Vegan Pumpkin Pie Cookies – The Best Soft & Spiced Recipe
Imagine sinking your teeth into a soft, spiced Vegan Pumpkin Pie Cookie, each bite transporting you to cozy autumn days filled with warm scents of cinnamon and nutmeg. These delightful treats blend the rich flavor of pumpkin with warm spices, creating a mouthwatering experience that’s not only indulgent but also vegan and kid-friendly. Perfect for gatherings or a simple afternoon treat, these cookies are easy to whip up, allowing you to share the love of baking without the fuss. Say goodbye to the store-bought options—this recipe is destined to become a family favorite!
Craving Something Sweet?
Have you ever found yourself longing for a sweet treat that perfectly encapsulates the flavors of fall? Imagine the aroma of pumpkin and spice wafting through your home, inviting everyone to gather around for a delicious snack. These Vegan Pumpkin Pie Cookies are sure to ignite your sweet tooth and leave you reminiscing about the warm, cozy moments of your childhood spent with family. How can you resist a cookie that brings nostalgia with every scrumptious bite?
Why You’ll Love This Recipe
These Vegan Pumpkin Pie Cookies are worth every minute of preparation. With their easy prep, minimal ingredients, and scrumptious flavor, they offer a delightful experience that caters to everyone, including those who follow vegan or plant-based diets.
Quick and Simple: No need for complex techniques or strenuous efforts. You can have these cookies ready to enjoy in no time.
Healthy Indulgence: Made with natural ingredients, they provide a guilt-free dessert option that doesn’t compromise on flavor.
Crowd-Pleaser: They are perfect for gatherings, and both kids and adults will love the delightful combination of warm spices and creamy pumpkin.
Versatile: Whether enjoyed alone or paired with a scoop of your favorite vegan ice cream, these cookies adapt to any occasion.
Ingredients
For these irresistible Vegan Pumpkin Pie Cookies, gather the following ingredients:
- ½ cup vegan butter (room temperature)
- ½ cup + 2 Tbsp sugar (½ cup for dough, 2 Tbsp for rolling)
- ¼ cup brown sugar
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 tsp vanilla bean paste or extract
- 1 ½ cups + 3 Tbsp all-purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp baking powder
- ¼ tsp salt
- ⅔ cup pumpkin puree (not pie filling)
- ¼ cup maple syrup
- 2 Tbsp oat milk (or any plant milk)
- 2 tsp cornstarch
- 1 tsp vanilla bean paste or extract
- ½ tsp pumpkin pie spice
- Vegan whipped cream (for topping)
Imagine the luscious vegan butter whipping into a creamy cloud, blending with sugars to create a sweet symphony of flavors. The hint of pumpkin pie spice dances in the air, speaking of autumnal warmth, while the richness of pumpkin puree combines, bringing this cookie to life in every delectable bite.
Timing
These Vegan Pumpkin Pie Cookies are ideal when you’re in a hurry yet still crave something luxurious. With about 30-60 minutes of chilling time, you can enjoy them fresh out of the oven without the wait of traditional pie recipes. If you prefer a more leisurely approach, take your time savoring the delightful scents that fill your kitchen as they bake.
Step-by-Step
Creating these Vegan Pumpkin Pie Cookies is a delightful journey from mixing to baking:
Cream butter and sugars until fluffy. Use a hand mixer or stand mixer to achieve a light and airy texture, setting a delicious foundation.
Add flax egg and vanilla, mix briefly. This step introduces a warm, comforting flavor to our cookie base.
Add flour, pumpkin pie spice, baking powder, and salt; mix until dough forms. Watch as the ingredients blend into a lovely, aromatic dough.
Chill dough for 30–60 minutes. This crucial step ensures your cookies maintain a nice shape during baking.
Whisk pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice for filling. The mixture should be velvety smooth, with a rich pumpkin flavor shining through.
Scoop dough into balls, roll in sugar, press an indent, and fill with the pumpkin mixture. Your cookies will take on a beautiful, inviting shape that’s irresistible.
Bake at 350°F for 12–14 minutes, cool, and top with whipped cream. Picture them puffing up nicely in the oven, golden edges inviting you to take that first bite.
