Vegan Pumpkin Pie Cookies
Indulge in the warmth of fall with these Vegan Pumpkin Pie Cookies, a delightful fusion of soft, chewy cookie dough and creamy pumpkin pie filling. Perfect for any occasion, from Thanksgiving feasts to cozy afternoons, these cookies boast a rich and inviting flavor profile enhanced by warm spices. With simple ingredients and easy preparation steps, you can whip up these delicious treats in no time. Topped with vegan whipped cream or a sprinkle of pumpkin spice, they are sure to impress friends and family alike. Treat yourself to this comforting dessert that captures the essence of autumn!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1/2 cup vegan butter (room temperature)
- 1/2 cup + 2 Tablespoons sugar ( cup for dough, 2 Tbsp for rolling before baking)
- 1/4 cup brown sugar
- 1 flax egg (1 Tablespoon ground flaxseed mixed with 3 Tablespoons water)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 1/2 cups + 3 Tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup pumpkin puree (NOT pumpkin pie filling)
- 1/4 cup maple syrup
- 2 Tablespoons oat milk (or any plant-based milk subbed 1:1)
- 2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/2 teaspoon pumpkin pie spice
- Vegan whipped cream
- Pumpkin pie spice (to sprinkle on top of cookies)
Instructions
- Prepare the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water; let sit for 5-10 minutes.
- In a large bowl, cream together vegan butter, granulated sugar, and brown sugar until smooth. Add flax egg and vanilla; mix well.
- In another bowl, whisk together flour, pumpkin pie spice, baking powder, and salt; gradually combine with wet ingredients.
- Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.
- Roll tablespoon-sized dough into balls, coat in sugar, and place on the prepared baking sheet.
- In a separate bowl, mix pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and additional pumpkin pie spice until smooth.
- Create an indentation in each cookie ball and fill it with about one teaspoon of the pumpkin mixture.
- Bake for 15 minutes or until edges are lightly golden; let cool before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://recipeelite.com/vegan-pumpkin-pie-cookies/