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
Scale
- 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