As I leaned over the mixing bowl, the warm, spicy aroma of pumpkin pie spices whisked me way back to those cozy autumn evenings filled with laughter and delicious desserts. This recipe for Vegan Pumpkin Pie Cookies is my go-to for celebrating fall, capturing all those comforting flavors in soft, chewy bites. Not only are these delightful cookies quick to whip up, making them perfect for busy afternoons, but they’re also a crowd-pleaser at family gatherings—who can resist that pumpkin goodness? Crafted with love and the best of plant-based ingredients, these cookies are not only a sweet treat but a healthier indulgence, so you can snack with joy. Curious about how to bake these seasonal gems that are sure to bring warmth to your kitchen? Let’s dive in!
Why Choose Vegan Pumpkin Pie Cookies?
Unexpected Flavors: These cookies combine classic pumpkin pie spices with a chewy cookie base for an irresistibly unique treat.
Healthier Indulgence: Made with plant-based ingredients, these cookies are lower in saturated fat and perfectly sweetened, allowing you to enjoy dessert guilt-free.
Perfect for Sharing: Their delightful taste and inviting aroma make them a hit at gatherings, making everyone feel the warmth of fall.
Quick Preparation: With minimal prep time, you’ll have a delicious batch ready in no time—ideal for busy schedules.
Versatile Options: Want to mix it up? Consider adding chocolate chips or nuts for added texture and flavor. Whether it’s a cozy night in or a festive get-together, these Vegan Pumpkin Pie Cookies will surely impress.
Vegan Pumpkin Pie Cookie Ingredients
For the Cookie Base
• Vegan Butter – Adds richness and moisture; use coconut oil as a substitute for a dairy-free option.
• Granulated Sugar – Provides sweetness and helps achieve a lovely texture; can substitute with coconut sugar.
• Brown Sugar – Contributes deeper sweetness and chewiness; light brown sugar can be used interchangeably.
• Flax Egg (1 tablespoon flaxseed meal + 3 tablespoon water) – Acts as a binder replacing eggs; alternatively, use a chia egg for the same effect.
• All-Purpose Flour – Offers structure to the cookies; use gluten-free flour blend for a gluten-free version.
• Baking Powder – Helps the cookies rise and gives them a light texture.
• Pumpkin Pie Spice – Infuses the cookies with classic fall flavor; pumpkin spice blend can be homemade.
• Salt – Enhances flavor and balances sweetness.
For the Pumpkin Filling
• Pumpkin Puree – Primary flavor component delivering moisture and richness; ensure to use pure pumpkin puree, not pumpkin pie filling.
• Maple Syrup – Adds sweetness and enhances moisture; agave syrup can be a substitute.
• Oat Milk – Provides moisture and acts as a liquid binder; any non-dairy milk will suffice.
• Cornstarch – Thickens the filling; can be replaced with arrowroot starch if desired.
• Vanilla Bean Paste (or Extract) – Adds depth of flavor; vanilla extract can be used as an alternative.
Remember, these Vegan Pumpkin Pie Cookies are an ideal way to embrace the flavors of fall while enjoying a healthier treat!
Step‑by‑Step Instructions for Vegan Pumpkin Pie Cookies
Step 1: Prepare the Dough
In a large mixing bowl, cream together 1 cup of vegan butter with ½ cup of granulated sugar and ½ cup of brown sugar. Beat until the mixture is light and fluffy, which should take about 2 minutes. This process incorporates air, giving your Vegan Pumpkin Pie Cookies a lovely texture, so take your time here.
Step 2: Mix Wet Ingredients
Add the prepared flax egg and 1 teaspoon of vanilla bean paste to the creamed mixture, mixing continuously until everything is well combined. This step should take about 30 seconds. The wet ingredients are essential for binding and flavor, ensuring that your cookies remain soft and chewy.
Step 3: Combine Dry Ingredients
Gradually sift in 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 tablespoon of pumpkin pie spice, and a pinch of salt to the wet mixture. Gently fold the dry ingredients into the wet mixture with a spatula until just combined—be careful not to overmix, as this can lead to tough cookies.
Step 4: Chill Dough
Cover the cookie dough with plastic wrap and refrigerate for 30 minutes to 1 hour. Chilling the dough helps firm it up, making it easier to shape. This also allows the flavors to meld beautifully, setting the stage for your wonderful Vegan Pumpkin Pie Cookies.
