Vegan Pumpkin Pie Cookies – The Best Soft & Spiced Recipe
Soft and spiced vegan pumpkin pie cookies with creamy pumpkin filling, perfect for fall gatherings or cozy afternoons.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 11 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
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.
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
Find it online: https://www.recipesloop.com/vegan-pumpkin-pie-cookies/