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Vegan Pumpkin Pie Cookies

Vegan Pumpkin Pie Cookies

Vegan Pumpkin Pie Cookies with a pumpkin flavoured cookie base, and pumpkin pie filling center, topped with a dollop of whip cream.
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Prep Time 15 minutes
Cook Time 15 minutes
chilling 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 cookies

Equipment

  • stand mixer optional

Ingredients
  

Pumpkin Cookie Dough

  • 1/2 cup vegan butter  room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup pumpkin puree NOT pumpkin pie filling
  • 1 tsp vanilla extract
  • 1 1/2 cups + 3 Tbsp all-purpose flour
  • 1 tsp pumpkin pie spice store bought or see body of article for recipe
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp sugar for rolling

Pumpkin Pie Filling

  • 2/3 cup pumpkin puree NOT pumpkin pie filling
  • 1/4 cup maple syrup
  • 2 Tbsp soy milk or plant milk of choice
  • 2 tsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice store bought or see body of article for recipe

Toppings

  • vegan whip cream
  • sprinkle of pumpkin pie spice

Instructions
 

Pumpkin Cookie Dough

  • 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)
  • Add the pumpkin puree and vanilla extract to the bowl and mix together for about 30 seconds.
  • Add in the all-purpose flour, baking powder, pumpkin pie spice, and salt and mix until a thick cookie dough forms and holds together.
  • 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

  • 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

  • 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.
  • Then, roll each ball in a bowl with the 3 Tbsp of sugar to coat.
  • 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).
  • Spoon about 1.5 Tablespoons of your pumpkin pie filling into the center well of each cookie.
  • Place cookies into oven for 14-16 minutes until the edges are crisp and the pumpkin pie filling starts to set slightly.
  • Once cooled, add a small dollop of vegan whipped cream to the center of each cookie. Sprinkle with pumpkin pie spice & serve!
Keyword cookies, pumpkin, pumpkin pie