Crispy Vegan Pumpkin Pie Cookies Recipe: Fall’s Sweet Treat

Soft, chewy cookies packed with warm pumpkin spice cookie magic are about to become your new autumn obsession.

These delightful vegan pumpkin pie cookies blend the comforting flavors of classic pumpkin pie into an irresistible handheld treat.

Crisp autumn edges meet a tender, spice-infused center that melts in your mouth with each bite.

Wholesome ingredients come together effortlessly, creating a plant-based dessert that celebrates seasonal goodness.

The aroma of cinnamon, nutmeg, and pure pumpkin will drift through your kitchen, beckoning everyone near.

No dairy or eggs are needed to craft these phenomenal cookies that capture the essence of fall in every delectable morsel.

Bake a batch and watch them disappear faster than leaves falling from maple trees.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 150 kcal

Servings: 13

Ingredients You’ll Need for Vegan Pumpkin Pie Cookies

• Vegan Butter: Creamy base that creates tender, melt-in-your-mouth cookie texture with rich flavor.
• Sugar, Brown Sugar: Provides sweetness and helps caramelize edges for deeper flavor profile.
• Flax Egg: Vegan binding agent that replaces traditional eggs, adding moisture and structure.
• Vanilla Bean Paste: Enhances overall sweetness with complex, aromatic vanilla undertones.

• All-Purpose Flour: Provides essential structure and creates soft, chewy cookie base.
• Baking Powder: Helps cookies rise and become light, ensuring perfect texture.
• Salt: Balances sweetness and intensifies other flavor components.

• Pumpkin Puree: Delivers authentic pumpkin flavor and creamy, smooth filling consistency.
• Maple Syrup: Natural sweetener that complements pumpkin's earthy notes.
• Oat Milk: Adds moisture and subtle creaminess to filling.
• Cornstarch: Thickens filling, preventing runny texture.
• Pumpkin Pie Spice: Provides warm, traditional autumn spice blend.

• Vegan Whipped Cream: Adds luxurious, cloud-like topping for extra indulgence.
• Pumpkin Pie Spice: Sprinkled on top for enhanced aromatic finish.

Tools for Making Vegan Pumpkin Pie Cookies at Home

• Electric mixer: Essential for creaming butter and sugars to fluffy perfection.
• Mixing bowls: Two bowls needed for combining dough and filling ingredients separately.
• Cookie scoop or spoon: Perfect for creating evenly sized cookie dough balls.
• Baking sheet: Lined with parchment paper for even baking and easy cookie removal.
• Parchment paper: Prevents cookies from sticking and ensures smooth baking.
• Wire rack: Crucial for cooling cookies and maintaining their crisp texture.
• Measuring cups and spoons: Necessary for precise ingredient measurements.
• Thumb or back of a spoon: Helpful for creating indentations in cookie dough.

How to Bake Vegan Pumpkin Pie Cookies Step-by-Step

• Butter Bliss Preparation

Grab your mixing bowl and get ready to create magic. Combine soft vegan butter with sugars, whipping them into a fluffy cloud of deliciousness. The goal is a creamy mixture that looks light and dreamy.

• Flavor Foundation

Add your secret flavor enhancers – flax egg and vanilla – blending everything until the mixture looks smooth and inviting. This is where the cookie’s personality starts to develop.

• Dough Magic

Slowly introduce flour and spices, watching your mixture transform from crumbly to perfectly textured. Don’t worry if it seems a bit messy at first – that’s part of the baking journey.

• Chilling Time

Pop your dough into the refrigerator for a quick nap. This relaxation period helps develop deeper flavors and makes the dough easier to handle.

• Filling Fantasy

While the dough chills, whip up a luscious pumpkin filling. Mix ingredients until they create a silky, smooth sauce that screams autumn comfort.

• Oven Preparation

Heat your oven to a cozy 350°F. Line a baking sheet with parchment paper, creating the perfect stage for your cookie performance.

• Cookie Shaping

Roll the chilled dough into adorable balls. Gently press each one, creating a cute little nest for your pumpkin filling.

• Filling the Centers

Carefully spoon the pumpkin mixture into each cookie’s center. Think of it like tucking a delicious secret into each treat.

• Baking Moment

Slide the cookies into the oven, letting them transform into golden, aromatic masterpieces. Watch for those perfectly crisp edges and slightly crinkled filling.

• Final Flourish

Once cooled, crown each cookie with a cloud of vegan whipped cream and a sprinkle of spice. Your autumn-inspired treats are ready to steal the show!

Flavor Tweaks for Vegan Pumpkin Pie Cookies

• Enhance the pumpkin pie spice mix by toasting whole spices like cinnamon, nutmeg, and cloves before grinding them fresh for an intensely aromatic cookie experience.
• Prepare the cookie dough and pumpkin filling up to 3 days in advance, storing separately in airtight containers in the refrigerator to save time during busy holiday prep.
• For extra crunch, fold in chopped toasted pecans or pepitas into the cookie dough before chilling, adding a delightful nutty dimension to each bite.
• Replace oat milk with coconut milk for a richer, more luxurious filling that adds subtle tropical undertones to the classic pumpkin flavor profile.
• Keep cookies in a sealed container at room temperature for 3-4 days, or freeze for up to 2 weeks by layering between parchment paper to maintain their perfect texture and taste.

