Vegan Pumpkin Pie Cookies
Indulge in the flavors of fall with these delightful Vegan Pumpkin Pie Cookies. These soft and chewy cookies feature a creamy pumpkin pie filling, encapsulating the essence of traditional pumpkin pie in a fun, bite-sized treat. Perfect for autumn gatherings, cozy nights in, or as a thoughtful gift for friends and family, these cookies are sure to impress. Pair them with a cup of coffee or tea for an extra special touch. Easy to make and completely vegan, they are a delicious option for everyone to enjoy!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup vegan butter (room temperature)
- 1/2 cup + 2 Tablespoons sugar (½ 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)
- 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
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water; set aside.
- In a mixing bowl, cream together vegan butter, granulated sugar, and brown sugar until fluffy. Add the flax egg and vanilla; mix well.
- In another bowl, whisk together flour, pumpkin pie spice, baking powder, and salt; gradually add to the wet mixture until just combined.
- Roll the dough into balls and coat in sugar before placing on the baking sheet.
- Mix pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and additional spice for filling; create an indentation in each cookie ball and fill it with this mixture.
- Bake for about 15 minutes or until edges are lightly golden. Cool on wire racks before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 7g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://bestrecipedaily.com/vegan-pumpkin-pie-cookies/