Vegan Pumpkin Pie Cookies

If you’re looking for a delightful treat that captures the essence of fall, you’ll absolutely love these Vegan Pumpkin Pie Cookies. They bring together the heartwarming flavors of pumpkin spice and creamy filling in a soft, chewy cookie. Perfect for cozy family gatherings, busy weeknights, or even as a sweet surprise for friends, these cookies are sure to become a favorite in your home.

What makes this recipe so special is its simplicity and the way it elevates classic pumpkin pie into a fun and portable treat. Each bite is like a hug from autumn itself, making it an ideal dessert for any occasion, especially during the holiday season!

Why You’ll Love This Recipe

• Easy to Make: With just a few simple steps, you’ll have delicious cookies ready to enjoy in no time!
• Family-Friendly: Kids will love helping out in the kitchen and devouring these tasty treats.
• Perfect for Any Occasion: Whether it’s Thanksgiving or just a regular day, these cookies fit right in.
• Make-Ahead Convenience: You can prepare the dough ahead of time and bake them fresh when needed.
• Delicious Flavor: The combination of pumpkin puree and warm spices creates an irresistible taste.

Ingredients You’ll Need

You won’t need anything fancy for these Vegan Pumpkin Pie Cookies—just wholesome ingredients that you probably already have on hand! Here’s what you’ll need to whip up these delightful treats:

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 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 Serving

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

Variations

One of the best parts about these Vegan Pumpkin Pie Cookies is how flexible they are! Feel free to get creative with your own twists:

• Add Nuts: Toss in some chopped pecans or walnuts for an extra crunch and flavor.
• Chocolate Chips: Mix in some dairy-free chocolate chips to satisfy your sweet tooth.
• Swap the Spice: Experiment with different spices like cinnamon or nutmeg for a unique flavor profile.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend if desired.

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 will be our egg substitute and is crucial for binding our cookie dough together.

Step 2: Cream Together Your Butters and Sugars

In a large mixing bowl, cream together the vegan butter, granulated sugar, and brown sugar until light and fluffy. This step adds air to your mixture, which helps create those perfectly chewy cookies we all love!

Step 3: Add Wet Ingredients

Stir in your prepared flax egg and vanilla bean paste into the creamed mixture. These ingredients not only add flavor but also moisture to keep your cookies soft.

Step 4: Mix Dry Ingredients

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

Step 5: Prepare the Filling

In a separate bowl, combine pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and more pumpkin pie spice. This creamy filling is what makes our cookies so special!

Step 6: Assemble Your Cookies

Preheat your oven to 350°F (175°C). Scoop out a tablespoon of cookie dough and flatten it slightly in your hand. Place about a teaspoon of filling in the center before folding the dough around it. Roll gently into a ball and roll it in some additional sugar.

Step 7: Bake Away!

Place each cookie ball on a parchment-lined baking sheet with enough space between them. Bake for about 15 minutes until they’re lightly golden but still soft in the center. Remember not to overbake—softness is key!

Step 8: Enjoy!

Once baked, let them cool slightly before transferring them to a wire rack. Top with vegan whipped cream and sprinkle with more pumpkin pie spice if desired. Now sit back and enjoy every delightful bite!

Pro Tips for Making Vegan Pumpkin Pie Cookies

Making these Vegan Pumpkin Pie Cookies is a delightful experience, and with a few tips, you can ensure they’re even more scrumptious!

• Use room temperature ingredients: This helps the butter cream more easily with the sugars, resulting in a lighter and fluffier cookie texture.

• Don’t skip the chilling time: Allowing the cookie dough to chill for at least 30 minutes before baking helps prevent spreading, giving you that perfect chewy texture.

• Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This prevents packing and ensures your cookies are not too dense.

• Experiment with spices: Feel free to adjust the pumpkin pie spice according to your preference or try adding a pinch of nutmeg or ginger for an extra flavor kick.

• Store properly: To keep your cookies fresh longer, store them in an airtight container at room temperature for up to a week or freeze them for later enjoyment.

How to Serve Vegan Pumpkin Pie Cookies

These cookies are not only delicious but also make for a charming presentation! Here are some ideas on how to serve them that will impress your friends and family.

Garnishes

• Vegan whipped cream: A dollop of vegan whipped cream on top adds creaminess and enhances the pumpkin flavor beautifully.
• Sprinkle of pumpkin pie spice: A light dusting of pumpkin pie spice on top before serving gives a festive touch and highlights the flavors in your cookies.

Side Dishes

• Coconut milk ice cream: The creamy sweetness of coconut milk ice cream contrasts perfectly with the spiced flavors of the cookies, making for a delightful dessert combination.
• Apple cider: Warm apple cider provides a cozy drink option that pairs well with the cookie’s autumnal flavors—perfect for holiday gatherings!
• Chai tea: A cup of chai tea complements the spices in your cookies while offering a comforting warmth that’s ideal for chilly days.
• Vegan hot chocolate: Rich and indulgent, vegan hot chocolate is an excellent pairing that adds to the festive vibe while balancing out the sweetness of the cookies.

With these serving suggestions and pro tips, you’re all set to enjoy your Vegan Pumpkin Pie Cookies to their fullest potential! Happy baking!

Make Ahead and Storage

These Vegan Pumpkin Pie Cookies are perfect for meal prep! You can make them ahead of time and enjoy them throughout the week. Here’s how to store and preserve their deliciousness.

Storing Leftovers

• Place cookies in an airtight container at room temperature for up to 3 days.
• For longer freshness, store them in the refrigerator for up to a week.

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 an airtight container or freezer bag, separating layers with parchment paper. They can be kept frozen for up to 3 months.

Reheating

• To enjoy warm cookies, preheat your oven to 350°F (175°C).
• Place cookies on a baking sheet and heat for about 5-7 minutes until warmed through.
• Alternatively, microwave for 15-20 seconds, but be cautious not to overheat!

FAQs

Here are some common questions you might have about these delightful Vegan Pumpkin Pie Cookies.

Can I use different spices instead of pumpkin pie spice for the Vegan Pumpkin Pie Cookies?

Absolutely! Feel free to mix your favorite spices like cinnamon, nutmeg, or ginger to create a custom flavor profile that suits your taste.

How can I ensure my Vegan Pumpkin Pie Cookies stay chewy?

To maintain that soft and chewy texture, avoid overbaking your cookies. They should be slightly underdone when you take them out of the oven since they will continue to cook on the baking sheet as they cool.

Can I substitute pumpkin puree in the Vegan Pumpkin Pie Cookies recipe?

Yes! If you don’t have pumpkin puree, you can use mashed sweet potato or even butternut squash puree as a tasty alternative.

What makes these Vegan Pumpkin Pie Cookies unique?

These cookies combine the classic flavors of pumpkin pie with a soft cookie base, resulting in a delightful treat that’s perfect for fall and holiday gatherings!

Final Thoughts

I hope you find joy in making these Vegan Pumpkin Pie Cookies as much as I do! They’re not only simple but also bring warmth and comfort with every bite. Perfect for sharing with loved ones or enjoying solo with a hot beverage. I can’t wait for you to try this recipe—happy baking!