Why Make This Recipe
Vegan Pumpkin Pie Cookies are a delightful twist on the classic pumpkin pie. They combine the warm flavors of fall into a convenient, bite-sized treat. These cookies are soft, chewy, and filled with the goodness of pumpkin and spices. Perfect for any occasion, from holiday gatherings to weekday snacks, they satisfy your sweet tooth while being completely plant-based. Plus, they are easy to make and fun to share with friends and family.
How to Make Vegan Pumpkin Pie Cookies
Making these delicious cookies is a simple process that anyone can follow. You’ll start with the cookie dough, then create the pumpkin filling, and finally, assemble and bake the cookies to perfection. Here’s how to do it!
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 subbed 1:1)
- 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)
Directions:
First Make the Cookie Dough:
- In a large bowl, beat together the vegan butter, ½ cup sugar, and brown sugar until light and fluffy.
- Add the flax egg and vanilla bean paste to the mixture, and mix until combined.
- In another bowl, combine the flour, pumpkin pie spice, baking powder, and salt. Gradually add this dry mix into the wet ingredients, stirring until a dough forms.
Make the Pumpkin Pie Filling:
- In a mixing bowl, combine the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and pumpkin pie spice. Mix well until smooth.
Assemble & Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop out a tablespoon of cookie dough and roll it into a ball. Then, flatten it slightly on your palm.
- Place a teaspoon of pumpkin filling in the center of the dough, folding the edges to cover it completely. Roll it back into a ball and roll it in the remaining sugar before placing it on the baking sheet.
- Repeat with the remaining dough and filling, leaving some space between each cookie.
- Bake the cookies for about 12-15 minutes or until edges are slightly golden. Let them cool on the baking sheet before transferring to a wire rack.
How to Serve Vegan Pumpkin Pie Cookies
These cookies are best enjoyed warm. You can serve them as is, or add a dollop of vegan whipped cream on top for an extra touch. They make a fantastic dessert or snack and can be enjoyed with a cup of tea or coffee.
How to Store Vegan Pumpkin Pie Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Wrap each cookie well in plastic wrap and place them in a freezer-safe bag. They will last up to three months in the freezer.
Tips to Make Vegan Pumpkin Pie Cookies
- Make sure the vegan butter is at room temperature for easier mixing.
- Do not use pumpkin pie filling; instead, use pure pumpkin puree for the best results.
- Adjust the spices to your liking; you can add more pumpkin pie spice if you prefer a stronger flavor.
- If the dough is too soft, refrigerate it for 30 minutes before baking.
Variation
You can customize these cookies by adding chocolate chips or nuts to the dough for added flavor and texture. Experiment with different spices like cinnamon or nutmeg to create your own unique flavors!
FAQs
Can I use another type of flour?
- Yes, you can use gluten-free flour if you need a gluten-free option, but make sure it’s a 1:1 baking blend.
Can I substitute maple syrup?
- Yes, you can use agave nectar or another liquid sweetener if you wish.
What can I use instead of a flax egg?
- You can use a chia egg (1 tablespoon chia seeds mixed with 2.5 tablespoons water) or a store-bought egg replacer.
