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Vegan Pumpkin Pie Cookies

Vegan Pumpkin Pie Cookies
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Indulge in the flavors of fall with these delightful Vegan Pumpkin Pie Cookies. These soft and chewy treats feature a luscious pumpkin pie filling nestled in a perfectly baked cookie that encapsulates the essence of autumn. Ideal for gatherings, festive celebrations, or an everyday snack, they bring a warm, inviting taste that everyone will love. With their unique blend of spices and creamy texture, these cookies are not just delicious but also easy to make, ensuring you can whip up a batch in no time. Serve them warm with vegan whipped cream or alongside your favorite beverage for an unforgettable treat.

Ingredients

Scale
  • 1/2 cup vegan butter (room temperature)
  • 1/2 cup + 2 Tablespoons sugar (½ cup for dough, 2 Tbsp 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 (NOT pumpkin pie filling)
  • 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

  1. Prepare a flax egg by mixing ground flaxseed with water and letting it sit for 5 minutes.
  2. In a large bowl, cream together room temperature vegan butter, granulated sugar, and brown sugar until fluffy. Mix in the flax egg and vanilla.
  3. In another bowl, whisk flour, pumpkin pie spice, baking powder, and salt. Gradually incorporate dry ingredients into the wet mixture.
  4. For the pumpkin filling, mix pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and pumpkin pie spice until smooth.
  5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of cookie dough onto the sheet and create an indentation in each. Fill with pumpkin filling.
  6. Bake for about 15 minutes until edges are golden brown. Let cool before transferring to a wire rack.

Nutrition

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