Name: Vegan Pumpkin Pie Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1/2 cup vegan butter; 1/2 cup + 2 tablespoons sugar; 1/4 cup brown sugar; 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water); 1 teaspoon vanilla bean paste; 1 1/2 cups + 3 tablespoons all-purpose flour; 1 teaspoon pumpkin pie spice; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2/3 cup pumpkin puree; 1/4 cup maple syrup; 2 tablespoons oat milk; 2 teaspoons cornstarch; 1 teaspoon vanilla bean paste (or vanilla extract); 1/2 teaspoon pumpkin pie spice; Vegan whipped cream (for serving); Pumpkin pie spice (to sprinkle on top of cookies)

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If you’re looking for a delightful treat that captures the essence of fall, let me introduce you to my favorite Vegan Pumpkin Pie Cookies. These cookies blend the comforting flavors of pumpkin pie with a soft and chewy cookie base, making them perfect for cozy evenings or festive gatherings. I love how they bring smiles to family faces during holidays or even on busy weeknights when I just need a little something sweet!

What makes these Vegan Pumpkin Pie Cookies truly special is how easy they are to whip up. With simple, wholesome ingredients and a creamy pumpkin filling, they’re sure to become a go-to recipe in your kitchen. So, gather your loved ones and get ready for some baking fun!

Why You’ll Love This Recipe

Easy to Make: With just a few straightforward steps, you’ll have these cookies ready in no time.
Perfect for Sharing: Great for potlucks or family gatherings, everyone will want to try them!
Deliciously Flavorful: The combination of pumpkin and spices creates an irresistible treat.
Make Ahead: Prepare the dough in advance and bake fresh cookies whenever you crave something sweet.
Customizable: Feel free to tweak the recipe to suit your taste—there are plenty of fun variations!

Ingredients You’ll Need

Let’s talk about the ingredients! For these Vegan Pumpkin Pie Cookies, you’ll find that they are all simple and wholesome. Here’s what you need:

For the Cookie Base

1/2 cup vegan butter (room temperature)
1/2 cup + 2 tablespoons sugar (½ cup for dough, 2 tablespoons for rolling before baking)
1/4 cup brown sugar
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
1 teaspoon vanilla bean paste (or vanilla extract)
1 1/2 cups + 3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Pumpkin Filling

2/3 cup pumpkin puree (not pumpkin pie filling)
1/4 cup maple syrup
2 tablespoons oat milk (or any plant-based milk)
2 teaspoons cornstarch
1 teaspoon vanilla bean paste (or vanilla extract)
1/2 teaspoon pumpkin pie spice

For Serving

Vegan whipped cream
Pumpkin pie spice (to sprinkle on top of cookies)

Variations

The beauty of these cookies is their flexibility! Here are some fun ideas to switch things up:

Add Chocolate Chips: Toss in some dairy-free chocolate chips for an extra sweet twist.
Nutty Crunch: Fold in chopped nuts like pecans or walnuts for added texture.
Different Spices: Experiment with spices like cinnamon or nutmeg to personalize the flavor.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a celiac-friendly version.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepare Your Flax Egg

First things first! Let’s make our flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens. This acts as our binder in place of eggs and adds nutrition too!

Step 2: Cream the Butters and Sugars

In a large bowl, cream together the room temperature vegan butter, regular sugar, and brown sugar until it’s light and fluffy. This step is crucial as it helps create that soft texture we adore in cookies.

Step 3: Mix in Wet Ingredients

Now it’s time to add our prepared flax egg and vanilla bean paste. Mix until well combined. The wet ingredients help keep our cookies moist while adding delicious flavor.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Gradually add this mixture into your wet ingredients until everything is incorporated. Don’t overmix—just stir until there are no visible flour streaks.

Step 5: Prepare the Pumpkin Filling

In a separate bowl, combine the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and additional pumpkin pie spice. Whisk until smooth; this creamy filling will be nestled inside our cookies!

Step 6: Assemble and Bake

Scoop out some cookie dough and flatten it slightly in your hand. Place about a teaspoon of pumpkin filling in the center and wrap the dough around it. Roll into a ball before rolling it in sugar for added sweetness. Place on a lined baking sheet and bake at 350°F (175°C) for about 15 minutes.

Step 7: Cool and Serve

Once baked, allow your Vegan Pumpkin Pie Cookies to cool completely on a wire rack. Serve them warm with a dollop of vegan whipped cream on top—and don’t forget an extra sprinkle of pumpkin pie spice!

Now you’re all set! Enjoy these delightful Vegan Pumpkin Pie Cookies with friends or save them all for yourself—they’re just that good!

Pro Tips for Making Vegan Pumpkin Pie Cookies

Baking these delightful cookies is a breeze, especially with a few handy tips to ensure they turn out perfectly every time!

Use room temperature ingredients: Bringing your vegan butter and milk to room temperature helps create a smoother dough, leading to chewier cookies.
Don’t skip the resting time: Allowing the cookie dough to chill for at least 30 minutes before baking helps the flavors meld and enhances the texture, resulting in softer, more flavorful cookies.
Measure flour correctly: Spoon your flour into the measuring cup and level it off with a knife. This prevents adding too much flour, which can lead to dry cookies.
Experiment with spices: Feel free to customize the spice blend! Adding a pinch of nutmeg or ginger can enhance the pumpkin flavor and give your cookies an extra warm kick.
Store properly: Keep any leftover cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them between layers of parchment paper in a freezer-safe bag.

