Vegan Pumpkin Pie Cookies

If you’re looking for a cozy, delicious treat that captures the essence of fall, then you’ll absolutely adore these Vegan Pumpkin Pie Cookies! They perfectly blend the comforting flavors of pumpkin pie into a delightful cookie form. Imagine soft and chewy cookies with a creamy pumpkin filling that makes every bite feel like a warm hug. These cookies are not just for Thanksgiving; they’re perfect for busy weeknights, family gatherings, or simply when you want to indulge in something sweet.

What makes this recipe even more special is how easy it is to whip up. You can enjoy these Vegan Pumpkin Pie Cookies any time of the year, and they’re sure to impress your friends and family with their festive look and scrumptious taste.

Why You’ll Love This Recipe

• Easy to Make: With simple steps, you’ll have these cookies ready in no time!
• Family-Friendly: Everyone will love the soft texture and delightful pumpkin flavor—no one will miss the non-vegan version!
• Make-Ahead Convenience: Bake a batch ahead of time, then enjoy them fresh out of the oven or store them for later.
• Perfectly Festive: The flavors of pumpkin and spice make these cookies ideal for any fall celebration or holiday gathering.

Ingredients You’ll Need

Gathering the ingredients for these Vegan Pumpkin Pie Cookies is half the fun! You’ll find that they are simple and wholesome, ensuring you create a delicious treat everyone will enjoy. Here’s what you need:

For the Cookie Base

• 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 Topping

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

Variations

This recipe is wonderfully flexible! If you’re feeling adventurous or just want to mix things up a bit, here are some variations you might consider:

• Add Chocolate Chips: Stir in some dairy-free chocolate chips for a sweet surprise in every bite!
• Nutty Crunch: Toss in chopped walnuts or pecans for added texture and flavor.
• Spice It Up: Experiment with different spices like cinnamon or ginger to customize your flavor profile.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make these cookies suitable for gluten-free diets.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepare the Flax Egg

Start by making your flax egg. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl and let it sit for about 5 minutes. This step is important because it acts as a binder in place of eggs, helping your cookies hold together beautifully.

Step 2: Cream the Butters and Sugars

In a large bowl, cream together your room-temperature vegan butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air into your mixture, giving your cookies that lovely soft texture.

Step 3: Mix in Wet Ingredients

Add in your prepared flax egg and vanilla bean paste. Mix until well combined. This adds moisture and flavor to the cookie dough, making each bite irresistible!

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. Stir until just combined—don’t overmix! Overmixing can lead to tougher cookies.

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 filling will add that classic pumpkin pie taste right inside your cookies!

Step 6: Assemble Your Cookies

Preheat your oven to 350°F (175°C). Using a tablespoon or cookie scoop, drop dollops of cookie dough onto lined baking sheets. Make an indentation in each cookie dough ball using your thumb or spoon—this is where you’ll place the delicious pumpkin filling.

Step 7: Fill and Bake

Spoon some of the filling into each indentation you’ve made. Bake your cookies for about 15 minutes or until golden around the edges. Be sure not to overbake; soft centers are key!

Step 8: Cool and Serve

Once baked, let them cool slightly on baking sheets before transferring them to wire racks. Serve warm topped with vegan whipped cream and a sprinkle of pumpkin pie spice for an extra cozy touch!

Enjoy making these Vegan Pumpkin Pie Cookies; they’re sure to become a favorite treat!

Pro Tips for Making Vegan Pumpkin Pie Cookies

Baking can be a delightful experience, and with these pro tips, you’ll elevate your Vegan Pumpkin Pie Cookies to the next level!

• Use room temperature ingredients: Bringing your vegan butter and any liquids to room temperature ensures they combine smoothly and create a light, fluffy dough.

• Don’t skip the flax egg: This binding agent not only holds the cookies together but also adds a subtle nutty flavor that complements the pumpkin beautifully.

• Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Proper measurement prevents dense cookies that don’t rise properly.

• Chill the dough: Letting your dough sit in the fridge for about 30 minutes before baking helps solidify the fats, resulting in chewier cookies that hold their shape better during baking.

• Adjust spice levels: Feel free to tweak the amount of pumpkin pie spice based on your taste preference. A little extra can give those cookies an irresistible warmth!

How to Serve Vegan Pumpkin Pie Cookies

Serving these delightful cookies can be just as fun as making them! Here are some ideas to present your Vegan Pumpkin Pie Cookies beautifully.

Garnishes

• Vegan whipped cream: A dollop of vegan whipped cream on top brings a creamy contrast to the chewy cookie.
• Pumpkin pie spice sprinkle: A light dusting of pumpkin pie spice on top adds extra flavor and makes for an attractive presentation.

Side Dishes

• Chai tea: The warm spices in chai complement the flavors of pumpkin perfectly, making it a cozy pairing alongside your cookies.
• Maple-glazed pecans: These sweet nuts add a crunchy texture and rich flavor that enhances the overall dessert experience.
• Apple cider: A chilled glass of apple cider brings out sweet notes while providing a refreshing balance to the richness of the cookies.
• Coconut yogurt: This creamy side offers a tropical twist, making it an excellent choice to serve alongside your cookies for added indulgence.

With these tips and serving suggestions, you’re all set to impress friends and family with your delicious Vegan Pumpkin Pie Cookies! Happy baking!

Make Ahead and Storage

These Vegan Pumpkin Pie Cookies are perfect for meal prep, allowing you to enjoy a delicious treat anytime! Whether you’re planning a gathering or just want a sweet snack on hand, these cookies store well and can even be frozen for later enjoyment.

Storing Leftovers

• Store the cookies in an airtight container at room temperature for up to 3 days.
• If you prefer a softer texture, place a slice of bread in the container; it will help keep them moist.
• For longer storage, consider refrigerating them for up to a week.

Freezing

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

Reheating

• Preheat your oven to 350°F (175°C).
• Place the cookies on a baking sheet and warm them for about 5-7 minutes.
• For microwave reheating, place one cookie on a microwave-safe plate and heat for about 10-15 seconds.

FAQs

Got questions? We’ve got answers! Here are some common queries regarding our Vegan Pumpkin Pie Cookies.

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

No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that could alter the texture and flavor of your cookies.

How do I make Vegan Pumpkin Pie Cookies gluten-free?

To make these cookies gluten-free, simply substitute all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are also certified gluten-free.

What makes these Vegan Pumpkin Pie Cookies unique?

These cookies combine soft and chewy cookie dough with creamy pumpkin pie filling, making them an irresistible treat that’s perfect for fall!

How should I serve my Vegan Pumpkin Pie Cookies?

You can enjoy these cookies plain or topped with vegan whipped cream and a sprinkle of pumpkin pie spice for an extra festive touch!

Final Thoughts

I hope you’re as excited as I am about making these delightful Vegan Pumpkin Pie Cookies! They’re not just delicious; they capture the essence of fall in every bite. Whether you share them with friends or savor them yourself, they’re sure to bring joy to your day. Happy baking, and I can’t wait for you to try this recipe!