Name: Indulge in Vegan Pumpkin Pie Cookies for Cozy Fall Bliss
Prep time: 30 min
Cook time: 14 min
Total time: 74 min
Ingredients: ½ cup vegan butter (can substitute with coconut oil); ½ cup granulated sugar (replace with coconut sugar for lower glycemic option); ½ cup brown sugar (can be omitted); 1 flax egg flax egg (1 tbsp flaxseed + 2.5 tbsp water); 1 teaspoon vanilla extract (or vanilla bean paste); 1¾ cups all-purpose flour (use gluten-free flour for gluten-free version); 1 teaspoon baking powder; 1 teaspoon pumpkin pie spice (can substitute with individual spices); pinch salt (optional, enhances flavor); 1 cup pumpkin puree (use pure pumpkin puree); ¼ cup maple syrup (can substitute with agave syrup); ¼ cup oat milk (or any non-dairy milk); 1 tablespoon cornstarch (can use arrowroot powder)

As the leaves turn and the air becomes crisp, there’s nothing quite like the sweet aroma of baking to make a home feel warm and inviting. These Vegan Pumpkin Pie Cookies capture that essence perfectly, delivering a chewy delight that marries the cozy flavors of pumpkin pie with the satisfying texture of a homemade cookie. Ideal for busy weekdays or festive gatherings, they’re not just delicious but also versatile—allowing for simple ingredient swaps to suit your preferences. Whether you're looking for a quick treat or an impressive dessert to share, these cookies promise to envelop you in the comfort of fall with every bite. Are you ready to dive into this autumn-inspired indulgence?

Why Make Vegan Pumpkin Pie Cookies?

Comforting Flavors: These cookies seamlessly blend the beloved essence of pumpkin pie with a chewy cookie texture, making them a fall favorite.

Customizable Ingredients: With options to swap in gluten-free flour or use a different milk, these treats can cater to a variety of dietary needs.

Easy Preparation: This straightforward recipe doesn’t require advanced baking techniques, making it accessible for all skill levels.

Perfect for Sharing: Whether it’s a cozy family gathering or a potluck, these cookies are guaranteed to impress and delight everyone around the table.

Quick Baking Time: From preparation to oven, these cookies can be ready in under an hour, perfect for last-minute cravings or festive baking.

Biting into one of these Vegan Pumpkin Pie Cookies evokes the warmth of autumn, making them a delightful treat for any occasion. Enjoyed alongside a cup of tea or coffee, they create a comforting snack moment worth savoring.

Vegan Pumpkin Pie Cookies Ingredients

• Here’s everything you need to create these delightful Vegan Pumpkin Pie Cookies:

For the Cookie Dough

Vegan Butter – For a rich, creamy texture; you can substitute with coconut oil for a tropical twist.
Granulated Sugar – Adds sweetness and a light texture; replace with coconut sugar for a lower glycemic option.
Brown Sugar – Provides moisture and depth of flavor; can be omitted but may affect chewiness.
Flax Egg – Serves as an egg replacer to bind the ingredients; swap it with a chia egg (1 tablespoon chia seeds + 3 tablespoon water).
Vanilla Bean Paste/Extract – Enhances the overall flavor; both options work well to enrich your cookies.
All-Purpose Flour – Gives structure to the cookies; choose a gluten-free flour blend for a gluten-free version.
Baking Powder – Acts as a leavening agent for rise; no substitutes as it’s essential for proper texture.
Pumpkin Pie Spice – Combines warm spices for that classic flavor; you can use individual spices like cinnamon, nutmeg, or ginger as alternatives.
Salt – Balances sweetness; can be excluded, but it truly enhances overall flavor.

For the Filling

Pumpkin Puree – Adds moisture and the signature pumpkin flavor; ensure you use pure pumpkin puree and not pumpkin pie filling.
Maple Syrup – A natural sweetener that complements pumpkin perfectly; can be replaced with agave syrup.
Oat Milk – Contributes creaminess; feel free to substitute with any non-dairy milk you prefer.
Cornstarch – Thickens the filling; may use arrowroot powder for a similar effect.

With these ingredients at hand, you’re all set to create the warm, comforting Vegan Pumpkin Pie Cookies that embody the spirit of autumn in every bite. Happy baking!

Step‑by‑Step Instructions for Vegan Pumpkin Pie Cookies

Step 1: Prepare the Dough
Begin by creaming together ½ cup of vegan butter, ½ cup of granulated sugar, and ½ cup of brown sugar in a large mixing bowl. Use an electric mixer on medium speed for about 2 minutes, until the mixture is light and fluffy. Then, mix in 1 flax egg (1 tablespoon ground flaxseed combined with 2.5 tablespoons water) and 1 teaspoon of vanilla extract until just incorporated.