How to Serve Vegan Pumpkin Pie Cookies

These Vegan Pumpkin Pie Cookies are not only delicious but also visually appealing! Here are some fun ideas on how to present them beautifully.

Garnishes

Vegan whipped cream: A dollop of vegan whipped cream on top adds a creamy texture and enhances the dessert’s festive feel.
Pumpkin pie spice sprinkle: A light dusting of pumpkin pie spice right before serving gives an aromatic touch that tantalizes the senses and looks great.

Side Dishes

Coconut milk ice cream: Creamy and rich, this dairy-free ice cream provides a delightful contrast to the warm cookies, making each bite irresistible.
Chai tea: The spicy warmth of chai pairs beautifully with pumpkin flavors, creating a cozy experience perfect for chilly days.
Apple cider: Warm apple cider complements the fall flavors of these cookies and adds a refreshing note that balances their sweetness.
Vegan caramel sauce: Drizzling some vegan caramel sauce over your cookies takes them to another level of indulgence that everyone will love!

With these serving suggestions and pro tips, your Vegan Pumpkin Pie Cookies will be the highlight of any gathering or simply a comforting treat at home. Enjoy every delightful bite!

Make Ahead and Storage

These Vegan Pumpkin Pie Cookies are perfect for meal prep! You can make them ahead of time and enjoy their delightful flavors over several days. Here’s how to store them properly to keep them fresh.

Storing Leftovers

Allow the cookies to cool completely before storing.
Place them in an airtight container at room temperature for up to 3 days.
For longer freshness, refrigerate them in an airtight container for up to a week.

Freezing

Freeze the cookies after they have cooled completely.
Place them in a single layer on a baking sheet and freeze until solid.
Once frozen, transfer the cookies to a freezer-safe bag or container, separating layers with parchment paper. They will last for up to 3 months.

Reheating

To reheat frozen cookies, let them thaw at room temperature for about 30 minutes.
Warm in the oven at 350°F (175°C) for about 5-7 minutes until soft.
Alternatively, microwave for about 10-15 seconds; just be careful not to overheat!

FAQs

Here are some frequently asked questions about these scrumptious Vegan Pumpkin Pie Cookies.

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree instead of pumpkin pie filling. The filling contains added sugars and spices that may alter the texture and flavor of your Vegan Pumpkin Pie Cookies.

How do I make Vegan Pumpkin Pie Cookies gluten-free?

To make these cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are also certified gluten-free.

What makes these Vegan Pumpkin Pie Cookies special?

These cookies blend the comforting flavors of pumpkin pie into a delightful cookie format. Soft, chewy, and filled with creamy goodness, they’re perfect for any occasion!

Can I freeze my Vegan Pumpkin Pie Cookies?

Yes! You can freeze these cookies after they’ve cooled completely. Just follow the freezing instructions above for optimal results.

Final Thoughts

I hope you find joy in making these Vegan Pumpkin Pie Cookies! They bring together all the warmth of fall flavors in a bite-sized treat that everyone will love. Whether it’s for a cozy evening at home or as part of your holiday spread, these cookies will surely be a hit. Enjoy every delicious moment!

Vegan Pumpkin Pie Cookies

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Author: Madison
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Print Recipe

Description

Indulge in the delightful flavors of fall with these Vegan Pumpkin Pie Cookies. Combining the essence of traditional pumpkin pie into a soft and chewy cookie, this treat is perfect for cozy evenings or festive gatherings. Made with simple, wholesome ingredients, they promise to bring smiles to your family and friends alike. The creamy pumpkin filling nestled inside each cookie adds an irresistible touch that makes them a go-to recipe in any kitchen. Gather your loved ones and embark on a fun baking adventure with these tasty cookies!

Ingredients

Scale

1/2 cup vegan butter
1/2 cup + 2 tablespoons sugar
1/4 cup brown sugar
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
1 teaspoon vanilla bean paste
1 1/2 cups + 3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup pumpkin puree
1/4 cup maple syrup
2 tablespoons oat milk
2 teaspoons cornstarch
1 teaspoon vanilla bean paste (or vanilla extract)
1/2 teaspoon pumpkin pie spice
Vegan whipped cream (for serving)
Pumpkin pie spice (to sprinkle on top of cookies)

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Instructions

Prepare the flax egg by mixing ground flaxseed with water; let sit for 5 minutes.
Cream together vegan butter, regular sugar, and brown sugar until fluffy.
Mix in the flax egg and vanilla until combined.
In another bowl, whisk flour, pumpkin pie spice, baking powder, and salt; gradually combine with wet ingredients.
In a separate bowl, mix pumpkin puree, maple syrup, oat milk, cornstarch, and spices for the filling.
Scoop cookie dough, fill with pumpkin mixture, roll into balls, and bake at 350°F (175°C) for about 15 minutes.
Cool on a wire rack and serve warm topped with vegan whipped cream.