Name: Simple Avocado Toast - Easy Recipe for a Flavorful Start
Prep time: 5 min
Total time: 5 min
Ingredients: 2 slices Whole Grain Bread; 1 medium Ripe Avocado (Mashed); 1 pinch Salt (To taste); 1 pinch Pepper (To taste); 1 tbsp Lemon Juice (Freshly squeezed); Optional Toppings (Tomato slices, radish, or sesame seeds)

As the leaves turn golden and the air fills with a hint of spice, my kitchen transforms into a cozy haven with the scent of baking wafting through. These Vegan Pumpkin Pie Cookies capture that essence perfectly, blending the comfort of a classic dessert with delightful, plant-based goodness. Quick to prepare, they make for an ideal treat for busy weeknights or festive gatherings. You won’t just love their soft, chewy texture; the creamy filling will transport you right to your favorite fall memories. Plus, with options for gluten-free and dairy-free variations, everyone can indulge in these seasonal delights. Are you ready to elevate your autumn baking game? Let’s dive into this charming recipe together!

Why Are These Cookies a Must-Try?

Comforting Flavors: The blend of pumpkin and warm spices brings the essence of autumn to every bite.
Quick to Prepare: In just a few simple steps, you can whip up a batch, making them perfect for last-minute gatherings.
Versatile Options: With gluten-free and dairy-free variations, you can cater to all dietary preferences seamlessly.
Crowd-Pleaser: Whether it's a holiday party or a casual get-together, these cookies are sure to impress your guests.
Heartwarming Treat: Capture the spirit of fall and set the mood in your home with the delightful aroma while they bake! Try pairing them with a warm drink or simply enjoy them straight from the oven. No matter how you serve them, these Vegan Pumpkin Pie Cookies are sure to become a cherished fall tradition!

Vegan Pumpkin Pie Cookies Ingredients

• Perfect for cozy fall baking, these Vegan Pumpkin Pie Cookies are a delightful treat!

For the Cookie Dough

Vegan Butter – Adds moisture and richness; substitute with coconut oil for a unique flavor.
Granulated Sugar – Provides the sweetness; try coconut sugar for a healthier twist!
Brown Sugar – Infuses a rich, caramel-like flavor; choose light or dark based on your preference.
Flax Egg – Acts as a binder in place of eggs; replace with a chia egg if desired.
All-Purpose Flour – Forms the cookies’ base structure; use a gluten-free blend for a gluten-free option.
Baking Powder – Gives lift and fluffiness; ensure it's fresh for the best results.
Pumpkin Pie Spice – Brings warm, comforting flavors; can be swapped with a mix of cinnamon, nutmeg, and ginger.
Salt – Balances sweetness and enhances overall flavor.

For the Filling

Pumpkin Puree – Adds moisture and rich pumpkin flavor; use pure pumpkin for optimal taste.
Maple Syrup – Sweetens and enhances flavor; honey or agave syrup can be good substitutes.
Oat Milk – Contributes creaminess to the filling; any non-dairy milk works well here.
Cornstarch – Thickens the filling; arrowroot powder is a suitable alternative.

Now that you've gathered your ingredients, you're all set to create these warm, comforting Vegan Pumpkin Pie Cookies that everyone will love!

Step-by-Step Instructions for Vegan Pumpkin Pie Cookies

Step 1: Prepare Dough
In a large mixing bowl, beat together the vegan butter and both sugars using a hand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. Add in your flax egg and a splash of vanilla extract, mixing until just combined to ensure a smooth consistency for the vegan pumpkin pie cookies.

Step 2: Combine Dry Ingredients
Gradually sift in the all-purpose flour, baking powder, pumpkin pie spice, and salt to the wet ingredients. Mix on low speed until a cohesive dough forms—be careful not to overmix, as this will keep your cookies tender. The dough should be soft but not sticky, making it easy to handle.

Step 3: Chill Dough
Once your dough is well combined, cover the bowl in plastic wrap and chill it in the refrigerator for 30 minutes to 1 hour. Chilling the dough helps deepen the flavors and firms it up, making it easier to shape into the perfect rounds for your vegan pumpkin pie cookies.

Step 4: Make Filling
While the dough chills, prepare the pumpkin pie filling by whisking together the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla extract, and a dash of pumpkin pie spice in a separate bowl. Continue to whisk until the mixture is smooth and free of lumps, creating a luscious filling for your cookies.

