Vegan Pumpkin Pie Cookies

Vegan Pumpkin Pie Cookies are the perfect fall-inspired treat that combines the comforting flavors of pumpkin pie with the convenience of a cookie. Soft, chewy, and bursting with warm spices, these cookies are made with real pumpkin puree, and they capture all the cozy flavors of pumpkin pie in a portable, snackable form. Best of all, these cookies are completely vegan, meaning they’re made without any dairy or eggs, making them suitable for a variety of dietary preferences.

These cookies are incredibly easy to make and can be whipped up with simple pantry ingredients. The recipe uses plant-based butter or coconut oil to achieve a buttery texture, and flaxseed meal as a binder in place of eggs. The result is a batch of cookies that’s perfectly spiced, tender, and just a bit chewy—ideal for fall gatherings, Halloween parties, or any time you’re craving a sweet, seasonal snack. With the addition of a creamy, vegan “cream cheese” frosting or a dusting of cinnamon sugar, these Vegan Pumpkin Pie Cookies become an irresistible treat for pumpkin lovers.

Why You’ll Love This Recipe
These Vegan Pumpkin Pie Cookies are deliciously moist, packed with real pumpkin flavor, and spiced with cinnamon, nutmeg, and cloves, making them the ultimate fall cookie. The recipe is straightforward and requires no special equipment, so it’s great for both beginners and experienced bakers. Additionally, these cookies are made with wholesome, plant-based ingredients, so you can indulge in them guilt-free. They also store well, making them perfect for meal prep or make-ahead treats. With their soft texture and warm spices, these cookies are like mini pumpkin pies in cookie form!

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 35 minutes
• Yield: 24 cookies
• Serving Size: 1 cookie

Nutritional Information (per serving)

• Calories: 120 kcal
• Carbohydrates: 15g
• Protein: 1g
• Fat: 6g
• Fiber: 1g
• Sugar: 8g

Ingredients

For the Pumpkin Pie Cookies

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup plant-based butter or coconut oil, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tablespoon flaxseed meal (for the flax “egg”)
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Optional Toppings

• Vegan cream cheese frosting
• Cinnamon sugar
• Chopped pecans or walnuts

Step-by-Step Instructions

Step 1: Make the Flax “Egg”

1. Combine Flaxseed and Water: In a small bowl, combine 1 tablespoon flaxseed meal with 3 tablespoons water. Stir well and let it sit for 5 minutes to thicken. This mixture will act as a binder, replacing eggs in this vegan recipe.

Step 2: Prepare the Wet Ingredients

1. Cream Butter and Sugars: In a large mixing bowl, cream together the softened plant-based butter (or coconut oil), brown sugar, and granulated sugar until smooth and fluffy. This takes about 2-3 minutes with a hand mixer or stand mixer on medium speed.
2. Add Pumpkin and Vanilla: Add the pumpkin puree, vanilla extract, and prepared flax “egg” to the bowl. Mix until everything is well combined. The mixture may look a bit wet, but that’s normal for pumpkin-based cookies.

Step 3: Mix the Dry Ingredients

1. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. These spices give the cookies their signature pumpkin pie flavor.
2. Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing, as this can make the cookies tough.

Step 4: Chill the Dough (Optional but Recommended)

1. Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough helps the cookies hold their shape while baking and enhances the flavors.

Step 5: Bake the Cookies

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Portion the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
3. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops look slightly puffy. The cookies will continue to firm up as they cool.
4. Cool on Wire Rack: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Add Optional Toppings

1. Cream Cheese Frosting: For a decadent touch, frost the cooled cookies with vegan cream cheese frosting and sprinkle with a dash of cinnamon.
2. Cinnamon Sugar: Lightly dust the cookies with a mixture of cinnamon and sugar for a classic pumpkin spice touch.
3. Chopped Nuts: For added texture, sprinkle the cookies with chopped pecans or walnuts before baking, or press the nuts into the frosting if using.

Ingredient Background

Each ingredient in these Vegan Pumpkin Pie Cookies contributes to their soft texture, pumpkin flavor, and warm, autumnal spice profile. Pumpkin puree not only adds flavor but also acts as a natural moisturizer, making the cookies soft and fluffy. Flaxseed meal replaces eggs, serving as a binder and adding a touch of fiber. Brown sugar adds moisture and depth with its molasses content, while the blend of cinnamon, ginger, nutmeg, and cloves recreates the iconic pumpkin pie flavor. Plant-based butter or coconut oil ensures that these cookies are vegan, while adding richness to the dough.

