Vegan Pumpkin Pie Cookies

Vegan Pumpkin Pie Cookies: A Cozy Fall Treat

Introduction

As the crisp autumn air sets in and the leaves begin to change, there’s no better way to celebrate the season than with a batch of Vegan Pumpkin Pie Cookies. These soft, spiced cookies combine the warm flavors of pumpkin spice with a rich, creamy pumpkin pie filling. They’re the perfect hybrid between a cookie and a slice of pumpkin pie, making them an irresistible treat for any fall gathering, holiday event, or just a cozy night in. Best of all, they’re completely plant-based and easy to make!

Ingredients

Pumpkin Spice Cookie Dough:

• ½ cup vegan butter, room temperature
• ½ cup + 2 tablespoons sugar (½ cup for dough, 2 tablespoons for rolling)
• ¼ cup brown sugar
• 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 ½ cups + 3 tablespoons all-purpose flour
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking powder
• ¼ teaspoon salt

Pumpkin Pie Filling:

• ⅔ cup pumpkin puree (NOT pumpkin pie filling)
• 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

Optional Toppings:

• Vegan whipped cream
• Pumpkin pie spice, for sprinkling

Instructions

1. Make the Cookie Dough

• In a mixing bowl, cream the vegan butter, ½ cup white sugar, and brown sugar using an electric mixer for about 2 minutes until fluffy.
• Add the flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and vanilla bean paste to the bowl. Mix for about 30 seconds until fully combined.
• In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a thick dough forms. It may start off crumbly, but it will soften as you continue mixing.
• Cover the bowl with plastic wrap and chill the dough in the fridge for 30 minutes to 1 hour (or up to 24 hours if preparing in advance).

2. Make the Pumpkin Pie Filling

• While the dough chills, prepare the pumpkin pie filling. In a medium bowl, whisk together the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth. Set aside.

3. Assemble & Bake the Cookies

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Remove the dough from the fridge. Scoop out 10-11 evenly sized cookie dough balls using a cookie scoop. Roll each ball between your palms, then roll them in the reserved 2 tablespoons of sugar to coat.
• Place the dough balls onto the baking sheet and flatten each slightly with your palm. Use your thumb to create an indent in the center of each cookie, then gently enlarge the indent to create a well for the filling.
• Spoon about 1.5 tablespoons of the pumpkin pie filling into the center of each cookie, ensuring the filling stays within the cookie’s edges.
• Arrange the cookies at least 2 inches apart on the baking sheet and bake for 12-14 minutes, until the edges are crisp and the pumpkin filling begins to crinkle.
• Let the cookies cool on the baking sheet for 5 minutes. If needed, use a spoon to gently reshape the edges, then transfer the cookies to a wire rack to cool completely.

4. Serve

• Once the cookies have cooled, top each one with a dollop of vegan whipped cream and a sprinkle of pumpkin pie spice for an extra festive touch. Serve and enjoy these delightful fall treats!

Recipe Details

• Prep Time: 20 minutes
• Chill Time: 30 minutes – 1 hour
• Cook Time: 12-14 minutes
• Total Time: 1 hour 10 minutes – 1 hour 34 minutes
• Servings: 10-11 cookies
• Calories: 180 kcal per cookie

Tips for Success

• Chill the Dough: Chilling the dough is essential for achieving the right texture. It helps the cookies hold their shape while baking and prevents them from spreading too much.
• Filling: Be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that could alter the flavor and texture of the filling.
• Whipped Cream Topping: For a truly indulgent finish, add a generous dollop of vegan whipped cream just before serving. It pairs perfectly with the warm spices and creamy pumpkin filling.

Final Thoughts

These Vegan Pumpkin Pie Cookies are the perfect way to celebrate the flavors of fall. The combination of soft pumpkin spice cookies with a rich pumpkin pie filling makes these cookies a true standout. Whether you’re baking them for a cozy fall treat or adding them to your holiday dessert spread, they’re sure to be a hit. Enjoy them with a cup of tea or coffee, and let the warm flavors of autumn fill your home!

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