Vegan Pumpkin Pie Cookies

Fall is the perfect time to indulge in delicious treats that capture the essence of the season. And what better way to do that than with these irresistible Vegan Pumpkin Pie Cookies?

These delectable treats combine the warm and cozy flavours of pumpkin pie with the convenience of a cookie. They are the perfect balance of sweet and spicy, with a soft and chewy texture that will melt in your mouth. These cookies are sure to be a hit with vegans and non-vegans alike!

Using Pumpkin Instead of Flax Egg

For this recipe I wanted to create a cookie that uses pumpkin puree as the binder, instead of flax ‘egg’. While flax eggs are a great staple in vegan baking to use instead of using chicken eggs, flax eggs can be overused. Sometimes you don’t have any flax on hand, or want to produce a more moist texture that flax can’t always achieve.

Pumpkin adds moisture and richness to baked goods, resulting in a tender and moist texture. It’s also packed with vitamins and minerals, such as vitamin A, vitamin C, and potassium, making it a nutritious addition to this recipe.

In these Vegan Pumpkin Pie Cookies, pumpkin acts as a natural binder, replacing the need for eggs or flax eggs. It also contributes to the warm and comforting flavours that are characteristic of fall. So not only are you indulging in a delicious treat, but you’re also getting a dose of nutrients with every bite.

Ingredients in This Recipe

Let’s dive into the ingredients you’ll need to make these irresistible Vegan Pumpkin Pie Cookies:

Pumpkin Cookie Dough

• Vegan butter  at room temperature ( I used Earth Balance but you can choose your preferred brand)
• Sugar (I used Camino Golden cane sugar – Turbinado)
• Brown sugar (I used Camino Whole brown sugar – Muscovado)
• Pumpkin puree (NOT pumpkin pie filling)
• Vanilla extract
• All-purpose flour (or you can replace with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
• Pumpkin pie spice
• Baking powder
• Salt
• Sugar for rolling

Pumpkin Pie Filling

• Pumpkin puree NOT pumpkin pie filling
• Maple syrup
• Soy milk or plant milk of choice
• Cornstarch
• Vanilla extract
• Pumpkin pie spice 

Toppings

• Vegan whip cream (I used Gay Lea Real Coconut Whipped Topping) Pro tip: using canned whip cream will allow you to make a pretty dollop of cream on top of your cookies, as the bottles of whip cream have a nozzle which give the cream a design.
• Sprinkle of pumpkin pie spice

How to Make This Recipe

1. Add the room temperature vegan butter, ½ cup white sugar, and brown sugar to a mixing bowl. With a stand mixer, hand blender or whisk, cream together until fluffy (aprox 2 minutes).

2. Add the pumpkin puree and vanilla extract to the bowl and mix together for about 30 seconds.

3. Add in the all-purpose flour, baking powder, pumpkin pie spice, and salt and mix until a thick cookie dough forms and holds together.

4. Cover the bowl of dough with plastic wrap and place in the refrigerator to chill for 30 minutes. (Can be refrigerated for up to 24 hours).

Pumpkin Pie Filling

1. While the cookie dough chills make the pumpkin pie filling. Add the pumpkin puree, maple syrup, soy milk, cornstarch, vanilla extract, and pumpkin pie spice to a bowl and whisk together until smooth.

Assembling & Baking the Cookies

1. Remove the dough from the refrigerator. Preheat the oven to 350F and line a baking tray with parchment paper. Roll dough into 10 evenly sized balls.

2. Then, roll each ball in a bowl with the 3 Tbsp of sugar to coat.

3. Place the cookie dough balls onto the baking sheet. Press each dough ball down with your palm. Use your thumb to make an indent in the center of each cookie. (Optional: using the rim of a small glass, press a round circle into each cookie).

4. Spoon about 1.5 Tablespoons of your pumpkin pie filling into the center well of each cookie.
5. Place cookies into oven for 14-16 minutes until the edges are crisp and the pumpkin pie filling starts to set slightly.

6. Once cooled, add a small dollop of vegan whipped cream to the center of each cookie. Sprinkle with pumpkin pie spice & serve!

Making your Own Homemade Pumpkin Pie Spice

If you prefer not to buy pumpkin pie spice for this recipe, it’s super easy to make your own from common spices in your pantry! It’s great to have on hand for fall baking and is a simple and cost-effective way to add warmth and flavour to your favorite recipes.

To create your homemade spice blend, mix together cinnamon, ginger, nutmeg, allspice, and ground cloves until well combined. After making these Vegan Pumpkin Pie Cookies, store the spice blend in an airtight container or spice jar for up to three years.

• 1.5 Tbsp ground cinnamon
• 1 tsp  ground ginger
• 1 tsp nutmeg
• 3/4 tsp ground allspice
• 3/4 tsp ground cloves

Looking for more pumpkin recipes? Try my Pumpkin Lentil Loaf!

Pumpkin Lentil Loaf