Vegan Pumpkin Pie Cookies combine two favorite fall desserts in one irresistible treat: soft pumpkin spice cookies and creamy pumpkin pie filling. Each sugar-coated cookie has a tender, warmly spiced base with a rich pumpkin center that sets beautifully as it bakes.
These cookies are completely egg-free and dairy-free, using vegan butter, a flax egg, and plant-based milk. Add a little vegan whipped cream on top, and they look like miniature pumpkin pies ready for a cozy fall dessert table.
Why You’ll Love This Recipe
These pumpkin pie cookies offer all the warm, comforting flavors of pumpkin pie without making pastry dough or slicing a whole pie. Pumpkin pie spice flavors both the cookie and filling, giving every bite plenty of cinnamon-forward autumn warmth.
The recipe is also straightforward and family-friendly. The cookie dough can be prepared ahead and refrigerated, while the pumpkin filling requires only a bowl and whisk.
Their individual size makes these cookies especially convenient for fall gatherings, Thanksgiving dessert tables, bake sales, or an afternoon treat with coffee or tea.
Ingredients
Pumpkin Spice Cookie Dough
- 1/2 cup vegan butter, room temperature
- 1/2 cup granulated sugar
- 2 tablespoons granulated sugar, for rolling
- 1/4 cup brown sugar
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 teaspoon alcohol-free vanilla bean paste or vanilla flavoring
- 1 1/2 cups plus 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Pumpkin Pie Filling
- 2/3 cup pumpkin puree
- 1/4 cup maple syrup
- 2 tablespoons oat milk or other plant-based milk
- 2 teaspoons cornstarch
- 1 teaspoon alcohol-free vanilla bean paste or vanilla flavoring
- 1/2 teaspoon pumpkin pie spice
Optional Toppings
- Vegan whipped cream
- Pumpkin pie spice
Instructions
- Prepare the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Set it aside for several minutes until slightly thickened.
- Add the room-temperature vegan butter, 1/2 cup granulated sugar, and brown sugar to a large mixing bowl. Beat with an electric mixer for about 2 minutes, until light and fluffy.
- Add the prepared flax egg and alcohol-free vanilla. Mix for approximately 30 seconds until combined.
- Add the all-purpose flour, pumpkin pie spice, baking powder, and salt. Mix until a thick cookie dough forms. The mixture may initially look crumbly, so continue mixing until it becomes soft and holds together.
- Cover the bowl and refrigerate the dough for 30–60 minutes. The dough can also be refrigerated for up to 24 hours.
- While the dough chills, prepare the pumpkin filling. Add the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice to a bowl.
- Whisk until completely smooth and set aside.
- About 10 minutes before removing the dough from the refrigerator, preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Scoop the chilled dough into 10–11 evenly sized portions. Roll each portion between your palms to create a smooth ball.
- Place the reserved 2 tablespoons of granulated sugar in a small bowl. Roll each dough ball in the sugar until lightly coated.
- Arrange the dough balls on the prepared baking sheet and gently flatten each one with your palm.
- Press your thumb into the center of each cookie. Carefully widen the indentation with your fingers, leaving a substantial border around the edge.
- Spoon approximately 1 1/2 tablespoons of pumpkin filling into each indentation without covering the cookie edges.
- Leave at least 2 inches between the Vegan Pumpkin Pie Cookies because they will spread while baking.
- Bake for 12–14 minutes, until the cookie edges are lightly crisp and the pumpkin centers look set and slightly crinkled.
- Cool on the baking sheet for 5 minutes. If necessary, gently reshape the edges with a spoon while the cookies are still warm.
- Transfer to a wire rack and allow them to cool completely.
- Once cooled, add a small swirl of vegan whipped cream and a light sprinkle of pumpkin pie spice, if desired.
Tips & Tricks
Use pure pumpkin puree rather than prepared pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, which can alter both the flavor and consistency of the recipe.
Allow the vegan butter to soften naturally at room temperature rather than melting it. Melted butter can make the cookie dough too loose.
Don’t skip chilling the dough. Refrigeration helps firm the vegan butter and makes the cookies easier to shape and fill.
When creating the center indentation, make it wide enough to hold the pumpkin filling but leave a sturdy cookie border around it.
Keep the cookies approximately 2 inches apart because they spread during baking.
If your cookie dough feels particularly soft after shaping several cookies, return it to the refrigerator briefly before continuing.
For attractive pumpkin thumbprint cookies, reshape any uneven edges immediately after baking while the cookies are still soft.
Wait until the cookies are completely cool before adding vegan whipped cream.
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
Method: Baking
Cuisine: American-Inspired
Difficulty: Easy
Dietary Notes: Vegan, dairy-free, egg-free, halal-friendly when using suitable vanilla products
Notes
Any unsweetened plant-based milk can replace oat milk in the pumpkin filling. Almond, soy, or cashew milk are good alternatives.
If using vanilla extract, check the product according to your dietary requirements. Alcohol-free vanilla flavoring or vanilla bean paste made without alcohol provides a halal-friendly alternative.
The vegan whipped cream is optional. The cookies are still delicious without it and may be easier to store without the topping.
For extra warmth, add a small pinch of cinnamon to the rolling sugar.
These vegan pumpkin cookies pair particularly well with hot coffee, chai, plant-based hot chocolate, or tea.