Step 5: Prepare Filling
While the dough chills, whisk together 1 cup of pumpkin puree, ¼ cup of maple syrup, ¼ cup of oat milk, 2 tablespoons of cornstarch, 1 teaspoon of vanilla, and an additional ½ teaspoon of pumpkin pie spice in a separate bowl until smooth. This creamy filling will bring all the nostalgic flavors of pumpkin pie to your cookies.
Step 6: Preheat Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step ensures that your Vegan Pumpkin Pie Cookies will bake evenly and not stick to the tray. Take this time to gather your cookie scoop or spoon for forming the cookies.
Step 7: Form Cookies
Once the dough is chilled, scoop out tablespoon-sized portions and roll them into balls. Using your thumb or a medium-sized spoon, create indents in the center of each cookie ball—this is where the delicious pumpkin filling will go.
Step 8: Bake
Fill each indented cookie with a spoonful of the pumpkin pie filling, then place them on the lined baking sheet. Bake for 12-14 minutes until the edges are crisp and the filling starts to crinkle slightly. Keep an eye on them to ensure the centers remain soft and delightful.
Step 9: Cool Down
After baking, let the cookies cool on the pan for about 5 minutes before carefully transferring them to a wire rack. This cooling period helps them set up while ensuring they stay chewy and tender. As you transfer, be gentle to maintain their perfect shape, making your Vegan Pumpkin Pie Cookies a seasonal delight!
What to Serve with Vegan Pumpkin Pie Cookies
These delightful cookies are perfect for cozy afternoons and warm gatherings, enhanced by thoughtful pairings that elevate your fall experience.
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Cinnamon Latte: The warm spices in this latte perfectly complement the pumpkin flavors in the cookies, creating a comforting and indulgent treat.
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Spiced Apple Cider: This sweet and tart beverage echoes the essence of fall, making your snack time a seasonal celebration. Each sip adds a touch of warmth to the experience.
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Creamy Coconut Yogurt: A dollop of subtly flavored coconut yogurt adds a refreshing creaminess, balancing the sweetness of the cookies with its rich texture.
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Chai Tea: The fragrant spices in chai enhance the cookies’ pumpkin pie spice, providing a delightful sensory experience that warms the soul.
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Roasted Pumpkin Seeds: Crunchy and lightly salted, these provide a satisfying contrast to the soft cookies while keeping the pumpkin theme alive.
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Chewy Caramel Squares: For those with a sweet tooth, these provide a decadent, chewy texture that pairs beautifully with the cookie's flavors. Sharing these treats can create a moment full of nostalgia and joy.
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Cranberry Salad: A light, tangy salad with fresh cranberries can cut through the richness of the cookies, offering a burst of flavor and freshness as a refreshing contrast.
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Chocolate Almond Milk: The rich, chocolatey goodness marries beautifully with the pumpkin spices, making for a delightful pairing that feels indulgent but still plant-based.
Make Ahead Options
These Vegan Pumpkin Pie Cookies are a wonderful choice for meal prep, allowing you to enjoy their delightful taste without the last-minute hustle! You can prepare the cookie dough up to 24 hours in advance by chilling it in the refrigerator. Simply scoop and roll the dough into balls, then cover it tightly with plastic wrap. Additionally, the pumpkin pie filling can be made 3 days ahead of time and stored in an airtight container in the refrigerator to maintain freshness. When you’re ready to bake, just fill the cookie indents with the chilled filling and proceed with baking as directed. Rest assured, your cookies will turn out just as delicious and comforting, perfectly ready to bring warmth to your kitchen with minimal effort!
Expert Tips for Vegan Pumpkin Pie Cookies
- Chill for Success: Chilling the dough is crucial for shaping and flavor development; don’t skip this step! It keeps your Vegan Pumpkin Pie Cookies from spreading too much.
- Watch Your Bake: Keep an eye on the cookies while they bake to avoid over-baking; you want a soft center with a slight crisp around the edges.
- Form Indents Wisely: When creating indents for the filling, be gentle and ensure they’re deep enough to hold the filling without breaking the cookie.
- Experiment with Spices: Feel free to adjust the pumpkin pie spice to suit your taste—adding a pinch of nutmeg or ginger can elevate the flavor profile!
- Store Properly: These cookies stay fresh longer in an airtight container at room temperature; freeze for longer storage without losing their delightful texture.
Vegan Pumpkin Pie Cookies Variations
Feel free to play around and customize these cookies to create your perfect fall treat!
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a deliciously inclusive option.
