Why You’ll Love This Recipe
Vegan Pumpkin Pie Cookies combine all the cozy flavors of classic pumpkin pie in a soft, chewy cookie form. Made without any animal products, these cookies are spiced with warm autumn spices and topped with a creamy pumpkin filling, making them perfect for fall gatherings, holiday treats, or simply enjoying with a cup of tea.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flourbaking powdersaltground cinnamonpumpkin pie spicevegan butterbrown sugarsugarpumpkin puréevanilla extractnon-dairy milk
directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate large bowl, cream the vegan butter, brown sugar, and sugar until fluffy.
Add the pumpkin purée and vanilla extract to the wet ingredients and mix well.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
If the dough is too sticky, chill it for 15-20 minutes.
Scoop out dough and form into small balls, flattening slightly to create a well in the center.
Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
Allow to cool on a wire rack before serving.
Servings and timing
This recipe yields approximately 20 cookies.Preparation time: 15 minutesChill time (optional): 15-20 minutesBaking time: 10-12 minutesTotal time: 40-45 minutes
Variations
Add chopped pecans or walnuts for a crunchy texture.
Sprinkle the tops with coarse sugar before baking for extra sweetness.
Use a dairy-free cream cheese frosting for an extra decadent topping.
Swap all-purpose flour with a gluten-free blend to make them gluten-free.
storage/reheating
Store Vegan Pumpkin Pie Cookies in an airtight container at room temperature for up to 4 days.For longer storage, refrigerate for up to 7 days or freeze for up to 2 months.Thaw at room temperature before enjoying.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and not too watery.
Are these cookies sweet enough without frosting?
Yes, they have a warm, sweet flavor on their own, but frosting adds extra indulgence.
Can I make the dough ahead of time?
Absolutely, you can chill the dough overnight for easy baking the next day.
What type of non-dairy milk works best?
Almond, soy, or oat milk all work well.
Do I need to use pumpkin pie spice?
You can make your own blend using cinnamon, nutmeg, ginger, and cloves.
Can I make these oil-free?
Try using unsweetened applesauce instead of vegan butter, but texture may vary.
Conclusion
Vegan Pumpkin Pie Cookies are a delicious twist on the classic holiday dessert, delivering all the comforting flavors of pumpkin pie in a bite-sized treat. Easy to make and loved by vegans and non-vegans alike, these cookies are sure to become a seasonal favorite.