The Ultimate Vegan Pumpkin Pie Cookies Recipe for Fall Baking

These vegan pumpkin pie cookies capture the essence of autumn’s most beloved seasonal flavor in a delightful handheld treat.

Warm spices dance through each soft, chewy bite, revamping traditional pie expectations into a more portable delight.

Crafted with compassionate plant-based ingredients, these cookies welcome everyone to enjoy their rich, comforting profile.

The subtle sweetness melds harmoniously with classic fall spices, creating a balanced and memorable morsel.

Nobody will miss dairy or eggs when experiencing such a deeply satisfying cookie experience.

Each bite promises a nostalgic connection to classic pumpkin pie, reimagined in a more convenient form.

Bake a batch that revamps ordinary moments into something truly special.

Why Vegan Pumpkin Pie Cookies Are a Must-Try

• Craft Seasonal Comfort: These vegan pumpkin pie cookies transform classic holiday flavors into delightful handheld treats that capture the warmth of autumn in every single bite.
• Customize with Ease: Perfect for bakers of all skill levels, this recipe offers simple steps and flexible techniques that allow even novice cooks to create impressive bakery-style cookies without complex techniques.
• Texture Sensation: Experience a delightful contrast between crispy cookie edges, soft center, and luscious pumpkin filling that delivers multiple sensory experiences in one delectable dessert, making each cookie a miniature flavor adventure.
• Healthier Indulgence: By using vegan ingredients and incorporating nutrient-rich pumpkin, these cookies provide a guilt-free way to enjoy a traditionally decadent dessert while supporting plant-based dietary preferences.

Key Ingredients for Vegan Pumpkin Pie Cookies

• Vegan Butter: Creamy base for soft, rich cookie texture with a buttery flavor.
• White Sugar, Brown Sugar: Sweet components that help create golden, crisp edges and tender interior.

• Flax Egg: Plant-based binding agent that replaces traditional eggs and adds nutrition.
• Vanilla Bean Paste: Provides deep, complex vanilla flavor with subtle aromatic notes.

• All-Purpose Flour: Primary structure builder for cookies consistent texture and shape.
• Baking Powder: Leavening agent that helps cookies rise and become light.
• Pumpkin Pie Spice: Warm, classic spice blend that delivers quintessential autumn flavor.
• Salt: Enhances overall flavor and balances sweetness.

• Pumpkin Puree: Authentic pumpkin flavor with natural sweetness and smooth consistency.
• Maple Syrup: Natural sweetener with rich, deep caramel-like undertones.
• Oat Milk: Dairy-free liquid that adds moisture and subtle creaminess.
• Cornstarch: Thickening agent for creating stable, smooth filling.
• Vanilla Extract: Complementary flavoring that deepens fillings complexity.

• Vegan Whipped Cream: Light, airy topping that adds creamy contrast.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepare Creamy Base

Grab a mixing bowl and whip together room temperature vegan butter with white sugar and brown sugar using an electric mixer for 2 minutes until the mixture becomes light and fluffy.

Step 2: Add Binding Ingredients

Blend in the flax egg and vanilla bean paste, mixing for about 30 seconds until everything is perfectly combined.

Step 3: Create Cookie Dough

• Flour
• Baking powder
• Pumpkin pie spice
• Salt

Mix until a thick dough forms. Don’t worry if it seems crumbly at first – it will soften as you continue mixing.

Step 4: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for 30 minutes to 24 hours to enhance flavor and texture.

Step 5: Make Pumpkin Filling

• Pumpkin puree
• Maple syrup
• Oat milk
• Cornstarch
• Vanilla extract
• Pumpkin pie spice

Stir until the mixture is completely smooth, then set aside.

Step 6: Prepare Baking Setup

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

Step 7: Shape Cookie Balls

Remove chilled dough from refrigerator. Scoop out 10-11 evenly sized balls using a cookie scoop. Roll each ball between your palms and lightly coat with reserved sugar.

Step 8: Create Cookie Indentations

Place dough balls on the prepared baking sheet. Gently flatten each ball with your palm and create a thumb indent in the center. Adjust the indentation as needed.

Step 9: Fill Cookie Centers

Carefully fill each cookie indent with about 1½ tablespoons of pumpkin pie filling. Ensure the filling stays within the cookie edges.

Step 10: Bake to Perfection

Arrange cookies with 2 inches of space between them. Bake for 12-14 minutes until edges turn crisp and filling starts to crinkle slightly.

Step 11: Cool and Set

Let cookies rest on the baking sheet for 5 minutes. Reshape edges if needed, then transfer to a wire rack for complete cooling.

Step 12: Final Touches

Once fully cooled, top each cookie with a generous dollop of vegan whipped cream. Sprinkle a dash of pumpkin pie spice for extra flavor before serving.

Tips for Perfect Vegan Pumpkin Pie Cookies

• Master Sugar Coating: Roll cookie dough balls gently in reserved sugar for a delicate, sparkling exterior that adds sweet crunch.
• Chill Dough Strategically: Refrigerate dough for maximum flavor development and prevent spreading during baking, ensuring perfect cookie shape.
• Create Perfect Indentations: Use thumb gently but firmly to make uniform centers, allowing even pumpkin filling distribution without breaking cookie structure.
• Control Filling Placement: Spoon pumpkin mixture carefully, keeping within cookie edges to prevent messy overflow and maintain clean presentation.
• Cooling Technique Matters: Allow cookies to rest on baking sheet briefly before transferring to wire rack, helping them set and preventing potential crumbling.

