Delicious Vegan Pumpkin Pie Cookies Perfect for Fall Treats

Indulging in a warm, gooey cookie that carries the essence of fall is like receiving a warm hug from your grandma—if your grandma had a secret stash of pumpkin pie filling in the pantry. Enter the irresistible Vegan Pumpkin Pie Cookies, a delightful mashup of two beloved autumn treats that will have you dreaming of cozy evenings, cinnamon-scented candles, and a steaming cup of chai. Trust me, once you take a bite, you’ll be convinced you’ve stumbled upon the holy grail of vegan treats.

Imagine a cookie with a soft, pillowy interior, a perfectly crispy edge, and a luscious, spiced pumpkin filling that seems to dance on your taste buds. These cookies are not just a seasonal delight; they’re an explosion of flavor that can turn any mundane day into a festive occasion. Whether it’s a chilly autumn afternoon or a holiday gathering with friends, these Vegan Pumpkin Pie Cookies beckon to be devoured, making every bite feel like a celebration.

Ingredients for Vegan Pumpkin Pie Cookies

Here’s what you’ll need to make this delicious Vegan Pumpkin Pie Cookies:

½ cup vegan butter – Perfect for keeping these cookies moist and rich; be sure to soften it before mixing.

½ cup sugar – Granulated sugar helps to sweeten the dough and keep the cookies tender.

2 tablespoons sugar – A little extra sweetness to roll the cookies in before baking.

¼ cup brown sugar – Chips in a wonderful depth of flavor and moisture to the cookies.

1 flax egg – A great egg substitute in vegan baking; just mix one tablespoon of ground flaxseed with three tablespoons of water.

1 teaspoon vanilla bean paste or vanilla extract – Adds a heavenly aroma and flavor that complements the pumpkin perfectly.

1 ½ cups all-purpose flour – The foundation for the cookie dough; offers structure.

3 tablespoons all-purpose flour – Helps thicken the filling for that perfect pumpkin pie texture.

1 teaspoon pumpkin pie spice – A warm and cozy combo of cinnamon, nutmeg, and ginger that wraps around each cookie.

½ teaspoon baking powder – Essential for helping the cookies rise and remain fluffy.

¼ teaspoon salt – Balances the sweetness and enhances the flavors.

⅔ cup pumpkin puree – The star of the show! Make sure to use pure pumpkin puree—not pie filling.

¼ cup maple syrup – Sweetens the filling naturally while providing unique flavor notes.

2 tablespoons oat milk or any plant-based milk – Keeps the filling smooth and creamy without adding any dairy.

2 teaspoons cornstarch – Helps thicken the pumpkin pie filling, ensuring it holds up beautifully.

1 teaspoon vanilla bean paste or vanilla extract – Yes, you can double up on this ingredient for both the dough and the filling!

½ teaspoon pumpkin pie spice – More warm spices to elevate the pumpkin flavor in the filling.

Vegan whipped cream (optional) – For that decadent topping, should you wish to take things over the top.

Pumpkin pie spice (optional) – A dusting on top for that Instagram-ready finish.

How to Make Vegan Pumpkin Pie Cookies

Follow these simple steps to prepare this delicious Vegan Pumpkin Pie Cookies:

Step 1: Cream the Butters and Sugars
In a mixing bowl, cream together the vegan butter, ½ cup of sugar, and brown sugar until fluffy—around 2 minutes will do the trick. Your arm could use the workout and this step is crucial for that delightful texture.

Step 2: Add the Wet Ingredients
Now, add the flax egg and vanilla bean paste to the buttery goodness and mix for about 30 seconds, allowing all those flavors to meld.

Step 3: Create the Dough
Mix in the all-purpose flour, baking powder, pumpkin pie spice, and salt. Keep stirring until a thick cookie dough forms; it should be so thick, you might need to channel your inner dough wrestler.

Step 4: Chill Out
Cover the dough with plastic wrap and pop it in the fridge for 30 minutes to 1 hour. This step is essential for developing flavor and keeping the cookies from spreading too much.

Step 5: Prepare the Filling
In a separate bowl, whisk together the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth. This filling is the heart of the cookies, so give it a good whisk!

Step 6: Shape and Bake
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Remove the dough from the fridge and scoop out 10-11 evenly sized cookies. Roll each cookie dough ball in the 2 tablespoons of sugar, then place them on the baking sheet. Press each ball down slightly with your palm.

Now, use your thumb to create a delightful little indent in the center of each cookie and spoon about 1.5 tablespoons of that luscious pumpkin pie filling into each cookie.

Step 7: Final Baking
Bake the cookies for 12-14 minutes until the edges are crisp and the filling starts to crinkle and set. Keep an eye on them; you want them perfectly golden but not too crispy!

Step 8: Cool and Decorate
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. If you’re feeling fancy, pipe a small amount of vegan whipped cream onto each cookie and sprinkle with additional pumpkin pie spice before serving.

Now gather your friends, a cozy blanket, and a warm drink, because once these Vegan Pumpkin Pie Cookies are out of the oven, it’s time to indulge in a bite (or two, or ten). Happy baking!

This showstopping Vegan Pumpkin Pie Cookies delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.

Perfecting Vegan Pumpkin Pie Cookies Cooking Process

The secret to perfect Vegan Pumpkin Pie Cookies lies in the order of your steps. Cream the vegan butter and sugars first for a fluffy base, then mix in your wet ingredients before incorporating the dry ingredients. This order ensures an evenly mixed dough that bakes perfectly.

