These vegan pumpkin pie cookies combine everything you love about pumpkin pie with the cozy texture of a soft, spiced cookie. Each cookie has crisp, sugar-coated edges and a creamy pumpkin pie filling in the center, making them perfect for fall baking, holiday cookie trays, or an easy dessert.
Why You’ll Love This Recipe
- Pumpkin pie flavor: Pumpkin puree, maple syrup, and pumpkin pie spice create a warm, classic filling.
- Soft and buttery: Vegan butter gives the cookies a tender, satisfying texture.
- Simple ingredients: Most of the ingredients are easy pantry or grocery-store staples.
- Family-friendly: These dairy-free pumpkin cookies are naturally egg-free and vegan.
- Beautiful presentation: A little vegan whipped cream and pumpkin spice make each cookie look extra special.
Ingredients
Pumpkin Spice Cookie Dough
- ½ cup vegan butter, room temperature
- ½ cup granulated sugar
- 2 tablespoons granulated sugar, for rolling
- ¼ cup brown sugar
- 1 flax egg
- 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
Pumpkin Pie Filling
- ⅔ cup pumpkin puree
- ¼ cup maple syrup
- 2 tablespoons oat milk or other plant-based milk
- 2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon pumpkin pie spice
Optional Toppings
- Vegan whipped cream
- Pumpkin pie spice
Instructions
- Prepare the flax egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for about 5 minutes until thickened.
- Cream the butter and sugars. Add the room-temperature vegan butter, ½ cup granulated sugar, and brown sugar to a mixing bowl. Beat with an electric mixer for about 2 minutes, until light and fluffy.
- Add the wet ingredients. Mix in the flax egg and vanilla for about 30 seconds.
- Make the dough. Add the flour, pumpkin pie spice, baking powder, and salt. Mix until a thick dough forms. It may look crumbly at first, but continue mixing until the dough becomes soft and holds together.
- Chill. Cover the dough and refrigerate for 30 minutes to 1 hour. You can also chill it for up to 24 hours.
- Make the filling. While the dough chills, whisk the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice in a bowl until smooth.
- Preheat the oven. About 10 minutes before taking out the dough, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Shape the cookies. Scoop the chilled dough into 10–11 equal portions. Roll each portion into a ball, then coat it in the reserved 2 tablespoons of sugar.
- Create the centers. Place the dough balls on the prepared baking sheet and gently flatten them. Use your thumb to make a deep indentation in the center, then carefully widen the indentation with your fingers.
- Add the filling. Spoon about 1½ tablespoons of pumpkin pie filling into the center of each cookie, keeping the filling away from the outer cookie edges.
- Bake. Arrange the cookies at least 2 inches apart. Bake for 12–14 minutes, or until the edges are crisp and the pumpkin filling looks set and slightly crinkled.
- Cool. Let the cookies cool on the baking sheet for 5 minutes. If necessary, gently reshape the edges with a spoon while the cookies are still warm. Transfer them to a wire rack to finish cooling.
- Finish and serve. Once completely cooled, pipe a small amount of vegan whipped cream onto each cookie and sprinkle with pumpkin pie spice.
Tips & Tricks
- Use pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and seasoned, which can change the texture and flavor.
- Chill the dough. This helps make the dough easier to shape and reduces excessive spreading.
- Use room-temperature vegan butter. Soft butter creams more evenly with the sugars.
- Don’t overfill the cookies. Keep the pumpkin filling inside the indentation so it doesn’t spill over the cookie edges.
- Give them space. Leave at least 2 inches between cookies because they spread as they bake.
- For a gluten-free version: Use a good-quality gluten-free all-purpose flour blend designed for baking. Results can vary between blends.
- For the topping: Vegan whipped cream is optional, but it adds a creamy contrast to the warmly spiced cookies.
Details
- Prep Time: 25 minutes
- Chill Time: 30–60 minutes
- Cook Time: 12–14 minutes
- Total Time: Approximately 1 hour 15 minutes
- Yield: 10–11 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American-inspired
- Difficulty: Easy
- Dietary Notes: Vegan, egg-free, dairy-free
Notes
For the best flavor, use pure pumpkin puree and fresh pumpkin pie spice. The cookies are especially delicious served slightly cool with a small swirl of vegan whipped cream.
If you prefer a less sweet cookie, you can reduce the amount of sugar used for coating. For a richer pumpkin flavor, use a good-quality pumpkin puree with a thick consistency.
