As the leaves turn and the air gets crisp, I find myself craving the warm, cozy flavors of fall. That’s where these Vegan Pumpkin Pie Cookies come in! They’re the perfect blend of soft, chewy cookie goodness and the delightful essence of pumpkin pie. Whether you’re a busy mom juggling work and family or a professional looking to impress at your next gathering, these cookies are a quick solution. They’re not just a treat; they’re a hug in cookie form, ready to bring smiles to your loved ones’ faces!
Why You’ll Love This Vegan Pumpkin Pie Cookies
- Quick and easy to make, perfect for busy days.
- Soft and chewy texture that melts in your mouth.
- Deliciously captures the essence of pumpkin pie.
- Vegan-friendly, so everyone can enjoy them.
- Great for sharing at gatherings or cozy family nights.
Vegan Pumpkin Pie Cookies Recipe
- Total Time: 34 minutes
- Yield: 10–11 cookies 1x
- Diet: Vegan
Description
These Easy Vegan Pumpkin Pie Cookies combine the flavors of pumpkin pie with a soft, chewy cookie base, making for a delightful treat perfect for fall.
Ingredients
- ½ cup vegan butter, room temperature
- ½ cup + 2 Tablespoons sugar (½ cup for dough, 2 tablespoons for rolling before baking)
- ¼ cup brown sugar
- 1 flax egg (1 Tablespoon ground flaxseed mixed with 3 Tablespoons water)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cups + 3 Tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup pumpkin puree (NOT pumpkin pie filling)
- ¼ cup maple syrup
- 2 Tablespoons oat milk or any plant-based milk
- 2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon pumpkin pie spice
- Optional Toppings: vegan whipped cream, pumpkin pie spice to sprinkle on top of cookies
Instructions
- To make the dough, cream together the vegan butter, ½ cup of white sugar, and brown sugar in a mixing bowl until fluffy (about 2 minutes).
- Add the flax egg and vanilla bean paste, mixing for about 30 seconds.
- Incorporate the all-purpose flour, baking powder, pumpkin pie spice, and salt, mixing until a thick cookie dough forms.
- Cover the dough with plastic wrap and chill in the fridge for 30 minutes to 1 hour.
- While the dough chills, prepare the pumpkin pie filling by whisking together pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth.
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- Remove the dough from the fridge and scoop out 10-11 evenly sized cookies, rolling each into a ball and coating in the reserved sugar.
- Place the dough balls on the baking sheet, pressing them down slightly and making an indent in the center of each.
- Fill each indent with about 1.5 Tablespoons of pumpkin pie filling.
- Bake for 12-14 minutes until the edges are crisp and the filling starts to crinkle.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cooled, pipe vegan whipped cream onto each cookie and sprinkle with additional pumpkin pie spice before serving.
Notes
- Chill the dough for up to 24 hours if needed.
- Ensure the pumpkin puree is not pre-sweetened or spiced.
- Adjust the sweetness of the filling to taste.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Vegan Pumpkin Pie Cookies, Pumpkin Cookies, Vegan Desserts, Fall Recipes
Ingredients for Vegan Pumpkin Pie Cookies
Gathering the right ingredients is half the fun of baking! For these Vegan Pumpkin Pie Cookies, you’ll need a mix of pantry staples and a few seasonal favorites. Here’s what you’ll need:
- Vegan butter: This creamy base gives the cookies their rich texture. You can use any plant-based butter you love.
- Granulated sugar: Sweetness is key! This helps balance the flavors and gives the cookies a lovely crunch.
- Brown sugar: Adds a hint of caramel flavor and moisture, making the cookies extra chewy.
- Flax egg: A fantastic egg substitute! Just mix ground flaxseed with water to create a binding agent.
- Vanilla bean paste or extract: This adds a warm, aromatic flavor that complements the pumpkin beautifully.
- All-purpose flour: The backbone of the cookie dough, providing structure and chewiness.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, and ginger that brings the essence of fall into every bite.
- Baking powder: This leavening agent helps the cookies rise and become fluffy.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Pumpkin puree: The star of the show! Make sure to use pure pumpkin puree, not the spiced filling.
- Maple syrup: Adds natural sweetness and a hint of earthiness, perfect for fall.
- Oat milk or any plant-based milk: This keeps the dough moist and adds a subtle creaminess.
- Cornstarch: Helps thicken the pumpkin filling, giving it that perfect pie-like consistency.
- Optional toppings: Consider vegan whipped cream and a sprinkle of pumpkin pie spice for that extra touch of indulgence!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Vegan Pumpkin Pie Cookies
Now that you have all your ingredients ready, let’s dive into the fun part—making these delightful Vegan Pumpkin Pie Cookies! Follow these simple steps, and you’ll have a batch of cookies that will make your kitchen smell like fall.
Step 1: Cream the Butters and Sugars
In a mixing bowl, combine the vegan butter, granulated sugar, and brown sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy. This should take about two minutes. The fluffiness is key to achieving that soft texture!
