These Vegan Pumpkin Pie Cookies combine a chewy pumpkin spice cookie dough with a homemade pumpkin pie filling for a delicious Fall cookie. They taste just like pumpkin pie, but in cookie form!
In case you missed it, I've started a new series on the blog focused on delicious stuffed cookies. So far we've made apple pie cookies and pecan pie cookies, both of which have already become SGTO favorites.
These brand-new pumpkin pie cookies are just as delicious and so easy to make!
Ingredients:
Ingredient notes:
- Pumpkin puree: Must be pumpkin puree NOT pumpkin pie filling which is already sweetened. You can also substitute sweet potato puree for similar results.
- Pumpkin pie spice: This really makes this cookie taste like pumpkin pie, but can be substituted for ground cinnamon for similar results.
- Cornstarch: Is what makes the pumpkin filling set and get that classic pumpkin pie texture. You can substitute it for tapioca powder or arrowroot powder for similar results.
How to make pumpkin pie cookies
Make the pumpkin spice cookie dough
First, cream together the butter and sugar until fluffy. This helps to incorporate air into the dough and makes these cookies soft and chewy.
Then, mix in the flax egg and vanilla.
Finally add in the dry ingredients including the all-purpose flour, pumpkin pie spice, baking powder, and salt.
The cookie dough will start off crumbly so keep mixing it until it gets smooth and holds together. Then, cover the bowl and add it to the fridge to chill for 30 minutes to 1 hour.
Make the vegan pumpkin pie filling
While the cookies are chilling, make the filling. Add the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice to a bowl.
Whisk together until smooth and set aside.
Assemble & fill pumpkin cookies
Remove the cookie dough from the fridge, form into 10-11 cookie dough balls, and roll each in a bowl of sugar. Then, add the cookie dough balls to a parchment-lined baking tray.
Use your thumb to make an indent in the center of each cookie and use your fingers to spread the dough out and make the indent larger.
Then, spoon about 1.5 Tablespoons of the pumpkin pie filling into the center of each cookie. Make sure that it does not cover the cookie edges or it may overflow while baking.
Bake the cookies & add toppings
Add the tray of cookies to the oven and bake for 12-14 minutes until the edges are crisp and the pumpkin pie filling starts to crinkle and set.
Move the cookies to a wire rack to cool completely.
As a final step, top the pumpkin pie cookies with vegan whipped cream and an extra sprinkling of pumpkin pie spice to enjoy!
FAQ & Tips:
Can I make pumpkin pie cookies gluten-free?
Definitely! Just use a gluten-free 1:1 all-purpose baking flour like this mix from Bob's Red Mill.
Please note- using flour alternatives like almond flour or coconut flour will not work as it's not a 1:1 substitution.
How do I store pumpkin cookies?
Baked cookies can be stored in a closed container in the fridge for 1-2 days or in the freezer for up to 1 month. They will get soggy in the fridge if stored any longer since the filling is high in moisture, which is why the freezer is my preferred method of storage.
I highly recommend storing the pumpkin pie cookies between sheets of parchment paper so they don't stick together.
To defrost frozen cookies, just let them sit at room temperature for about an hour before enjoying them. I even recommend eating them right out of the freezer- trust me it's delicious!
I can't wait for you to try these chewy & gooey Vegan Pumpkin Pie Cookies! With a delicious and creamy pumpkin pie filling, they taste just like your favorite pumpkin pie in cookie form. Enjoy!
-TSG
More vegan pumpkin dessert recipes you will love:
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Vegan Pumpkin Pie Cookies
Ingredients
Pumpkin spice cookie dough:
- ½ cup vegan butter room temperature
- ½ cup+ 2 Tablespoons sugar ½ cup for dough, 2 tablespoon for rolling before baking
- ¼ cup brown sugar
- 1 flax egg 1 Tablespoon (8 grams) ground flaxseed mixed with 3 Tablespoons water
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cups+ 3 Tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Pumpkin Pie Filling:
- ⅔ cup pumpkin puree NOT pumpkin pie filling
- ¼ cup maple syrup
- 2 Tablespoons oat milk or any plant-based milk subbed 1:1
- 2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon pumpkin pie spice
Optional Toppings:
- vegan whipped cream
- pumpkin pie spice to sprinkle on top of cookies
Instructions
First make the cookie dough:
- To make the dough, add the room temperature vegan butter, ½ cup of white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 2 minutes).