Nutrition
Approximate nutrition per cookie when the recipe makes 11 cookies, excluding optional whipped cream:
Calories: 250
Protein: 3 g
Carbohydrates: 40 g
Fat: 9 g
Nutrition information is an estimate and will vary depending on the brands and exact ingredients used.
FAQ
Do vegan pumpkin pie cookies contain eggs?
No. These cookies use a flax egg made from ground flaxseed and water instead of a traditional egg. It helps bind the cookie dough while keeping the recipe completely vegan.
Can I use pumpkin pie filling instead of pumpkin puree?
Pure pumpkin puree is recommended. Canned pumpkin pie filling usually contains additional sugar and spices, which can make the cookie filling overly sweet and change its consistency.
Why do I need to chill the cookie dough?
Chilling makes the dough firmer and easier to shape while helping control spreading during baking. A minimum of 30 minutes is recommended.
Can I make these vegan fall cookies ahead of time?
Yes. The cookie dough can be refrigerated for up to 24 hours before shaping and baking. You can also prepare the pumpkin filling in advance and keep it refrigerated separately.
How do I know when pumpkin pie cookies are finished baking?
Look for lightly crisp, set cookie edges and pumpkin centers that appear set and slightly crinkled. They will continue to firm as they cool.
Can I make my own pumpkin pie spice?
Yes. Pumpkin pie spice is typically a blend of warming spices such as cinnamon, ginger, nutmeg, cloves, and sometimes allspice. A homemade blend works perfectly in these pumpkin spice cookies.
Storage
Because the cookies contain a moist pumpkin filling, store cooled leftovers in an airtight container in the refrigerator. They are best enjoyed within approximately 4–5 days.
If using vegan whipped cream, refrigerate the cookies promptly. For easier storage, leave them undecorated and add whipped cream shortly before serving.
For longer storage, freeze the cookies without whipped cream in a freezer-safe container with parchment paper between the layers. Freeze for up to 2 months.
Allow frozen cookies to thaw in the refrigerator, then bring them closer to room temperature before serving if desired.
Similar Recipes
Vegan Pumpkin Pie Cookies with Pumpkin Spice
Ingredients
Pumpkin Spice Cookie Dough
- 1/2 cup vegan butter room temperature
- 1/2 cup granulated sugar
- 2 tablespoons granulated sugar for rolling
- 1/4 cup brown sugar
- 1 flax egg 1 tablespoon ground flaxseed mixed with 3 tablespoons water
- 1 teaspoon alcohol-free vanilla bean paste or vanilla flavoring
- 1 1/2 cups plus 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Pumpkin Pie Filling
- 2/3 cup pumpkin puree
- 1/4 cup maple syrup
- 2 tablespoons oat milk or other plant-based milk
- 2 teaspoons cornstarch
- 1 teaspoon alcohol-free vanilla bean paste or vanilla flavoring
- 1/2 teaspoon pumpkin pie spice
Optional Toppings
- Vegan whipped cream
- Pumpkin pie spice
Instructions
- Prepare the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Set it aside for several minutes until slightly thickened.
- Add the room-temperature vegan butter, 1/2 cup granulated sugar, and brown sugar to a large mixing bowl. Beat with an electric mixer for about 2 minutes, until light and fluffy.
- Add the prepared flax egg and alcohol-free vanilla. Mix for approximately 30 seconds until combined.
- Add the all-purpose flour, pumpkin pie spice, baking powder, and salt. Mix until a thick cookie dough forms. The mixture may initially look crumbly, so continue mixing until it becomes soft and holds together.
- Cover the bowl and refrigerate the dough for 30–60 minutes. The dough can also be refrigerated for up to 24 hours.
- While the dough chills, prepare the pumpkin filling. Add the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice to a bowl.
- Whisk until completely smooth and set aside.
- About 10 minutes before removing the dough from the refrigerator, preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Scoop the chilled dough into 10–11 evenly sized portions. Roll each portion between your palms to create a smooth ball.
- Place the reserved 2 tablespoons of granulated sugar in a small bowl. Roll each dough ball in the sugar until lightly coated.
- Arrange the dough balls on the prepared baking sheet and gently flatten each one with your palm.
- Press your thumb into the center of each cookie. Carefully widen the indentation with your fingers, leaving a substantial border around the edge.
- Spoon approximately 1 1/2 tablespoons of pumpkin filling into each indentation without covering the cookie edges.
- Leave at least 2 inches between the Vegan Pumpkin Pie Cookies because they will spread while baking.
- Bake for 12–14 minutes, until the cookie edges are lightly crisp and the pumpkin centers look set and slightly crinkled.
- Cool on the baking sheet for 5 minutes. If necessary, gently reshape the edges with a spoon while the cookies are still warm.
- Transfer to a wire rack and allow them to cool completely.
- Once cooled, add a small swirl of vegan whipped cream and a light sprinkle of pumpkin pie spice, if desired.
Notes
Conclusion
Vegan Pumpkin Pie Cookies bring the creamy, warmly spiced character of pumpkin pie into a fun individual dessert. The combination of sugar-coated pumpkin spice cookie dough and smooth maple-sweetened pumpkin filling makes every bite feel especially cozy.
Whether you’re planning a Thanksgiving dessert spread or simply craving an easy vegan pumpkin dessert, these cookies deliver classic fall flavor in an approachable homemade treat.