Serve Vegan Pumpkin Pie Cookies with a Cozy Touch

• Cozy Autumn Dessert Platter: Create a beautiful seasonal display by arranging these vegan pumpkin pie cookies alongside cinnamon-dusted apple slices, candied pecans, and a warm mug of spiced chai tea for a delightful fall gathering.
• Sweet Brunch Companion: Serve these cookies as a delectable morning treat paired with dairy-free yogurt, fresh berries, and a steaming cup of coffee for an indulgent weekend breakfast experience that celebrates comfort and flavor.
• Gifting Gourmet Delight: Package these cookies in cute mason jars or festive gift boxes, tied with a rustic ribbon, making them a perfect homemade present for friends, family, or holiday cookie exchanges that showcases your baking skills.
• Dessert Buffet Star: Incorporate these cookies into a vegan dessert spread with mini fruit tarts, chocolate truffles, and caramel-drizzled brownies, creating a stunning array of sweet treats that will impress guests at any celebration.

Store Vegan Pumpkin Pie Cookies to Keep Them Fresh

• Cookie Storage Strategies: Seal cooled cookies in airtight container, separating layers with parchment paper to prevent sticking and maintain freshness for up to 5 days at room temperature.
• Refrigeration Wisdom: Cookies with pumpkin filling remain delectable when stored in sealed container inside refrigerator, lasting approximately 7 days while maintaining optimal texture and flavor.
• Freezing Techniques: Wrap individual cookies tightly in plastic wrap, then place inside freezer-safe container. Frozen cookies maintain quality for 2-3 months; thaw at room temperature for best taste experience.
• Make-Ahead Magic: Prepare cookie dough in advance and refrigerate up to 48 hours before baking. Unbaked dough balls can be frozen for future spontaneous baking sessions, extending convenience and enjoyment.

Decadent Vegan Pumpkin Pie Cookies Recipe

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• Total Time: 35 minutes
• Yield: 13 1x

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Description

Delightful pumpkin pie cookies bring autumn’s warmth onto delicate plant-based treats. Spiced with cinnamon and nutmeg, these cookies deliver comforting flavors you’ll savor with each sweet, nostalgic bite.

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Ingredients

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• 1 ½ cups (cups, 360 ml) all-purpose flour
• ⅔ cup (ml) pumpkin puree
• ½ cup (120 ml) vegan butter, room temperature
• ½ cup (100 g) sugar
• ¼ cup (50 g) brown sugar
• 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsps water)
• 2 tbsps sugar for rolling
• 1 tsp pumpkin pie spice for cookie dough
• 1 tsp vanilla bean paste or vanilla extract
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup (60 ml) maple syrup
• 2 tbsps oat milk (or any plant-based milk)
• 2 tsps cornstarch
• 1 tsp vanilla bean paste or vanilla extract
• ½ tsp pumpkin pie spice for filling
• vegan whipped cream
• pumpkin pie spice, for sprinkling

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Instructions

1. Mixing Base: Whip vegan butter with white and brown sugars using an electric mixer until light and airy, then integrate flax egg and vanilla bean paste thoroughly.
2. Dough Preparation: Incorporate flour, baking powder, pumpkin pie spice, and salt, transitioning the mixture from crumbly to smooth. Wrap and chill dough for 30 minutes to enhance flavor complexity.
3. Filling Creation: Blend pumpkin puree, maple syrup, oat milk, cornstarch, vanilla extract, and pumpkin pie spice into a silky, homogeneous mixture.
4. Shaping Cookies: Preheat oven to 350°F. Roll chilled dough into uniform balls, coating lightly with sugar. Arrange on parchment-lined baking sheet, gently flattening and creating central wells.
5. Filling and Baking: Delicately spoon pumpkin filling into cookie centers, ensuring it remains contained. Bake for 12-14 minutes until edges turn golden and filling develops subtle surface texture.
6. Finishing Touches: Rest cookies on baking sheet for 5 minutes, then transfer to wire rack. Once cooled, adorn with vegan whipped cream and a sprinkle of pumpkin pie spice for elegant presentation.

Notes

• Chill for Flavor: Refrigerating dough intensifies taste and helps cookies maintain shape during baking.
• Indent Technique: Gently press center of cookie dough to create perfect filling pocket without breaking structure.
• Filling Precision: Spoon pumpkin mixture carefully to prevent overflow, keeping edges clean and presentation elegant.
• Cooling Strategy: Let cookies rest on baking sheet briefly to stabilize texture before transferring to wire rack, ensuring ideal crispness and preventing crumbling.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 150
• Sugar: 12 g
• Sodium: 50 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg