Vegan Pumpkin Pie Cookies

Vegan Pumpkin Pie Cookies combine everything you love about fall desserts into one delightful bite-sized treat. A soft and chewy spiced cookie base is filled with a creamy pumpkin pie filling, creating a perfectly cozy dessert that tastes like a miniature pumpkin pie in cookie form. With simple, plant-based ingredients and a comforting flavor profile, these cookies are perfect for autumn gatherings, Thanksgiving dessert tables, or a weekend baking session.

Why You’ll Love This Recipe

These cookies are both decadent and comforting with the ideal blend of texture and flavor. The chewy pumpkin spice cookie dough base contrasts beautifully with the silky pumpkin pie filling. Plus, they’re 100% vegan, easy to make, and customizable with your favorite non-dairy milk or sweeteners. Whether you’re serving them warm with a dollop of whipped cream or enjoying them straight from the freezer, these cookies are sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Spice Cookie Dough:
½ cup vegan butter, at room temperature
½ cup + 2 tablespoons sugar (½ cup for dough, 2 tablespoons for rolling)
¼ cup brown sugar
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
1 teaspoon vanilla bean paste or vanilla extract
1½ cups + 3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
½ teaspoon baking powder
¼ teaspoon salt

For the Pumpkin Pie Filling:
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, for garnish

Directions

Prepare the Cookie Dough

1. In a mixing bowl, use an electric mixer to cream together the vegan butter, ½ cup of sugar, and brown sugar until light and fluffy (about 2 minutes).

2. Add the flax egg and vanilla, mixing for another 30 seconds.

3. Add the flour, pumpkin pie spice, baking powder, and salt to the bowl. Mix until a thick dough forms. It will appear crumbly at first but will come together.

4. Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 24 hours.

Make the Pumpkin Pie Filling

5. In a separate bowl, whisk together the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth. Set aside.

Assemble & Bake

6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

7. Scoop the dough into 10–11 evenly sized balls. Roll each ball between your palms, then coat in the remaining 2 tablespoons of sugar.

8. Place on the baking sheet and press each dough ball down slightly. Use your thumb to create an indent in the center, and use your fingers to widen the space for filling.

9. Spoon about 1½ tablespoons of the pumpkin pie filling into the center of each cookie.

10. Bake for 12–14 minutes, or until the edges are lightly crisp and the filling begins to set.

11. Let the cookies cool on the baking sheet for 5 minutes. If needed, shape the edges with a spoon while still warm. Transfer to a wire rack to cool completely.

Add Toppings

12. Once fully cooled, top with a swirl of vegan whipped cream and a sprinkle of pumpkin pie spice before serving.

Servings and timing

Yield: 11 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour

Variations

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour.

• Oil-Free Option: Use applesauce instead of butter, but expect a softer, more cakey texture.

• Sweetener Swap: Use coconut sugar or date sugar in place of white sugar for a less refined option.

• Mini Version: Make smaller cookies with 1 tablespoon of dough and 1 teaspoon of filling for bite-sized treats.

• Chocolate Drizzle: Add a melted dark chocolate drizzle on top for a decadent twist.

Storage/Reheating

Store cookies in an airtight container in the fridge for 1–2 days.
For longer storage, freeze the cookies for up to 1 month, layering them with parchment paper to prevent sticking.
To serve from frozen, let thaw at room temperature for 1 hour—or enjoy them chilled straight from the freezer for a firmer texture.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling contains added sugar and spices that will throw off the balance of the filling.

Can I make these cookies ahead of time?

Yes, you can prepare the dough and filling ahead and assemble the cookies when ready to bake. Chilled dough can rest in the fridge for up to 24 hours.

Do I need to use a flax egg?

Yes, the flax egg helps bind the dough. You can substitute with a chia egg if needed.

Can I freeze the baked cookies?

Absolutely. Store them in a freezer-safe container with parchment paper between layers for up to 1 month.

Why do the cookies get soggy in the fridge?

The high-moisture pumpkin filling softens the cookie base over time. For best texture, store in the freezer and enjoy chilled or thawed.

What’s the best plant-based milk to use?

Oat milk is recommended for its mild flavor, but any non-dairy milk works well.

How do I prevent the filling from spilling over?

Be careful not to overfill the indent. Use just enough filling to keep it level with the cookie center.

Can I make the cookies smaller or larger?

Yes, adjust the size as needed. Just remember to reduce or increase the baking time accordingly.

Is there a nut-free version?

Yes, this recipe is naturally nut-free as written—just ensure your plant milk and vegan butter are nut-free.

Can I skip the whipped cream topping?

Of course. The cookies are delicious on their own or with a simple dusting of spice.

Conclusion

Vegan Pumpkin Pie Cookies are the perfect fall treat, combining the chewy satisfaction of a spiced cookie with the creamy indulgence of pumpkin pie. With their cozy flavor, inviting appearance, and easy plant-based ingredients, they’re a crowd-pleasing dessert for any autumn occasion. Whether served warm or enjoyed straight from the freezer, these cookies bring the spirit of the season to every bite.

Print