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)
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.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg