Vegan Pumpkin Pie Cookies

If you’re looking for a cozy treat that perfectly captures the essence of fall, you’ve come to the right place! These Vegan Pumpkin Pie Cookies are a delightful fusion of soft, chewy cookie dough and a creamy pumpkin pie filling. It’s like enjoying your favorite holiday dessert in every bite! Whether you’re preparing for a family gathering, an afternoon snack, or just indulging during a busy weeknight, these cookies will surely bring a smile to your face.

What makes this recipe extra special is how easy it is to whip up. With simple ingredients and minimal prep time, you’ll find yourself making these scrumptious cookies again and again!

Why You’ll Love This Recipe

• Easy to Make: This recipe comes together quickly, making it perfect for both novice bakers and seasoned pros.
• Family-Friendly: Everyone will love the sweet, comforting flavors—they might even ask for seconds!
• Versatile Treat: Perfect for Thanksgiving gatherings or cozy evenings at home with a warm beverage.
• Deliciously Satisfying: These cookies offer a lovely balance of chewy cookie texture and creamy pumpkin filling that’s hard to resist.
• Make-Ahead Option: You can easily prepare the dough in advance and bake fresh cookies whenever you crave them.

Ingredients You’ll Need

You won’t need anything fancy for these Vegan Pumpkin Pie Cookies—just some simple, wholesome ingredients that you probably already have in your pantry. Let’s dive into what you’ll need to create these tasty treats!

For the Cookie Dough

• 1/2 cup vegan butter (room temperature)
• 1/2 cup + 2 tablespoons sugar (½ cup for dough, 2 tablespoons 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 Pie 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

To Serve

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

Variations

This recipe is wonderfully flexible! Here are some fun ideas to put your own spin on these cookies:

• Add Chocolate Chips: Mix in some dairy-free chocolate chips for an extra sweet touch.
• Nutty Twist: Toss in chopped nuts like pecans or walnuts to add crunch and flavor.
• Spice it Up: Experiment with different spices such as cinnamon or nutmeg for a unique flavor profile.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend if you prefer gluten-free treats.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepare the Flax Egg

Start by making the flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water in a small bowl. Let it sit for about five minutes until it thickens. This acts as a binding agent in place of eggs and gives your cookies that perfect chewy texture.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, combine the room temperature vegan butter with both sugars—regular and brown. Beat them together until light and fluffy. This step is crucial because it creates air pockets that make your cookies soft and tender.

Step 3: Mix in Wet Ingredients

Once your butter and sugars are well combined, add the flax egg and vanilla bean paste. Mix until everything is evenly incorporated. The vanilla adds warmth and depth to the flavor profile that pairs perfectly with pumpkin!

Step 4: Add 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. Avoid overmixing; we want our cookies to stay soft!

Step 5: Prepare the Pumpkin Filling

In a separate bowl, combine the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and additional pumpkin pie spice. Mix until smooth—this creamy filling will be sandwiched between your delicious cookie dough.

Step 6: Assemble Your Cookies

Preheat your oven to 350°F (175°C). Scoop out a tablespoon of cookie dough and flatten it slightly on parchment paper-lined baking sheets. Add about one teaspoon of pumpkin filling onto the center of each flattened dough ball before covering it with another tablespoon of dough.

Step 7: Bake

Bake your assembled cookies in the preheated oven for about 15 minutes or until they are lightly golden around the edges. Let them cool slightly on the baking sheet before transferring them to wire racks.

Step 8: Serve and Enjoy!

Top each cookie with some vegan whipped cream and a sprinkle of pumpkin pie spice before serving. These Vegan Pumpkin Pie Cookies are best enjoyed warm—perfectly cozy for any occasion!

Pro Tips for Making Vegan Pumpkin Pie Cookies

Making these Vegan Pumpkin Pie Cookies can be a delightful experience, and a few tips will help you achieve the best results!

• Use room temperature ingredients: Bringing your vegan butter and other ingredients to room temperature ensures they blend together smoothly, producing a soft, chewy cookie.

• Don’t skip the flax egg: This plant-based egg alternative not only binds the ingredients together but also adds moisture, making your cookies tender and delicious.

• Chill the dough: After mixing, chill the cookie dough for at least 30 minutes. This helps prevent spreading during baking and gives the cookies a nice, thick texture.

• Experiment with spices: If you love pumpkin pie spice, feel free to add a little extra! Adjusting the spice level can create a flavor profile that suits your palate perfectly.

• Store properly: To keep your cookies fresh, store them in an airtight container. They can last up to a week at room temperature or longer in the fridge.

How to Serve Vegan Pumpkin Pie Cookies

These cookies are perfect for any occasion—whether it’s a cozy fall gathering or just a sweet treat at home. Here are some creative ideas on how you can present and enjoy them!

Garnishes

• Vegan whipped cream: A dollop of creamy vegan whipped cream on top adds a luxurious touch and enhances the pumpkin pie flavor.

• Pumpkin pie spice sprinkle: A light dusting of pumpkin pie spice over each cookie not only looks beautiful but also intensifies that warm, spicy aroma.

Side Dishes

• Apple cider: A warm cup of apple cider complements the flavors of pumpkin beautifully and adds a festive touch to your dessert table.

• Chai tea: The spiced notes in chai tea pair wonderfully with these cookies, offering a comforting drink option that enhances their cozy vibe.

• Vegan vanilla ice cream: For an indulgent treat, serve these cookies alongside some creamy vegan vanilla ice cream for an irresistible combination of flavors and textures.

• Chocolate sauce: Drizzling vegan chocolate sauce over the cookies adds an exciting twist that balances sweetness and richness.

By incorporating these serving suggestions, your Vegan Pumpkin Pie Cookies will become not just a dessert but a delightful experience for everyone! Enjoy baking!

Make Ahead and Storage

These Vegan Pumpkin Pie Cookies are perfect for meal prep! You can whip up a batch ahead of time, making them an excellent treat for busy days or special occasions. Here’s how to store, freeze, and reheat them:

Storing Leftovers

• Allow cookies to cool completely before storing.
• Place cookies in an airtight container at room temperature for up to 3 days.
• For longer freshness, refrigerate them for up to a week.

Freezing

• To freeze, let the cookies cool completely.
• Arrange them in a single layer on a baking sheet and freeze until solid.
• Transfer the frozen cookies to a freezer-safe bag or container, separating layers with parchment paper.
• They will keep well in the freezer for up to 3 months.

Reheating

• For the best texture, reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes.
• Alternatively, you can microwave one cookie at a time for about 15-20 seconds until warm.

FAQs

If you have any questions about these delicious cookies, you’re in the right place!

Can I use fresh pumpkin instead of canned puree for Vegan Pumpkin Pie Cookies?

Yes! Just make sure to cook and puree the fresh pumpkin until smooth. It should have a similar consistency to canned pumpkin puree.

What makes these Vegan Pumpkin Pie Cookies so special?

These cookies combine the comforting flavors of pumpkin pie with a soft and chewy cookie texture. They’re perfect for fall gatherings or cozy nights in!

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

To make them gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for better texture!

What other toppings can I use on my Vegan Pumpkin Pie Cookies?

Feel free to get creative! You can top them with crushed pecans, chopped walnuts, or even drizzle some vegan chocolate on top for an extra treat!

Final Thoughts

I hope you’re as excited as I am about these Vegan Pumpkin Pie Cookies! With their delightful blend of flavors and textures, they truly are a special treat. Enjoy making them and sharing them with your loved ones this season. Don’t forget to let me know how they turn out; I’d love to hear your thoughts! Happy baking!