Step 2: Combine Dry Ingredients
In another bowl, whisk together 1¾ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice, and a pinch of salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as you want the Vegan Pumpkin Pie Cookies to remain soft and chewy.

Step 3: Chill the Dough
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 1 hour. This chilling step allows the flavors to meld beautifully and makes the dough easier to handle, which is essential for shaping the cookies later.

Step 4: Whisk Filling
Meanwhile, in a separate bowl, whisk together 1 cup of pumpkin puree, ¼ cup of maple syrup, ¼ cup of oat milk, 1 tablespoon of cornstarch, 1 teaspoon of vanilla extract, and an additional ½ teaspoon of pumpkin pie spice. Aim for a smooth and creamy consistency, as this will be the delicious filling for your cookies.

Step 5: Preheat Oven
Preheat your oven to 350°F (175°C) and prepare a baking tray by lining it with parchment paper. This ensures the Vegan Pumpkin Pie Cookies bake evenly and prevents sticking. Your oven should be ready by the time you're done with the next steps, creating a smooth workflow.

Step 6: Form Cookies
Once the dough has chilled, scoop out about 10-11 portions with a cookie scoop or tablespoon. Roll each portion into a ball and roll them in a bit of granulated sugar for extra sweetness. Place them on the prepared baking tray, then gently flatten each ball slightly and create a small indentation in the center of each cookie.

Step 7: Fill and Bake
Carefully fill the indentations of each cookie with the prepared pumpkin pie filling, ensuring you don’t overfill. Bake in your preheated oven for 12-14 minutes or until the edges are lightly golden and firm. The filling should look slightly crinkled when they are done, signaling that your Vegan Pumpkin Pie Cookies are ready to come out.

Step 8: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes, letting them set a bit before transferring them to a wire rack. This resting time helps maintain their shape. Once cool, you may top them with vegan whipped cream and a sprinkle of pumpkin pie spice if desired for an extra touch.

Vegan Pumpkin Pie Cookies Variations

Feel free to mix and match ingredients to create your perfect vegan treat that tantalizes the taste buds!

Sweet Potato Swap: Replace pumpkin puree with sweet potato puree for a delightful twist. The sweet potato adds a creamy texture and subtle sweetness.
Nutty Crunch: Toss in some chopped walnuts or pecans for a crunchy element. The added nuts bring a comforting bite alongside the chewy cookie texture.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour. This easy swap ensures everyone can enjoy these delectable cookies without worry.
Chocolate Indulgence: Fold in vegan chocolate chips for a touch of decadence. The melty chocolate creates a luxurious contrast with the spiced cookie.
Spiced Variation: Enhance the flavor by adding extra spices like allspice or cloves. A sprinkle will elevate the aromatic sensations and autumn vibes.
Coconut Creamy: Substitute oat milk with coconut milk for a creamier consistency. This swap infuses the cookies with a rich, tropical flavor that'll delight your palate.
Maple Switch: Swap maple syrup with agave syrup or brown rice syrup for a different sweetener. Each brings its own unique sweetness and flavor profile.
Fire it Up: Add a pinch of cayenne pepper or chipotle powder for a spicy kick! This unexpected heat complements the sweet pumpkin flavor beautifully, delivering a welcomed surprise.

With these variations, you can create a personalized version of your Vegan Pumpkin Pie Cookies that excites your taste buds while faithfully capturing the essence of fall. Each option adds a special twist, making them perfect for sharing with family and friends. And while you’re in the mood for fall treats, consider pairing them with my comforting Vegan Pumpkin Spice Latte for the ultimate autumn experience!

Storage Tips for Vegan Pumpkin Pie Cookies

Room Temperature: Store your Vegan Pumpkin Pie Cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and chewy, just like the day they were baked.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag once solid. They can stay fresh for up to 2 months.
Reheating: If you've frozen them, thaw the cookies at room temperature. For a warm treat, pop them in the microwave for about 10-15 seconds or reheat in an oven at 350°F (175°C) for a few minutes.
Airtight Tips: To maintain freshness, ensure the container is completely airtight and away from direct sunlight, which can affect texture and taste.

