Vegan Pumpkin Pie Cookies Recipe

If you’re looking for a way to blend autumn coziness with delightful bite-sized treats, you have to try these Vegan Pumpkin Pie Cookies. They capture everything you love about a classic pumpkin pie—spiced filling, creamy texture, buttery crust—but in a playful, cookie-sized package. With warm spices, a gooey pumpkin center, and a cloud of vegan whipped cream, each cookie promises a slice of nostalgia and comfort in every bite. These cookies are not only irresistible but also wonderfully dairy-free, making them perfect for sharing at gatherings or enjoying as a special afternoon pick-me-up.

Ingredients You’ll Need

The ingredient list for these Vegan Pumpkin Pie Cookies is refreshingly simple, but don’t underestimate how each component plays a key role! From the rich vegan butter to the aromatic pumpkin pie spice, every element helps create those iconic pumpkin pie flavors, all wrapped up in a soft, toothsome cookie.

• Vegan butter (1/2 cup, room temperature): This helps achieve that soft, luscious cookie dough with a buttery undertone.
• Sugar (1/2 cup + 2 tablespoons): Adds sweetness and a touch of crystallized crunch when used for rolling.
• Brown sugar (1/4 cup): Brings moisture and a caramel-like depth that pairs beautifully with pumpkin spice.
• Flax egg (1 tablespoon ground flaxseed + 3 tablespoons water): Acts as a binder, keeping the cookies wonderfully chewy and egg-free.
• Vanilla bean paste or extract (2 teaspoons, divided): Infuses the cookies and filling with classic, fragrant vanilla aroma.
• All-purpose flour (1 1/2 cups + 3 tablespoons): Gives the cookie structure while keeping the crumb tender.
• Pumpkin pie spice (1 1/2 teaspoons, divided): Lends warm, cozy spice notes that pop in both the dough and the filling.
• Baking powder (1/2 teaspoon): Provides just enough lift for a soft, melt-in-your-mouth cookie.
• Salt (1/4 teaspoon): Balances every sweet and spicy note perfectly.
• Pumpkin puree (2/3 cup): Delivers authentic pumpkin flavor and natural orange hue—use pure pumpkin, not pie filling.
• Maple syrup (1/4 cup): Adds a gentle, earthy sweetness to the creamy pumpkin filling.
• Oat milk (2 tablespoons): Keeps the filling smooth—feel free to use any plant milk you love.
• Cornstarch (2 teaspoons): Creates that luscious, pudding-like texture in the pumpkin center.
• Vegan whipped cream: For a cloud-like dollop on top, echoing classic pumpkin pie.
• Pumpkin pie spice (to sprinkle): A final dusting enhances the cookies’ beautiful aroma and visual appeal.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepare the Cookie Dough

Start by tossing your vegan butter, 1/2 cup of sugar, and brown sugar into a mixing bowl. Use an electric mixer and beat these ingredients together for about two minutes, until everything is delightfully fluffy. This step lets the sugar and butter blend to create a light cookie base that’s oh-so-tender.

Step 2: Add the Flax Egg and Vanilla

Time to work in that flax egg and a teaspoon of your vanilla bean paste. Beat them in for about 30 seconds—this helps bind the dough together while layering in vanilla’s warm, aromatic touch.

Step 3: Build the Dry Mix

Now, pile in the flour, baking powder, pumpkin pie spice, and salt. Add the flour first, then sprinkle the other dry ingredients on top. Mix away! The dough will look crumbly at first but keep going until it transitions to a soft, cohesive dough that holds together when you squeeze it.

Step 4: Chill the Dough

Cover your bowl of dough with plastic wrap and slide it into the fridge for at least 30 minutes, or up to a full day if you’re prepping ahead. Chilling gives the cookies fluffier texture and richer flavor, and it also ensures the cookies won’t spread too much in the oven.

Step 5: Make the Pumpkin Pie Filling

While your dough chills, turn your attention to that dreamy filling! In a new bowl, whisk together the pumpkin puree, maple syrup, oat milk, cornstarch, another teaspoon of vanilla, and 1/2 teaspoon of pumpkin pie spice. The mixture should look silky smooth—set it aside until assembly time.

Step 6: Assemble the Cookies

Preheat your oven to 350°F (about 10 minutes before removing the dough from the fridge) and line a baking sheet with parchment paper. Scoop the chilled dough into 10 or 11 balls, rolling each between your palms until smooth. Dip each ball into the 2 tablespoons of reserved sugar to create a sparkly coating, then set on the tray.

