These Vegan Pumpkin Pie Cookies are a delightful treat that perfectly combines the flavors of autumn into a soft and chewy cookie. Ideal for holiday gatherings, cozy evenings, or as a unique dessert option, these cookies feature a creamy pumpkin pie filling that adds a special touch. They’re not only delicious but also cater to those looking for vegan and dairy-free options without sacrificing taste.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of pumpkin puree and pumpkin pie spice creates a rich, warm flavor that’s perfect for fall.
- Easy to Make: With simple ingredients and straightforward instructions, these cookies are perfect for bakers of all skill levels.
- Versatile Treat: Enjoy them at Thanksgiving, for dessert parties, or as a sweet snack throughout the season.
- Plant-Based Goodness: Made without animal products, these cookies offer a guilt-free indulgence that everyone can enjoy.
- Perfectly Chewy Texture: The blend of vegan butter and flour results in cookies that are soft on the inside with a slightly crispy edge.
Tools and Preparation
Before diving into making these delicious cookies, gather your tools and equipment. Having everything ready will make the process smoother.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk or fork
- Baking sheet
- Parchment paper
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients thoroughly. Use different sizes for dry and wet ingredients to simplify mixing.
- Measuring cups: Accurate measurements ensure consistent results in baking. Precision is key when working with flour and sugar.
- Baking sheet: A sturdy baking sheet allows for even cooking. Using parchment paper prevents sticking and makes cleanup easy.
Ingredients
These cookies combine a soft & chewy vegan cookie dough base with a creamy pumpkin pie filling for the best pumpkin pie cookies!
Ingredients:
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 (8 grams) 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 Serving
- Vegan whipped cream
- Pumpkin pie spice (to sprinkle on top of cookies)
How to Make Vegan Pumpkin Pie Cookies
Step 1: Prepare the Flax Egg
In a small bowl, mix together ground flaxseed and water to create your flax egg. Let it sit for about 5 minutes until it thickens.
Step 2: Make the Cookie Dough
In a large mixing bowl:
1. Cream together the vegan butter, sugar, and brown sugar until fluffy.
2. Add in the prepared flax egg and vanilla bean paste. Mix well until combined.
3. In another bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture until just combined.
Step 3: Prepare Pumpkin Filling
In another bowl:
1. Combine pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and additional pumpkin pie spice.
2. Mix thoroughly until smooth.
Step 4: Assemble Cookies
Preheat your oven to 350°F (175°C).
On a parchment-lined baking sheet:
1. Scoop out cookie dough using a tablespoon and flatten slightly.
2. Add about a teaspoon of pumpkin filling in the center of each cookie dough portion.
3. Use another scoop of dough to cover the filling gently.
Step 5: Bake Cookies
Bake in preheated oven for about 15 minutes or until edges are lightly golden. Allow them to cool before serving with vegan whipped cream topped with an extra sprinkle of pumpkin pie spice.
Enjoy your homemade Vegan Pumpkin Pie Cookies, perfect for any occasion!
How to Serve Vegan Pumpkin Pie Cookies
Vegan Pumpkin Pie Cookies are a delightful treat that can be enjoyed in various ways. Here are some serving suggestions to enhance your cookie experience.
With Vegan Whipped Cream
- Top each cookie with a dollop of vegan whipped cream for added creaminess and flavor.
Pair with Hot Beverages
- Enjoy these cookies alongside a warm cup of chai tea, coffee, or hot chocolate to balance the sweetness and spices.
Create a Cookie Platter
- Arrange your cookies on a festive platter with other vegan treats for an eye-catching dessert table during gatherings.
Add a Sprinkle of Cinnamon
- Dust the cookies with extra pumpkin pie spice or cinnamon for an aromatic touch that enhances their flavor.
Serve Warm
- Warm the cookies slightly in the microwave before serving for a soft, gooey texture that melts in your mouth.
How to Perfect Vegan Pumpkin Pie Cookies
To make your Vegan Pumpkin Pie Cookies even better, follow these helpful tips for the perfect bake every time.
Use room temperature ingredients: Ensure your vegan butter is at room temperature for easier mixing and a fluffier texture in the dough.
Measure flour accurately: Spoon flour into your measuring cup and level it off to avoid dense cookies from too much flour.
Chill the dough: Refrigerate the cookie dough for about 30 minutes before baking to help them hold their shape.
Check doneness carefully: Bake until edges are lightly golden; they will continue cooking on the sheet after removal.
Experiment with spices: Feel free to adjust pumpkin pie spice levels according to your taste preference for a more personalized flavor.
Best Side Dishes for Vegan Pumpkin Pie Cookies
These cookies pair well with various side dishes that complement their flavors. Here are some great options to consider:
Coconut Milk Ice Cream: A creamy, dairy-free ice cream that adds a refreshing contrast to the warm spices of the cookies.
Fruit Salad: A light and refreshing mix of seasonal fruits balances out the richness of the cookies perfectly.
