Introduction

Hey there, my friend! Is there anything better than the smell of pumpkin spice wafting through your kitchen? It instantly transports you to crisp autumn days, cozy sweaters, and maybe even a nostalgic memory of baking with someone special. While classic pumpkin pie is amazing, sometimes you want that flavor explosion in a fun, handheld bite. And let me tell you, these Vegan Pumpkin Pie Cookies are exactly that!

Imagine a soft, spiced pumpkin cookie wrapped around a creamy, dreamy pumpkin pie filling. They’re like mini pies, but way easier to make and perfectly portioned. I whipped these up recently, and they disappeared faster than fall leaves in a gust of wind! They’re surprisingly simple, quick enough for a weeknight craving, and look utterly adorable. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: No need to wait hours for these delightful treats. You can have warm cookies relatively quickly!
Easy: Even if you’re new to vegan baking, these steps are straightforward and totally manageable.
Giftable: Package these up in a cute tin or box, and you’ve got the perfect homemade gift for friends, family, or neighbors.
Crowd-Pleasing: Seriously, who can resist the combo of cookie and pie? Especially when it’s pumpkin spice! These disappear from cookie platters in a flash.

Ingredients

Gathering your ingredients is the first step to baking magic. Most of these are pantry staples, especially if you love fall baking!

Pumpkin Spice Cookie Dough:
½ cup vegan butter, room temperature: Make sure it’s softened but not melted for the best dough texture.
½ cup sugar: Granulated sugar is perfect here.
¼ cup brown sugar: Adds moisture and that lovely, warm molasses note.
1 flax egg (1 Tablespoon ground flaxseed mixed with 3 Tablespoons water): Our simple vegan binder! Let it sit for 5 minutes to gel up.
1 teaspoon vanilla bean paste or extract: Use the best quality you have for maximum flavor.
1 ½ cups + 3 Tablespoons all-purpose flour: The base of our soft cookie.
1 teaspoon pumpkin pie spice: The essential flavor! Adjust to your personal spice preference.
½ teaspoon baking powder: Helps the cookies rise just right.
¼ teaspoon salt: Balances the sweetness and enhances the flavors.
2 Tablespoons sugar (for rolling): Gives the outside a little sparkle and sweet crunch.
Pumpkin Pie Filling:
⅔ cup pumpkin puree (not pumpkin pie filling): Canned pumpkin puree is your friend here. Make sure it’s just pumpkin!
¼ cup maple syrup: Adds natural sweetness and that classic fall flavor.
2 Tablespoons plant-based milk (such as oat milk): Helps get the right consistency. Almond, soy, or cashew milk work too.
2 teaspoons cornstarch: Our thickening agent for the filling.
1 teaspoon vanilla bean paste or extract: More vanilla goodness!
½ teaspoon pumpkin pie spice: Reinforces that lovely pie flavor in the filling.

How to Make It

Let’s get baking! Follow these steps, and you’ll have delicious cookies in no time.

Make the Flax Egg: In a small bowl, whisk together the ground flaxseed and water. Set aside for about 5 minutes to thicken into a gel-like consistency.
Cream the Wet Ingredients: In a large bowl, cream together the softened vegan butter, sugar, and brown sugar using an electric mixer or a whisk until light and fluffy. Add the flax egg and vanilla extract (or paste) and mix until well combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough. The dough should be soft.
Chill the Dough (Optional but Recommended): While not strictly necessary for forming, chilling the dough for 20-30 minutes can make it a little easier to handle.
Prepare the Filling: While the dough chills (or while you’re making the dough), whisk together all the pumpkin pie filling ingredients in a small saucepan over medium heat. Bring the mixture to a gentle simmer, stirring constantly, until it thickens. This should only take a few minutes. Remove from heat and let it cool slightly. It will thicken more as it cools.
Shape the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Take about 1 ½ tablespoons of cookie dough for each cookie. Roll the dough into a ball between your palms.
Create a Well: Gently press your thumb or the back of a small spoon into the center of each dough ball to create an indentation or “well” for the filling. Don’t go all the way through!
Fill the Cookies: Spoon a small amount of the cooled pumpkin pie filling into the center well of each cookie dough ball. Don’t overfill, or it might spill out during baking.
Roll in Sugar: Gently roll the edges or the bottom of the cookie in the 2 tablespoons of sugar you set aside.
Bake: Place the filled cookies onto the prepared baking sheets, leaving some space between them. Bake for 10-14 minutes, or until the edges are lightly golden and the cookies look set.
Cool: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them firm up.
Serve and Enjoy: Once cool (or slightly warm!), serve these delightful treats! Optional: top with a dollop of vegan whipped cream and a sprinkle of pumpkin pie spice before serving.

Substitutions & Additions

Feel free to get creative and make these cookies your own!

Flour Power: You could try using a gluten-free all-purpose blend (make sure it’s designed for cookies), although the texture might vary slightly. I haven’t tested other flours myself, but it’s worth experimenting!
Spice it Up: If you don’t have pumpkin pie spice, you can make your own! A mix of cinnamon, ginger, nutmeg, and a pinch of cloves works wonderfully.
Sweetener Swaps: Agave nectar or brown rice syrup could potentially replace the maple syrup in the filling, but maple syrup really gives it that classic fall flavor.
Milk Alternatives: Any plant-based milk like almond, soy, or cashew milk will work in the filling.
Spice Additions: Want extra warmth? Add a tiny pinch of black pepper or ground cardamom to the cookie dough spice mix.
Chocolate Love: A few vegan chocolate chips sprinkled on top before baking, or even folded into the dough (without the filling), could be a fun variation.

