Description
Soft and spiced Vegan Pumpkin Pie Cookies filled with warm flavors of pumpkin and autumn spices, perfect for any gathering.
Ingredients
Scale
- 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
- â…” 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