These Vegan Pumpkin Sandwich Cookies are soft, delicious, and stuffed with Vegan ‘Nutella’ for the ultimate indulgent Autumnal / Fall treat. Vegan, No-Egg, No-Dairy and only 5 ingredients!
Vegan Pumpkin Sandwich Cookies
Halloween ‘Nutella’ filled pumpkin cookies are a must make for the spooky season. These super cute chocolate filled sugar cookies are such an adorable Halloween treat. Covered in sweet pumpkin spice sugar and filled with vegan friendly ‘Nutella’ spread, they’d be a really great gift cookie for the cozy season! They are a super fun holiday baking treat for kids too as they’re SUPER easy and fun to make!!!
If you’re after more Pumpkin recipes, make sure to check out my Mini Vegan Pumpkin Pies, Vegan Pumpkin Cheesecake Cookies and the BEST Vegan Pumpkin Spice Cake.
Why you’ll love these vegan pumpkin sandwich cookies:
- They are easy to make.
- Vegan friendly.
- They melt in your mouth.
- Filled with vegan friendly Nutella… who doesn’t want that!
- The pumpkin spice sugar adds extra flavour and a-little crunch.
- Can be made gluten-free by switching to a good quality gluten-free flour blend.
- The cookies only take 12- 15 minutes to bake!
- Super quick and easy treat!
- Are great to give as gifts around the holiday / spooky season.
- They’re very versatile – You can fill them with whatever filling you fancy. Biscoff is a great alternative!
- Great for kids to make!
- Simple method and instructions!
- They look SUPER CUTE!
Ingredients you’ll need:
You will be very happy to hear that these pumpkin cookies only requires 5 simple ingredients, most of which you may already have in your kitchen cupboards / pantry. Remember, you can find the full written recipe including measurements and steps in the recipe card at the bottom of this post.
- Plain flour : As this is a cookie recipe and doesn’t need any raising agents, plain / all purpose flour is best! It makes for a delicious, buttery cookie!
- Sugar : The sugar helps to sweeten the cookie. You also want to use the sugar, mixed with the pumpkin spice for the pumpkin sugar coating. Use a fine, white caster sugar.
- Pumpkin spice : A mixture of cinnamon, nutmeg, ginger, all spice and cloves. You can find this already mixed together in little jars online and in store.
- Dairy-free butter : The cookie is similar to shortbread, so you want to use a firm block of vegan / dairy-free butter. My personal favourites are Naturli Vegan Block and Flora Plant Butter. You want to use it chilled, directly from the fridge.
- Vegan friendly ‘Nutella’ : You want to use a vegan friendly / dairy-free chocolate and hazelnut spread. As the classic Nutella isn’t vegan, you want to use a vegan friendly alternative. My favourite is the Natures Store Cocoa & Hazelnut Spread.
How to make Vegan Pumpkin Sandwich Cookies
Buttery pumpkin cookies with a chocolate hazelnut filling.. sign me up! These cookies are absolutely scrumptious and ridiculously easy to make! Here’s a quick overview of how to make them. Find the full method in the recipe card at the bottom of the page.
- Make the dough
Mix together the flour, butter and sugar until a thick dough. Wrap this in cling film / plastic wrap and place in the fridge to chill and firm up for at least 30 minutes.
- Cut the shapes
Roll out the dough on a heavily floured worktop. Use a pumpkin shaped cookie cutter to chomp out shapes and place on a lined baking tray.
- Bake
Bake the cookies in the middle of the oven for 12-15 minutes or until lightly golden in colour. Allow the cookies to cool on the tray then transfer to a wire rack to cool fully.
- Pumpkin Sugar
Mix the pumpkin spice and sugar in a bowl. Coat half of the cookies in the sugar and set aside.
- Filling
Pipe the spread onto the (un-sugared) cookies, then sandwich a sugared cookie on top.
- Chill and enjoy
Allow the cookies to chill in the fridge, serve and enjoy! Delicious served with a glass of dairy-free milk or pumpkin spice latte!
Pumpkin sandwich cookie FAQ
Can this recipe be made gluten-free?
- YES. Use a good quality gluten-free flour blend for the cookie. my personal favourite is Doves Farm, available in store supermarkets such as ASDA or Sainsburys, or online.
Where to find vegan Nutella?
- You can find vegan friendly Nutella alternatives in supermarkets and online. I purchase the Natures Store spread in Sainsbury’s.
How do i get the pumpkin shape?
- Use a pumpkin shaped cookie cutter. I’ve linked to the exact one I use here.
How to store the cookies?
- Make sure to keep them fresh by storing them in an air tight / sealed container in the fridge. Allow to sit at room temperature before serving. Best enjoyed within 3-4 days of making.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Nutella Pumpkin Cookies
- Total Time: 25 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
Pumpkin shaped shortbread sandwich cookies are soft, delicious, melt in the mouth, and stuffed with vegan friendly Nutella for the ultimate indulgent treat.
Ingredients
Ingredients for the cookies
- 200g of dairy-free block butter (cold and cubed)
- 100g of caster sugar
- 300g of all purpose / plain flour
Ingredients for the pumpkin sugar
- 4 tablespoons of caster sugar
- 2 teaspoons of pumpkin spice (See notes for details)
Ingredients for the filling
- 1 jar of Vegan Nutella (I use Natures Store)
Instructions
Method (cookies)
- Cream the butter and sugar together until pale and fluffy. Sift in the flour and mix into a thick dough. Transfer the dough into plastic wrap or baking paper and chill in the fridge for at least 40 minutes -1 hour to firm up.
- In the meantime, preheat the oven to 170°C fan and line a baking tray with grease proof paper.
- Once the dough is chilled and firm to the touch, roll out to approximately ½ cm thickness on a heavily floured work surface (this prevents the dough from sticking). Cut into shapes using a pumpkin cookie cutter. Place the shapes on the lined baking tray.
- Bake in the middle of the oven for 12-15 minutes until golden brown at the edges. You can even turn the tray half way through to ensure an even baking.
- Once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring to a wire rack. Repeat until all the cookies are baked.
Method (pumpkin sugar)
- In a small bowl, combine the sugar and pumpkin spice. Coat half of the cookies in the sugar (only the cookies which will be on top. If you coat the bottom cookie in sugar, the vegan chocolate spread won’t stick).
Method (filling)
- Add a few tablespoons of vegan ‘Nutella’ into a piping bag and snip off the tip.
- Pipe a bulb of the spread to one half the cookies, and sandwich a cookie on top. Make sure to place the sugar coated cookie on top, as if you go to pipe the spread on a sugar coated cookie, it wont stick very well.
- Press down gently so that the chocolate peeks through the pumpkin design.
- Serve and enjoy!
Notes
To store: Store the cookies in a air tight / sealed container in the fridge. Enjoy chilled. Best enjoyed within 3-4 days of making.
Pumpkin spice: A mixture of ground cinnamon, ground nutmeg, ground cloves, all spice and ground ginger.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
This is such an amazing recipe!! Super easy to do if you’re new to baking or if you’re baking with kids and they honestly come out so great!
They’re not too sweet or dry and they are a nice little treat to go with tea or coffee!!
I’ll most likely bake these again!
Author
Hello,
Aw thank you so much! Im so happy you enjoyed 🙂 XXX
thank you so much for all your Halloween recipes! I had a lot of fun baking those cookie sandwiches, along with other recipes, even though I don’t normally like baking that much. they were super easy to make and really good!
can u use king aruthers 1:1 gluten free flour in this recipe to make ot gluten free? would I be able to do that with all your recipes? I can’t do eggs, dairy, or gluten/wheat.