Vegan Pumpkin Spice Mummy Cookies – Refined Sugar-Free Halloween Treats
Looking for family-fun Halloween cookie ideas? These adorable vegan pumpkin pie spice mummy cookies are perfect! Refined sugar-free, naturally sweetened, and gluten-free, these soft, cake-like cookies are topped with creamy cashew frosting to look like spooky, cute mummies. Wholesome, kid-approved, and ready to make your Halloween extra fun!
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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.
If you’re looking for more fun, spooky desserts, try my Chocolate Monster Mash Cookies next, they’re an easy one-bowl vegan recipe that’s full of protein and they use dye-free candy coated chips. You might also like my Pumpkin Spice Protein Energy Balls, No-Bake Pumpkin Banana Yogurt Protein Bark or Pumpkin Spice Protein Mug Cake.
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Why You’ll Love These Vegan Pumpkin Spice Mummy Cookies
What You’ll Need
Cookie Ingredients (makes 18-20 cookies)
White Cashew Coconut Frosting for Mummy Bandages Ingredients
Step-by-Step Instructions to Make My Vegan Pumpkin Spice Mummy Cookies
Time needed: 50 minutes
- Preheat Oven
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- 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!
- Mix the Cookie Dough
In a large bowl, cream together vegan butter, coconut sugar, and maple syrup for 3-5 minutes.
- Add the Wet Ingredients
Mix in flax egg, pumpkin purée and vanilla and mix for 2 more minutes. The mixture might look a bit loose at this step but that’s totally normal!
- Mix the Dry Ingredients
In another bowl, whisk together oat flour, almond flour, baking soda, baking powder, spices, and salt. Make sure there are no lumps in your pumpkin pie spice. If there is, use a sifter to add it in.
- Add the Dry Ingredients
Gradually stir dry ingredients into wet until a soft dough forms. Don’t overmix – just until everything comes together.
- Shape the Cookie Dough
Scoop cookie dough using a small cookie scoop or ice cream scoop, approximately 2 tbsp dough per cookie, roll into balls, and flatten slightly on the baking sheet. Leave about 2 inches between cookies.
- Chill the Cookie Dough
Chill for 30 minutes to help prevent spreading of cookies while baking. This step is crucial for getting the right texture, so don’t skip!
- Bake
Bake 9-11 minutes, until set but still soft in the middle. They should look slightly underdone – they’ll continue cooking on the hot pan. Let cool completely before frosting.
- Make the Cashew Frosting
Blend soaked cashews, maple syrup, coconut cream, vanilla, lemon juice, and salt in a high-speed blender until smooth. This might take 3-5 minutes to get completely smooth.
- Chill the Frosting
Chill in the freezer for 30 minutes to firm up before piping. You want it thick enough to hold its shape but still pipeable.
- Create your Mummys
Transfer to a piping bag with a round tip, I used a Wilton #5 tip, but you could also use a flat or ribbon tip.
- Add the Mummy Eyes
Pipe small dots on the backs of 2 candy eyeballs and add to each cookie.
- Pipe the Mummy Bandages
Pipe mummy bandages on the cookies by creating zig-zag lines. Don’t worry about making them perfect – messy bandages look more authentic!
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
Don’t forget to tag me on Instagram so I can see and share your creations @thesprinkledcakery!
Macros per Cookie
- 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.
Frequently Asked Questions
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.
More Recipes You’ll Love:
- Cinnamon Rice Cake Protein Bars (with Dates & Maple Cream Cheese Frosting)
- Carrot Cake Biscoff Energy Balls
- Refined Sugar-Free Strawberry Shortcake Cupcakes with Date Paste & Vegan Cashew Frosting
- No-Bake SunButter Oat Cups with Puffed Quinoa (Nut-Free + Easy Snack)
- High Protein Greek Yogurt Chocolate Chip Muffins
- Coconut Sugar Chocolate Chip Cookies with Brown Butter
Vegan Pumpkin Spice Mummy Cookies (Refined Sugar-Free)
Ingredients
Cookie Ingredients (makes 18-20 cookies)
- 1/2 cup/ 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 below
- 40 Candy Eyes
White Cashew Coconut Frosting (for Mummy Bandages)
- 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
Instructions
Prep Your Ingredients
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
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!
Mix the Cookie Dough
- In a large bowl, cream together vegan butter, coconut sugar, and maple syrup until smooth and fluffy. This should take about 2-3 minutes with an electric mixer. Mix in pumpkin purée, flax egg and vanilla. The mixture might look a bit loose – that's totally normal!
- In another bowl, whisk together oat flour, almond flour, baking soda, baking powder, spices, and salt. Make sure there are no lumps in your pumpkin pie spice. If there is, use a sifter to add it in.
- Gradually stir dry ingredients into wet until a soft dough forms. Don’t overmix – just until everything comes together.
- Scoop cookie dough using a small cookie scoop or ice cream scoop, approximately 2 tbsp dough per cookie, roll into balls, and flatten slightly on the baking sheet. Leave about 2 inches between cookies.
- Chill for 30 minutes to help prevent spreading of cookies while baking. This step is crucial for getting the right texture, so don’t skip!
- Bake 9-11 minutes, until set but still soft in the middle. They should look slightly underdone – they’ll continue cooking on the hot pan. Let cool completely before frosting.
Make the Cashew Frosting
- Blend soaked cashews, maple syrup, coconut cream, vanilla, lemon juice, and salt in a high-speed blender until smooth. This might take 3-5 minutes to get completely smooth.
- Chill in the freezer for 30 minutes to firm up before piping. You want it thick enough to hold its shape but still pipeable.
Create Your Mummies
- Transfer to a piping bag with a round tip, I used a Wilton #5 tip, but you could also use a flat or ribbon tip.
- Pipe small dots on the backs of 2 candy eyeballs and add to each cookie.
- Pipe mummy bandages on the cookies by creating zig-zag lines. Don’t worry about making them perfect – messy bandages look more authentic!
Video
Notes
- 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.
These look so cool and sound delicious! A great Halloween idea with kids!
Thank you so much! They were a hit with my kids. I hope you and yours have fun making them too
These cookies are so cute! Finally, something I know I could do. LOL! Frosting for me is hard to decorate with. This is so doable though.
I totally get that, frosting can be tricky! That’s why I love these cookies, they’re super simple but still look fun and festive.
These are adorable and sound so yummy! I love to make fun treats like these for these kiddos in my life.
Thank you! That’s exactly why I love making these too. They’re such a fun little surprise for kids (and adults!)
These were such a hit! Already excited to make them again.