There’s something magical about Vegan Pumpkin Pie Cookies fresh from the oven. Their soft centers and warm pumpkin spice filling make them a fall favorite you’ll want year-round. As someone who’s baked everything from hearty breads to frosted pumpkin cookies, these stand out for their perfect balance of chewy cookie and creamy pumpkin pie filling. I first made them on a rainy Sunday, with my kitchen smelling like a cozy autumn café. That day, paired with a warm drink, these cookies turned an ordinary afternoon into a memory. Today, we’ll make these soft pumpkin cookies step by step, along with tips, toppings, and storage advice.
Why Vegan Pumpkin Pie Cookies are a Fall Staple
A Flavor That Feels Like a Hug
Biting into a vegan pumpkin cookie feels like wrapping yourself in a blanket on a chilly day. The pumpkin puree blends with spices to create a warm, fragrant bite every time. Unlike plain cookies, these have a luscious pumpkin pie filling that elevates them into something special. I’ve made plenty of fall treats, from pumpkin streusel muffins to pumpkin s’mores cookies, but these cookies combine the best parts of both worlds — a crisp sugar-coated edge with a creamy center.
The Vegan Advantage
Making these cookies vegan doesn’t mean sacrificing flavor or texture. Using a flax egg keeps them soft and chewy, while plant-based butter adds richness. With oat milk and maple syrup in the filling, you get a depth of flavor without dairy. This is a treat everyone can enjoy, whether they follow a vegan lifestyle or just love a great cookie.
Ingredients and Key Techniques for Perfect Cookies
Pumpkin Spice Cookie Dough Essentials
The dough starts with vegan butter, sugars, and a flax egg, then comes flour, pumpkin pie spice, and a pinch of salt. Rolling the dough balls in sugar before baking creates that subtle crunch on the outside. The trick? Don’t skip chilling the dough. This helps prevent spreading, keeping your cookies picture-perfect like those pumpkin cheesecake cookies you’ve seen online.
Rich Pumpkin Pie Filling
The filling is a smooth mix of pumpkin puree, maple syrup, oat milk, cornstarch, and spice. It sets while baking, so every bite has that creamy contrast. I like to make extra and store it for topping toast or stirring into oatmeal, like I do with pumpkin cheesecake overnight oats.
Step-by-Step Baking Guide
From Mixing Bowl to Oven
First, cream butter and sugars until fluffy. Add the flax egg and vanilla, then mix in dry ingredients until a thick dough forms. Chill, scoop, and roll in sugar. Press an indent, spoon in filling, then bake. I always check around the 12-minute mark to keep them soft in the middle.
Finishing Touches
Once cooled, top with vegan whipped cream and a dusting of pumpkin spice. If you’re like me and enjoy pairing flavors, these cookies go beautifully with pumpkin banana bread or baked pumpkin donuts for a fall dessert spread.
Serving, Storing, and Creative Variations
Best Ways to Serve
Serve these cookies slightly warm with tea or coffee. They make a great holiday dessert or a thoughtful gift when packed in a tin. Try pairing with a cool drink like pumpkin chocolate chip cookies or even a creamy pumpkin cream cold brew for contrast.
Storage Tips and Variations
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week. Freeze dough balls for quick baking later. Variations include using almond milk instead of oat or adding a thin layer of vegan frosting for frosted pumpkin cookies.
Conclusion
Vegan Pumpkin Pie Cookies bring together the joy of baking and the comfort of fall flavors. Their soft texture, spiced filling, and beautiful presentation make them a dessert worth sharing. With a few simple steps and plant-based ingredients, you can enjoy a treat that’s both indulgent and inclusive. Whether you’re baking for friends or just for yourself, these cookies will quickly become a seasonal tradition.
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FAQ
They’re made by combining pumpkin puree and a spiced cake mix, creating a shortcut cookie with minimal prep.
What is a vegan substitute for eggs in pumpkin pie?
A flax egg — made with ground flaxseed and water — works perfectly for binding without changing the flavor.
No, Starbucks’ version contains dairy and eggs, so it’s not vegan-friendly.
Vegan whipped cream, a sprinkle of pumpkin spice, or a drizzle of dairy-free caramel are all excellent options.
Vegan Pumpkin Pie Cookies – The Best Soft & Spiced Recipe
- Total Time: 34 minutes
- Yield: 11 cookies 1x
- Diet: Vegan
Description
Soft and spiced vegan pumpkin pie cookies with creamy pumpkin filling, perfect for fall gatherings or cozy afternoons.
Ingredients
Pumpkin spice cookie dough:
½ cup vegan butter (room temperature)
½ cup + 2 Tbsp sugar (½ cup for dough, 2 Tbsp for rolling)
¼ cup brown sugar
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1 tsp vanilla bean paste or extract
1 ½ cups + 3 Tbsp all-purpose flour
1 tsp pumpkin pie spice
½ tsp baking powder
¼ tsp salt
Pumpkin pie filling:
⅔ cup pumpkin puree (not pie filling)
¼ cup maple syrup
2 Tbsp oat milk (or plant milk)
2 tsp cornstarch
1 tsp vanilla bean paste or extract
½ tsp pumpkin pie spice
Optional toppings:
Vegan whipped cream
Pumpkin pie spice
Instructions
1. Cream butter and sugars until fluffy.
2. Add flax egg and vanilla, mix briefly.
3. Add flour, pumpkin pie spice, baking powder, and salt; mix until dough forms.
4. Chill dough 30–60 minutes.
5. Whisk pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice for filling.
6. Scoop dough into balls, roll in sugar, press indent, and fill with pumpkin mixture.
7. Bake at 350°F for 12–14 minutes, cool, and top with whipped cream.
Notes
Chill dough to prevent spreading.
Store in an airtight container for up to a week.
Freeze unbaked dough balls for future baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Vegan Pumpkin Pie Cookies, Vegan Pumpkin Cookies, Soft Pumpkin Cookies, Frosted Pumpkin Cookies