Cookies:

• 1/2 cup vegan butter (room temperature)
• 1/2 cup + 2 Tablespoons sugar ( ½ cup for dough, 2 Tbsp for rolling before baking)
• 1/4 cup brown sugar
• 1 flax egg (1 Tablespoon ground flaxseed mixed with 3 Tablespoons water)
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 1 1/2 cups + 3 Tablespoons all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Pumpkin Pie Filling:

• 2/3 cup pumpkin puree (NOT pumpkin pie filling)
• 1/4 cup maple syrup
• 2 Tablespoons oat milk (or any plant-based milk subbed 1:1)
• 2 teaspoons cornstarch
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 1/2 teaspoon pumpkin pie spice

Additional:

• vegan whipped cream
• pumpkin pie spice (to sprinkle on top of cookies)