Vegan Pumpkin Pie Cookies

If you’re looking for a sweet treat that captures the essence of fall, look no further than these Vegan Pumpkin Pie Cookies. They combine the best of both worlds—soft, chewy cookie dough and a rich pumpkin pie filling. This recipe has quickly become a favorite in my kitchen, especially during the chilly autumn months when the scent of spices wafts through the air. These cookies are not only perfect for holiday gatherings but also great for busy weeknights when you just need a little something sweet to brighten your day.

What makes these Vegan Pumpkin Pie Cookies truly special is how they bring everyone together, whether it’s a cozy family gathering or just a quiet evening at home. Friends and family will love them, and you might just find yourself baking batch after batch!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and wholesome ingredients, these cookies come together quickly!
• Kid-Friendly: The delightful flavor and soft texture make these cookies a hit with kids (and adults too!).
• Perfect for Sharing: Great for potlucks or family gatherings—they disappear fast!
• Make Ahead: Bake them in advance and store for later; they stay delicious even after a few days!
• Deliciously Unique: A fun twist on traditional pumpkin pie that will impress everyone!

Ingredients You’ll Need

Let’s take a look at the simple, wholesome ingredients that will help you create these delightful Vegan Pumpkin Pie Cookies. Gather them up, and let’s get baking!

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 subbed 1:1)
• 2 teaspoons cornstarch
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 1/2 teaspoon pumpkin pie spice

For Serving

• vegan whipped cream
• pumpkin pie spice (to sprinkle on top of cookies)

Variations

One of the best parts about this recipe is its flexibility! Feel free to mix things up with these fun variations:

• Add Nuts: Throw in some chopped walnuts or pecans for an added crunch.
• Chocolate Drizzle: Drizzle some dairy-free chocolate over the cooled cookies for a decadent twist.
• Swap Sweeteners: Use coconut sugar instead of brown sugar for a different flavor profile.
• Spice It Up: Add a pinch of nutmeg or ginger to enhance the warm spices!

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepare Your Flax Egg

Start by making your flax egg. In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir it well and let it sit for about 5-10 minutes until it becomes gelatinous. This step is crucial as it acts as an egg substitute in our vegan recipe.

Step 2: Make the Dough

In a large bowl, beat together the room-temperature vegan butter, granulated sugar, and brown sugar until creamy. Add your prepared flax egg and vanilla bean paste, mixing until well combined. The fluffy texture here sets up your cookies perfectly!

Step 3: Combine Dry Ingredients

In another bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Gradually add this dry mix to your wet ingredients, stirring until everything is just combined. It’s important not to overmix; this keeps your cookies tender.

Step 4: Prepare the Pumpkin Filling

In yet another bowl, whisk together the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and additional pumpkin pie spice until smooth. This creamy filling is what makes these cookies so special!

Step 5: Assemble Your Cookies

Preheat your oven to 350°F (175°C). Scoop out cookie dough onto a lined baking sheet and press down slightly to form discs. Then add a spoonful of the pumpkin filling on top of each cookie dough disc. Don’t worry about being perfect; rustic is charming!

Step 6: Bake Them Up!

Bake in your preheated oven for about 15 minutes or until the edges are lightly golden. Once done, let them cool on the baking sheet for a few minutes before transferring them to wire racks.

Step 7: Serve & Enjoy!

Top each cookie with some vegan whipped cream and sprinkle with extra pumpkin pie spice if desired. These Vegan Pumpkin Pie Cookies are ready to be enjoyed warm or at room temperature—perfect for sharing or savoring all by yourself!

Pro Tips for Making Vegan Pumpkin Pie Cookies

Baking these delightful cookies is a breeze, especially with a few insider tips to ensure they turn out perfectly!

• Use room temperature ingredients: Starting with room temperature vegan butter and other ingredients will help create a smoother dough, resulting in cookies that are evenly baked and have the perfect chewy texture.

