A delicious blend of soft pumpkin-spiced cookie dough filled with a smooth and creamy vegan pumpkin-pie-inspired center—these Vegan Pumpkin Pie Cookies are perfect for fall, dessert boards, or cozy anytime treats.

Why You’ll Love This Recipe

Creamy pumpkin filling inside a tender cookie — flavor-packed with warm spices and sweet pumpkin.
100% plant-based and egg-free — using a flax “egg” and vegan ingredients for a cruelty-free treat.
Texture contrast — crispy sugared edges give way to a soft, spiced interior.
Show-stopping design — the thumbprint form with filling and optional whipped cream makes for an impressive presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Spice Cookie Dough

½ cup vegan butter, room temperature
½ cup + 2 tablespoons sugar (½ cup for dough, 2 tablespoons for rolling before baking)
¼ cup brown sugar
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
1 teaspoon vanilla bean paste or vanilla extract
1½ cups + 3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
½ teaspoon baking powder
¼ teaspoon salt

Pumpkin Pie Filling

⅔ cup pumpkin puree (not pumpkin pie filling)
¼ 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
½ teaspoon pumpkin pie spice

Optional Toppings

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

Directions

Make the cookie dough:
- In a mixing bowl, cream together the vegan butter, ½ cup white sugar, and brown sugar with an electric mixer until fluffy (about 2 minutes).
- Add the flax egg and vanilla; mix for about 30 seconds.
- Add the flour, baking powder, pumpkin pie spice, and salt—add flour first, then the other ingredients. Mix until a thick, soft, and cohesive cookie dough forms.
- Cover and chill in the fridge for 30 minutes to 1 hour (up to 24 hours, if needed).
Prepare the pumpkin pie filling:
- In a separate bowl, whisk together the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth. Set aside.
Assemble & bake:
- About 10 minutes before baking, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 10–11 evenly sized dough balls using a cookie scoop. Roll each ball into a round shape and coat with the remaining 2 tablespoons sugar.
- Place the balls on the prepared sheet, slightly flatten each one. Make a thumbprint indent at the center and gently push dough outward to enlarge the indent.
- Spoon about 1½ tablespoons of pumpkin filling into each indent without overflowing onto the edges.
- Bake for 12–14 minutes, until the edges are crisp and the filling starts to set and crack slightly.
Cool & finish:
- Let cookies rest on the baking sheet for 5 minutes. If needed, use a spoon to reshape the edges while warm.
- Transfer to a wire rack to cool completely. Just before serving, pipe a dollop of vegan whipped cream into the center of each cookie and lightly sprinkle with pumpkin pie spice.

Servings And Timing

Makes: 10–11 cookies
Prep time: 15 minutes (plus up to 1 hour chilling)
Cook time: 12–14 minutes
Total time: ~30 minutes (plus chill time)

Variations

Spice variations: Add a pinch of cinnamon or nutmeg to the dough or filling for extra warmth.
Different fillings: Swap pumpkin filling for apple butter, cranberry jam, or chocolate hazelnut spread.
Gluten-free option: Use a 1:1 gluten-free flour blend (ensure it contains xanthan gum) instead of all-purpose flour.

Storage/Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days.
Freezing: Freeze fully baked cookies (without whipped cream) in a sealed container for up to 1 month. Thaw at room temperature and add whipped cream before serving.

FAQs

1. Can I prepare the dough ahead of time?

Yes — you can chill the dough for up to 24 hours before baking.

2. What is a flax egg, and why use it?

A flax egg is a vegan egg substitute made from ground flaxseed and water. It replaces binding and moisture without animal products.

3. Can I skip the sugar coating?

Yes, you can omit the sugar coating for a less sweet and crisp exterior.

4. What if the filling leaks during baking?

Don’t overfill—keep it away from the edges. If leakage happens, it’s fine and adds caramelized flavor to the edges.

5. Can I make mini versions?

Certainly! Roll smaller dough balls, use less filling, and reduce bake time by a few minutes. Keep an eye on them.

6. Can I use a store-bought filling?

Yes, but homemade makes you control sweetness and spice level. Adjust consistency if the store filling is too thick or sweet.

7. How do I store cookies with whipped cream topping?

Store whipped-cream-topped cookies in the fridge in a single layer to keep topping fresh.

8. Can I double the recipe?

Yes — just adjust dough and filling quantities and bake in batches if needed.

9. Gluten-free substitution tips?

Use a gluten-free flour blend with rising agents already included, and consider chilling the dough a bit longer if the texture feels too soft.

10. How do I reheat cookies?

Warm in the microwave for 5–10 seconds to revive softness before adding whipped cream topping.

Conclusion

These Vegan Pumpkin Pie Cookies bring together soft, spiced cookie dough and a creamy pumpkin filling—perfectly capturing fall flavors in each bite. Easy to make, customizable, and entirely plant-based, they’ll be a seasonal standout. Let me know if you’d like ideas for alternate fillings or flavor combos!