Step 5: Preheat Oven
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper to prevent sticking. This is the perfect time to ensure your baking space is clean and organized, allowing you to glide through the final steps of assembling your vegan pumpkin pie cookies.

Step 6: Shape Cookies
Once the dough has chilled, scoop out tablespoon-sized balls and place them on the lined baking tray, spaced at least 2 inches apart. Gently flatten each ball slightly with your palm, and then create a small indent in the center of each cookie. This will hold the filling beautifully once baked.

Step 7: Fill Cookies
Using a spoon or a piping bag, fill each indent with about 1.5 tablespoons of the pumpkin pie filling you prepared earlier. The filling should be a vibrant orange and ooze comforting fall flavors that will complement your cookies perfectly as they bake.

Step 8: Bake
Place the baking tray in your preheated oven and bake for 12-14 minutes, or until the edges of your cookies are slightly crisp and the filling has cracked ever so slightly. Keep an eye on them to prevent overbaking, as you want that chewy texture from your vegan pumpkin pie cookies.

Step 9: Cool
After baking, allow the cookies to cool on the tray for about 5 minutes before transferring them to a wire rack. This cooling time helps them set up while still maintaining a soft and chewy inside, making them irresistibly delicious for your fall gatherings.

Storage Tips for Vegan Pumpkin Pie Cookies

Room Temperature: Keep your cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and chewy, perfect for quick snacking!
Fridge: If you prefer a slightly firmer texture, refrigerate in an airtight container for up to a week. Just let them come to room temperature before enjoying.
Freezer: For longer storage, freeze the cookies in a single layer on a baking tray, then transfer to a zip-top freezer bag. They’ll stay fresh for up to 3 months.
Reheating: To enjoy warm cookies later, simply reheat in the microwave for about 10-15 seconds or in the oven at 350°F (175°C) for a few minutes. Your Vegan Pumpkin Pie Cookies will taste just as delightful!

Variations & Substitutions for Vegan Pumpkin Pie Cookies

Get ready to make these Vegan Pumpkin Pie Cookies truly your own with a few delightful twists!

Gluten-Free Version: Replace all-purpose flour with a gluten-free blend to ensure everyone can enjoy these cookies. It's an easy swap that won't compromise flavor!
Dairy-Free Chocolate Chips: Stir in some dairy-free chocolate chips for an indulgent surprise within your cookies. This chocolatey addition takes comfort to a whole new level!
Chia Egg: Swap out the flax egg for a chia egg to cater to those who prefer it. Simply mix 1 tablespoon of chia seeds with 3 tablespoons of water, let it sit until it gels, and you're good to go!
Coconut Sugar: For a deeper caramel flavor, try substituting granulated sugar with coconut sugar. This will add a unique taste, making your cookies even more interesting.
Spicy Kick: Add a pinch of cayenne pepper or crushed red pepper flakes to the dough for a warm, unexpected heat. It contrasts beautifully with the sweet pumpkin filling!
Nutty Variation: Fold in some chopped pecans or walnuts into the dough for an exciting crunchy texture that pairs perfectly with the soft interior.
Pumpkin-Maple Glaze: Drizzle a simple glaze made of powdered sugar and maple syrup over the cooled cookies for an extra sweet touch. This adds a delightful finish that’s sure to impress!
Bite-Sized Treats: Roll the dough into smaller balls to create bite-sized cookies. They make for perfect little indulgences during holiday gatherings!

With these inspiring options, you'll find endless ways to make these Vegan Pumpkin Pie Cookies sing with flavor. Don't hesitate to explore and mix things up; the kitchen is your canvas! If you’re looking for more inspiration, consider pairing your cookies with a warm beverage like homemade vegan hot chocolate or enjoying them with a scoop of dairy-free ice cream for a cozy fall treat.

Expert Tips for Vegan Pumpkin Pie Cookies

Chill the Dough: Ensure the dough is well-chilled before shaping; this enhances flavor and prevents sticking, making your baking experience smoother.
Avoid Overmixing: Mix the ingredients just until combined to keep the cookies tender and chewy; overmixing can lead to tough cookies.
Use Pure Pumpkin Puree: Stick to pure pumpkin puree for the best flavor; pumpkin pie filling contains added sugars and spices that will alter the cookie's taste.
Watch Your Baking Time: Keep an eye on your cookies as they bake; they should be slightly crisp around the edges and have cracks in the filling for optimal texture.
Even Spacing: Ensure cookies are spaced apart on the baking tray for even baking; overcrowding can lead to unevenly cooked cookies.
Creative Variations: Try adding dairy-free chocolate chips or nuts to the dough for an extra flavor twist in your Vegan Pumpkin Pie Cookies!

