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Vegan Pumpkin Pie Cookies with Pumpkin Spice

Vegan pumpkin pie cookies combine spiced cookie dough with pumpkin filling.A flax egg and vegan butter keep the cookies completely egg- and dairy-free.Bake at 350°F for 12–14 minutes until the pumpkin centers are set.

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Prep Time 25 minutes
Course Dessert
Cuisine American-inspired

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

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.