Vegan Pumpkin Pie Cookies

If you’re looking for a delightful treat that captures the essence of fall, look no further than these Vegan Pumpkin Pie Cookies! They are soft, chewy, and filled with a creamy pumpkin pie filling that will make your tastebuds dance. Perfect for cozy family gatherings or simply to satisfy your sweet tooth, these cookies bring all the warmth of pumpkin pie in a fun and portable form. Trust me; once you try them, they’ll become a favorite in your home!

These cookies are not just delicious but also easy to make. Whether you’re baking for a holiday celebration or just craving something sweet on a busy weeknight, this recipe is sure to impress everyone around the table!

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and minimal fuss, you can whip up these cookies in no time.
• Family-Friendly Appeal: Kids and adults alike will adore the flavors of pumpkin pie wrapped in a cookie!
• Make-Ahead Convenience: These cookies store beautifully, so you can bake them ahead of time for any occasion.
• Deliciously Flavorful: The combination of spices and pumpkin brings that classic fall taste right into your kitchen.
• Vegan Delight: Everyone can enjoy these treats, as they are completely plant-based!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to bring these Vegan Pumpkin Pie Cookies to life! You likely have many of these items in your pantry already.

For the Cookie Dough

• 1/2 cup vegan butter (room temperature)
• 1/2 cup + 2 Tablespoons sugar (½ cup for dough, 2 Tbsp for rolling before baking)
• 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 + 3 Tablespoons all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Pumpkin Filling

• 2/3 cup pumpkin puree (NOT pumpkin pie filling)
• 1/4 cup maple syrup
• 2 Tablespoons oat milk (or any plant-based milk subbed 1:1)
• 2 teaspoons cornstarch
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 1/2 teaspoon pumpkin pie spice

For Topping

• Vegan whipped cream
• Pumpkin pie spice (to sprinkle on top of cookies)

Variations

This recipe is quite flexible! Feel free to get creative with your flavors and textures.

• Add Nuts: Toss in some chopped pecans or walnuts for a delightful crunch.
• Mix in Chocolate Chips: For an extra treat, fold in dairy-free chocolate chips!
• Change Up the Spices: Experiment with different spices like cinnamon or nutmeg if you’re feeling adventurous.
• Make it Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary needs.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepare the Flax Egg

Start by making your flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water in a small bowl. Let it sit for about five minutes until it thickens. This step is crucial because it acts as a binder in our vegan recipe!

Step 2: Cream Together Butters and Sugars

In a large mixing bowl, beat together the room temperature vegan butter with both sugars until light and fluffy. This process helps create air pockets that contribute to the cookie’s soft texture. Then mix in your prepared flax egg and vanilla bean paste until well combined.

Step 3: Combine Dry Ingredients

In another bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Adding dry ingredients separately ensures even distribution throughout the dough. Gradually incorporate this mixture into your wet ingredients until just combined—be careful not to overmix!

Step 4: Prepare the Pumpkin Filling

In a separate bowl, combine the pumpkin puree, maple syrup, oat milk, cornstarch, another splash of vanilla bean paste, and more pumpkin pie spice. Whisk until smooth; this creamy filling is what makes these cookies so special!

Step 5: Assemble Your Cookies

Preheat your oven to 350°F (175°C). Scoop out dough balls and flatten them slightly on a baking sheet lined with parchment paper. Place about a teaspoon of the pumpkin filling in the center of each flattened cookie dough round. Gently fold the edges over to cover the filling completely.

Step 6: Bake and Enjoy!

Sprinkle each cookie with sugar before placing them in the oven. Bake for about 15 minutes or until golden around the edges. Allow them to cool slightly before indulging! These Vegan Pumpkin Pie Cookies are best served warm with a dollop of vegan whipped cream on top.

Enjoy sharing these delightful treats with friends and family—they’re sure to put smiles on everyone’s faces!

Pro Tips for Making Vegan Pumpkin Pie Cookies

Making these cookies is a delightful journey, and with a few expert tips, you can elevate your cookie-baking game!