• Don’t skip chilling the dough: Allowing the dough to chill for about 30 minutes before baking helps the flavors meld and prevents the cookies from spreading too much, ensuring they maintain their shape while baking.

• Measure flour correctly: Scoop your flour into your measuring cup and level it off with a knife. This prevents using too much flour, which can lead to dry cookies.

• Keep an eye on baking time: Every oven is different! Start checking your cookies a couple of minutes before the recommended baking time. Look for a lightly golden edge while keeping the center soft for that chewy texture.

• Experiment with add-ins: Feel free to mix in some dairy-free chocolate chips or chopped nuts for added texture and flavor. Just be mindful of balancing the moisture so you don’t alter the cookie’s consistency!

How to Serve Vegan Pumpkin Pie Cookies

These Vegan Pumpkin Pie Cookies are not only delicious but also visually appealing! Here are some fun ways to serve them up.

Garnishes

• Vegan whipped cream: A dollop of vegan whipped cream adds a creamy touch that complements the pumpkin flavor beautifully.
• Pumpkin pie spice sprinkle: Dusting a bit more pumpkin pie spice on top right before serving gives your cookies an inviting aroma and enhances their festive look.

Side Dishes

• Vegan vanilla ice cream: The creamy sweetness of vegan ice cream pairs wonderfully with these cookies, creating a delightful dessert experience.
• Apple cider: Warm apple cider is a perfect cozy drink to enjoy alongside these cookies during fall gatherings.
• Chai tea: A steaming cup of chai tea offers spices that blend seamlessly with the flavors of pumpkin pie, making it an ideal companion.
• Fresh fruit salad: A refreshing fruit salad balances out the richness of the cookies, providing a light and healthy contrast.

With these tips and serving suggestions, your Vegan Pumpkin Pie Cookies are sure to be a hit at any gathering or family dinner! Enjoy every bite!

Make Ahead and Storage

These Vegan Pumpkin Pie Cookies are perfect for meal prep, allowing you to enjoy the flavors of autumn any time. Here’s how you can store them and keep them fresh!

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 3 days.
• For longer freshness, place them in the refrigerator where they can last up to a week.

Freezing

• Allow the cookies to cool completely before freezing.
• Place them in a single layer on a baking sheet to freeze for about an hour.
• Once frozen, transfer cookies to a freezer-safe bag or container, separating layers with parchment paper.
• They can be stored in the freezer for up to 3 months.

Reheating

• To enjoy warm cookies, preheat your oven to 350°F (175°C).
• Place the cookies on a baking sheet and heat for about 5-7 minutes until warmed through.
• Alternatively, you can microwave each cookie for about 10-15 seconds.

FAQs

Here are some common questions about making Vegan Pumpkin Pie Cookies.

Can I use pumpkin pie filling instead of pumpkin puree for these vegan cookies?

No, it’s best to use plain pumpkin puree in this recipe. Pumpkin pie filling contains added sugars and spices that can alter the texture and flavor of your Vegan Pumpkin Pie Cookies.

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

You can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup. This will allow you to enjoy delicious Vegan Pumpkin Pie Cookies without gluten!

What is the best way to store Vegan Pumpkin Pie Cookies?

For optimal freshness, store your Vegan Pumpkin Pie Cookies in an airtight container at room temperature or refrigerate them if you’re keeping them longer than a few days.

How long do Vegan Pumpkin Pie Cookies last?

When stored properly in an airtight container at room temperature, these cookies should stay fresh for about 3 days. If refrigerated, they can last up to a week.

Final Thoughts

I hope you feel inspired to whip up your batch of these delightful Vegan Pumpkin Pie Cookies! They’re not only a treat but also bring warmth and joy during any season. Enjoy the soft, chewy texture paired with that creamy pumpkin pie filling – it’s truly special! I’m excited for you to try this recipe and share it with loved ones. Happy baking!