Storing and Reheating Vegan Pumpkin Pie Cookies

• Refrigerator Storage
• Place cooled cookies in an airtight container layered between parchment paper sheets. Seal tightly and store in refrigerator for up to 5 days. Keep pumpkin filling intact by avoiding stacking cookies too heavily.
• Freezer Method
• Wrap individual cookies separately in plastic wrap, then place in freezer-safe container. Freeze flat for maximum preservation, maintaining quality for 2-3 months. Label container with date to track freshness.
• Reheating Technique
• Thaw frozen cookies overnight in refrigerator. Warm gently in preheated oven at 300°F for 3-4 minutes to restore crisp texture. Microwave briefly for 10-15 seconds if wanting a quick warm-up, but oven method preserves cookie's original crispness better.

Best Pairings for Vegan Pumpkin Pie Cookies

• Brew Spiced Chai Latte: Complement the warm, autumnal flavors of these vegan pumpkin pie cookies with a creamy, spiced chai latte. The blend of cardamom, cinnamon, and ginger in the tea echoes the pumpkin pie spices, creating a harmonious taste experience.
• Pair with Maple Pecan Gelato: Enhance the dessert by serving alongside a scoop of rich maple pecan gelato. The nutty, sweet notes of the gelato will beautifully highlight the cookie's pumpkin filling and provide a luxurious creamy contrast.
• Serve with Cinnamon Apple Cider: Create a cozy autumn moment by pairing these cookies with a warm mug of spiced apple cider. The crisp apple undertones and gentle cinnamon warmth will perfectly complement the pumpkin pie cookie's deep, comforting flavors.

Delicious Variations of Vegan Pumpkin Pie Cookies

• Autumn Spice Thumbprints: Replace pumpkin filling with apple butter and add a hint of cinnamon to the dough for a cozy fall-inspired cookie variation.
• Nutty Harvest Treats: Mix chopped pecans or walnuts into the cookie dough and use almond butter as an alternative filling for a rich, textured experience.
• Chocolate Pumpkin Fusion: Fold dark chocolate chips into the dough and drizzle melted vegan chocolate over the finished cookies for a decadent dessert option.
• Maple Pecan Sensation: Swap maple syrup in the filling with bourbon-infused maple syrup and top with candied pecans for an elevated gourmet cookie.

Vegan Pumpkin Pie Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 23 reviews

• Total Time: 35 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Vegan pumpkin pie cookies blend autumn’s warmth with sweet, spiced comfort. Rich pumpkin puree and warming spices create delightful, chewy treats that bring seasonal cheer to your cookie platter.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1½ cups all-purpose flour
• ⅔ cup pumpkin puree
• ½ cup vegan butter, room temperature
• ½ cup sugar
• ¼ cup brown sugar

Spices and Binding Agents:

• 2 tablespoons sugar for rolling
• 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
• 1 teaspoon pumpkin pie spice for cookie dough
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt

Filling and Optional Toppings:

• ¼ cup maple syrup
• 2 tablespoons oat milk (or any plant-based milk)
• 2 teaspoons cornstarch
• 1 teaspoon vanilla bean paste or vanilla extract
• ½ teaspoon pumpkin pie spice for filling
• Vegan whipped cream
• Pumpkin pie spice, for sprinkling

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cream room temperature vegan butter with white sugar and brown sugar using an electric mixer for 2 minutes until light and fluffy.
2. Add flax egg and vanilla bean paste, blending for 30 seconds until thoroughly integrated.
3. Gradually fold in flour, baking powder, pumpkin pie spice, and salt, mixing until a cohesive dough forms; texture will transition from crumbly to smooth.
4. Encase the dough bowl with plastic wrap and refrigerate for 30 minutes to 24 hours to enhance flavor development.
5. Prepare filling by whisking pumpkin puree, maple syrup, oat milk, cornstarch, vanilla extract, and pumpkin pie spice until completely smooth.
6. Heat oven to 350°F (180°C) and line a baking sheet with parchment paper.
7. Remove chilled dough and form 10-11 uniform balls, gently rolling each in reserved sugar for delicate coating.
8. Position dough balls on prepared sheet, pressing gently to flatten and creating a central indentation using thumb or back of a spoon.
9. Carefully spoon 1½ tablespoons of pumpkin filling into each cookie’s center, ensuring it remains within cookie boundaries.
10. Bake for 12-14 minutes until cookie edges turn golden and filling develops subtle surface crinkles.
11. Allow cookies to rest on baking sheet for 5 minutes, adjusting edges if needed, then transfer to wire rack for complete cooling.
12. Once cooled, garnish with generous dollop of vegan whipped cream and sprinkle of additional pumpkin pie spice before serving.

Notes

• Mastering this recipe requires patience and precise measurements for the perfect texture.
• Chilling the dough helps prevent spreading and enhances the cookies’ rich, complex flavor profile.
• Flax egg acts as a powerful binding agent, ensuring the cookies maintain their delightful structure.
• Creating the indent allows for maximum pumpkin pie filling, transforming these into hand-held dessert dreams.
• Cooling on the baking sheet prevents breaking and helps cookies set to the ideal consistency.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 180 kcal
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1.5 g
• Protein: 2.5 g
• Cholesterol: 0 mg