- Next, add the flax egg and vanilla bean paste to the bowl and mix together for about 30 seconds.
- Add in the all-purpose flour, baking powder, pumpkin pie spice, and salt. Make sure to add the flour first and then add the other ingredients on top. Mix everything together until a thick cookie dough forms. The dough will start off crumbly, so keep mixing it until it gets soft and holds together.
- Cover the bowl of dough with plastic wrap and add the bowl to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated for up to 24 hours.
Make the pumpkin pie filling:
- While the cookie dough chills, make the pumpkin pie filling.
- Add the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice to a bowl. Whisk together until smooth and set aside for later.
Assemble & bake the cookies:
- About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
- Remove the dough from the fridge and use a cookie scoop to scoop out 10-11 evenly sized cookies. Roll each cookie dough ball between your palms to form a round ball. Then, roll each ball in a bowl with the 2 tablespoon of sugar that was set aside so that each dough ball is coated in sugar.
- Place the spiced cookie dough balls onto the baking sheet. Then, slightly press each dough ball down with your palm.
- Use your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger. Then, spoon about 1.5 Tablespoons of the pumpkin pie filling into the center of each cookie making sure that it does not cover the cookie edges.
- Once filled, make sure the cookies are at least 2 inches apart on the baking tray as they will spread while baking. Then, add the tray to the oven and bake the cookies for 12-14 minutes until the edges are crisp and the pumpkin pie filling starts to crinkle and set.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. If needed use a spoon to push the edges of the cookies into a rounder shape while they are still warm. Then, move the cookies to a wire rack to continue cooling.
- Once cooled, pipe a small amount of vegan whipped cream onto the center of each cookie. Sprinkle with additional pumpkin pie spice & serve!
Notes
- Please see the blog post for substitution ideas
- Baked cookies can be stored in a closed container in the fridge for 1-2 days or in the freezer for up to 1 month.
- Cookies will get soggy if stored in the fridge any longer since the filling is high in moisture, which is why the freezer is the preferred method of storage.
- I highly recommend storing the pumpkin pie cookies between sheets of parchment paper so they don't stick together.
- To defrost frozen cookies, just let them sit at room temperature for about an hour before enjoying them. I even recommend eating them right out of the freezer- trust me it's delicious!
Amy says
I'm planning to make these for Thanksgiving and would like to make and freeze them ahead of time. Do you freeze them with the whipped cream on them?
Christina says
This is the best cookie ever! I love pumpkin pie but I love these cookies even more!! They were a hit at Thanksgiving and I’ll be making them again for Christmas.
I used GF flour and Bob’s RM egg replacement instead of flax. My filling came out way too runny on the first go, so I scrapped it and tried again using less liquid.
They freeze so well with parchment paper in between layers and taste just as good straight out of the freezer. Thank you for this amazing recipe! 🧡🥧 🎃
Megan says
So glad you liked them and love to hear they worked with those substitutions 🙂
Anthony says
These are so fun and perfect for the holidays! Taste great. Im sure shaping and dough ball size play into this but mine took about 25 minutes in the oven.
kenlei says
I have never written a review on a recipe before…. and i have tried many different recipes. but this recipe truly deserves it. this is my favorite thing i have ever baked!!! it was delicious. i did replace the flax egg for regular eggs since i am just dairy free and not vegan. it turned out wonderful. thank you so much for the amazing recipe. i will be trying more of yours!!!
Megan says
Thank you so much for such a great review- so glad you loved them!!
Joy says
Hi how many eggs did you use?
Courtney says
Hi! I was curious where you got those cute little dessert plates!?
Megan says
It's a mix of homemade pottery from RV Pottery and Sweetheart Ceramics- I believe I custom ordered them but I'm sure they could make something similar again 🙂