Vegan Pumpkin Pie Cookies
Indulge in the warm flavors of autumn with these Vegan Pumpkin Pie Cookies, a delightful fusion of soft, chewy cookie dough and creamy pumpkin filling. Perfect for holiday gatherings or cozy nights at home, these cookies capture the essence of pumpkin pie in a portable treat. With their inviting aroma and sweet taste, they are sure to impress friends and family alike. Plus, they’re easy to make and can be customized with nuts or chocolate for added flair. Bake a batch today and enjoy a seasonal favorite that combines comfort and joy in every bite!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup vegan butter
- 1/2 cup + 2 tablespoons sugar
- 1/4 cup brown sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 1/2 cups + 3 tablespoons all-purpose flour
- 2/3 cup pumpkin puree
- 1/4 cup maple syrup
- 2 tablespoons oat milk
- Pumpkin pie spice
Instructions
- Prepare the flax egg by mixing ground flaxseed with water; let sit for 5-10 minutes until gelatinous.
- In a large bowl, beat vegan butter, granulated sugar, and brown sugar until creamy. Mix in the flax egg and vanilla.
- In another bowl, whisk together flour, pumpkin pie spice, baking powder, and salt; gradually add to wet ingredients.
- In a separate bowl, combine pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and additional spice until smooth.
- Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheet; flatten slightly. Top each with pumpkin filling.
- Bake for about 15 minutes or until edges are golden. Cool on wire racks before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://recipeveil.com/vegan-pumpkin-pie-cookies/