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    Home » All Recipes » Vegan Cookies + Brownies

    Vegan Pumpkin Pie Cookies

    Published: Nov 14, 2022 by Megan · This post may contain affiliate links.

    129 shares
    Jump to Recipe
    cookies with text overlay "vegan pumpkin pie cookies".

    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!

    hand holding up cookie filled with pumpkin pie filling and whipped cream on top

    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:

    labeled pumpkin spice cookie dough and pumpkin pie filling 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.

    mixing bowl of pumpkin spice cookie dough.

    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.

    bowl of pumpkin pie filling.

    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.

    cookie dough on a baking tray before and after adding in pumpkin pie filling.

    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!

    hand holding up cookie filled with pumpkin pie filling and whipped cream on top

    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!

    pumpkin cookie with whipped cream and spices with a bite taken out on a plate.

    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:

    • two frosted pumpkin sugar cookies on plate with pumpkins behind them
      Vegan Pumpkin Sugar Cookies
    • pumpkin cupcakes with maple frosting and chopped pecans on top on a large wooden cake stand
      Vegan Pumpkin Bourbon Cupcakes with Maple Frosting
    • close up overhead shot of pile of pumpkin chocolate chip cookies
      Vegan Pumpkin Chocolate Chip Cookies
    • a piece of pumpkin sheet cake being drizzled with a spoonful of caramel
      Vegan Pumpkin Cake with Caramel Frosting

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    pumpkin cookie with whipped cream and spices with a bite taken out on a plate.

    Vegan Pumpkin Pie Cookies

    These cookies combine a soft & chewy vegan cookie dough base with a creamy pumpkin pie filling for the best pumpkin pie cookies!
    5 from 2 votes
    Print Pin
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Chill time: 30 minutes
    Total Time: 1 hour
    Servings: 11 cookies
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Pumpkin spice cookie dough:

    • ½ cup vegan butter room temperature
    • ½ cup+ 2 Tablespoons sugar   ½ cup for dough, 2 Tbsp 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 Tbsp 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!

    Nutrition

    Serving: 1cookie without whipped cream | Calories: 309kcal | Carbohydrates: 54g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 141mg | Potassium: 105mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2317IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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