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