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
Scale
- 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