These vegan pumpkin pie cookies are are light, buttery and perfectly spiced. A chewy ‘melt in the mouth’ spiced cookie is topped with a delicious pumpkin pie filling, served with a swirl of dairy-free whipped cream. Easy to make, no-egg, no-dairy and vegan! Perfect cookie for fall / autumn.
Vegan Pumpkin Pie Cookies
Why choose between pie and cookie when you can combine the two and indulge in these scrumptious vegan pumpkin pie cookies. They perfectly capture the warm, spiced flavours of pumpkin pie in a soft, chewy cookie. Made with vegan / plant-based ingredients, these cookies are perfect for fall / autumn or any time you crave a taste of fall, these vegan pumpkin pie cookies are not only dairy-free and egg-free but also packed with the comforting flavours of pumpkin pie, making them a indulgence that everyone can enjoy.
Looking for more pumpkin recipes? Check out my:
- Vegan Pumpkin Spice Cake
- Vegan Pumpkin Hand Pies
- Vegan Pumpkin Spice Sheet Cake
- Mini Vegan Pumpkin Pies
- Vegan Pumpkin Cream Doughnuts
- Mini Vegan Pumpkin Cheesecakes
- The BEST Vegan Pumpkin Pie
- Baked Vegan Pumpkin Cheesecake
Why you’ll love these pumpkin pie cookies:
You’ll love my vegan pumpkin pie cookies because they’re chewy, soft and filled with warm, spiced pumpkin flavour. Made with wholesome, vegan ingredients, they’re a simple treat that’s perfect for satisfying your autumnal cravings. Plus, they’re super easy to make and irresistibly delicious! Other reasons include:
- They look like little pumpkin pies.
- Containing real pumpkin puree.
- Easy to make.
- Great for sharing.
- Vegan recipe.
- Fun to make, great for kids.
- Ready in under an hour.
- Easy to store.
Key ingredients you’ll need to make these cookies
Below are some key ingredients highlighted, find the full ingredients list in the recipe card at the bottom of the page.
- Pumpkin spice mix: A mixture of ground cinnamon, cloves, ginger and nutmeg. You can buy this pre-made of mix the spices yourself and use the teaspoon measurements accordingly.
- Sugars: A mixture of a fine white / caster sugar and light brown sugar will give you a deliciously caramel / chewy cookie.
- Raising agents: A combination of baking powder and bicarbonate of soda will give the cookies rise making them light an chewy.
- Dairy-free milk: You can use any plant based milk / dairy-free milk for this recipe. I personally use soya milk for baking.
- Pumpkin puree: Don’t get this mistaken for pie filling, you simple want a can / tin of pumpkin puree.
- Dairy-free butter: Use block butter for best results. My personal favourites are Flora Plant Butter or Naturli Vegan Block.
- Dairy-free whipping cream: My go-to vegan whipping cream is Elmlea Plant Cream and The Coconut Collaborative Double Cream. Use which ever high quality, whipping cream is available to you.
FAQ & tips –
How to store the cookies?
- The baked cookies can be stored in an air-tight / sealed container in the fridge for up 1 – 2 days or in the freezer for a month. They will get soggy in the fridge if stored any longer since the filling is high in moisture.
What is pumpkin pie?
- Pumpkin pie spice (aka pumpkin spice) is a spice mix commonly used as a flavouring for pumpkin pie. It doesn’t include pumpkin as an ingredient, but contains cinnamon, ginger, nutmeg, all spice and cloves. you can buy it pre-made or make it yourself.
How to create the dip in the cookies?
- The pumpkin pie filling will need a little well to sit in. When you have the balls of cookie dough, place on the lined tray, press down with the palm of your hand and use the back of a spoon or your clean fingertips to create a well. Add in the filling and spread out.
Can this recipe be made gluten-free?
- Unfortunately when recipe testing, using a gluten-free flour blend the cookies spread out too much. If you’re looking for gluten-free recipes, click here.
What pumpkin puree to use?
- You’ll want to use a pumpkin puree from a can. I use the brand ‘Baking Buddy’ which I pick up from Sainsburys. Use whichever pumpkin puree is available to you, just don’t use pumpkin pie filling as this is different.
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 , TikTok 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!
Vegan Pumpkin Pie Cookies
- Total Time: 40 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
These vegan pumpkin pie cookies taste just like a classic pumpkin pie in cookie form. They’re easy to make, and perfect for Autumn / Fall.
Ingredients
Ingredients for the cookies
- 115g of dairy-free butter (cubed / softened)
- 80g of caster sugar
- 60g of light brown sugar
- 30ml of dairy-free milk
- 210g of all purpose / plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 2 teaspoons of pumpkin spice
Ingredients for the pumpkin pie filling
- 100g of pumpkin puree
- 1 & 1/2 teaspoons pumpkin spice
- 50g of maple syrup
- 1 tablespoon of dairy-free milk
- 1 teaspoons of cornstarch / cornflour
Ingredients for the toppings
- 150ml of dairy-free whipping cream
- Pumpkin pie spice (for dusting)
Instructions
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugars into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the milk. Whip again until combined.
- Sift in the flour, baking powder, bicarbonate of soda and pumpkin spice. Mix until just combined.
- Scoop the cookie dough into balls (approximately 50g each) using spoons or an ice-cream scoop.
- Roll each cookie dough ball in sugar.
- Lightly flatten the cookie dough balls, and use the back of a spoon or clean fingertips to make a well in the middle of the cookies. The bigger the well, the larger amount of filling the cookies can hold. Set aside.
Method (pumpkin pie filling)
- In a medium sized mixing bowl, add in the pumpkin puree, spices, maple syrup dairy-free milk and cornstarch. Mix together until fully combined.
- Fill each well inside the cookies with the pumpkin filling.
- Place the cookies on the baking tray, making sure they have space as they will spread slightly.
- Bake in the middle of the oven for 12-14 minutes, or until the cookies are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
- Allow the cookies to cool on the baking tray.
Method (cream)
- In a stand mixer with balloon whisk attachment, add in the whipping cream and whip on high speed until thick. Alternatively use an electric hand whisk.
- Transfer the cream into a piping bag fitted with a star tip nozzle.
- When the cookies are 100% cool, pipe a swirl of cream to the top of each cookie (see photos for reference).
- Dust the tops of the cream with some pumpkin spice for decoration.
- Serve and enjoy.
Notes
To store: Store the cookies in an air tight / sealed container in the fridge. Allow to come to room temperature before enjoying. Enjoy within 3 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: 12-14 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
These vegan pumpkin pie cookies look divine! The combination of pumpkin spice and cookie sounds like the perfect fall treat. Thanks for sharing this cozy and delicious recipe!
Author
Aw so happy you like them. They’re absolutely delicious and perfect for this time of year! xx
Can I make this with regular sugar, milk, and butter?
Yes, I managed to do it. They came out really delicious. I’m saving the recipe for the future 😋😋😋
Author
Sooo happy you enjoyed!! xx
Author
As i only bake and recipe test with vegan ingredients, i wouldnt be able to say if it would work with those ingredients. I also wouldnt ever promote using animal based ingredients, so it’s up to you lovely 🙂 xxxx happy baking
I made these they’re super easy and taste great too!
For anyone else making these I suggest making the wells wider rather than deeper, I mine weren’t wide enough so I didn’t use all of the filling up and the wells looked smaller as the base expanded in the oven.
Made these for a party and came home with an empty plate. They are the best cookies I’ve ever made, they literally taste like fall! So light and delicious. I used regular milk and butter. Refridgerated half the dough overnight and still came out amazing. Highly recommend!