Vegan Pumpkin Pie Cookies
Indulge in the delightful flavors of fall with these Vegan Pumpkin Pie Cookies. They offer a perfect fusion of soft, chewy cookie dough and creamy pumpkin filling, making them an irresistible treat for any occasion. Bursting with warm spices and the essence of pumpkin, these cookies are ideal for Thanksgiving gatherings or cozy afternoons at home. Their unique texture and flavors will surely impress everyone, whether served as a dessert or a sweet snack. With simple ingredients and straightforward preparation, you can enjoy these delectable vegan cookies with ease.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1/2 cup vegan butter (room temperature)
- 1/2 cup + 2 tablespoons sugar (½ cup for dough, 2 tablespoons for rolling before baking)
- 1/4 cup brown sugar
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 1/2 cups + 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup pumpkin puree
- 1/4 cup maple syrup
- 2 tablespoons oat milk (or any plant-based milk)
- 2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/2 teaspoon pumpkin pie spice
- vegan whipped cream
- pumpkin pie spice (to sprinkle on top of cookies)
Instructions
- Prepare a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water; let sit for 5 minutes.
- In a large bowl, cream together vegan butter, granulated sugar, and brown sugar until fluffy. Add the flax egg and vanilla; mix well.
- In another bowl, whisk flour, pumpkin pie spice, baking powder, and salt. Gradually combine with the wet mixture.
- Chill the dough for 30 minutes in the refrigerator.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and additional pumpkin pie spice in another bowl for the filling.
- Scoop chilled dough into balls, flatten slightly, fill with pumpkin mixture, and seal.
- Bake for about 15 minutes until golden around the edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://trandtaste.com/vegan-pumpkin-pie-cookies/