Vegan Pumpkin Pie Cookies

If you’re looking for a cozy treat that perfectly captures the essence of fall, these Vegan Pumpkin Pie Cookies are just what you need! Imagine biting into a soft and chewy cookie filled with creamy pumpkin pie goodness. This recipe has quickly become a favorite in my kitchen, especially during family gatherings and busy weeknights when I crave something sweet and comforting. These cookies are not only delicious but also bring everyone together, making them perfect for any occasion.

Whether you’re hosting a holiday dinner or simply want to indulge after a long day, these Vegan Pumpkin Pie Cookies will warm your heart and fill your home with the delightful aroma of autumn spices. Trust me; they’ll disappear faster than you can say pumpkin spice!

Why You’ll Love This Recipe

• Easy to make: With simple steps and ingredients, you’ll whip these cookies up in no time!
• Family-friendly: Everyone loves cookies, and the pumpkin flavor is always a hit with kids and adults alike.
• Perfect for sharing: Bring these to potlucks or holiday parties; they’re sure to impress your friends and family!
• Make-ahead option: You can prepare the dough ahead of time and bake them fresh whenever you’re ready.
• Deliciously indulgent: The combination of pumpkin puree and warm spices creates a flavor that’s downright irresistible.

Ingredients You’ll Need

These are simple, wholesome ingredients that you might already have in your pantry. Let’s gather everything we need to create these delightful cookies!

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

To Serve

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

Variations

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

• Add chocolate chips: For an extra treat, fold in some dairy-free chocolate chips into the dough before baking.
• Spice it up: Experiment with different spices like cinnamon or nutmeg to customize your cookie flavor.
• Nutty twist: Mix in some chopped nuts like pecans or walnuts for added crunch.
• Gluten-free option: Substitute all-purpose flour with a gluten-free blend to make these cookies suitable for gluten-sensitive friends.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Make the Flax Egg

Start by preparing 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 becomes gelatinous. This will act as our binder in place of traditional eggs.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, beat together the vegan butter, white sugar, and brown sugar until creamy. This step is important because creaming incorporates air into the mixture, leading to light and fluffy cookies.

Step 3: Add Flavors

Next, stir in the flax egg and vanilla bean paste. Mix until well combined. The vanilla adds a lovely aroma that enhances the cookie’s overall taste.

Step 4: Combine Dry Ingredients

In another bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. Gradually add this dry mix to the wet ingredients while stirring gently. It’s key not to overmix at this stage; just combine until everything is moistened.

Step 5: Create the Pumpkin Filling

In a separate bowl, combine pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and additional pumpkin pie spice. Mixing these ingredients ensures that each cookie has that creamy filling we love!

Step 6: Assemble Your Cookies

Preheat your oven to 350°F (175°C). Scoop out some cookie dough onto a lined baking sheet. Flatten each scoop slightly before adding a small dollop of pumpkin filling in the center. Cover it with more dough if you’d like a thicker cookie!

Step 7: Bake!

Bake your cookies in the preheated oven for about 15 minutes or until golden brown around the edges. Let them cool on the pan for a few minutes before transferring them to a wire rack.

Step 8: Serve and Enjoy!

Top each cookie with vegan whipped cream and a sprinkle of pumpkin pie spice before serving. Enjoy these Vegan Pumpkin Pie Cookies fresh from the oven or store them in an airtight container for later!

Happy baking!

Pro Tips for Making Vegan Pumpkin Pie Cookies

Baking is a delightful adventure, and with these tips, you’ll ensure your Vegan Pumpkin Pie Cookies turn out perfectly every time!

• Use room temperature ingredients: Having your vegan butter and other ingredients at room temperature helps in achieving a smooth dough, ensuring even mixing and better texture.

• Don’t skip the flax egg: This plant-based substitute not only binds the ingredients together but also adds healthy omega-3 fatty acids. It’s a crucial step to keep your cookies moist and chewy!

• Measure flour correctly: Spoon the flour into your measuring cup and level it off to avoid packing it down. Accurate measurements prevent dry cookies and help maintain that chewy center.

• Chill the dough if needed: If your cookie dough feels too soft or sticky, wrap it in plastic wrap and refrigerate for about 30 minutes. Chilling helps firm up the dough, making it easier to handle.

• Experiment with spices: Feel free to adjust or add spices according to your taste preference! A pinch of nutmeg or a dash of cinnamon can bring out unique flavors in your cookies.

How to Serve Vegan Pumpkin Pie Cookies

These Vegan Pumpkin Pie Cookies are not just a treat; they’re an experience! Present them beautifully for any occasion, whether it’s a cozy family gathering or a festive holiday dinner.

Garnishes

• Vegan whipped cream: A dollop on top of each cookie adds a creamy texture that complements the pumpkin filling beautifully.
• Pumpkin pie spice sprinkle: A light dusting of this aromatic spice blend right before serving elevates both presentation and flavor.

Side Dishes

• Chai tea: Its warm, spiced flavors pair wonderfully with the sweetness of the pumpkin cookies, making this combo perfect for chilly evenings.
• Apple cider: This classic fall beverage enhances the autumnal feel and provides a refreshing contrast to the rich cookies.
• Vegan vanilla ice cream: The smooth and creamy texture melts delightfully against the warm cookies, creating an indulgent dessert experience.
• Fruit salad: A fresh mix of seasonal fruits offers a light counterpart to the richness of the cookies while adding color to your table setting.

With these serving suggestions, you’re all set to impress family and friends with your delicious Vegan Pumpkin Pie Cookies! Enjoy every delightful bite.

Make Ahead and Storage

These Vegan Pumpkin Pie Cookies are perfect for meal prep! They store beautifully and can be made in advance, allowing you to enjoy them whenever a craving strikes.

Storing Leftovers

• Allow the cookies to cool completely before storing.
• Place them in an airtight container at room temperature for up to 3 days.
• For longer freshness, store them in the refrigerator for up to a week.

Freezing

• To freeze, place the cooled cookies in a single layer on a baking sheet.
• Freeze for about 1-2 hours until firm, then transfer to a freezer-safe bag or container.
• Label with the date and freeze for up to 3 months.

Reheating

• To reheat from frozen, preheat your oven to 350°F (175°C).
• Place the cookies on a baking sheet and warm them for about 5-7 minutes.
• Enjoy them warm with a dollop of vegan whipped cream!

FAQs

Got questions? No worries! Here are some common inquiries about Vegan Pumpkin Pie Cookies.

Can I use pumpkin pie filling instead of pumpkin puree?

Using pumpkin pie filling is not recommended as it contains added sugars and spices that may alter the texture and flavor of your cookies. Stick with pure pumpkin puree for the best results!

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

To make these cookies gluten-free, simply substitute all-purpose flour with a gluten-free flour blend that is suitable for baking.

What can I use instead of flax eggs in this recipe?

You can replace flax eggs with chia eggs using the same ratio: mix 1 tablespoon of ground chia seeds with 3 tablespoons of water and let it sit until it thickens.

Final Thoughts

I hope you find joy in making these delightful Vegan Pumpkin Pie Cookies! They’re not only scrumptious but also bring that cozy autumn vibe wherever you serve them. Whether you’re sharing them at a gathering or savoring them solo, they are sure to impress. Enjoy baking and indulging in this special treat!