If you’re daydreaming about enjoying all the cozy flavors of pumpkin pie without the time commitment of rolling crusts, you have to try these Vegan Pumpkin Pie Cookies. They’re the best of both worlds, with a buttery spiced cookie base, creamy pumpkin pie filling, and a dollop of vegan whipped cream on top for the ultimate autumn-inspired treat. From their vibrant hue to the warm aroma swirling through your kitchen, these cookies deliver pure comfort with every bite—perfect for sharing, gifting, or curling up with a mug of coffee.

Vegan Pumpkin Pie Cookies Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Vegan Pumpkin Pie Cookies is refreshingly simple, but each component has a key role—think creamy richness, fragrant spice, and that signature pumpkin orange. Using everyday pantry staples, you’ll create layers of flavor and texture that make these cookies irresistibly memorable.

Vegan butter (room temperature): Gives the cookies their soft, tender crumb and a rich, buttery flavor without any dairy.
White sugar: Adds sweetness to the dough and a hint of sparkle when used for rolling the cookies before baking.
Brown sugar: Offers a deeper molasses flavor and keeps the cookies deliciously chewy.
Flax egg: This simple mix of ground flaxseed and water is your vegan answer to eggs, adding binding power and subtle nuttiness.
Vanilla bean paste (or vanilla extract): Infuses the dough and the filling with lovely warmth and complexity.
All-purpose flour: The foundation that gives structure to the cookies and helps them bake up just right.
Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, and more—it brings classic autumn flavor to every bite.
Baking powder: Provides lift, helping your vegan pumpkin pie cookies stay soft and slightly puffy.
Salt: Enhances all the sweet and spiced flavors.
Pumpkin puree (not pumpkin pie filling): Adds moisture, color, and pure pumpkin flavor to the filling.
Maple syrup: Brings natural sweetness and a touch of caramel depth to the pumpkin pie filling.
Oat milk (or any plant-based milk): Smooths out the filling and keeps it creamy.
Cornstarch: Helps thicken the pumpkin filling to the perfect, pie-like consistency.
Vegan whipped cream: A luscious finishing touch—swirl it on for that classic pie effect.
Extra pumpkin pie spice: A final sprinkle for cozy aroma and a beautiful finish on top.

How to Make Vegan Pumpkin Pie Cookies

Step 1: Prepare the Cookie Dough

Start by gathering your ingredients and letting your vegan butter reach room temperature—it makes a world of difference for creamy blending. In a large mixing bowl, combine the vegan butter, white sugar, and brown sugar. Use an electric mixer to whip everything together until it’s light, airy, and pale (about 2 minutes). This step guarantees the soft, melt-in-your-mouth base your Vegan Pumpkin Pie Cookies deserve.

Step 2: Incorporate the Wet Ingredients

Add the prepared flax egg and vanilla bean paste to your butter-sugar mixture. Mix until well combined, about 30 seconds. The flax egg acts as the binder here, while the vanilla imparts a fragrant, bakery-style aroma you’ll notice the moment the cookies hit the oven.

Step 3: Dry Ingredients and Dough Formation

Next, gently add the all-purpose flour, baking powder, pumpkin pie spice, and salt directly into the bowl. Add the flour first, piling the other dry ingredients on top. Mix everything until a thick dough forms. Don’t worry if it seems crumbly at first—just keep mixing, and soon you’ll have a soft, moldable cookie dough that holds together beautifully.

Step 4: Chill the Dough

Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to an hour. This cooling time lets the dough firm up, making it easier to handle and preventing the cookies from spreading too much in the oven. If you love planning ahead, you can even leave it in the fridge overnight for fresh cookies any time.

Step 5: Make the Pumpkin Pie Filling

While the dough is chilling, whip up the creamy pumpkin center. In a separate bowl, combine the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice. Whisk until velvety smooth and set aside. This mixture brings that unmistakable pumpkin pie flavor to every cookie.

