Vegan Pumpkin Pie Cookies are the ultimate fall treat—soft, chewy, and filled with warm pumpkin pie flavor in every bite. Topped with a swirl of creamy dairy-free whipped topping and a sprinkle of cinnamon, they’re like mini pumpkin pies, but way easier to make and even more fun to eat.
Whether you’re planning a cozy Thanksgiving, a fall potluck, or just want a festive dessert without the dairy or eggs, these cookies are a guaranteed hit. They’re simple, stunning, and full of holiday cheer.
Why You’ll Love Vegan Pumpkin Pie Cookies
All the Flavor of Pumpkin Pie—In Cookie Form: Buttery, spiced, and perfectly sweet.
100% Vegan & Dairy-Free: Ideal for plant-based or dairy-sensitive guests.
Easy to Make: No pie crust fuss—just scoop, bake, and fill.
Perfect for Holidays & Gifting: Eye-catching and crowd-pleasing.
Gluten-Free Adaptable: Works beautifully with 1:1 gluten-free flour blends.
Time Needed
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Servings: 12 cookies
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour (or gluten-free 1:1 baking flour)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup coconut oil or vegan butter, softened
- ¾ cup brown sugar
- ¼ cup pumpkin purée
- 1 tablespoon ground flaxseed + 2.5 tablespoons water (flax egg)
- 1 teaspoon vanilla extract
For the Pumpkin Pie Filling:
- ½ cup pumpkin purée
- 2 tablespoons maple syrup
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- Pinch of salt
For Topping:
- Dairy-free whipped cream (store-bought or homemade)
- Ground cinnamon, for dusting
How to Make Vegan Pumpkin Pie Cookies
1️⃣ Make the Flax Egg
In a small bowl, mix ground flaxseed with water. Let it sit for 5 minutes to gel.
2️⃣ Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
3️⃣ Cream the Wet Ingredients
In a large bowl, beat coconut oil (or vegan butter) with brown sugar until fluffy. Add pumpkin purée, flax egg, and vanilla, and mix well.
4️⃣ Combine and Chill
Add dry ingredients to the wet mixture and stir until a soft dough forms. Chill dough in the fridge for 30 minutes to help it hold shape.
5️⃣ Scoop and Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop dough into balls and gently press the center of each to create a well (like a thumbprint). Bake for 11–13 minutes, until edges are golden.
6️⃣ Add the Filling
Let cookies cool completely. Spoon about 1–2 teaspoons of pumpkin filling into the center of each cookie.
7️⃣ Top and Serve
Pipe or spoon a swirl of vegan whipped cream on top. Dust lightly with cinnamon for a festive finish. Serve immediately or chill briefly to set.
Storage Tips
- Room Temp: Store unfrosted cookies in an airtight container for up to 3 days.
- Refrigerated: Once topped with cream, store in the fridge and enjoy within 1–2 days.
- Make Ahead: Bake cookies and prep filling ahead—assemble right before serving for best texture.
Nutrition Info (Per Cookie with Topping)
- Calories: 190
- Carbohydrates: 26g
- Sugars: 14g
- Fat: 9g
- Protein: 2g
- Sodium: 75mg
Frequently Asked Questions
1. Can I use store-bought cookie dough?
Yes—just choose a vegan sugar cookie dough and add the pumpkin pie filling and topping.
2. Is the whipped cream necessary?
Not at all! It’s optional but adds a lovely creamy contrast to the spiced filling.
3. Can I make these gluten-free?
Absolutely. Use a gluten-free 1:1 baking flour blend for best results.
4. How do I make them look pretty for guests?
Pipe the whipped topping with a star tip and dust with cinnamon or nutmeg. Bonus: serve on a rustic wooden board for fall vibes!
5. Can I freeze them?
Freeze the baked cookies (without topping) for up to 2 months. Add filling and topping after thawing.
6. Can I use homemade whipped cream?
Yes! Coconut cream whipped with maple syrup and vanilla makes a dreamy homemade alternative.
Final Thoughts
Vegan Pumpkin Pie Cookies bring all the comfort of pumpkin pie into a chewy, spiced cookie that’s as beautiful as it is delicious. They’re festive, flavorful, and totally plant-based—perfect for everything from holiday tables to cozy nights in. Trust us, no one will miss the dairy.
Warm, soft, spiced, and topped with a swirl—these cookies are fall on a plate. 🍂
Print
Vegan Pumpkin Pie Cookies
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
Description
Vegan Pumpkin Pie Cookies are soft, chewy, and bursting with cozy pumpkin spice flavor. Topped with dairy-free whipped cream and a sprinkle of cinnamon, they’re like mini pumpkin pies in cookie form—easy to make, festive, and 100% plant-based.
Ingredients
- For the Cookies:
- 1½ cups all-purpose flour (or gluten-free 1:1 baking flour)
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup coconut oil or vegan butter, softened
- ¾ cup brown sugar
- ¼ cup pumpkin purée
- 1 tbsp ground flaxseed + 2.5 tbsp water (flax egg)
- 1 tsp vanilla extract
- For the Pumpkin Pie Filling:
- ½ cup pumpkin purée
- 2 tbsp maple syrup
- ½ tsp pumpkin pie spice
- ¼ tsp cinnamon
- Pinch of salt
- For Topping:
- Dairy-free whipped cream (store-bought or homemade)
- Ground cinnamon, for dusting
Instructions
- In a small bowl, mix ground flaxseed with water. Let sit for 5 minutes to gel.
- In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a large bowl, beat coconut oil (or vegan butter) with brown sugar until fluffy. Add pumpkin purée, flax egg, and vanilla, and mix well.
- Add dry ingredients to wet and stir until a soft dough forms. Chill in the fridge for 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop dough into balls and gently press the center to create a well.
- Bake for 11–13 minutes until edges are golden. Let cookies cool completely.
- Mix pumpkin purée, maple syrup, spices, and salt for the filling. Spoon 1–2 tsp into each cookie center.
- Top with vegan whipped cream and a light dusting of cinnamon. Serve immediately or chill briefly to set.
Notes
Store unfrosted cookies at room temp for 3 days. Once topped, refrigerate and enjoy within 1–2 days. Freeze baked cookies (without topping) for up to 2 months. Use a star piping tip for pretty presentation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan cookies, pumpkin pie cookies, dairy-free dessert, fall baking, holiday cookies