Vegan Pumpkin Pie Cookies

If you’re looking for a delightful treat that captures the essence of fall, then these Vegan Pumpkin Pie Cookies are just what you need! Imagine soft, chewy cookies filled with a creamy pumpkin pie filling—perfect for cozy evenings or family gatherings. They are an excellent way to enjoy the classic flavors of pumpkin pie in a fun and easy cookie form. Plus, they are dairy-free and made with wholesome ingredients, making them suitable for everyone at the table!

These cookies not only satisfy your sweet tooth but also bring the warm flavors of autumn into your home. Whether you’re baking for a special occasion or just to enjoy on a busy weeknight, these Vegan Pumpkin Pie Cookies will quickly become a favorite!

Why You’ll Love This Recipe

• Easy to make: With simple steps and straightforward ingredients, you’ll have these cookies whipped up in no time.
• Family-friendly: Everyone will love the delicious combination of pumpkin and spice—perfect for kids and adults alike!
• Make-ahead option: You can prepare the dough in advance and bake whenever you’re ready for fresh cookies.
• Perfectly spiced: The warm flavors of pumpkin pie spice make these cookies taste like a hug from autumn.
• Versatile dessert: Great for any occasion from Thanksgiving to casual get-togethers or just a cozy night at home.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to make these delicious Vegan Pumpkin Pie Cookies! Most of these items you might already have in your pantry.

For the Cookie Dough

• 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

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 Topping

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

Variations

This recipe is flexible and allows for some fun variations! Feel free to get creative with your cookies.

• Add nuts: Chopped pecans or walnuts can add a lovely crunch.
• Chocolate twist: Mix in some dairy-free chocolate chips for a hint of sweetness.
• Change up the spices: Experiment with different spices like cinnamon or nutmeg if you want to switch things up!
• Gluten-free option: Substitute all-purpose flour with a gluten-free blend if needed.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepare the Flax Egg

Start by making your flax egg. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Let it sit for about 5 minutes until it thickens. This will act as your egg substitute and help bind everything together beautifully!

Step 2: Cream the Butters and Sugars

In a large mixing bowl, beat together the room temperature vegan butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial because it incorporates air into the mixture, helping your cookies rise perfectly.

Step 3: Add Wet Ingredients

Once your butter and sugars are well combined, mix in the flax egg and vanilla bean paste. Blend until everything is smoothly incorporated. The addition of vanilla adds such wonderful flavor!

Step 4: Mix Dry Ingredients

In another bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Gradually add this dry mix into your wet ingredients while stirring gently until just combined. Be careful not to overmix; we want our cookies to stay soft and chewy!

Step 5: Prepare Pumpkin Filling

In another bowl, combine the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and additional pumpkin pie spice. Mix well until smooth; this creamy filling is what makes these cookies so special!

Step 6: Assemble Your Cookies

Preheat your oven to 350°F (175°C). Scoop out small amounts of cookie dough onto a parchment-lined baking sheet. Create an indentation in the center of each scoop and fill it with about one teaspoon of the pumpkin filling. Roll another small piece of dough into a ball and place it on top to cover the filling.

Step 7: Bake

Sprinkle each cookie ball with some sugar before placing them in the oven. Bake for about 15 minutes or until they turn golden around the edges. Let them cool slightly on the baking sheet before transferring to a wire rack.

Enjoy your Vegan Pumpkin Pie Cookies with a dollop of vegan whipped cream on top! These delicious treats are sure to bring joy to every bite.

Pro Tips for Making Vegan Pumpkin Pie Cookies

These cookies are sure to be a hit, and with a few simple tips, you can make them even more delightful!

• Use room temperature ingredients: Ensuring your vegan butter and other ingredients are at room temperature helps create a smooth dough, making your cookies softer and easier to handle.

• Don’t skip the chilling time: After preparing the dough, refrigerate it for about 30 minutes. This step solidifies the fat in the dough, resulting in thicker cookies that hold their shape when baking.

• Measure flour correctly: Use the spoon-and-level method to measure your flour instead of scooping directly from the bag. This prevents overpacking and ensures your cookies don’t turn out dry.

• Experiment with spices: While pumpkin pie spice is perfect, feel free to add a pinch of nutmeg or allspice for an extra flavor dimension that will surprise your taste buds!

• Store properly: Keep any leftover cookies in an airtight container at room temperature for up to five days. If you’d like them to last longer, freeze them and enjoy later!

How to Serve Vegan Pumpkin Pie Cookies

The presentation can transform these delicious cookies into an eye-catching treat. Here are some delightful ideas on how to serve them.

Garnishes

• Vegan whipped cream: A dollop of vegan whipped cream on top of each cookie adds creaminess and enhances the pumpkin flavor.
• Pumpkin pie spice sprinkle: Dusting a little extra pumpkin pie spice over the cookies right before serving gives them a beautiful finish and boosts that cozy spice aroma.

Side Dishes

• Vegan hot chocolate: Rich and creamy vegan hot chocolate pairs perfectly with these cookies, creating a comforting dessert experience.
• Spiced apple cider: Warm spiced apple cider adds a seasonal touch that complements the flavors of pumpkin beautifully.
• Fresh fruit salad: A refreshing fruit salad balances the sweetness of the cookies with bright, tangy notes—perfect for lighter bites after indulging.
• Coconut yogurt: Serving a scoop of coconut yogurt on the side not only brings in creamy goodness but also adds a slight tang that contrasts well with the sweet cookies.

Now you’re ready to bake and share these scrumptious Vegan Pumpkin Pie Cookies! Enjoy every bite of this warm, autumn-inspired treat.

Make Ahead and Storage

These Vegan Pumpkin Pie Cookies are perfect for meal prep, making them an easy treat to enjoy throughout the week or to share with friends and family during the holidays.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 3 days.
• For longer freshness, keep them in the refrigerator for up to a week.
• Ensure they’re completely cooled before storing to prevent sogginess.

Freezing

• Allow cookies to cool completely before freezing.
• Place cookies in a single layer on a baking sheet and freeze until solid.
• Transfer frozen cookies to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months.

Reheating

• For best results, reheat thawed cookies in a preheated oven at 350°F (175°C) for about 5-7 minutes.
• Alternatively, use a microwave for around 10-15 seconds until warmed through.

FAQs

If you have questions about these delicious Vegan Pumpkin Pie Cookies, you’re not alone! Here are some common inquiries:

Can I use store-bought pumpkin puree for Vegan Pumpkin Pie Cookies?

Absolutely! Just make sure it’s plain pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.

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

You can substitute all-purpose flour with a gluten-free flour blend. This will allow everyone to enjoy these tasty treats!

What can I use instead of vegan butter in Vegan Pumpkin Pie Cookies?

Coconut oil or any plant-based margarine works well as a substitute for vegan butter in this recipe.

Can I add nuts or chocolate chips to the Vegan Pumpkin Pie Cookies?

Yes! Feel free to fold in your favorite mix-ins like walnuts, pecans, or dairy-free chocolate chips for extra flavor and texture.

Final Thoughts

I hope you enjoy making these Vegan Pumpkin Pie Cookies as much as I do! They’re not just delightful treats; they bring warmth and joy, especially during the fall season. Whether you’re preparing for a gathering or simply treating yourself, these cookies are sure to impress. Happy baking, and don’t forget to savor every bite!