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:
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½ cup vegan butter, room temperature
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½ cup granulated sugar (plus 2 tbsp for rolling)
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¼ cup brown sugar
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1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
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1 tsp vanilla bean paste or extract
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1½ cups + 3 tbsp all-purpose flour
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1 tsp pumpkin pie spice
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½ tsp baking powder
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¼ tsp salt
Filling:
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⅔ cup pumpkin puree
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¼ cup maple syrup
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2 tbsp oat milk (or any plant milk)
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2 tsp cornstarch
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1 tsp vanilla bean paste or extract
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½ tsp pumpkin pie spice
Optional Toppings:
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Vegan whipped cream
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Extra pumpkin pie spice
Instructions
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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.
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In a separate bowl, whisk pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin spice for filling. Set aside.
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Preheat oven to 350°F (175°C) and line baking tray with parchment paper.
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Roll dough into 10–11 balls, coat with reserved sugar, flatten slightly, and create thumbprint wells.
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Fill each cookie with about 1.5 tbsp of pumpkin filling. Bake for 12–14 minutes until edges are golden.
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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