Vegan Pumpkin Pie Cookies Recipe

If you are craving a delightful fall treat that combines the warm, familiar flavors of pumpkin pie with the fun, handheld convenience of cookies, you’re in for a real treat with these Vegan Pumpkin Pie Cookies. These cookies are soft and chewy, bursting with pumpkin spice goodness and a luscious pumpkin filling, all topped with a swirl of dairy-free whipped cream. Whether you’re vegan, dairy-free, or just someone who loves cozy autumn desserts, these cookies bring the essence of pumpkin pie in every bite with a fun, indulgent twist.

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential for capturing the true spirit of pumpkin pie in cookie form. Each one plays a special role in creating the perfect texture, flavor, and visual appeal of the Vegan Pumpkin Pie Cookies.

• Dairy-free butter (115g, cubed and softened): This gives the cookies a tender, buttery base while keeping them vegan.
• Caster sugar (80g): Adds sweetness and helps the cookies achieve a lovely chewiness.
• Light brown sugar (60g): Brings moisture and a subtle caramel flavor for depth.
• Dairy-free milk (30ml + 1 tablespoon): Keeps the dough moist and helps blend ingredients seamlessly.
• All-purpose flour (210g): The main structure builder for your cookies, giving them just the right chew.
• Baking powder (3/4 tsp): Leavens the dough, ensuring lightness without puffing too much.
• Bicarbonate of soda (1/4 tsp): Works alongside baking powder for balanced rising.
• Pumpkin spice (2 tsp + extra for dusting): The star seasoning that makes these cookies unmistakably autumnal.
• Pumpkin puree (100g): Infuses the dough and filling with rich, creamy pumpkin flavor.
• Maple syrup (50g): Natural sweetener that enhances pumpkin’s earthy notes.
• Cornstarch (1 tsp): Thickens the pumpkin filling so it stays perfectly set in the cookie center.
• Dairy-free whipping cream (150ml): Whipped to airy perfection for that finishing touch.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepping Your Oven and Baking Trays

Start by preheating your oven to 180°C fan and lining two baking trays with greaseproof paper. This ensures your cookies bake evenly and won’t stick, making cleanup easy and preserving their beautiful shapes.

Step 2: Creaming Butter and Sugars

In a mixing bowl or stand mixer fitted with a paddle attachment, combine the softened dairy-free butter with both caster and light brown sugars. Whip them together until the mixture becomes light, fluffy, and creamy. This is key for the ultimate soft cookie texture you’re aiming for.

Step 3: Adding the Liquid Ingredients

Pour in 30ml of dairy-free milk and whip again until fully combined. This small addition keeps the mixture moist and gives your dough the perfect consistency to hold shape while baking.

Step 4: Incorporating Dry Ingredients

Sift together your flour, baking powder, bicarbonate of soda, and 2 teaspoons of pumpkin spice. Gradually mix these dry ingredients into the wet mix just until everything is combined; overmixing can lead to tough cookies, so handle with care.

Step 5: Forming the Cookie Dough Balls

Scoop cookie dough balls weighing approximately 50 grams each, using spoons or an ice-cream scoop. Roll each ball in sugar, then gently flatten and create a well in the center of each cookie using the back of a spoon or your fingertips. This well holds the luscious pumpkin pie filling, so make it generously sized!

Step 6: Preparing the Pumpkin Pie Filling

In a separate bowl, mix together the pumpkin puree, additional pumpkin spice, maple syrup, 1 tablespoon dairy-free milk, and cornstarch until smooth and well blended. This filling delivers the authentic pumpkin pie taste inside each cookie.

Step 7: Filling and Baking

Carefully spoon the pumpkin filling into the wells of your cookie dough balls. Arrange them spaced apart on the baking trays since they will spread slightly as they bake. Bake in the oven for 12-14 minutes or until the edges turn lightly golden but the center remains soft.

Step 8: Shaping and Cooling

Once baked, remove the trays from the oven and gently use a round cookie cutter to shape each cookie into a perfect circle, scooting them gently if needed. This final shaping step ensures a lovely finished look. Let the cookies cool completely right on the trays.

Step 9: Whipping the Dairy-Free Cream

While the cookies cool, whip your dairy-free whipping cream in a stand mixer with a balloon whisk attachment or using a hand mixer until thick and fluffy. Transfer the cream to a piping bag fitted with a star tip for a beautiful swirl.

Step 10: Finishing Touches

When the cookies have cooled entirely, pipe a generous swirl of whipped cream on top of each one. To finish, lightly dust with extra pumpkin spice for a lovely aroma and beautiful presentation. Now your Vegan Pumpkin Pie Cookies are ready to be enjoyed!

How to Serve Vegan Pumpkin Pie Cookies

Garnishes

Add some warmth and visual flair by dusting pumpkin pie spice over the whipped cream topping. A sprinkle of finely chopped toasted pecans or a drizzle of maple syrup can also elevate the experience with added texture and sweetness.

Side Dishes

Pair these cookies with a hot cup of spiced chai tea or a frothy pumpkin latte for a cozy afternoon treat. For a special brunch, serve alongside fresh fruit or vegan vanilla ice cream to complement the spicy-sweet flavor profile beautifully.

Creative Ways to Present

Arrange your Vegan Pumpkin Pie Cookies on a rustic wooden board surrounded by cinnamon sticks, miniature pumpkins, and colorful fall leaves to create a festive centerpiece that invites everyone to dig in. For gatherings, you might even turn these cookies into charming cookie sandwiches by adding extra cream between two cookies.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Vegan Pumpkin Pie Cookies in an airtight container at room temperature for up to three days to maintain their freshness. The whipped cream topping is best added just before serving, so consider storing the cookies and cream separately if you plan to keep them longer.

Freezing

You can freeze the plain cookies (without whipped cream) in an airtight container or freezer bag for up to one month. Thaw them at room temperature and whip fresh dairy-free cream when ready to serve to retain the best flavor and texture.

Reheating

If you desire a warm, cozy cookie, quickly heat it in the microwave for about 10 seconds before adding whipped cream. This gentle warmth enhances the pumpkin filling’s flavor and softens the cookie, making each bite heavenly.

FAQs

Can I use canned pumpkin puree for these cookies?

Absolutely! Canned pumpkin puree works perfectly and offers convenience, just ensure it’s pure pumpkin and not pumpkin pie filling, which contains extra sugar and spices.

What dairy-free creams work best for whipping?

Coconut cream or specialized dairy-free whipping creams made from soy, almond, or oat milk are great options. Just chill them well before whipping to achieve the best consistency.

Can I make these cookies nut-free?

Yes, the recipe is naturally nut-free if you use dairy-free butter and whipping cream without nuts. Just check your ingredients to avoid cross-contamination if allergies are a concern.

Is there a substitute for cornflour in the filling?

If you don’t have cornflour, arrowroot powder or tapioca starch can be used in the same quantity to thicken the pumpkin filling effectively.

How do I prevent the cookies from spreading too much?

Chilling the dough balls briefly before baking and ensuring the oven temperature is accurate helps control spreading. Also, don’t flatten the dough too much; only gently press to form the well.

Final Thoughts

These Vegan Pumpkin Pie Cookies are a heartwarming celebration of everything wonderful about fall desserts, wrapped up in a perfectly portable, drool-worthy treat. I can’t wait for you to give this recipe a try and enjoy the rich spices and creamy pumpkin filling that make these cookies truly unforgettable. Trust me, once you make them, they’ll become a cherished favorite for your seasonal baking traditions!

Print