Name: Vegan Pumpkin Pie Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 1 h 34 min
Cuisine: American
Ingredients: 1/2 cup vegan butter (room temperature); 1/2 cup sugar (for dough); 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 plus 3 Tablespoons all-purpose flour; 1 teaspoon pumpkin pie spice; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 Tablespoons sugar (for rolling cookies before baking); 2/3 cup pumpkin puree (NOT pumpkin pie filling); 1/4 cup maple syrup; 2 Tablespoons oat milk (or any plant-based milk); 2 teaspoons cornstarch; 1 teaspoon vanilla bean paste or vanilla extract; 1/2 teaspoon pumpkin pie spice; Vegan whipped cream; Additional pumpkin pie spice for sprinkling

Jump to Recipe

If you’re looking to capture the cozy essence of autumn in a single bite, these Vegan Pumpkin Pie Cookies are your new best friend. Picture soft, spiced cookie dough wrapped around a luscious pumpkin pie filling, all topped with a dollop of fluffy vegan whipped cream and a sprinkle of pumpkin pie spice. These cookies bring all the warmth and comfort of traditional pumpkin pie but in a fun, handheld treat that’s perfect for sharing, snacking, or gifting. Trust me, once you try these Vegan Pumpkin Pie Cookies, they’ll be a festive staple you’ll want to bake again and again.

Vegan Pumpkin Pie Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple pantry essentials that come together to create something truly magical. Each one plays a crucial role in delivering that perfect balance of flavor, texture, and color that make these cookies so irresistible.

Vegan butter (1/2 cup, room temperature): Adds richness and a tender crumb to the cookie dough.
Sugar (1/2 cup + 2 tablespoons): Sweetens the dough and creates a glossy sugar coating for a slight crunch.
Brown sugar (1/4 cup): Brings deep, caramel notes that complement the pumpkin spice beautifully.
Flax egg (1 tablespoon ground flaxseed + 3 tablespoons water): A perfect egg substitute that helps bind the dough.
Vanilla bean paste (2 teaspoons): Adds aromatic vanilla flavor that lifts the cookie’s profile.
All-purpose flour (1 1/2 cups + 3 tablespoons): Forms the base of the cookie, providing structure.
Pumpkin pie spice (1 1/2 teaspoons total): The fragrant mix of cinnamon, nutmeg, and cloves that spices up both dough and filling.
Baking powder (1/2 teaspoon): Gives a gentle rise for a soft texture.
Salt (1/4 teaspoon): Balances the sweetness and enhances flavors.
Pumpkin puree (2/3 cup): The star ingredient lending moistness and vibrant autumn flavor.
Maple syrup (1/4 cup): Adds natural sweetness and a subtle depth to the filling.
Oat milk (2 tablespoons): Keeps the filling smooth and creamy without dairy.
Cornstarch (2 teaspoons): Thickens the pumpkin pie filling to hold beautifully inside the cookie.
Vegan whipped cream: The perfect finishing touch, light and airy on top of each cookie.
Pumpkin pie spice (extra for sprinkling): To dust on top, enhancing the festive aroma.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Whip Up the Cookie Dough

Start by creaming your room temperature vegan butter with both the white and brown sugars. This step is crucial because it introduces air, making your cookies light and fluffy rather than dense. Beat everything together until the mixture looks pale and fluffy—about two minutes should do it. Then, add your flax egg and vanilla bean paste, mixing just until combined. These little additions bring moisture and that lovely vanilla undertone. Next, layer in your dry ingredients—flour, baking powder, pumpkin pie spice, and salt—adding the flour first to help everything blend smoothly while preventing clumps. Keep mixing until the dough comes together into a soft, slightly crumbly ball that holds when pressed. Now, cover the dough and refrigerate it for at least 30 minutes to let it firm up and develop that deep pumpkin spice flavor.

Step 2: Prepare the Pumpkin Pie Filling

While your dough chills, focus on the filling. Whisk together pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and pumpkin pie spice until flawlessly smooth. This filling is the heart of your cookies, combining sweet and spicy elements with creamy texture that perfectly balances the dough’s subtle sweetness. Set it aside—you’ll soon see how this luscious mixture transforms each cookie into an autumn delight.

Step 3: Assemble and Bake

Preheat your oven to 350°F and line a baking tray with parchment paper. When your dough is ready, use a cookie scoop to portion out evenly sized balls—about 10 to 11 in total. Roll each ball between your palms to create smooth spheres, then coat them in the extra sugar you’ve set aside. This not only gives a gorgeous sparkle but also adds a kiss of crunch when baked. Flatten each dough ball slightly on the tray, and create an indent with your thumb. Widen the center gently to make space for the filling, then spoon approximately 1.5 tablespoons of pumpkin pie filling into each indentation carefully, making sure it doesn’t spill over the edges. Space your cookies at least two inches apart, as they’ll spread during baking. Slide the tray into the oven and bake for 12 to 14 minutes until the cookie edges turn crisp and the pumpkin filling starts to firm up with a subtle crinkle on top. Once done, allow them to cool on the sheet for 5 minutes, using a spoon to round the edges if needed, before transferring them to a wire rack to cool completely.

Step 4: Add the Finishing Touch

When the cookies are completely cool, pipe a dollop of vegan whipped cream right into the pumpkin pie filling’s center, then sprinkle a little extra pumpkin pie spice over the top for an inviting aroma and festive look. This final flourish turns these cookies into miniature pumpkin pies bursting with flavor and charm.

