Description

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.

Ingredients

½ cup vegan butter, room temperature

½ cup + 2 tablespoons sugar (½ cup for dough, 2 tablespoons for rolling)

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

⅔ cup pumpkin puree

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

Optional: Vegan whipped cream

Optional: Pumpkin pie spice (for sprinkling)

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Instructions

In a mixing bowl, cream together the vegan butter, ½ cup 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. Mix until a thick, soft dough forms.
Cover and chill the dough in the fridge for 30 minutes to 1 hour.
In a separate bowl, whisk together the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth. Set aside.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop 10–11 dough balls, roll into rounds, and coat with the remaining 2 tablespoons sugar. Place on the sheet and flatten slightly.
Make a thumbprint indent in each cookie and gently enlarge it.
Spoon about 1½ tablespoons of filling into each indent without overflowing.
Bake for 12–14 minutes, until edges are crisp and filling is just set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Optional: Pipe vegan whipped cream into the center of each cookie and sprinkle with pumpkin pie spice before serving.

Notes

Add a pinch of cinnamon or nutmeg for extra warmth.
Try alternate fillings like apple butter or chocolate hazelnut spread.
Use a 1:1 gluten-free flour blend with xanthan gum for a gluten-free version.
Store without whipped cream topping for better longevity.
Reheat in the microwave for a few seconds to soften before topping.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 170 kcal
Sugar: 12 g
Sodium: 85 mg
Fat: 8 g
Saturated Fat: 2.5 g
Unsaturated Fat: 5.5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 1.5 g
Cholesterol: 0 mg