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Vegan Pumpkin Pie Cookies

Vegan Pumpkin Pie Cookies

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Indulge in the delightful flavors of fall with these Vegan Pumpkin Pie Cookies, which perfectly blend soft cookie dough with a creamy pumpkin filling. These cookies are not only easy to make but also a crowd-pleaser for any occasion, from festive gatherings to cozy evenings at home. With their warm spices and irresistible taste, they capture the essence of pumpkin pie in a fun cookie form.

Ingredients

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

Instructions

  1. Prepare the flax egg by mixing ground flaxseed with water and letting it thicken for about 5 minutes.
  2. In a large bowl, cream together vegan butter, granulated sugar, and brown sugar until fluffy.
  3. Mix in the flax egg and vanilla bean paste until well combined.
  4. In another bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. Gradually add to the wet ingredients.
  5. For the filling, blend pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and additional spice until smooth.
  6. Preheat oven to 350°F (175°C). Shape cookie dough around a teaspoon of filling and roll into balls. Roll in sugar before placing on a baking sheet.
  7. Bake for about 15 minutes or until lightly golden.

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