What to Serve with Vegan Pumpkin Pie Cookies

These delightful treats bring warmth and comfort to any gathering, making them perfect for cozy fall moments that you can savor.

Spiced Chai Latte: The warm spices in chai complement the pumpkin flavors beautifully, creating a cozy, aromatic experience.
Apple Cider: Hot or cold, apple cider's fruity sweetness is a match made in autumn heaven with your cookies.
Creamy Vegan Hot Chocolate: A rich, chocolatey beverage pairs wonderfully with the pumpkin spice, adding an indulgent hint of sweetness.
Cinnamon Ice Cream: The creamy, cinnamon-infused ice cream creates a lovely contrast with the chewy cookies, elevating dessert time.
Fall Salad: A fresh mix of greens, roasted sweet potatoes, and candied pecans adds a crunchy texture that balances the soft cookies.
Maple Walnuts: Crunchy, sweet walnuts drizzled with maple syrup provide a perfect nutty contrast to the rich flavor of the pumpkin pie filling.
Vegan Pumpkin Spice Latte: Continue the pumpkin theme with this warm drink, echoing the cookies' flavors for an appealing pairing.
Vanilla Coconut Yogurt: A cool, creamy dip makes for a refreshing complement, especially when scooping up cookie crumbs with it.

Let these delectable accompaniments turn your Vegan Pumpkin Pie Cookies into a full, satisfying autumn-inspired experience!

Make Ahead Options

These Vegan Pumpkin Pie Cookies are perfect for busy home cooks looking to save time! You can prepare the dough and chill it up to 24 hours in advance, allowing the flavors to meld beautifully. Simply cover the dough tightly in plastic wrap and refrigerate. You can also make the pumpkin pie filling up to 3 days ahead—just store it in an airtight container in the refrigerator to keep it fresh. When it’s time to bake, scoop the chilled dough, fill with your prepped filling, and bake as directed (12-14 minutes). Enjoy these delightful cookies that are just as delicious, even when made ahead!

Vegan Pumpkin Pie Cookies Recipe FAQs

How do I select the best pumpkin for my cookies?
Absolutely! When choosing a pumpkin for your Vegan Pumpkin Pie Cookies, look for ones that are firm and heavy for their size. The skin should be smooth and free of dark spots. For baking, smaller pie pumpkins or sugar pumpkins are ideal because they’re sweeter and have a smoother texture compared to larger carving pumpkins.

What is the best way to store Vegan Pumpkin Pie Cookies?
You can keep your cookies in an airtight container at room temperature for up to 5 days. They’ll maintain their soft and chewy texture, making them a delicious snack anytime! For longer freshness, consider refrigerating them in an airtight container for about a week or freeze them for up to 3 months.

Can I freeze these cookies? If so, how?
Yes, definitely! To freeze your Vegan Pumpkin Pie Cookies, first, allow them to cool completely. Then, place them in a single layer on a baking tray and freeze until firm. Once frozen, transfer them to a zip-top freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature or reheat gently in the oven for a warm treat!

What if my dough is too sticky or too dry?
If your dough turns out too sticky, try chilling it for a bit longer. This will firm it up and make it easier to handle. If the dough is too dry, you can add a splash of non-dairy milk, usually one tablespoon at a time until it reaches the right consistency – soft but not sticky. Remember, the key is to mix just until combined to keep those cookies chewy and delicious.

Are these cookies safe for people with nut allergies?
Absolutely! The ingredients in these Vegan Pumpkin Pie Cookies can be adjusted to be nut-free. Just ensure that any non-dairy milk you choose is free from nuts. Oat milk or soy milk are both excellent options. Always check the labels for potential allergens, and you can enjoy this cozy treat without worry.

What can I use as a substitute for flax egg in this recipe?
If you're looking for alternatives to a flax egg, a chia egg works wonderfully as well! To make a chia egg, combine 1 tablespoon of chia seeds with 3 tablespoons of water, letting it sit for about 5-10 minutes until it gels. This provides a similar binding effect, ensuring your Vegan Pumpkin Pie Cookies turn out perfectly!