Nutritional Information
These delightful cookies are not only indulgent but come to just approximately 160 calories per cookie. Their plant-based ingredients make them a perfect occasional treat, allowing you to indulge without the worry of overindulgence.
Healthier Alternatives
If you’re looking to make these cookies even healthier, consider the following substitutions:
Reduced sugar: Swap some of the sugar with a natural sweetener like stevia or monk fruit.
Gluten-free option: Use a blend of gluten-free flours to keep the cookie delightful yet gluten-free.
Dairy-free swaps: Replace the vegan butter with coconut oil for a tropical twist.
Serving Suggestions
These Vegan Pumpkin Pie Cookies are a phenomenal treat on their own, yet they shine even brighter served with a scoop of vegan vanilla ice cream. They’re perfect for holiday gatherings, cozy family evenings, or as a sweet addition to your next potluck.
Common Mistakes
While making these cookies, avoid these common pitfalls:
Overbaking: Keep an eye on your cookies! Overbaking can lead to dry cookies. They should be golden at the edges but soft in the center.
Texture issues: Ensure you cream the butter and sugars thoroughly to create a fluffy dough.
Messy kitchen: Measuring ingredients accurately and having a clean workspace can help you avoid a baking disaster.
Storing Tips
To keep your Vegan Pumpkin Pie Cookies fresh:
Freezing portions: Store unbaked dough in the freezer for up to three months. Just thaw and bake whenever the craving strikes!
Reheating instructions: Gently reheat cookies in a microwave for a few seconds or in an oven at a low temperature.
Tempted to Bake?
With the enticing aroma of spices and the comforting essence of pumpkin, these Vegan Pumpkin Pie Cookies beckon you to bake them ASAP. They are a true celebration of fall flavors, delivering a soft, chewy cookie that’s enjoyable any day of the week. Treat your loved ones (and yourself!) to a batch of these delightful cookies today!
FAQs
1. Can I use a different type of flour?
Yes! You can experiment with whole wheat flour or gluten-free options.
2. How long will these cookies last?
If stored in an airtight container at room temperature, they can last up to a week.
3. Can I make these cookies ahead of time?
Absolutely! The cookie dough can be made in advance and stored in the fridge or freezer until you’re ready to bake.
4. What can I substitute for the flax egg?
You can use a chia egg (1 Tbsp chia seeds + 3 Tbsp water) or 1/4 cup of applesauce as a binding agent.
5. Can I add chocolate chips?
Definitely! Chocolate chips would pair beautifully with the warm pumpkin spices for an extra indulgent treat.
Vegan Pumpkin Pie Cookies
- Total Time: 45
- Yield: 12 servings 1x
- Diet: Vegan
Description
Soft and spiced Vegan Pumpkin Pie Cookies filled with warm flavors of pumpkin and autumn spices, perfect for any gathering.
Ingredients
- ½ cup vegan butter (room temperature)
- ½ cup + 2 Tbsp sugar (½ cup for dough, 2 Tbsp for rolling)
- ¼ cup brown sugar
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 tsp vanilla bean paste or extract
- 1 ½ cups + 3 Tbsp all-purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp baking powder
- ¼ tsp salt
- ⅔ cup pumpkin puree (not pie filling)
- ¼ cup maple syrup
- 2 Tbsp oat milk (or any plant milk)
- 2 tsp cornstarch
- 1 tsp vanilla bean paste or extract
- ½ tsp pumpkin pie spice
- Vegan whipped cream (for topping)
Instructions
- Cream butter and sugars until fluffy using a mixer.
- Add flax egg and vanilla, mix briefly until combined.
- Add flour, pumpkin pie spice, baking powder, and salt; mix until dough forms.
- Chill dough for 30–60 minutes.
- Whisk pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth.
- Scoop dough into balls, roll in sugar, press an indent, and fill with pumpkin mixture.
- Bake at 350°F for 12–14 minutes, cool, and top with whipped cream.
Notes
For a healthier version, consider reducing sugar or using gluten-free flour.
- Prep Time: 15
- Cook Time: 14
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
