Vegan Pumpkin Pie Cookies

If you’re looking for a cozy treat that captures the essence of fall, you’ve landed in the right place! These Vegan Pumpkin Pie Cookies are a delightful mix of soft, chewy cookie dough and a creamy pumpkin pie filling that will warm your heart and your home. They’re perfect for sharing at family gatherings or enjoying during a quiet evening with a cup of tea. Trust me; once you take a bite, you’ll understand why these cookies have become a staple in my kitchen!

Whether it’s the festive season or just a busy weeknight, these cookies are simple to whip up and sure to impress everyone. The best part? You can make them ahead of time and store them for later, so indulge yourself or share them with friends!

Why You’ll Love This Recipe

• Easy to Make: With just a few simple steps, you’ll have delicious cookies ready in no time.
• Family-Friendly: Kids and adults alike will love these tasty treats—perfect for all ages!
• Make-Ahead Convenience: These cookies store wonderfully, making them great for future snacking or sharing.
• Delicious Flavor: The combination of pumpkin and spices creates an irresistible fall flavor that will leave you wanting more.
• Vegan Delight: Everyone can enjoy these cookies without worrying about dietary restrictions!

Ingredients You’ll Need

These ingredients are not only simple but also wholesome. You’ll find everything you need to create these delightful Vegan Pumpkin Pie Cookies right in your pantry!

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 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 Topping:

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

Variations

This recipe is flexible, so feel free to get creative! Here are some fun variations to try:

• Add Chocolate Chips: Fold in some dairy-free chocolate chips for an extra sweet touch.
• Nutty Twist: Mix in chopped nuts like pecans or walnuts for added crunch.
• Spiced Up: Experiment with different spices by adding cinnamon or nutmeg to customize the flavor.
• Frosted Delight: Top your cookies with a drizzle of vegan icing or frosting for an extra treat.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepare Your Flax Egg

Start by making your flax egg. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Let it sit for about 5 minutes until it thickens. This step is important as it acts as a binding agent in your vegan cookies!

Step 2: Cream the Butters and Sugars

In a large mixing bowl, cream together the vegan butter, regular sugar, and brown sugar until fluffy. This process helps incorporate air into the mixture, which will give your cookies their lovely texture.

Step 3: Mix in Wet Ingredients

Add your prepared flax egg and vanilla bean paste into the butter-sugar mixture. Mix well until everything is combined. The vanilla adds that warm aroma we all love!

Step 4: Combine Dry Ingredients

In another bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Gradually add this dry mixture into the wet mixture. Stir until just combined—overmixing can lead to tough cookies.

Step 5: Make the Pumpkin Filling

In a separate bowl, combine pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and additional pumpkin pie spice. Blend until smooth—it should be creamy and delicious!

Step 6: Assemble Your Cookies

Preheat your oven to 350°F (175°C). Scoop out cookie dough onto parchment-lined baking sheets. Make an indentation in each cookie and fill it with the pumpkin mixture. Roll some extra dough into balls and place them on top as lids if desired.

Step 7: Bake

Bake in preheated oven for about 15 minutes or until golden around the edges. They’ll look perfect when they come out! Let them cool slightly before transferring to a wire rack.

Step 8: Serve with Whipped Cream

Top your warm cookies with vegan whipped cream and sprinkle some pumpkin pie spice on top for that festive touch. Enjoy every bite—you deserve it!

Pro Tips for Making Vegan Pumpkin Pie Cookies

Making these cookies can be a delightful experience, and a few tips can help you nail that perfect texture and flavor!

• Use room temperature vegan butter: This ensures that your dough mixes evenly, leading to a soft and chewy texture in your cookies.

• Don’t skip the flax egg: The flax egg acts as a binder in vegan baking, giving the cookies structure without any animal products. Make sure to let it sit for a few minutes to thicken before adding it to the mixture.

• Measure your flour correctly: Spoon the flour into your measuring cup instead of scooping it directly from the bag. This prevents overpacking, which could lead to dry cookies.

• Chill the dough if necessary: If your dough feels too soft, wrap it in plastic wrap and chill in the refrigerator for about 30 minutes. Chilling helps control spreading during baking.

• Monitor baking time closely: Every oven is different! Start checking on your cookies a minute or two before the suggested time to avoid overbaking.

How to Serve Vegan Pumpkin Pie Cookies

These Vegan Pumpkin Pie Cookies are not just delicious; they also look fantastic on any dessert table. Here are some fun ideas on how to present them!

Garnishes

• Vegan whipped cream: A dollop of vegan whipped cream adds creaminess and elevates the pumpkin flavor beautifully.
• Sprinkle of pumpkin pie spice: A light dusting of pumpkin pie spice on top will enhance both presentation and taste.

Side Dishes

• Coconut milk ice cream: Creamy and dairy-free, coconut milk ice cream complements the warmth of pumpkin flavors.
• Apple cider: The crispness of apple cider balances out the sweetness of cookies, making for a refreshing beverage pairing.
• Chai tea: The spices in chai tea harmonize perfectly with pumpkin pie spices, creating an inviting aroma and flavor blend.
• Roasted pecans: Their nutty crunch offers a delightful contrast in texture alongside the chewy cookies.

With these serving suggestions and pro tips, you’ll be well on your way to delighting friends and family with these scrumptious Vegan Pumpkin Pie Cookies! Enjoy every bite!

Make Ahead and Storage

These Vegan Pumpkin Pie Cookies are perfect for meal prep! You can make the dough ahead of time and store it, or even bake a batch to enjoy throughout the week. Here’s how to keep them fresh and delicious:

Storing Leftovers

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

Freezing

• To freeze unbaked cookie dough, scoop the dough into balls, place them on a baking sheet, and freeze until solid.
• Transfer frozen dough balls to a freezer-safe bag or container. They can be frozen for up to 3 months.
• For baked cookies, allow them to cool completely, then store in an airtight container or freezer-safe bag for up to 3 months.

Reheating

• For frozen cookie dough, bake directly from the freezer—just add a couple of extra minutes to the baking time.
• To reheat baked cookies, warm them in the oven at 350°F (175°C) for about 5-7 minutes until warmed through.

FAQs

Have questions? We’ve got you covered!

Can I make Vegan Pumpkin Pie Cookies gluten-free?

Absolutely! Simply substitute all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a blend that works well for baking.

What makes these Vegan Pumpkin Pie Cookies special?

These cookies combine traditional pumpkin pie flavors with a soft and chewy cookie base. They are not only delicious but also perfect for sharing during fall gatherings!

How do I enhance the flavor of my Vegan Pumpkin Pie Cookies?

For an extra flavor boost, try adding chopped nuts or dark chocolate chips into the dough. You might even consider mixing in some crushed ginger snaps for added spice!

Final Thoughts

I hope you’re as excited as I am about these Vegan Pumpkin Pie Cookies! They truly capture the essence of fall with their cozy flavors and delightful texture. Whether you’re sharing them with loved ones or indulging solo, these cookies are sure to bring joy to your day. Enjoy making them and don’t forget to savor each bite!