Vegan Pumpkin Pie Cookies

If you’re looking for a delightful treat that captures the essence of fall, then these Vegan Pumpkin Pie Cookies are just what you need! Combining the warm spices of pumpkin pie with a soft and chewy cookie, they are perfect for any gathering, from cozy family nights to festive holiday parties. Plus, they are super easy to make, which means you can whip up a batch even on the busiest days!

What makes this recipe special is not only its wonderful flavors but also how it brings people together. You’ll love sharing these cookies with friends and family, as they’re sure to brighten anyone’s day!

Why You’ll Love This Recipe

• Easy to make: With simple steps and straightforward ingredients, you’ll have these cookies ready in no time!
• Perfect for sharing: Whether it’s a holiday gathering or an afternoon snack, everyone will want to try them.
• Deliciously unique: These cookies combine the best of both worlds—soft cookie dough and creamy pumpkin filling.
• Customizable: Feel free to get creative by adding your favorite mix-ins or toppings!
• Vegan and wholesome: Made without animal products, these cookies are a guilt-free indulgence.

Ingredients You’ll Need

These Vegan Pumpkin Pie Cookies use simple, wholesome ingredients that you might already have in your pantry. Each element plays an important role in creating that perfect balance of flavor and texture.

For the Cookie Base

• 1/2 cup vegan butter (room temperature)
• 1/2 cup + 2 tablespoons sugar (½ cup for dough, 2 tablespoons 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 flexible, allowing you to adjust it based on what you have at home or your personal preferences. Here are some fun ideas to switch things up:

• Add chocolate chips: Stir in some dairy-free chocolate chips for a sweet twist.
• Use different nuts: Fold in chopped pecans or walnuts for added crunch.
• Make it gluten-free: Substitute all-purpose flour with a gluten-free blend.
• Spice it up: Experiment with different spices like cinnamon or nutmeg for a unique flavor profile.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepare Your Flax Egg

Start by making your flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water in a small bowl. Let it sit for about five minutes until it thickens. This acts as a binder in your cookie dough and gives it that perfect chewy texture.

Step 2: Cream the Butters and Sugars

In a large bowl, beat together the room-temperature vegan butter, white sugar, and brown sugar until it’s light and fluffy. This step is crucial because creaming aerates the mixture, resulting in soft cookies that melt in your mouth.

Step 3: Add Your Flax Egg and Vanilla

Mix in the prepared flax egg and vanilla bean paste into the creamed mixture until fully combined. The vanilla adds depth of flavor that complements the pumpkin beautifully!

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 your wet ingredients while stirring gently. Be careful not to overmix; we want our cookies tender!

Step 5: Make Your Pumpkin Filling

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

Step 6: Assemble Your Cookies

Preheat your oven to 350°F (175°C). Scoop out some cookie dough onto a baking sheet lined with parchment paper. Create an indentation in each scoop using your thumb and fill it with about a teaspoon of pumpkin filling. Then cover gently with more dough.

Step 7: Bake

Sprinkle each cookie with extra sugar before placing them in the oven. Bake for about 15 minutes or until golden around the edges but still soft in the center. Let them cool slightly before transferring them to a wire rack.

These Vegan Pumpkin Pie Cookies are sure to be a hit wherever you go! Enjoy them fresh out of the oven or store them for later—if they last that long!

Pro Tips for Making Vegan Pumpkin Pie Cookies

Baking can be a delightful experience, and with these tips, you’ll create the most scrumptious Vegan Pumpkin Pie Cookies!

• Use room temperature ingredients: Ensuring your vegan butter is at room temperature helps it cream better with the sugars, leading to a lighter and fluffier cookie dough.

• Don’t skip the flax egg: This simple egg substitute binds the cookies together while adding moisture. Plus, it provides a healthy dose of omega-3 fatty acids!

• Chill your dough: Letting the dough chill for about 30 minutes before baking can enhance the flavors and help prevent spreading during baking. This way, you’ll get thicker, chewier cookies!

• Adjust spices to taste: If you love pumpkin pie spice, feel free to add a bit more to your filling or dough! Adjusting spices can personalize the flavor to suit your palate.

• Experiment with add-ins: Consider adding vegan chocolate chips, chopped nuts, or dried cranberries for added texture and flavor. It’s a fun way to make each batch unique!

How to Serve Vegan Pumpkin Pie Cookies

These Vegan Pumpkin Pie Cookies are perfect for sharing or serving at gatherings. Here are a few ideas on how to present them beautifully!

Garnishes

• Vegan whipped cream: A dollop of creamy vegan whipped topping adds an indulgent touch that complements the pumpkin flavor.
• Pumpkin pie spice sprinkle: A light dusting of pumpkin pie spice on top not only enhances the flavor but also adds a lovely visual appeal.

Side Dishes

• Maple pecan salad: A fresh salad with mixed greens, candied pecans, and a maple vinaigrette balances the sweetness of the cookies with its crunch and freshness.
• Vegan vanilla ice cream: Serve your cookies warm alongside a scoop of dairy-free vanilla ice cream for a classic dessert pairing that feels indulgent.
• Chai tea: The warm spices in chai tea harmonize beautifully with the flavors of pumpkin pie, making it an ideal beverage to serve alongside your cookies.
• Apple cider: A refreshing glass of apple cider adds a festive touch and complements the autumn-inspired flavors of pumpkin.

With these serving suggestions and pro tips, 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! You can easily make a batch ahead of time and store them for later enjoyment. Here’s how to keep them fresh:

Storing Leftovers

• Place the cookies in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate the cookies where they can last up to a week.

Freezing

• Allow the cookies to cool completely before freezing.
• Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container.
• They can be frozen for up to 2 months.

Reheating

• To enjoy warm cookies, preheat your oven to 350°F (175°C).
• Place the cookies on a baking sheet and heat for about 5-7 minutes until warmed through.
• For a softer texture, you can also microwave them for about 10-15 seconds.

FAQs

Here are some common questions that might pop into your mind while preparing these delightful treats!

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

Absolutely! Canned pumpkin works perfectly as it is essentially pureed pumpkin. Just make sure to choose plain canned pumpkin and not pumpkin pie filling.

What makes Vegan Pumpkin Pie Cookies so special?

These Vegan Pumpkin Pie Cookies combine the rich flavors of traditional pumpkin pie with a soft, chewy cookie base. They’re perfect for fall gatherings or cozy evenings at home!

How long do Vegan Pumpkin Pie Cookies last?

When stored properly in an airtight container, these cookies will stay fresh at room temperature for up to 3 days or can be refrigerated for up to a week.

Can I substitute ingredients in the Vegan Pumpkin Pie Cookies recipe?

Yes! You can experiment with different types of plant-based butter or milk. Just ensure they’re dairy-free and suitable for your dietary needs.

Final Thoughts

I hope you find joy in making these Vegan Pumpkin Pie Cookies! Their combination of soft cookie dough and creamy pumpkin filling makes them incredibly special—perfect for any occasion. Enjoy sharing these treats with friends and family, or savoring them all by yourself! Happy baking, and may your kitchen be filled with warmth and delicious aromas!