Nutrition
Approximate nutrition per cookie, before optional toppings:
- Calories: 250
- Protein: 3 g
- Carbohydrates: 37 g
- Fat: 10 g
Nutrition will vary depending on the specific vegan butter, plant-based milk, and other ingredients used.
FAQ
Can I make vegan pumpkin pie cookies ahead of time?
Yes. The cookie dough can be refrigerated for up to 24 hours before baking. You can also bake the cookies ahead and store them once completely cooled.
Can I use homemade pumpkin puree?
Yes. Homemade pumpkin puree can work well, provided it isn’t overly watery. If it contains excess moisture, drain it before making the filling.
Why do my cookies spread too much?
The dough may be too warm or the vegan butter may have been overly soft. Chilling the shaped dough briefly before baking can help reduce spreading.
Can I make these pumpkin spice cookies gluten-free?
Yes. Replace the all-purpose flour with a gluten-free all-purpose baking blend. Choose one that is intended as a 1:1 replacement for regular flour.
Do these cookies need to be refrigerated?
Because the centers contain pumpkin filling, refrigeration is recommended for longer storage, particularly if topped with vegan whipped cream.
Can I freeze vegan pumpkin pie cookies?
Yes. Freeze the cooled cookies in an airtight freezer-safe container, preferably without the whipped cream topping. Thaw them in the refrigerator before serving.
Storage
Refrigerator: Store cooled cookies in an airtight container in the refrigerator for up to 4 days. Keep them in a single layer when possible to protect the pumpkin centers.
Freezer: Freeze the completely cooled cookies without the whipped cream topping for up to 2 months. Place parchment paper between layers to prevent sticking.
Reheating: Let refrigerated cookies come closer to room temperature before serving. If you prefer them slightly warm, heat them very briefly in the microwave, keeping in mind that the pumpkin center can become hot.
Similar Recipes
Vegan Pumpkin Pie Cookies
Ingredients
Pumpkin Spice Cookie Dough
- ½ cup vegan butter room temperature
- ½ cup granulated sugar
- 2 tablespoons granulated sugar for rolling
- ¼ cup brown sugar
- 1 flax egg
- 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
Pumpkin Pie Filling
- ⅔ cup pumpkin puree
- ¼ cup maple syrup
- 2 tablespoons oat milk or other plant-based milk
- 2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon pumpkin pie spice
Optional Toppings
- Vegan whipped cream
- Pumpkin pie spice
Instructions
- Prepare the flax egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for about 5 minutes until thickened.
- Cream the butter and sugars. Add the room-temperature vegan butter, ½ cup granulated sugar, and brown sugar to a mixing bowl. Beat with an electric mixer for about 2 minutes, until light and fluffy.
- Add the wet ingredients. Mix in the flax egg and vanilla for about 30 seconds.
- Make the dough. Add the flour, pumpkin pie spice, baking powder, and salt. Mix until a thick dough forms. It may look crumbly at first, but continue mixing until the dough becomes soft and holds together.
- Chill. Cover the dough and refrigerate for 30 minutes to 1 hour. You can also chill it for up to 24 hours.
- Make the filling. While the dough chills, whisk the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice in a bowl until smooth.
- Preheat the oven. About 10 minutes before taking out the dough, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Shape the cookies. Scoop the chilled dough into 10–11 equal portions. Roll each portion into a ball, then coat it in the reserved 2 tablespoons of sugar.
- Create the centers. Place the dough balls on the prepared baking sheet and gently flatten them. Use your thumb to make a deep indentation in the center, then carefully widen the indentation with your fingers.
- Add the filling. Spoon about 1½ tablespoons of pumpkin pie filling into the center of each cookie, keeping the filling away from the outer cookie edges.
- Bake. Arrange the cookies at least 2 inches apart. Bake for 12–14 minutes, or until the edges are crisp and the pumpkin filling looks set and slightly crinkled.
- Cool. Let the cookies cool on the baking sheet for 5 minutes. If necessary, gently reshape the edges with a spoon while the cookies are still warm. Transfer them to a wire rack to finish cooling.
- Finish and serve. Once completely cooled, pipe a small amount of vegan whipped cream onto each cookie and sprinkle with pumpkin pie spice.
Notes
Conclusion
These vegan pumpkin pie cookies are a delicious way to bring classic pumpkin pie flavors into a simple handheld dessert. With crisp sugar-coated edges, a soft spiced cookie base, and creamy pumpkin filling, they’re easy enough for everyday baking but special enough for a holiday dessert table.