Vegan Pumpkin Pie Cookies

If you’re looking for a delightful treat that perfectly captures the essence of fall, look no further than these Vegan Pumpkin Pie Cookies! Whether you’re hosting a family gathering or simply craving something sweet on a busy weeknight, these cookies are sure to impress. They combine the best of both worlds—soft and chewy cookie dough with a creamy pumpkin pie filling, making them the ultimate comfort food. Plus, they’re vegan, so everyone can enjoy them!

Baking these cookies is like wrapping yourself in a cozy blanket of autumn flavors. The warm scent of pumpkin pie spice fills your kitchen as you prepare them, creating an irresistible atmosphere that will have your loved ones flocking to the oven. Trust me; once you try these Vegan Pumpkin Pie Cookies, you’ll want to make them again and again.

Why You’ll Love This Recipe

• Easy to make: With simple ingredients and straightforward steps, you’ll have these cookies ready in no time!
• Family-friendly: These delicious cookies are perfect for kids and adults alike—a guaranteed hit at any gathering!
• Make-ahead convenience: Prepare the dough ahead of time and bake when you’re ready for fresh cookies.
• Irresistible flavor: The combination of pumpkin puree and spices creates a mouthwatering experience that celebrates the season.
• Vegan-friendly: Everyone can join in on the fun without compromising on taste!

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that you probably already have in your pantry. Let’s gather what we need to create our delicious Vegan Pumpkin Pie Cookies!

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 Pumpkin 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

To Serve

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

Variations

This recipe is incredibly flexible! Here are some fun variations to make it your own:

• Add chocolate chips: Stir in some dairy-free chocolate chips for an extra indulgent twist.
• Incorporate nuts: Add chopped pecans or walnuts to give your cookies a delightful crunch.
• Switch up the spices: If you’re feeling adventurous, experiment with different spices like nutmeg or ginger!
• Make it gluten-free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free option.

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 five minutes until it thickens. This acts as an egg replacement and helps bind your cookie dough together.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, cream together the vegan butter, granulated sugar, and brown sugar until it’s light and fluffy. This step is crucial because it incorporates air into the mixture, helping your cookies become soft and chewy.

Step 3: Mix in Wet Ingredients

Add your prepared flax egg and vanilla bean paste to the creamed mixture. Mix well until everything is combined smoothly. The vanilla adds such wonderful flavor here!

Step 4: Combine Dry Ingredients

In another bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, stirring until just combined. Be careful not to overmix; we want our cookies tender!

Step 5: Prepare Pumpkin Filling

In a separate bowl, mix together the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and extra pumpkin pie spice until smooth. This creamy filling will be nestled inside each cookie.

Step 6: Assemble Cookies

Preheat your oven to 350°F (175°C). Scoop out some dough and flatten it slightly in your palm. Place about one tablespoon of the pumpkin filling in the center before folding the edges over to enclose it completely. Roll it gently into a ball and then roll in additional sugar before placing it on a baking sheet lined with parchment paper.

Step 7: Bake

Bake in your preheated oven for about 15 minutes or until they are golden around the edges. Allow them to cool slightly before transferring them to a wire rack—this will help maintain their shape!

Enjoy every bite of these Vegan Pumpkin Pie Cookies! They’re perfect for sharing or savoring all on your own while curled up with a good book.

Pro Tips for Making Vegan Pumpkin Pie Cookies

These tips will help you achieve the perfect texture and flavor in your Vegan Pumpkin Pie Cookies!

• Use room temperature ingredients – This helps the vegan butter cream together more easily, resulting in a smoother dough and better overall texture.

• Don’t skip the cornstarch – Adding cornstarch to the filling thickens it without using eggs or dairy, ensuring a creamy consistency that doesn’t run when you bite into the cookie.

• Chill the dough – If you have time, chilling your cookie dough for about 30 minutes helps prevent spreading during baking, leading to thicker, chewier cookies.

• Fresh pumpkin spice is best – Using freshly ground spices can enhance the flavor profile of your cookies, making them even more aromatic and delicious.

• Experiment with toppings – Feel free to sprinkle some crushed nuts or chocolate chips on top before baking for an added crunch and richness!

How to Serve Vegan Pumpkin Pie Cookies

Presenting your Vegan Pumpkin Pie Cookies beautifully can make all the difference at your gathering or cozy night in. Here are some fun ways to serve them!

Garnishes

• Vegan whipped cream – A dollop of vegan whipped cream on top adds a delightful touch of creaminess that complements the cookies perfectly.

• Pumpkin pie spice sprinkle – A light dusting of pumpkin pie spice over the cookies enhances their flavor and makes them visually appealing.

Side Dishes

• Hot Apple Cider – The warmth of spiced apple cider pairs wonderfully with these cookies, bringing out their fall flavors.

• Vegan Vanilla Ice Cream – Serve these cookies with a scoop of vegan vanilla ice cream for a delightful contrast in temperature and texture.

• Chai Tea – The spiced flavors of chai tea harmonize beautifully with pumpkin pie cookies, creating a cozy pairing for an afternoon treat.

• Mixed Green Salad with Maple Dressing – A fresh salad balances out the sweetness of the cookies and adds a refreshing element to your dessert spread.

Enjoy baking and sharing these delicious Vegan Pumpkin Pie Cookies! They’re sure to be a hit at any gathering or as a comforting treat at home.

Make Ahead and Storage

These Vegan Pumpkin Pie Cookies are perfect for meal prep! You can easily whip up a batch in advance, allowing you to enjoy them fresh throughout the week or save them for a special occasion.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 3 days.
• For longer freshness, keep them refrigerated for up to a week.

Freezing

• Place cookies in a single layer on a baking sheet to freeze individually.
• Once frozen, transfer them to a freezer-safe bag or container for up to 2 months.
• To thaw, leave cookies at room temperature for about 30 minutes before enjoying.

Reheating

• For warm cookies, preheat the oven to 350°F (175°C).
• Place cookies on a baking sheet and heat for about 5-7 minutes until warmed through.
• Alternatively, you can microwave each cookie for about 10-15 seconds.

FAQs

Here are some common questions about Vegan Pumpkin Pie Cookies:

Can I make Vegan Pumpkin Pie Cookies gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend of your choice. Adjust as necessary to achieve the right dough consistency.

How do I store Vegan Pumpkin Pie Cookies?

Store your Vegan Pumpkin Pie Cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

What is the best way to freeze Vegan Pumpkin Pie Cookies?

To freeze your cookies, place them in a single layer on a baking sheet until solid. Then transfer them into a freezer-safe bag or container for up to 2 months.

Can I use pumpkin pie filling instead of pumpkin puree in this recipe?

No, it’s important to use pure pumpkin puree instead of pumpkin pie filling. The filling contains extra sugars and spices that will alter the taste and texture of your cookies.

How long do Vegan Pumpkin Pie Cookies last?

When stored properly in an airtight container, these cookies can last up to 3 days at room temperature or up to a week if refrigerated.

Final Thoughts

I hope you enjoy making these delightful Vegan Pumpkin Pie Cookies as much as I do! They’re not only delicious but also a wonderful way to celebrate the flavors of fall. Whether you’re sharing them with friends or savoring every bite yourself, these cookies are sure to bring joy. Happy baking, and don’t forget to let me know how they turn out!