Vegan Pumpkin Pie Cookies Recipe

Introduction

These vegan pumpkin pie cookies combine the comforting flavors of classic pumpkin pie with the fun of a soft, spiced cookie. Perfect for fall or any time you crave a cozy treat, they’re easy to make and topped with creamy vegan whipped cream for extra indulgence.

Ingredients

• 1/2 cup vegan butter (room temperature)
• 1/2 cup + 2 Tablespoons sugar (½ cup for dough, 2 Tbsp 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
• 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
• Vegan whipped cream (for topping)
• Pumpkin pie spice (to sprinkle on top)

Instructions

1. Step 1: In a mixing bowl, cream the vegan butter, ½ cup white sugar, and brown sugar using an electric mixer until fluffy, about 2 minutes.
2. Step 2: Add the flax egg and 1 teaspoon vanilla bean paste, then mix for 30 seconds until combined.
3. Step 3: Add the flour, baking powder, pumpkin pie spice, and salt to the bowl (flour first, then other dry ingredients on top). Mix until a thick, soft dough forms, even if it starts crumbly.
4. Step 4: Cover the dough and refrigerate for 30 minutes to 1 hour (or up to 24 hours).
5. Step 5: Meanwhile, prepare the pumpkin pie filling by whisking together pumpkin puree, maple syrup, oat milk, cornstarch, 1 teaspoon vanilla, and ½ teaspoon pumpkin pie spice until smooth. Set aside.
6. Step 6: Preheat the oven to 350°F (175°C) about 10 minutes before removing dough from the fridge. Line a baking tray with parchment paper.
7. Step 7: Scoop 10-11 dough balls using a cookie scoop. Roll each in the reserved 2 tablespoons sugar until coated.
8. Step 8: Place dough balls on the baking sheet, spacing at least 2 inches apart. Flatten each slightly with your palm.
9. Step 9: Create a thumb indent in each cookie and gently spread to enlarge the well. Spoon about 1.5 tablespoons pumpkin filling into each indent, avoiding the edges.
10. Step 10: Bake for 12-14 minutes until edges are crisp and pumpkin filling sets and crinkles.
11. Step 11: Cool cookies on the baking sheet for 5 minutes. If needed, shape edges while warm, then transfer to a wire rack.
12. Step 12: Once fully cooled, pipe vegan whipped cream atop each cookie, sprinkle with pumpkin pie spice, and serve.

Tips & Variations

• Use chilled dough for easier shaping and better texture.
• Substitute pumpkin pie spice with your own blend of cinnamon, nutmeg, ginger, and cloves.
• Try almond or soy milk if oat milk isn’t available.
• Add chopped pecans or walnuts to the dough for extra crunch.
• For a stronger vanilla note, use vanilla bean paste instead of extract.

Storage

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat gently in a warm oven for a few minutes to soften before serving. It’s best to add whipped cream just before serving to keep it fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices that will affect the dough and filling balance. Use plain pumpkin puree for best results.

How do I make a flax egg?

Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, then let it sit for 5-10 minutes until it thickens. This mixture works as an egg substitute in vegan baking.