Step 7: Fill and Shape the Cookies

Using your palm, gently flatten each dough ball. Next, make a thumbprint in the center, then widen the indent to form a small well. Carefully spoon about 1.5 tablespoons of the pumpkin filling into each well, making sure not to overfill and leaving a neat border around the edge for the perfect vegan pumpkin pie cookie look.

Step 8: Bake!

Make sure your cookies are spaced at least two inches apart (they’ll spread as they bake). Slide the tray into the oven and bake for 12 to 14 minutes, until the cookie edges are crisp and golden and the filling is set with a few charming crinkles. Once out of the oven, let them rest on the sheet for five minutes—this is your window to nudge any mishapen cookies into circular perfection using a spoon.

Step 9: Cool and Decorate

Once the cookies are set, transfer to a wire rack to cool completely. When they’re fully cooled, pipe or dollop a bit of vegan whipped cream into each pumpkin center and finish with a sprinkle of pumpkin pie spice. Your Vegan Pumpkin Pie Cookies are ready to steal the show!

How to Serve Vegan Pumpkin Pie Cookies

Garnishes

A swirl of vegan whipped cream and a gentle dusting of pumpkin pie spice make these cookies look as special as they taste. For an even fancier finish, try a drizzle of maple syrup or a few toasted chopped pecans sprinkled over the top—it all adds up to a showstopping treat.

Side Dishes

Pair your Vegan Pumpkin Pie Cookies with a mug of spiced chai, creamy oat milk latte, or even a chilly glass of almond milk. They also shine on any holiday dessert platter alongside treats like chocolate-dipped strawberries or spiced nuts.

Creative Ways to Present

Tuck these cookies into mini cupcake liners for a festive look at parties or cookie swaps. Stack a few in a clear bag with a pretty ribbon as sweet edible gifts. For a fun dessert board, arrange them with fresh fruit, vegan chocolate squares, and a sprinkle of cinnamon sticks.

Make Ahead and Storage

Storing Leftovers

To keep your Vegan Pumpkin Pie Cookies fresh, place them in an airtight container at room temperature. They’ll stay soft and lovely for up to 2 days. If you’d like to stretch that window, you can pop the container in the fridge—just let the cookies come to room temp before serving for the best taste and texture.

Freezing

These cookies freeze beautifully, making them a brilliant make-ahead option. Place completely cooled cookies (without whipped cream) in a single layer on a baking sheet and freeze until firm. Then, layer them in an airtight container with parchment between each row and freeze for up to 2 months. Decorate with whipped cream and spice after thawing for best results.

Reheating

To bring frozen Vegan Pumpkin Pie Cookies back to life, let them thaw at room temperature, then warm them very gently in the microwave (about 10 seconds per cookie) to soften if desired. Add vegan whipped cream just before serving for a fresh-from-the-oven vibe.

FAQs

Can I use gluten-free flour for these cookies?

Absolutely! A good 1:1 gluten-free all-purpose flour blend should yield cookies that are just as soft and tasty. You may want to check your dough for consistency, as some blends absorb liquid differently—add a tablespoon of plant milk if it seems dry.

Is homemade pumpkin puree okay to use?

Yes, as long as it’s well-drained and not watery. Homemade puree is often slightly looser than canned, so blot it with paper towels to match the texture of canned pumpkin for best results.

Can I make these cookies ahead of time?

Definitely! You can make the dough up to 24 hours in advance and keep it chilled, or prep baked (undecorated) cookies and store or freeze them. Add the whipped cream and extra spice just before serving for a fresh look.

Do I need to use vegan whipped cream?

Traditional pumpkin pie flavor is highlighted by a creamy topping, but if you don’t have vegan whipped cream, you can skip it or use coconut yogurt as a fun alternative. The cookies are still delicious either way!

What makes the filling set without eggs?

This filling relies on cornstarch and baking time for that set, creamy center. The cornstarch thickens the pumpkin puree as it bakes, giving you a classic pumpkin pie consistency without needing eggs.

Final Thoughts

I can’t wait for you to try these Vegan Pumpkin Pie Cookies—they’re proof that you don’t need a fork (or even a pie plate) to enjoy everything wonderful about fall’s favorite dessert. Whether you’re sharing them with family or sneaking a couple with your coffee, these cookies are bound to become a new seasonal favorite. Happy baking!

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