Vegan Pumpkin Pie Cookies

If you’re looking for a delightful treat that captures the essence of fall, then these Vegan Pumpkin Pie Cookies are just what you need! They blend the classic flavors of pumpkin pie into soft and chewy cookies that are perfect for any occasion. Whether you’re hosting a family gathering, enjoying a cozy movie night, or just want to indulge your sweet tooth after a busy day, these cookies will bring smiles all around.

What makes this recipe special is its simplicity and the joy it brings to gatherings. Each bite delivers the warmth of pumpkin spice paired with a creamy filling, making them irresistible! Plus, they are completely plant-based, so everyone can enjoy them without worry.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and quick prep time, these cookies come together in no time.
• Perfectly Chewy: The texture is soft and chewy, making each cookie feel like a little hug.
• Family Favorite: Kids and adults alike will adore the nostalgic flavors of pumpkin pie in cookie form.
• Make Ahead: Bake them in advance for parties or get-togethers; they store beautifully!
• Deliciously Versatile: Enjoy them as is or dress them up with whipped cream and spices!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create our Vegan Pumpkin Pie Cookies. You might already have many of these on hand! Here’s what you’ll need:

For the Cookie Dough

• 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

For the Pumpkin 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

For Garnish

• Vegan whipped cream
• Pumpkin pie spice (to sprinkle on top of cookies)

Variations

This recipe is wonderfully flexible! Here are some fun ways to mix things up:

• Add Chocolate Chips: Toss in some dairy-free chocolate chips for an extra layer of sweetness.
• Use Different Spices: Experiment with cinnamon or nutmeg to customize your flavor profile.
• Nutty Addition: Fold in chopped nuts like pecans or walnuts for added crunch.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepare Your Flax Egg

Start by mixing one tablespoon of ground flaxseed with three tablespoons of water in a small bowl. This will be your binding agent instead of an egg. Let it sit for about five minutes until it thickens. This step is crucial as it helps hold your cookies together while keeping them vegan-friendly!

Step 2: Cream the Butters and Sugars

In a large mixing bowl, cream together the room-temperature vegan butter, granulated sugar, and brown sugar until fluffy. This process introduces air into the mixture, giving your cookies that lovely soft texture we crave.

Step 3: Combine Wet Ingredients

Next, add your prepared flax egg and vanilla bean paste to the creamed mixture. Mix well until fully combined. These flavors will enhance your cookie dough’s richness!

Step 4: Mix Dry Ingredients

In another bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Gradually add this dry mixture to your wet ingredients. Stir gently until just combined—overmixing can lead to tough cookies!

Step 5: Make the Pumpkin Filling

In a separate bowl, combine pumpkin puree, maple syrup, oat milk, cornstarch, additional vanilla bean paste, and pumpkin pie spice. Mix until smooth. This luscious filling is what sets these cookies apart from regular ones!

Step 6: Assemble Your Cookies

Preheat your oven to 350°F (175°C). Scoop out spoonfuls of dough onto a parchment-lined baking sheet. Use your thumb or finger to make an indentation in each cookie and fill it with the creamy pumpkin mixture.

Step 7: Bake Them Up!

Sprinkle a little sugar on top if you’d like before placing them in the oven. Bake for about 15 minutes or until they’re lightly golden around the edges but still soft in the center. Keep an eye on them; we want that perfect chewy texture!

Step 8: Cool & Serve!

Allow your cookies to cool on the baking sheet for a few minutes before transferring them to wire racks. Once they’re completely cool, serve with dollops of vegan whipped cream and an extra sprinkle of pumpkin pie spice on top.

Enjoy every bite of these delightful Vegan Pumpkin Pie Cookies! They are sure to become a cherished recipe in your home!

Pro Tips for Making Vegan Pumpkin Pie Cookies

Baking should be a joyful experience, and with these pro tips, you’ll ensure your cookies turn out perfectly every time!

• Use room temperature ingredients: Having your vegan butter and other ingredients at room temperature helps them blend together more smoothly, resulting in a softer dough that bakes evenly.

• Measure flour accurately: To avoid dense cookies, spoon the flour into your measuring cup and level it off with a knife. This helps prevent adding too much flour, which can lead to dry cookies.

• Chill the dough: If you have the time, chilling the cookie dough for 30 minutes before baking allows the flavors to meld together and helps the cookies maintain their shape while baking.

• Bake until just set: Keep an eye on your cookies as they bake. They should be just set in the center when you take them out to ensure they stay soft and chewy after cooling.

• Experiment with spices: Feel free to adjust the spices according to your taste. Adding a pinch of nutmeg or cinnamon can enhance the flavor profile and make your cookies even more delightful!

How to Serve Vegan Pumpkin Pie Cookies

These Vegan Pumpkin Pie Cookies are not only delicious but also visually appealing, making them perfect for various occasions. Here are some ideas on how to serve them!

Garnishes

• Vegan whipped cream: A dollop of whipped cream adds a lovely creaminess that complements the pumpkin pie flavor beautifully.
• Pumpkin pie spice sprinkle: Dusting a little extra pumpkin pie spice on top of each cookie right before serving enhances their festive appeal and aroma.

Side Dishes

• Maple Glazed Pecans: These sweet and crunchy nuts provide a delightful contrast to the soft cookies, adding texture and flavor to your dessert spread.
• Coconut Milk Ice Cream: A scoop of dairy-free coconut ice cream pairs wonderfully with warm cookies and creates a comforting dessert experience.
• Spiced Hot Apple Cider: Serving these cookies alongside warm spiced apple cider elevates the cozy vibe, making it perfect for autumn gatherings.
• Fruit Salad: A refreshing fruit salad with seasonal fruits balances out the sweetness of the cookies and adds a light touch to your dessert table.

With these serving suggestions and tips, you’re all set to impress family and friends with your Vegan Pumpkin Pie Cookies! Enjoy every bite!

Make Ahead and Storage

These Vegan Pumpkin Pie Cookies are perfect for meal prep! You can easily make a batch ahead of time and store them for later, ensuring you have a delicious treat ready whenever the craving strikes.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 3 days.
• For longer freshness, keep them in the refrigerator, where they can last for up to a week.

Freezing

• Place cookies in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer cookies to a freezer-safe bag or container, labeling it with the date. They will stay fresh for up to 3 months.

Reheating

• To enjoy warm cookies, preheat your oven to 350°F (175°C).
• Bake the frozen cookies for about 10-12 minutes until warmed through. Enjoy them with a dollop of vegan whipped cream!

FAQs

Got questions? We’ve got answers! Here are some common queries about Vegan Pumpkin Pie Cookies that you might find helpful.

Can I use pumpkin pie filling instead of pumpkin puree in these Vegan Pumpkin Pie Cookies?

No, it’s best to use pure pumpkin puree instead of pumpkin pie filling. The filling contains added sugars and spices that can alter the texture and flavor of your cookies.

How do I make Vegan Pumpkin Pie Cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s designed for baking to achieve the right texture!

How long do Vegan Pumpkin Pie Cookies last?

When stored properly in an airtight container, these cookies can last up to 3 days at room temperature or up to a week in the fridge.

Final Thoughts

I hope you enjoy making these delightful Vegan Pumpkin Pie Cookies as much as I do! They embody all the cozy flavors of fall while being super easy to whip up. Whether you’re sharing them at a gathering or simply enjoying them with your favorite cup of tea, they’re bound to bring smiles all around. Happy baking!