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Nutty Twist: Fold in ½ cup of chopped pecans or walnuts for a delightful crunch that complements the chewy texture beautifully.
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Flavor Boost: Add 1 teaspoon of cinnamon or nutmeg for a warm, spicy kick that enhances the classic pumpkin taste.
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Chocolate Delight: Mix in dairy-free chocolate chips for a sweet contrast to the pumpkin flavor, creating an indulgent experience!
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Maple Sugar Swap: Use maple sugar instead of granulated sugar for a richer, deeper sweetness that pairs perfectly with pumpkin.
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Apple Cider Reduction: Replace part of the oat milk with a splash of reduced apple cider for a fruity twist that embodies the essence of autumn.
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Chia Egg Alternative: If you prefer, replace the flax egg with a chia egg for a different texture while maintaining that lovely chewiness.
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Fruity Filling: For a twist on the classic, try incorporating a layer of fruit preserves or a thin slice of fresh pear beneath the pumpkin filling for added freshness.
These variations not only spice up your Vegan Pumpkin Pie Cookies but also make them uniquely yours. Enjoy experimenting with flavors! If you’re looking for more delicious vegan treats, check out my Vegan Chocolate Chip Cookies or consider pairing these cookies with a warm cup of Spiced Chai Tea for a cozy experience!
How to Store and Freeze Vegan Pumpkin Pie Cookies
Room Temperature: Keep cookies in an airtight container at room temperature for up to 5 days to maintain their soft and chewy texture.
Fridge: If you prefer your cookies chilled, store them in the fridge in a sealed container for up to 7 days, ensuring they stay fresh.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet for 1-2 hours, then transfer them to a freezer-safe bag for up to 3 months.
Reheating: For best results, reheat thawed cookies in the microwave for 10-15 seconds to restore their delightful soft texture, perfect for enjoying your Vegan Pumpkin Pie Cookies any time!
Vegan Pumpkin Pie Cookies Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! Make sure to use pure pumpkin puree and not pumpkin pie filling. The difference is significant; pumpkin pie filling contains added sugar and spices, which can throw off the flavor of your Vegan Pumpkin Pie Cookies. Look for canned pumpkin labeled "pure pumpkin" or, if you're feeling adventurous, you can cook and puree your own pumpkin!
How should I store my Vegan Pumpkin Pie Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you'd like them to last a bit longer, pop them in the fridge where they can last up to 7 days without losing that delightful chewy texture. Just be sure to keep them sealed to prevent them from drying out!
Can I freeze Vegan Pumpkin Pie Cookies?
Certainly! For longer storage, freeze your cookies in a single layer on a baking sheet for about 1-2 hours until they're firm. Then transfer them to a freezer-safe bag or airtight container. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or pop them in the microwave for a quick reheat—just 10-15 seconds should suffice!
What should I do if my cookies spread too much while baking?
If your Vegan Pumpkin Pie Cookies spread more than you'd like, it could be due to the dough not being chilled long enough. I recommend chilling the dough for at least 30 minutes to help with shaping and preventing excess spreading in the oven. Also, make sure your baking powder is fresh, as old leavening agents can affect texture.
Are there any common allergens in this recipe?
These cookies are vegan, making them dairy-free, but be cautious with the ingredients you choose! Some brands of vegan butter may contain soy, and if you're substituting for gluten-free flour, check for cross-contamination if gluten is a concern. Always read labels to ensure that the products meet your dietary needs.
Can I customize the flavors of the cookies?
Very! You can easily customize your Vegan Pumpkin Pie Cookies by adding in dairy-free chocolate chips, nuts, or even a sprinkle of sea salt on top before baking. Experiment with different spices or a bit of maple syrup for extra sweetness—these variations can make the cookies uniquely yours!
Vegan Pumpkin Pie Cookies - Easy, Chewy Fall Treats You'll Love
Ingredients
Equipment
Method
- In a large mixing bowl, cream together vegan butter, granulated sugar, and brown sugar until light and fluffy.
- Add the flax egg and vanilla bean paste to the creamed mixture, mixing until well combined.
- Gradually sift in all-purpose flour, baking powder, pumpkin pie spice, and salt, folding gently until just combined.
- Refrigerate the cookie dough covered for 30 minutes to 1 hour.
- In a separate bowl, whisk together pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop chilled dough into balls, creating indents in the center for the filling.
- Fill each indent with pumpkin pie filling and bake for 12-14 minutes until edges are crisp.
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
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