Spiced Chai Latte: This warm beverage infuses comforting spices that echo the flavors found in pumpkin pie, enhancing your dessert experience.
Maple Pecan Granola: Crunchy granola offers a delightful texture contrast when served alongside these soft cookies.
Roasted Nuts: A simple bowl of roasted almonds or walnuts provides a savory element that complements sweet treats well.
Caramelized Apples: Sweetened and spiced apples bring warmth and additional sweetness, making them an excellent pairing with cookies.
Chocolate Dipped Strawberries: These fresh berries add a pop of color and contrasting flavors, elevating your dessert presentation.
Herbal Tea Selection: Offer various herbal teas for guests to choose from, which can cleanse the palate between bites of sweet cookie goodness.
Common Mistakes to Avoid
When making Vegan Pumpkin Pie Cookies, it’s easy to make mistakes that can affect the final taste and texture. Here are some common pitfalls to watch out for.
- Using the wrong type of pumpkin: Always use pure pumpkin puree instead of pumpkin pie filling. The latter contains added sugars and spices that can alter your cookies’ flavor.
- Not measuring flour correctly: Too much flour can lead to dry cookies. Use a kitchen scale or spoon flour into a measuring cup and level it off with a knife for accuracy.
- Skipping the chilling step: Chilling the dough helps improve texture and prevents spreading during baking. Don’t skip this crucial step!
- Overbaking the cookies: Keep an eye on your cookies as they bake. Remove them from the oven when they’re slightly golden at the edges but still soft in the center for a chewy texture.
- Neglecting flavor balance: Ensure you balance sweet ingredients like maple syrup and sugar with the spices. Taste your dough before baking to adjust sweetness if needed.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container for up to 5 days.
- Place parchment paper between layers of cookies to prevent sticking.
Freezing Vegan Pumpkin Pie Cookies
- Freeze cookies by placing them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or bag.
- They can be stored frozen for up to 3 months.
Reheating Vegan Pumpkin Pie Cookies
- Oven: Preheat to 350°F (175°C) and warm cookies for about 5-7 minutes for optimal softness.
- Microwave: Heat one cookie at a time for 10-15 seconds until warm; avoid overheating to prevent them from becoming tough.
- Stovetop: Place cookies in a non-stick skillet over low heat, covering with a lid for about 2-3 minutes.
Frequently Asked Questions
Here are some frequently asked questions about Vegan Pumpkin Pie Cookies that might help you while baking.
How do I make Vegan Pumpkin Pie Cookies gluten-free?
You can substitute all-purpose flour with gluten-free flour blends. Make sure the blend you choose is suitable for baking.
Can I use different types of sweeteners?
Yes! You can experiment with different sweeteners like agave syrup or coconut sugar, but adjust amounts according to sweetness levels.
What is the best way to store leftover cookies?
Store leftovers in an airtight container at room temperature or refrigerate them for longer freshness.
Can I add nuts or chocolate chips?
Absolutely! Feel free to add walnuts, pecans, or vegan chocolate chips for extra flavor and texture in your Vegan Pumpkin Pie Cookies.
How long do these cookies last?
When stored properly, these cookies last up to 5 days in the refrigerator or up to 3 months in the freezer.
Final Thoughts
These Vegan Pumpkin Pie Cookies are not only delicious but also versatile. With their soft, chewy base and creamy filling, they are perfect for any occasion. Feel free to customize them by adding nuts or adjusting spices according to your taste preference!
Vegan Pumpkin Pie Cookies
Indulge in the cozy flavors of autumn with these Vegan Pumpkin Pie Cookies! Soft, chewy, and filled with a creamy pumpkin pie filling, these delightful cookies are perfect for holiday gatherings or as an everyday treat. Made without any animal products, they offer a guilt-free indulgence that everyone can enjoy. With a rich blend of pumpkin puree and aromatic spices, these cookies will surely become a seasonal favorite. Easy to make and versatile, they can be served warm with vegan whipped cream or enjoyed alongside your favorite hot beverage.
- Total Time: 35 minutes
- Yield: Approximately 12 cookies 1x
Ingredients
- 1/2 cup vegan butter (room temperature)
- 1/2 cup + 2 Tablespoons sugar
- 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
- 1/4 cup maple syrup
- 2 Tablespoons oat milk (or any plant-based milk)
- 2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/2 teaspoon pumpkin pie spice
- Vegan whipped cream for serving
- Pumpkin pie spice for sprinkling on top
Instructions
- Prepare the flax egg by mixing ground flaxseed with water; let it sit to thicken.
- In a large bowl, cream together vegan butter and sugars until fluffy. Add the flax egg and vanilla; mix well.
- In another bowl, combine flour, pumpkin pie spice, baking powder, and salt. Gradually add to the wet mixture until combined.
- For the filling, mix pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth.
- Preheat the oven to 350°F (175°C). On a parchment-lined baking sheet, scoop cookie dough and flatten slightly. Place filling in the center and cover with more dough.
- Bake for about 15 minutes until edges are golden. Cool before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 110
- Sugar: 8g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg