Vegan Pumpkin Pie Cookies
Indulge in the delightful taste of Vegan Pumpkin Pie Cookies, a delicious blend of soft and chewy cookie dough paired with a creamy pumpkin filling. These cookies embody the essence of fall, combining the comforting flavors of pumpkin puree and warm spices while being completely plant-based. Whether you’re hosting a gathering or enjoying a cozy night at home, these treats will satisfy both pumpkin lovers and new fans alike. Easy to prepare and perfect for any occasion, Vegan Pumpkin Pie Cookies are sure to become your go-to autumn dessert!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup vegan butter (room temperature)
- 1/2 cup + 2 tablespoons sugar
- 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
- 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 (for topping)
Instructions
- Prepare the flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water; let it thicken for 5 minutes.
- In a bowl, cream vegan butter with granulated and brown sugars until fluffy. Add the flax egg and vanilla, mixing well.
- Combine flour, pumpkin pie spice, baking powder, and salt in another bowl. Gradually mix dry ingredients into the wet mixture until combined.
- For the filling, blend pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and extra pumpkin pie spice until smooth.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop cookie dough onto the sheet, create an indentation in each scoop, and fill with pumpkin mixture.
- Bake for about 15 minutes or until edges are lightly golden. Allow to cool before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://myrecipesbook.com/vegan-pumpkin-pie-cookies/