Step 6: Shape, Fill, and Bake the Cookies

About 10 minutes before the dough is ready, preheat your oven to 350F and line a baking tray with parchment paper. Scoop the dough into 10 or 11 even balls, roll each in your palms, then give them a quick swirl in the reserved sugar for extra sparkle. Flatten each ball slightly on your baking sheet, then make a thumbprint indent in the center and gently widen it to create space for the filling. Spoon about 1.5 tablespoons of your pumpkin pie filling into each cavity, ensuring it stays neatly within the cookie. Arrange your cookies at least 2 inches apart (they’ll spread as they bake!), then bake for 12 to 14 minutes until the cookie edges are golden and the pumpkin filling looks set and crinkly.

Step 7: Cool, Decorate, and Enjoy

Let your cookies cool on the baking sheet for 5 minutes—this helps them firm up and makes it easy to nudge them back into perfect rounds with a spoon if needed. Then transfer to a wire rack to cool completely. Once cooled, get creative and pipe a dollop of vegan whipped cream onto each cookie and sprinkle with a touch more pumpkin pie spice for extra autumn charm. Your Vegan Pumpkin Pie Cookies are now ready for any occasion!

How to Serve Vegan Pumpkin Pie Cookies

Garnishes

A swirl of vegan whipped cream on top is classic and makes these Vegan Pumpkin Pie Cookies feel instantly festive. For extra flair, sprinkle a pinch of pumpkin pie spice or even a little cinnamon sugar for sparkle. If you love crunch, a few crushed pecans or pepitas can add a delightful twist.

Side Dishes

These cookies pair wonderfully with your favorite hot drinks—think cinnamon-spiced chai lattes, pumpkin spice coffee, or even a cozy mug of hot cocoa. A platter of seasonal fruits, such as apple slices or pears, alongside the cookies makes for a delightful autumn snack spread.

Creative Ways to Present

For special occasions, stack your Vegan Pumpkin Pie Cookies on a cakestand with mini pumpkins or cinnamon sticks for rustic fall vibes. Package them up in a festive box with a little note as homemade gifts—these cookies travel well and make everyone smile. Or create a build-your-own cookie bar with bowls of different toppings and let everyone add their favorite finishing touches!

Make Ahead and Storage

Storing Leftovers

Store any uneaten Vegan Pumpkin Pie Cookies in an airtight container at room temperature for up to 2 days. For best freshness, keep them in the fridge where they’ll stay delicious for 4-5 days. The pumpkin filling stays soft, and the cookies keep their delightful texture.

Freezing

If you want to keep cookies on hand for pumpkin cravings later, freeze the baked cookies (without whipped cream) on a parchment-lined tray, then transfer to a sealed freezer bag. They’ll keep well for up to 2 months—just thaw at room temp and garnish with whipped cream before serving.

Reheating

To bring back that just-baked comfort, simply let your cookies come to room temperature, or give them a quick warm-up in a 300F oven for 3-4 minutes. They’ll taste like they just came out of the oven—especially when you add the finishing touch of whipped cream and spice.

FAQs

Can I use homemade pumpkin puree for the filling?

Absolutely! Homemade pumpkin puree works beautifully in Vegan Pumpkin Pie Cookies, just make sure it’s well-drained so your filling isn’t too loose.

What’s the best way to make these gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free flour blend designed for baking. The cookies will still be tender and flavorful with a lovely crumb.

Can I make the dough or filling ahead of time?

Yes! Both the cookie dough and pumpkin pie filling can be made the night before—just cover tightly and refrigerate. Assemble and bake when you’re ready for freshly baked cookies.

What plant-based milk works best in the recipe?

Oat milk is especially creamy and mild, but almond, soy, or even coconut milk can be substituted 1:1 without any issues.

How do I prevent the cookie edges from spreading too much?

Be sure to chill the dough for at least 30 minutes and leave enough space between cookies on the baking sheet. Press the indent gently and avoid overfilling for best results.

Final Thoughts

If you love the flavors of pumpkin pie but crave the ease and fun of cookies, you’ll fall for Vegan Pumpkin Pie Cookies. They’re festive, comforting, and always a hit—so gather your ingredients, invite a friend, and enjoy turning your kitchen into a celebration of fall!