When the leaves start turning and the crisp air rolls in, there’s one flavour we all crave—pumpkin spice everything. Enter: Vegan Pumpkin Pie Cookies. These adorable little bites pack all the flavour of a traditional pumpkin pie into a soft, chewy cookie shell—without a hint of dairy or eggs. Whether you’re navigating dietary needs or simply love a cozy plant-based cookie, this recipe delivers big autumn energy in every bite.
Perfect for afternoon treats, Friendsgiving dessert tables, or just a Tuesday when you’re feeling festive, these cookies are a delicious hug for your taste buds. They’re rich, warm, and unapologetically pumpkin-forward.
Why You’ll Love These Vegan Pumpkin Pie Cookies
- They’re everything you want in pumpkin spice cookies: warm, comforting, and packed with fall flavor.
- Completely plant-based and dairy-free, making them ideal for sharing.
- The gooey pumpkin pie filling and tender sugar-coated edges create the best of both pie and cookie worlds.
Ingredients
Cookie Dough:
- ½ cup vegan butter, room temperature
- ½ cup granulated sugar (plus 2 tbsp for rolling)
- ¼ cup brown sugar
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 tsp vanilla bean paste or extract
- 1½ cups + 3 tbsp all-purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp baking powder
- ¼ tsp salt
Filling:
- ⅔ cup pumpkin puree
- ¼ cup maple syrup
- 2 tbsp oat milk (or any plant milk)
- 2 tsp cornstarch
- 1 tsp vanilla bean paste or extract
- ½ tsp pumpkin pie spice
Optional Toppings:
- Vegan whipped cream
- Extra pumpkin pie spice
How to Make These Vegan Fall Treats
- Whip up the dough. Cream together the vegan butter, ½ cup sugar, and brown sugar until fluffy (about 2 minutes). Add in the flax egg and vanilla. Mix in flour, pumpkin pie spice, baking powder, and salt until a thick dough forms. Chill for 30–60 minutes.
- Mix the filling. In a separate bowl, whisk together pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and spice. Set it aside and let those flavors mingle.
- Preheat and prep. Preheat your oven to 350°F and line a baking tray with parchment paper.
- Shape the cookies. Roll dough into 10–11 balls, coat with reserved sugar, flatten slightly, and create a thumbprint well in the center of each.
- Fill and bake. Spoon about 1.5 tablespoons of pumpkin filling into each cookie. Space them about 2 inches apart. Bake for 12–14 minutes, until the edges are golden and the centers are set.
- Cool and garnish. Let cookies cool on the tray for 5 minutes. Reshape if needed. Then move to a wire rack to cool completely. Top with vegan whipped cream and a sprinkle of pumpkin spice if you’re feeling fancy.
Tips for Perfect Plant-Based Cookies
- Don’t skip chilling the dough! It helps the cookies hold their shape.
- The thumbprint well should be deep but not all the way through.
- Feeling extra festive? Add a pinch of cinnamon to your sugar coating.
- If your filling looks too loose, add another half teaspoon of cornstarch.
A Little Story from My Kitchen
These cookies were born from a late-night craving and a nearly-empty fridge. I had some leftover pumpkin puree and a longing for pie, but no crust—and no patience. So I improvised. What started as a spontaneous experiment became one of my favourite vegan fall treats. My kids call them “pie bites,” and they never last more than a day. I love how easy they are to make and how they bring a little pumpkin magic into even the busiest weeks.
What to Serve with Pumpkin Pie Cookies
Pair these pumpkin spice cookies with a warm cup of chai, a spiced oat milk latte, or even a tall glass of almond milk. They’re lovely alongside fruit, like sliced pears or baked apples. Serve them at your next fall gathering with a tray of assorted plant-based cookies for a festive spread. Or sneak one into your lunchbox for a midday mood boost.
How to Store These Dairy-Free Desserts
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. If adding whipped topping, do so right before serving. Want to freeze? Freeze unfilled dough balls and filling separately. When ready to bake, thaw slightly, fill, and bake as usual.
FAQs About Vegan Pumpkin Pie Cookies
Can I use canned pumpkin pie filling?
Technically yes, but it’s often sweeter and more spiced than homemade. Adjust the sugar in your cookie dough if using it.
Can I make these gluten-free?
Yes, substitute your favorite 1:1 gluten-free flour blend.
Can I double the recipe?
Absolutely! These plant-based cookies go fast.
What if I don’t have flaxseed?
Chia seeds work as a great egg substitute too. Use the same ratio.
A Sweet Ending for Pumpkin Lovers
If you’re craving something festive, easy, and dairy-free, these vegan pumpkin pie cookies might just become your new go-to. They’re cosy, nostalgic, and full of pumpkin spice charm. Whether you’re sharing with loved ones or savouring them solo with a cosy blanket and a good book, these cookies make fall feel even more delicious.
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Vegan Pumpkin Pie Cookies
- Total Time: 29 minutes active + chilling
- Yield: 10–11 cookies 1x
- Diet: Vegan
Description
These Vegan Pumpkin Pie Cookies combine the nostalgic flavor of classic pumpkin pie with the chewy satisfaction of a soft-baked cookie. Completely dairy-free and egg-free, these cozy treats are filled with spiced pumpkin filling and finished with optional whipped cream for the perfect fall dessert.
Ingredients
Cookie Dough:
-
½ cup vegan butter, room temperature
-
½ cup granulated sugar (plus 2 tbsp for rolling)
-
¼ cup brown sugar
-
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
-
1 tsp vanilla bean paste or extract
-
1½ cups + 3 tbsp all-purpose flour
-
1 tsp pumpkin pie spice
-
½ tsp baking powder
-
¼ tsp salt
Filling:
-
⅔ cup pumpkin puree
-
¼ cup maple syrup
-
2 tbsp oat milk (or any plant milk)
-
2 tsp cornstarch
-
1 tsp vanilla bean paste or extract
-
½ tsp pumpkin pie spice
Optional Toppings:
-
Vegan whipped cream
-
Extra pumpkin pie spice
Instructions
-
Cream vegan butter with ½ cup sugar and brown sugar until fluffy. Add flax egg and vanilla, then mix in flour, pumpkin pie spice, baking powder, and salt. Chill dough 30–60 minutes.
-
In a separate bowl, whisk pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin spice for filling. Set aside.
-
Preheat oven to 350°F (175°C) and line baking tray with parchment paper.
-
Roll dough into 10–11 balls, coat with reserved sugar, flatten slightly, and create thumbprint wells.
-
Fill each cookie with about 1.5 tbsp of pumpkin filling. Bake for 12–14 minutes until edges are golden.
-
Let cool 5 minutes on tray, then transfer to wire rack. Garnish with vegan whipped cream and extra spice if desired.
Notes
Chilling dough helps cookies keep their shape while baking.
Create a deep well for the filling without puncturing through.
Add a dash of cinnamon to the sugar coating for extra fall flair.
Store whipped toppings separately and add before serving.
Filling too loose? Add a bit more cornstarch.
- Prep Time: 15 minutes (plus 30–60 minutes chilling)
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American