• Use room temperature ingredients: Allowing your vegan butter to soften at room temperature helps create a creamy dough that will blend more easily with other ingredients, resulting in the perfect texture.

• Don’t skip the flax egg: This plant-based binder not only helps hold your cookies together but also adds a nice nutty flavor. Make sure to let it sit for about 5 minutes before using it to ensure it’s fully activated.

• Sift dry ingredients: Sifting your flour and spices can prevent clumps and ensures an even distribution of flavors throughout the cookie dough, leading to a smoother bake.

• Chill the dough: If you have time, chill your cookie dough for 30 minutes before baking. This step helps the cookies maintain their shape and results in a chewier texture.

• Monitor baking time: Every oven is different! Keep an eye on your cookies as they bake; you want them to be slightly golden around the edges but still soft in the center for that perfect chewy bite.

How to Serve Vegan Pumpkin Pie Cookies

These Vegan Pumpkin Pie Cookies are not only delicious but also visually appealing. Presenting them well can make all the difference, especially during festive gatherings or cozy family nights.

Garnishes

• Vegan whipped cream: A dollop of vegan whipped cream on top of each cookie adds a luscious touch and enhances the pumpkin flavor beautifully.
• Pumpkin pie spice sprinkle: A light dusting of pumpkin pie spice on top right before serving gives an aromatic boost and makes your cookies look even more inviting.

Side Dishes

• Chilled apple cider: The crispness of chilled apple cider pairs wonderfully with these cookies, adding a refreshing contrast to their warm spices.
• Coconut ice cream: For those who love desserts à la mode, serving these cookies with coconut ice cream offers a creamy complement that delights the taste buds.
• Maple pecan granola: A crunchy side of maple pecan granola adds texture and can be sprinkled over the cookies or served in a small bowl on the side for extra crunch.
• Hot spiced tea: A warm cup of spiced tea or chai enhances the cozy vibe while balancing out the sweetness of the cookies.

Enjoy these tips and serving suggestions as you create your own batch of Vegan Pumpkin Pie Cookies! Happy baking!

Make Ahead and Storage

These Vegan Pumpkin Pie Cookies are perfect for meal prep! You can easily whip up a batch in advance and enjoy them throughout the week. Here’s how to store and preserve their delightful flavor:

Storing Leftovers

• Allow cookies to cool completely before storing.
• Place cookies in an airtight container at room temperature for up to 3 days.
• For longer freshness, refrigerate in an airtight container for up to 1 week.

Freezing

• Freeze cookies by placing them in a single layer on a baking sheet until solid.
• Once frozen, transfer cookies to a freezer-safe bag or container.
• They will keep well for up to 2 months in the freezer.

Reheating

• To reheat, place cookies on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes.
• Alternatively, microwave for about 10-15 seconds until warmed through.

FAQs

Here are some common questions you might have about these delicious Vegan Pumpkin Pie Cookies!

Can I use regular butter instead of vegan butter?

Yes, you can use regular butter if you’re not looking for a vegan option. However, this will change the recipe’s dietary specifications.

How do I make Vegan Pumpkin Pie Cookies gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup.

What makes these Vegan Pumpkin Pie Cookies so special?

These cookies stand out because they merge the classic flavors of pumpkin pie with a delightful cookie texture, making them perfect for any dessert lover!

Can I freeze Vegan Pumpkin Pie Cookies?

Absolutely! Just follow the freezing instructions above to enjoy these cookies later without losing their scrumptious taste.

How long do Vegan Pumpkin Pie Cookies last?

When stored correctly, they can last up to 3 days at room temperature or up to a week in the refrigerator.

Final Thoughts

I hope you feel inspired to try making these Vegan Pumpkin Pie Cookies! They are not only a delightful treat but also bring the cozy flavors of fall into bite-sized portions. Whether you’re enjoying them with friends or savoring them solo with your favorite warm beverage, I believe they’ll become a cherished recipe in your collection. Enjoy every moment of baking and sharing these delightful cookies!