Step 2: Add the Flax Egg and Vanilla
Next, add your prepared flax egg and vanilla bean paste (or extract) to the creamed mixture. Mix for about 30 seconds until everything is well combined. The flax egg acts as a binder, giving your cookies that perfect chewy consistency.
Step 3: Mix in the Dry Ingredients
Now, it’s time to incorporate the dry ingredients. Gradually add the all-purpose flour, baking powder, pumpkin pie spice, and salt to the wet mixture. Stir until a thick cookie dough forms. Don’t overmix; just combine until you see no dry flour. This dough is going to be the base of your delicious cookies!
Step 4: Chill the Dough
Cover the dough with plastic wrap and pop it in the fridge for 30 minutes to 1 hour. Chilling the dough helps the flavors meld and makes it easier to shape. If you’re short on time, even a quick chill will help!
Step 5: Prepare the Pumpkin Pie Filling
While the dough chills, let’s whip up the pumpkin pie filling. In a separate bowl, whisk together the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth. This filling is what makes these cookies truly special!
Step 6: Preheat the Oven and Prepare the Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper to prevent sticking. This step is crucial for easy cleanup and ensures your cookies bake evenly.
Step 7: Shape the Cookies
Once the dough is chilled, remove it from the fridge. Scoop out 10-11 evenly sized portions and roll them into balls. Roll each ball in the reserved sugar for a sweet crust. Place them on the prepared baking sheet, pressing them down slightly to flatten. Don’t forget to make an indent in the center of each cookie for the filling!
Step 8: Fill and Bake
Now, fill each indent with about 1.5 tablespoons of your pumpkin pie filling. Bake the cookies in the preheated oven for 12-14 minutes. You’ll know they’re done when the edges are crisp, and the filling starts to crinkle. The aroma will be heavenly!
Step 9: Cool and Serve
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, pipe some vegan whipped cream on top and sprinkle with additional pumpkin pie spice. Now, they’re ready to be devoured!
Tips for Success
- Make sure your vegan butter is at room temperature for easy creaming.
- Chill the dough for at least 30 minutes to enhance flavor and texture.
- Use pure pumpkin puree, not the spiced filling, for the best results.
- Adjust the sweetness of the filling to suit your taste preferences.
- Don’t skip the sugar coating; it adds a delightful crunch!
Equipment Needed
- Mixing bowl: A large bowl for combining ingredients. A glass or stainless steel bowl works great.
- Hand mixer or whisk: For creaming the butter and sugars. A whisk is a good workout!
- Baking sheet: A flat tray for baking. Use any oven-safe tray you have on hand.
- Parchment paper: To line the baking sheet. If you don’t have it, greasing the tray works too.
- Measuring cups and spoons: Essential for accuracy. Use any standard measuring tools you have.
Variations To Try
- Chocolate Chip Addition: Fold in some dairy-free chocolate chips for a sweet twist that pairs beautifully with pumpkin.
- Nuts and Seeds: Add chopped walnuts or pecans for a delightful crunch and extra nutrition.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make these cookies suitable for gluten-sensitive friends.
- Spiced Up: Experiment with additional spices like ginger or cloves for a more robust flavor profile.
- Maple Glaze: Drizzle a simple maple glaze over the cooled cookies for an extra layer of sweetness.
Serving Suggestions
- Pair these Vegan Pumpkin Pie Cookies with a warm cup of spiced chai or apple cider for a cozy treat.
- Serve them on a festive platter, garnished with fresh fall leaves or mini pumpkins for a seasonal touch.
- For a delightful dessert, enjoy them alongside a scoop of dairy-free vanilla ice cream.
FAQs about Vegan Pumpkin Pie Cookies
As you embark on your baking adventure with these Vegan Pumpkin Pie Cookies, you might have a few questions. Here are some common queries I’ve encountered, along with helpful answers to guide you along the way!
Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of your cookies.
How do I store leftover cookies?
Store your cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, consider freezing them!
Can I make these cookies gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free flour blend. This way, everyone can enjoy these delicious treats!
What can I use instead of a flax egg?
If you’re not a fan of flax eggs, you can use a chia egg (1 tablespoon of chia seeds mixed with 3 tablespoons of water) or a store-bought egg replacer.
Can I add chocolate chips to the cookie dough?
Yes! Adding dairy-free chocolate chips is a fantastic way to enhance the flavor. Just fold them in after mixing the dry ingredients.
Final Thoughts
These Vegan Pumpkin Pie Cookies are more than just a dessert; they’re a celebration of fall flavors wrapped in a soft, chewy cookie. Baking them fills your kitchen with the warm, inviting aroma of pumpkin spice, creating a cozy atmosphere that brings everyone together. Whether you’re sharing them with family or enjoying a quiet moment with a cup of tea, these cookies are sure to bring joy. So, roll up your sleeves, embrace the season, and let these delightful treats become a cherished part of your autumn traditions!
