Vegan Pumpkin Pie Cookies

If you’re looking for a delightful treat that perfectly captures the essence of fall, then these Vegan Pumpkin Pie Cookies are just what you need! Imagine soft, chewy cookies filled with a creamy pumpkin pie center that melts in your mouth. These cookies are not only a joy to make but also an absolute hit at family gatherings and cozy evenings at home. Whether it’s Thanksgiving or just a busy weeknight, this recipe is one you’ll want to keep close.

What makes these cookies special is their wonderful blend of flavors and textures. They bring together all the classic notes of pumpkin pie in a fun cookie form. Plus, they’re so easy to whip up that you’ll find yourself making them again and again!

Why You’ll Love This Recipe

• Quick to Make: With just 15 minutes of prep time, you can have delicious cookies ready in no time!
• Family-Friendly: These Vegan Pumpkin Pie Cookies are sure to be a hit with kids and adults alike.
• Perfect for Any Occasion: Whether it’s a holiday celebration or a simple dessert after dinner, these cookies fit right in.
• Make-Ahead Option: You can prepare the dough ahead of time and bake whenever you’re ready for fresh cookies.
• Irresistible Flavor: The combination of pumpkin and warm spices makes these cookies incredibly comforting.

Ingredients You’ll Need

These are simple, wholesome ingredients that come together beautifully to create the perfect cookie. Let’s gather everything!

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

For Garnish:

• vegan whipped cream
• pumpkin pie spice (to sprinkle on top of cookies)

Variations

This recipe is wonderfully flexible! Feel free to get creative with these variation ideas:

• Add Chocolate Chips: Toss in some vegan chocolate chips for an extra sweet surprise.
• Nuts for Crunch: Add chopped walnuts or pecans for added texture and flavor.
• Spice it Up: Experiment with different spices like cinnamon or nutmeg to enhance that fall flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make these cookies suitable for everyone.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepare the Flax Egg

Start by making your flax egg. Mix 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 crucial as it acts as a binder in our vegan cookie dough.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, cream together the room temperature vegan butter, granulated sugar, and brown sugar until light and fluffy. This process introduces air into the mixture, giving your cookies a nice rise.

Step 3: Add Wet Ingredients

Once your butter and sugars are creamed, mix in your prepared flax egg and vanilla bean paste. Stir until everything is well combined. This adds moisture and flavor to your cookie base.

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 ingredients until you have a smooth dough. It’s important not to overmix—just combine until there are no dry spots!

Step 5: Prepare the Pumpkin Filling

In a separate bowl, mix together the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and additional pumpkin pie spice until smooth. This creamy filling will be the star of our cookies!

Step 6: Assemble Your Cookies

Preheat your oven to 350°F (175°C). Scoop out some cookie dough and flatten it slightly in your palm. Place about a teaspoon of pumpkin filling in the center before folding over the edges to seal it up completely. Roll it gently into a ball before rolling it in sugar.

Step 7: Bake

Place your cookie balls on a lined baking sheet and bake for about 15 minutes or until they are lightly golden around the edges. Allow them to cool slightly before transferring them onto a wire rack.

Step 8: Serve & Enjoy

Once cooled, serve these delightful Vegan Pumpkin Pie Cookies topped with vegan whipped cream and an extra sprinkle of pumpkin pie spice if desired! Enjoy every bite—these treats are sure to warm your heart!

Pro Tips for Making Vegan Pumpkin Pie Cookies

Making these cookies is a delightful experience, and with a few tips, you can ensure they’re perfect every time!

• Use room temperature ingredients: Starting with vegan butter and oat milk at room temperature helps the dough come together smoothly, ensuring even mixing and a soft texture.

• Don’t skip the flax egg: This acts as a binding agent that gives the cookies a lovely chewy consistency. Flaxseed also adds some nutritional benefits!

• Sift your flour: Sifting can help prevent clumps in your dry ingredients, leading to a more uniform cookie dough that bakes evenly.

• Chill the dough: If you have time, let the cookie dough chill for about 30 minutes before baking. This helps improve the flavor and prevents spreading during baking.

• Adjust the spices to taste: Feel free to tweak the amount of pumpkin pie spice if you prefer a stronger or milder flavor. It’s all about making these cookies your own!

How to Serve Vegan Pumpkin Pie Cookies

These Vegan Pumpkin Pie Cookies are not only delicious but also visually appealing! Here are some fun ways to present them that will impress your friends and family.

Garnishes

• Vegan whipped cream: A dollop of vegan whipped cream on top creates an indulgent touch that complements the pumpkin flavor beautifully.

• Pumpkin pie spice sprinkle: A light dusting of pumpkin pie spice on top right before serving enhances both presentation and flavor.

Side Dishes

• Coconut milk ice cream: This creamy treat pairs wonderfully with warm cookies, adding an extra layer of indulgence.

• Fall fruit salad: A refreshing mix of apples, pears, and pomegranate seeds provides a crisp contrast to the soft cookies while echoing autumn flavors.

• Chai tea: The warm spices in chai tea make it an excellent companion for these cookies, enhancing their cozy vibe.

• Maple syrup drizzle: Serving with a side of pure maple syrup allows guests to add a touch of sweetness if they desire, elevating this delightful dessert experience.

Enjoy serving these Vegan Pumpkin Pie Cookies at your next gathering—they’re sure to be a hit!

Make Ahead and Storage

These Vegan Pumpkin Pie Cookies are perfect for meal prep, allowing you to indulge in their deliciousness any time. Whether you’re planning for a busy week or just want to enjoy these treats later, here’s how to keep them fresh.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 3 days.
• For longer freshness, refrigerate in an airtight container for up to a week.
• Be sure to separate layers with parchment paper to prevent sticking.

Freezing

• Allow cookies to cool completely before freezing.
• Place cookies in a single layer on a baking sheet and freeze until solid.
• Transfer frozen cookies to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months.

Reheating

• To reheat, preheat your oven to 350°F (175°C).
• Place cookies on a baking sheet and warm for about 5-7 minutes until heated through.
• Alternatively, use the microwave for about 10-15 seconds per cookie.

FAQs

You might have some questions about these delightful Vegan Pumpkin Pie Cookies. Let’s address them!

Can I make Vegan Pumpkin Pie Cookies gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure it includes xanthan gum or you may need to add it separately.

How do I store leftover Vegan Pumpkin Pie Cookies?

Leftover cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze them!

Can I use pumpkin pie filling instead of pumpkin puree in the Vegan Pumpkin Pie Cookies?

It’s best not to use pumpkin pie filling as it contains added sugars and spices that could alter the texture and flavor of the cookies. Stick with plain pumpkin puree for optimal results!

What makes these Vegan Pumpkin Pie Cookies so special?

These cookies combine the soft chewiness of cookie dough with creamy pumpkin filling that replicates the flavor of traditional pumpkin pie, making them perfect treats year-round!

Final Thoughts

I hope you feel inspired to whip up these delightful Vegan Pumpkin Pie Cookies! They’re not just treats; they’re little bites of joy that capture the essence of fall and cozy gatherings. Enjoy making them as much as you will enjoy eating them! Remember, sharing is caring—so don’t hesitate to share this recipe with friends or family who would love a taste too!