How to Serve Vegan Pumpkin Pie Cookies

Garnishes

The magic of Vegan Pumpkin Pie Cookies extends to the garnishes you choose. Classic vegan whipped cream is a must, offering a cool, creamy contrast to the warm spices. For an extra pop, dust your cookies with a pinch of pumpkin pie spice or cinnamon right before serving. You could also drizzle a bit of maple syrup or add finely chopped toasted pecans for texture and nuttiness.

Side Dishes

These cookies are a star on their own, but pairing them with a cozy beverage like hot chai, vegan latte, or even a cup of spiced apple cider elevates the experience. For brunch or dessert gatherings, serve alongside fresh fruit or a small scoop of dairy-free vanilla ice cream to complement the pumpkin flavor.

Creative Ways to Present

Think outside the box by arranging your Vegan Pumpkin Pie Cookies on a rustic wooden board, surrounded by fall-themed decor like mini pumpkins and cinnamon sticks. Wrap a few in parchment paper tied with twine for charming edible gifts. Or create a cookie sandwich by layering two cookies with vegan cream cheese frosting in the middle, perfect for impressing guests at your next holiday party.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store your cookies in an airtight container at room temperature for up to 3 days. This keeps the cookies soft and the filling deliciously moist. Avoid stacking them too tightly to prevent the topping and filling from getting squished.

Freezing

Want to enjoy these cookies another day? Freeze them on a baking tray in a single layer until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. When ready to indulge, simply thaw at room temperature and add fresh vegan whipped cream before serving.

Reheating

To revive your cookies’ fresh-baked feel, warm them gently in a 300°F oven for 5 to 7 minutes. This lightly toasts the edges and softens the filling. Avoid microwaving as it can make the dough tough and the filling watery.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree for this recipe because pumpkin pie filling contains added sugars and spices that could throw off the cookie’s balance. The puree allows you to control the sweetness and spice perfectly for these cookies.

What can I substitute for flax eggs?

You can replace a flax egg with chia egg (1 tablespoon chia seeds + 3 tablespoons water), or if you aren’t strictly vegan, a regular egg could work, though it may alter the texture slightly.

Are these cookies gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free as written. However, you can experiment with a gluten-free flour blend labeled for baking, keeping an eye on the dough consistency and adjusting liquids if needed.

Can I make these cookies nut-free?

Yes! This recipe is already nut-free. Just double-check that your vegan butter and vegan whipped cream are free from nut ingredients to keep the whole treat safe for nut allergies.

How do I get the pumpkin pie filling to hold its shape?

The addition of cornstarch in the filling is key—it thickens the pumpkin mixture as it bakes, helping it set without being runny. Make sure to not overfill the cookie centers so the filling stays contained.

Final Thoughts

These Vegan Pumpkin Pie Cookies have a special way of turning any moment into a cozy celebration of autumn. The warm spices, smooth pumpkin filling, and soft yet crisp cookie combine for a delightful treat that’s sure to bring smiles and happy bellies. I wholeheartedly encourage you to bake a batch soon—your taste buds (and your loved ones) will thank you!

Vegan Pumpkin Pie Cookies Recipe

★★★★★

5.2 from 8 reviews

Author: Julian
Total Time: 1 hour 34 minutes
Yield: 10–11 cookies 1x
Diet: Vegan

Print Recipe

Description

Delight in these soft and spiced Vegan Pumpkin Pie Cookies, featuring a buttery cookie base filled with smooth pumpkin pie filling and topped with vegan whipped cream. Perfectly balanced with pumpkin pie spices, these cookies offer a cozy fall treat that’s entirely plant-based and absolutely delicious.

Instructions

Make the Cookie Dough: In a mixing bowl, cream together room temperature vegan butter, 1/2 cup white sugar, and brown sugar using an electric mixer until fluffy, about 2 minutes.
Add Flax Egg and Vanilla: Mix in the flax egg and 1 teaspoon vanilla bean paste, blending for about 30 seconds until combined.
Incorporate Dry Ingredients: Add all-purpose flour, pumpkin pie spice, baking powder, and salt to the bowl, layering the flour first, then the other ingredients, and mix until a thick dough forms. The dough will start crumbly but keep mixing until it holds together softly.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour, or up to 24 hours to firm up.
Prepare Pumpkin Pie Filling: In a separate bowl, whisk together pumpkin puree, maple syrup, oat milk, cornstarch, 1 teaspoon vanilla, and 1/2 teaspoon pumpkin pie spice until smooth. Set aside.
Preheat Oven and Line Tray: About 10 minutes before dough is ready, preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Shape Cookie Dough Balls: Scoop 10-11 uniform balls from dough, roll each between palms to form smooth balls, then coat each ball in the reserved 2 tablespoons sugar.
Form Indents and Fill: Place balls on baking sheet spaced at least 2 inches apart. Gently press each ball down and create a thumb indent, spreading it out. Spoon approximately 1.5 tablespoons of pumpkin filling into each indent without covering edges.
Bake the Cookies: Bake for 12-14 minutes, until cookie edges turn crisp and filling sets with slight crinkling.
Cool and Shape: Let cookies cool on baking tray for 5 minutes. If needed, gently reshape edges while warm, then transfer to wire rack to cool completely.
Garnish and Serve: Once cooled, pipe a small amount of vegan whipped cream on each cookie’s center and lightly sprinkle with pumpkin pie spice before serving.

Notes

Use pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices in the dough.
The flax egg binds the dough and adds moisture; do not substitute with regular eggs to keep it vegan.
Chilling the dough helps maintain the cookie shape and improves texture.
If you don’t have vanilla bean paste, pure vanilla extract is a fine substitute.
Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
For extra flavor, sprinkle a bit of cinnamon sugar on the whipped cream topping before serving.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American