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–+ servings
Vegan Pumpkin Pie Cookies

Indulge in Vegan Pumpkin Pie Cookies for Cozy Fall Bliss

Indulge in Vegan Pumpkin Pie Cookies that perfectly combine the comforting flavors of pumpkin pie with a chewy cookie texture.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 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 tablespoon flaxseed + 2.5 tablespoon 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
For the Filling
  • 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

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking tray
  • Parchment paper
  • whisk

Method
 

Dough Preparation
  1. Cream together vegan butter, granulated sugar, and brown sugar until light and fluffy.
  2. Mix in flax egg and vanilla extract until just incorporated.
  3. In another bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
  4. Gradually add dry mixture to wet ingredients, mix until just combined.
  5. Chill the dough for at least 30 minutes.
Filling Preparation
  1. In a bowl, whisk together pumpkin puree, maple syrup, oat milk, cornstarch, and vanilla extract.
  2. Ensure the mixture is smooth and creamy.
Baking
  1. Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. Scoop portions of dough, roll into balls, and flatten slightly on the tray.
  3. Make an indentation in the center and fill with pumpkin pie filling.
  4. Bake for 12-14 minutes or until edges are lightly golden.
  5. Cool cookies for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 100mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 15IUCalcium: 2mgIron: 4mg

Notes

Enjoy these cookies with a cup of tea or coffee for a perfect fall treat.

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