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Vegan Pumpkin Pie Cookies

Vegan Pumpkin Pie Cookies

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Indulge in the cozy flavors of autumn with these delightful Vegan Pumpkin Pie Cookies. Soft and chewy, each cookie features a creamy pumpkin filling that captures the essence of classic pumpkin pie in a fun, handheld treat. Perfect for family gatherings or a quiet evening at home, these dairy-free cookies are made with wholesome ingredients that everyone can enjoy. With hints of warm spices and a sweet finish, they’re sure to become your new fall favorite!

Ingredients

Scale
  • 1/2 cup vegan butter (room temperature)
  • 1/2 cup granulated 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
  • Pumpkin pie spice (to sprinkle on top of cookies)

Instructions

  1. Prepare the flax egg by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water; let sit for 5 minutes.
  2. In a large bowl, cream together vegan butter, granulated sugar, and brown sugar until fluffy.
  3. Add the flax egg and vanilla; mix well.
  4. In another bowl, whisk together flour, pumpkin pie spice, baking powder, and salt; gradually combine with wet ingredients.
  5. In a separate bowl, mix pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and additional spice for the filling.
  6. Preheat oven to 350°F (175°C).
  7. Scoop cookie dough onto a baking sheet; create an indentation in each scoop and fill with pumpkin filling. Cover with more dough.
  8. Bake for 15 minutes until edges are golden.

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