Print

Vegan Pumpkin Pie Cookies Recipe

Vegan Pumpkin Pie Cookies Recipe
Print Recipe

★★★★★

4.8 from 29 reviews

Delight in these Vegan Pumpkin Pie Cookies, a perfect autumn treat combining tender cookies with a spiced pumpkin filling and topped with dairy-free whipped cream. These cookies are not only vegan but bursting with traditional pumpkin pie flavors that make them ideal for holiday gatherings or cozy evenings.

Ingredients

Scale

Cookie Dough

  • 115g dairy-free butter (cubed, softened)
  • 80g caster sugar
  • 60g light brown sugar
  • 30ml dairy-free milk
  • 210g all-purpose/plain flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 2 teaspoons pumpkin spice

Pumpkin Pie Filling

  • 100g pumpkin puree
  • 1 & 1/2 teaspoons pumpkin spice
  • 50g maple syrup
  • 1 tablespoon dairy-free milk
  • 1 teaspoon cornstarch/cornflour

Dairy-Free Whipped Cream & Decoration

  • 150ml dairy-free whipping cream
  • Pumpkin pie spice (for dusting)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (fan) and line two baking trays with greaseproof paper to prepare for baking.
  2. Make Cookie Dough: In a mixing bowl or a stand mixer fitted with a paddle attachment, cream together the dairy-free butter, caster sugar, and light brown sugar until light and creamy. Add the dairy-free milk and whip until combined. Sift in the all-purpose flour, baking powder, bicarbonate of soda, and 2 teaspoons of pumpkin spice, then mix until just combined.
  3. Shape Cookies: Scoop the cookie dough into roughly 50g balls using spoons or an ice-cream scoop. Roll each ball in sugar to coat, then flatten lightly. Using the back of a spoon or fingertips, create a well in the center of each cookie dough ball to hold the filling. Set them aside on the lined trays.
  4. Prepare Pumpkin Filling: In a medium bowl, mix the pumpkin puree, 1 & 1/2 teaspoons pumpkin spice, maple syrup, dairy-free milk, and cornstarch until smooth and fully combined.
  5. Fill Cookies: Spoon the pumpkin filling into the wells created in each cookie dough ball, ensuring an even distribution.
  6. Bake: Place the cookies on the middle rack of the oven and bake for 12-14 minutes, or until cookies turn lightly golden and slightly spread.
  7. Shape Cookies After Baking: Remove the trays from the oven and while warm, use a round cookie cutter to gently shape each cookie into a neat circle by scooting the cookie into the cutter around the edges.
  8. Cool: Allow the cookies to cool completely on the baking trays to firm up.
  9. Make Whipped Cream: Using a stand mixer fitted with a balloon whisk attachment or a hand mixer, whip the dairy-free whipping cream on high speed until thick and forms soft peaks.
  10. Decorate: Transfer the whipped cream into a piping bag fitted with a star tip and pipe a swirl on top of each cooled cookie. Finish by dusting the tops with a sprinkle of pumpkin pie spice for an aromatic touch.
  11. Serve: Serve the cookies once decorated and enjoy this delicious vegan pumpkin pie treat with friends and family.

Notes

  • You can substitute pumpkin spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Ensure the cookies are fully cooled before piping the whipped cream to prevent melting.
  • Dairy-free whipping cream can be found in most health food stores or vegan sections.
  • Store cookies in an airtight container and consume within 3-4 days for best freshness.
  • For a gluten-free option, substitute all-purpose flour with a certified gluten-free flour blend.

Nutrition

Keywords: Vegan pumpkin pie cookies, dairy-free cookies, autumn desserts, pumpkin spice cookies, vegan holiday treats, spiced pumpkin cookies

Find it online: https://zarameals.com/vegan-pumpkin-pie-cookies-recipe/