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Vegan Pumpkin Pie Cookies

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Vegan Pumpkin Pie Cookies are soft, chewy spiced cookies filled with creamy pumpkin pie filling—like miniature pumpkin pies in cookie form. These cozy, plant-based treats are perfect for fall gatherings, Thanksgiving desserts, or any time you’re craving autumn flavors in a fun, bite-sized package.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 11 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

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 other 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

Instructions

  1. In a mixing bowl, use an electric mixer to cream together vegan butter, ½ cup sugar, and brown sugar until light and fluffy (about 2 minutes).
  2. Add the flax egg and vanilla; mix for 30 more seconds.
  3. Add flour, pumpkin pie spice, baking powder, and salt. Mix until a thick dough forms. It may appear crumbly but will come together.
  4. Cover and refrigerate the dough for at least 30 minutes or up to 24 hours.
  5. In a separate bowl, whisk together pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth. Set aside.
  6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Scoop dough into 10–11 balls. Roll each between palms and coat in the remaining 2 tablespoons of sugar.
  8. Place on the baking sheet and press down slightly. Use your thumb to indent the center, then use fingers to widen for filling.
  9. Spoon ~1½ tablespoons of pumpkin filling into the center of each cookie.
  10. Bake for 12–14 minutes until edges are crisp and filling begins to set.
  11. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Top cooled cookies with vegan whipped cream and a sprinkle of pumpkin spice before serving, if desired.

Notes

  • Use a 1:1 gluten-free flour blend for a gluten-free version.
  • For oil-free, sub vegan butter with applesauce (texture will be softer and more cake-like).
  • Substitute coconut sugar or date sugar for less refined sweetness.
  • Make mini cookies with 1 tbsp dough and 1 tsp filling; reduce bake time to 9–11 minutes.
  • Add melted dark chocolate drizzle for a decadent twist.
  • Store in the fridge for 1–2 days or freeze for up to 1 month.

Nutrition

Find it online: https://cheftinaskitchen.com/vegan-pumpkin-pie-cookies/