Expert Tips for Vegan Pumpkin Pie Cookies

Pumpkin Purity: Always opt for pure pumpkin puree instead of pumpkin pie filling. The filling can alter the flavor and texture of the cookies.
Chill for Success: Don’t skip chilling the dough! It helps develop flavors and ensures easier handling, leading to perfectly chewy Vegan Pumpkin Pie Cookies.
Avoid Overmixing: Mix until just combined when adding dry ingredients; overmixing can lead to tough cookies instead of soft and chewy ones.
Filling Control: Be careful not to overfill the cookie indentations. A small spoonful is sufficient; too much can spill over as they bake.
Storage Savvy: Store cookies in an airtight container at room temperature for up to five days or freeze for longer enjoyment.

What to Serve with Vegan Pumpkin Pie Cookies?

Indulging in freshly baked Vegan Pumpkin Pie Cookies is just the start of autumn's delicious journey. Create a cozy, inviting meal around these treats with complementary pairings.

Chai Tea: The warm spices of chai beautifully echo the pumpkin Pie spice, enhancing the cookie experience with each sip.
Coconut Whipped Cream: A dollop of this creamy topping adds a luscious touch, perfectly balancing the pumpkin flavor and elevating every bite.
Apple Cider: Hot or cold, cider's sweet-tart profile harmonizes wonderfully with the cookies, bringing the essence of fall to life.
Roasted Nuts: Crunchy, lightly salted nuts add texture and a contrasting flavor—think pecans or walnuts for a delightful twist.
Vegan Ice Cream: Pair warm cookies with a scoop of dairy-free vanilla ice cream for a delightful contrast between warm and cold.
Pumpkin Spice Latte: Embrace the season with a creamy PSL; the flavors meld beautifully without overshadowing the cookies’ essence.
Fresh Fruit Salad: A refreshing side of seasonal fruits offers a light, zesty contrast, brightening up the meal and elevating your taste buds.
Cranberry Sauce: A zesty homemade cranberry sauce brings tartness to balance the sweetness of the cookies—your taste buds will thank you!
Spiced Hot Chocolate: Rich with chocolate and a dash of cinnamon, this drink provides a luxurious, comforting counterpoint to the playful pumpkin flavors.

Make Ahead Options

These Vegan Pumpkin Pie Cookies are a fantastic choice for busy home cooks looking to streamline their meal prep! You can prepare the cookie dough up to 24 hours in advance; simply mix the ingredients and chill in the refrigerator. For the filling, you can also whip it up 1-2 days ahead and store it in an airtight container in the fridge to maintain freshness. When you're ready to bake, scoop the chilled dough, create indents, and fill them with the premade pumpkin filling before popping them in the oven. This approach not only saves you time but ensures that your cookies are just as delicious and cozy as if you made them on the spot!

Vegan Pumpkin Pie Cookies Recipe FAQs

How do I select the right pumpkin for the cookies?
Absolutely! For the best flavor and texture, always opt for pure pumpkin puree, which is made from the flesh of sugar pumpkins. Avoid canned pumpkin pie filling, as it contains added sugars and spices that can alter the cookies' characteristics. Look for labels that say 100% pumpkin puree—this ensures you're getting the best quality for your Vegan Pumpkin Pie Cookies!

What is the best way to store Vegan Pumpkin Pie Cookies?
Very! To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you plan to enjoy them later, you can also freeze them. Place them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. These cookies will maintain their deliciousness for up to 2 months in the freezer!

Can I freeze Vegan Pumpkin Pie Cookies? If so, how?
Absolutely! To freeze your Vegan Pumpkin Pie Cookies, follow these simple steps:

Allow the cookies to cool completely after baking.
Place them in a single layer on a baking sheet and freeze until they are firm (about 1-2 hours).
Once solid, transfer the cookies to a freezer-safe container or bag.
Label with the date to track freshness. Your cookies will be good for up to 2 months! When ready to enjoy, simply thaw at room temperature or warm in the microwave for a few seconds.

What if my cookies turn out too dry or crumbly?
Very occasionally, cookies can turn out a bit dry. This can happen if the dough is overmixed or if there’s too much flour. To avoid dry cookies, ensure you measure your flour precisely—scoop it lightly with a spoon into the measuring cup and level it off. If your dough seems crumbly, adding a tablespoon of non-dairy milk can help bring it back together. Always chill the dough before baking for best results!

Are Vegan Pumpkin Pie Cookies safe for people with allergies?
Absolutely! These cookies are naturally vegan, which means they don't contain any dairy or eggs. However, if you or someone you’re serving has specific allergies, always check the packaging of your ingredients—like vegan butter or non-dairy milk—as they can sometimes contain allergens like nuts or soy. You can substitute the flax egg with a chia egg (1 tablespoon chia seeds + 3 tablespoon water) for a nut-free alternative, ensuring your cookies remain safe and enjoyable for everyone!