Technique Tips

• Measure the Flour Correctly: Too much flour can make cookies dense. Spoon flour into the measuring cup and level it off with a knife for accurate measurements.
• Use Room Temperature Ingredients: Softened plant-based butter and room temperature pumpkin puree mix more easily, helping achieve a smooth, even dough.
• Don’t Skip the Chill: Chilling the dough is recommended, as it helps prevent spreading and makes the cookies chewy and flavorful.
• Bake Until Just Set: These cookies should be slightly soft in the center when they come out of the oven. They will continue to cook on the baking sheet as they cool.

Alternative Presentation Ideas

• Cookie Sandwiches: Make cookie sandwiches by spreading vegan cream cheese frosting between two cookies for a delicious pumpkin pie cookie sandwich.
• Mini Pumpkin Pies: Press the cookie dough into mini tart pans and bake to create mini pumpkin pie cookies that resemble small pies.
• Pumpkin Spice Crinkle Cookies: Roll the cookie dough balls in powdered sugar before baking to create a crinkle effect.
• Decorative Frosting: Use a piping bag to create fun designs or patterns with the frosting, giving the cookies a festive touch.

Additional Tips for Success

• Store Properly: Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.
• Freeze the Dough: The dough freezes well. Portion it out into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the bake time.
• Customize the Spice Level: Adjust the spices to your taste. You can add more cinnamon for warmth or increase the ginger for a bit more zing.

Recipe Variations

• Pumpkin Chocolate Chip Cookies: Add 1/2 cup of vegan chocolate chips to the dough for a delicious chocolate-pumpkin combination.
• Gluten-Free Pumpkin Pie Cookies: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
• Pumpkin Snickerdoodles: Roll the cookie dough balls in a cinnamon-sugar mixture before baking for a snickerdoodle twist.
• Nutty Pumpkin Cookies: Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the dough for extra texture.

Freezing and Storage

• Storing Leftovers: Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 7 days.
• Freezing: Place baked cookies in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: For a freshly baked feel, reheat cookies in the oven at 300°F (150°C) for 5 minutes.

Healthier Twist Ideas

• Reduce Sugar: Use 1/2 cup of coconut sugar in place of the brown and granulated sugars for a lower-sugar option.
• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Add Oats: Mix in 1/2 cup of rolled oats for added texture and nutrients.
• Use Maple Syrup: Replace some of the sugar with maple syrup for a natural sweetener and added flavor.

Serving Suggestions for Events

• Fall Gatherings: Serve these cookies as a part of a fall dessert spread with spiced apple cider, pumpkin bread, and caramel apples.
• Halloween Treats: Decorate the cookies with festive frosting designs for Halloween parties or trick-or-treat bags.
• Thanksgiving Dessert: These cookies make a great addition to a Thanksgiving dessert table. Serve alongside vegan pumpkin pie or pecan pie.
• Cookie Swap: These cookies are perfect for a holiday cookie swap, offering a unique, plant-based option among the traditional cookies.

Special Equipment

• Mixing Bowls: A set of mixing bowls will be useful for combining the wet and dry ingredients separately.
• Cookie Scoop: A cookie scoop helps portion the dough evenly, ensuring uniform-sized cookies.
• Wire Rack: Use a wire rack to cool the cookies completely, which helps maintain their texture.

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Roast the pumpkin until soft, then puree it until smooth. Be sure to drain any excess water, as fresh pumpkin puree tends to be more watery than canned.

2. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking.

3. Why did my cookies spread too much?
This could be due to warm dough or too much moisture in the pumpkin puree. Chilling the dough helps prevent excessive spreading.

4. Can I use coconut oil instead of plant-based butter?
Yes, coconut oil works well in this recipe. Use solid coconut oil for a texture similar to plant-based butter.

5. How do I prevent the cookies from being cakey?
These cookies are naturally a bit soft and cakey due to the pumpkin. However, chilling the dough and not over-mixing can help keep them chewy.

6. Can I make the dough in advance?
Yes, you can prepare the dough up to 24 hours in advance. Just store it covered in the refrigerator until you’re ready to bake.

7. How can I make the cookies less sweet?
Use less sugar or replace it with a natural sweetener like maple syrup. You can also skip the frosting or toppings for a less sweet version.

8. Can I freeze the cookie dough?
Yes, portion the dough into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the bake time.

Conclusion

Vegan Pumpkin Pie Cookies are the ultimate autumn treat, combining the flavors of pumpkin pie with the convenience of a soft, spiced cookie. These cookies are deliciously tender, bursting with warm spices, and perfect for enjoying with a cup of hot tea or coffee. The recipe is simple, requiring basic pantry ingredients and minimal prep, making it accessible for bakers of all levels. Whether you’re vegan or simply looking for a plant-based dessert to share with family and friends, these Pumpkin Pie Cookies are sure to impress. With their warm flavors and cozy texture, these cookies will quickly become a seasonal favorite that you’ll look forward to baking year after year. Enjoy the delicious taste of pumpkin pie in every bite!

Print