Ingredients
Scale
- 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