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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Filling Creation: Blend pumpkin puree, maple syrup, oat milk, cornstarch, vanilla extract, and pumpkin pie spice into a silky, homogeneous mixture.
- 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.
- 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.
- 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