Add Your Touch to Vegan Pumpkin Pie Cookies

Feel free to customize your Vegan Pumpkin Pie Cookies by swapping in different flours or adding gluten-free options. You can use coconut sugar instead of brown sugar for an added caramel flavor or throw in some chopped nuts or chocolate chips for extra texture.

Storing & Reheating Vegan Pumpkin Pie Cookies

To keep your Vegan Pumpkin Pie Cookies fresh, store them in an airtight container at room temperature for up to five days. For longer storage, freeze them in a single layer and reheat in a warm oven when you’re ready to indulge again.

Sharing these delightful Vegan Pumpkin Pie Cookies at a family gathering once turned my skeptical cousin into a vegan dessert lover. His happiness was palpable, and his requests for the recipe turned into a cherished memory of our family kitchen.

FAQs About Vegan Pumpkin Pie Cookies

What are Vegan Pumpkin Pie Cookies?

Vegan Pumpkin Pie Cookies are a delightful twist on traditional pumpkin pie, combining the rich flavors of pumpkin and spices in a cookie form. These cookies are made with a blend of vegan butter, sugars, and pumpkin puree, ensuring that they are both creamy and satisfying. The addition of pumpkin pie spice gives them that classic fall flavor, making them an excellent treat for any occasion, especially during the autumn months. They’re topped with a sweet pumpkin pie filling, bringing a delicious balance between chewy and crisp textures.

How do I store Vegan Pumpkin Pie Cookies?

To keep your Vegan Pumpkin Pie Cookies fresh and delicious, store them in an airtight container at room temperature for up to five days. If you want to enjoy them later, you can freeze the cookies. Place them in a single layer and wrap them tightly in plastic wrap or foil before placing them in a freezer bag. When you’re ready to indulge again, simply reheat them in a warm oven. They’ll taste just as delightful as when they were first baked!

Can I make Vegan Pumpkin Pie Cookies gluten-free?

Absolutely! To make Vegan Pumpkin Pie Cookies gluten-free, simply swap out regular all-purpose flour for a gluten-free flour blend. Look for blends that contain xanthan gum for better texture. Keep in mind that the rest of the ingredients remain the same, so the flavor will still shine through. This way, you can enjoy every last crumb without sacrificing taste or texture!

What are some variations for Vegan Pumpkin Pie Cookies?

There are plenty of fun variations you can try with Vegan Pumpkin Pie Cookies to make them your own! For a twist, add chocolate chips or chopped walnuts to the dough for extra flavor and crunch. You can also experiment with different sweeteners, like coconut sugar or a mix of maple syrup and agave. If you want a hint of spice, try adding a dash of cinnamon or nutmeg alongside the pumpkin pie spice for an extra kick.

Conclusion for Vegan Pumpkin Pie Cookies

These Vegan Pumpkin Pie Cookies are an incredible way to enjoy the flavors of fall in a sweet treat form. With their rich pumpkin filling and delightful chewy texture, they’re sure to impress friends and family. Plus, they’re easy to make and adaptable to suit various dietary needs. Enjoy the cozy vibes of autumn any time of year with these Vegan Pumpkin Pie Cookies, and watch as they disappear from the plate!

Vegan Pumpkin Pie Cookies

Delight in these Vegan Pumpkin Pie Cookies, a perfect fall treat bursting with flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr

Servings: 11 cookies

Course: Dessert Recipes

Cuisine: American, Vegan

Calories: 309

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Dough Ingredients

• ½ cup vegan butter
• ½ cup sugar
• 2 Tablespoons sugar
• ¼ cup brown sugar
• 1 whole flax egg
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 ½ cups all-purpose flour
• 3 Tablespoons all-purpose flour
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking powder
• ¼ teaspoon salt

Filling Ingredients

• ⅔ cup pumpkin puree
• ¼ cup maple syrup
• 2 Tablespoons oat milk or any plant-based milk
• 2 teaspoons cornstarch
• 1 teaspoon vanilla bean paste or vanilla extract
• ½ teaspoon pumpkin pie spice

Topping

• to taste vegan whipped cream optional
• to taste pumpkin pie spice optional

Equipment

• mixing bowl
• whisk
• baking tray
• parchment paper
• wire rack

Method

 

Making the Cookies

1. In a mixing bowl, cream together the vegan butter, ½ cup of sugar, and brown sugar until fluffy (about 2 minutes).
2. Add the flax egg and vanilla bean paste to the bowl and mix for about 30 seconds.
3. Add the all-purpose flour, baking powder, pumpkin pie spice, and salt. Mix until a thick cookie dough forms.
4. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour.
5. In a separate bowl, whisk together the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth. Set aside.
6. Preheat the oven to 350°F and line a baking tray with parchment paper.
7. Remove the dough from the fridge and scoop out 10-11 evenly sized cookies. Roll each cookie dough ball in the 2 tablespoons of sugar.
8. Place the cookie dough balls on the baking sheet and slightly press each ball down with your palm.
9. Use your thumb to make an indent in the center of each cookie and spoon about 1.5 tablespoons of pumpkin pie filling into each cookie.
10. Bake the cookies for 12-14 minutes until the edges are crisp and the filling starts to crinkle and set.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling.
12. Once cooled, pipe a small amount of vegan whipped cream onto the center of each cookie and sprinkle with additional pumpkin pie spice before serving.

Nutrition

Serving: 1cookieCalories: 309kcalCarbohydrates: 54gProtein: 4gFat: 9gSodium: 141mgFiber: 2gSugar: 24g

Notes

These cookies are perfect for fall gatherings or a cozy afternoon treat. Customize with nuts or chocolate chips if desired.

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