.
• Kid-friendly and fun to make, ideal for family baking activities.

• 1/2 cup or 1 stick vegan butter, softened
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 3/4 cups canned pumpkin purée (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 2 1/4 cups gluten-free 1:1 flour blend or a mild tasting flour like oat flour
• 1/4 cup almond flour (for tenderness; can sub sunflower seed flour if nut free)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon pumpkin pie spice
• 1 flax egg (see instructions)
• 1/2 teaspoon salt
• 1 half batch of my vegan cashew frosting – see ingredients below

• 1 cup raw cashews (soaked overnight or for 2–4 hours in hot water, then drained)
• 2 tbsp maple syrup
• 1/4 cup coconut whipping cream cream
• 1 teaspoon vanilla extract
• 1 tbsp lemon juice (brightens flavor and helps whiten)
• Pinch of salt
• 1 tsp arrowroot starch

Time needed: 50 minutes

1. Preheat Oven

   Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. Make flax Egg

   In a small bowl, mix together 3 tbsp water and 1 tbsp ground flax. Let sit for 5-10 minutes until it forms a gel like consistency. This acts as our egg replacer and helps bind everything together!

   
   

3. Mix the Cookie Dough

   In a large bowl, cream together vegan butter, coconut sugar, and maple syrup for 3-5 minutes.

• The lemon juice + coconut cream help brighten the cashew frosting so it looks more white than beige.
• Use canned coconut whipping cream for the recipe, not milk. I have tested making the vegan cashew coconut frosting recipe with canned coconut milk and the cream from the top of the coconut milk and the icing comes out too runny to hold shape.
• Don’t skip the chilling step for both the dough and frosting – it makes all the difference in texture.
• These cookies are best decorated the day you plan to serve them, but the unfrosted cookies can be made up to 3 days ahead.
• If you don’t have a piping bag, you can use a zip-top bag with the corner cut off.
• Store decorated cookies in the refrigerator for up to 5 days.

Leave a review and star rating to let me know what you think.

• Calories: 165
• Carbs: 23g
• Protein: 3g
• Fat: 8g
• Fiber: 2g
• Sugar: 8g (from natural sources)

Note: Nutritional information is approximate and may vary based on specific ingredients used.

Absolutely! The cookie dough can be made up to 2 days ahead and stored in the refrigerator. You can also bake the cookies up to 3 days ahead – just wait to add the frosting until you’re ready to serve.

Sunflower seed flour works perfectly as a 1:1 substitute for almond flour. You can also use oat flour, though the texture may be slightly less tender.

Yes! If gluten isn’t a concern, you can substitute the gluten-free flour blend with regular all-purpose flour in equal amounts.

The cookies should look set around the edges but still appear slightly soft in the center. They’ll continue to cook on the hot pan after you remove them from the oven. Overbaking will make them dry.

Yes! The baked cookies (without frosting) freeze beautifully for up to 3 months. Thaw at room temperature and then add the cashew frosting decoration.

You can use the thick cream from the top of a can of full-fat coconut milk, but make sure to chill the can overnight first. The frosting will be more runny, so definitely chill it well before piping.

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