Tips for Success

A few little tricks to ensure your cookies turn out perfectly!

Room Temperature Butter: This is key! Cold butter won’t cream properly, and melted butter will make the dough greasy. Softened means you can easily press your finger into it, but it still holds its shape.
Don’t Overmix: Once the dry ingredients are added, mix only until just combined. Overmixing develops gluten, which can lead to tougher cookies. We want them soft and tender!
Thicken the Filling: Make sure you cook the filling until it visibly thickens on the stovetop. It will continue to thicken as it cools, but you need that initial thickening to prevent a runny mess in your cookies.
Cool the Filling: Putting hot filling into the raw cookie dough isn’t ideal. Let the filling cool significantly before spooning it into the wells.
Don’t Overfill: Resist the urge to stuff the wells with tons of filling. A small spoonful is just right.
Prep Ahead: You can make the cookie dough and the filling a day in advance. Store the dough tightly wrapped in the fridge and the filling in an airtight container in the fridge. Let the dough sit at room temp for 10-15 minutes before shaping if it’s very cold.

How to Store It

These cookies store well, though they’re usually devoured pretty quickly!

Room Temperature: Store cooled cookies in an airtight container at room temperature for 2-3 days.
Refrigerator: For longer storage (up to a week), or if your kitchen is warm, keep them in an airtight container in the refrigerator. The filling will firm up a bit more when chilled.
Freezer: You can freeze baked and cooled cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or bag for up to 1-2 months. Thaw at room temperature or in the fridge.

FAQs

Got questions? I’ve got answers!

Can I use canned pumpkin pie filling instead of puree? No, definitely not for this recipe! Canned pumpkin pie filling has added sugar, spices, and thickeners and won’t work for our homemade filling. You need plain pumpkin puree.
My flax egg didn’t gel – what happened? Make sure you’re using ground flaxseed, not whole. Also, sometimes it just needs a full 5 minutes (or even a few more) to thicken. It should have a slightly snot-like consistency (sorry, but it’s true!).
How do I know when the cookies are done? Look for the edges to be lightly golden brown. The center might still look a tiny bit soft, but they will firm up as they cool on the baking sheet.
Can I make the dough without chilling? Yes, you can, but chilling helps firm up the dough, making it easier to roll and create the wells without the dough spreading too much or being too sticky. If you skip the chill, just be extra gentle when shaping.

Cozy Vegan Pumpkin Pie Cookies

Soft, spiced pumpkin cookies wrapped around a creamy, dreamy pumpkin pie filling. These handheld treats are like mini pies, surprisingly simple and quick to make, perfect for fall.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 12

Equipment

Large bowl
Small bowl
Medium bowl
Electric mixer or whisk
Small saucepan
Baking sheets
Parchment paper
Wire rack

Ingredients

Pumpkin Spice Cookie Dough

0.5 cup vegan butter room temperature
0.5 cup sugar granulated
0.25 cup brown sugar
1 egg flax egg (1 Tablespoon ground flaxseed mixed with 3 Tablespoons water)
1 teaspoon vanilla bean paste or extract
1.5 cup all-purpose flour plus 3 Tablespoons
1 teaspoon pumpkin pie spice
0.5 teaspoon baking powder
0.25 teaspoon salt
2 Tablespoons sugar for rolling

Pumpkin Pie Filling

0.66666666666667 cup pumpkin puree (not pumpkin pie filling)
0.25 cup maple syrup
2 Tablespoons plant-based milk such as oat milk
2 teaspoons cornstarch
1 teaspoon vanilla bean paste or extract
0.5 teaspoon pumpkin pie spice

Instructions

Make the Flax Egg: In a small bowl, whisk together the ground flaxseed and water. Set aside for about 5 minutes to thicken into a gel-like consistency.
Cream the Wet Ingredients: In a large bowl, cream together the softened vegan butter, sugar, and brown sugar using an electric mixer or a whisk until light and fluffy. Add the flax egg and vanilla extract (or paste) and mix until well combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough. The dough should be soft.
Chill the Dough (Optional but Recommended): While not strictly necessary for forming, chilling the dough for 20-30 minutes can make it a little easier to handle.
Prepare the Filling: While the dough chills (or while you're making the dough), whisk together all the pumpkin pie filling ingredients in a small saucepan over medium heat. Bring the mixture to a gentle simmer, stirring constantly, until it thickens. This should only take a few minutes. Remove from heat and let it cool slightly. It will thicken more as it cools.
Shape the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Take about 1 ½ tablespoons of cookie dough for each cookie. Roll the dough into a ball between your palms.
Create a Well: Gently press your thumb or the back of a small spoon into the center of each dough ball to create an indentation or "well" for the filling. Don't go all the way through!
Fill the Cookies: Spoon a small amount of the cooled pumpkin pie filling into the center well of each cookie dough ball. Don't overfill, or it might spill out during baking.
Roll in Sugar: Gently roll the edges or the bottom of the cookie in the 2 tablespoons of sugar you set aside.
Bake: Place the filled cookies onto the prepared baking sheets, leaving some space between them. Bake for 10-14 minutes, or until the edges are lightly golden and the cookies look set.
Cool: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them firm up.
Serve and Enjoy: Once cool (or slightly warm!), serve these delightful treats! Optional: top with a dollop of vegan whipped cream and a sprinkle of pumpkin pie spice before serving.

Notes

Room temperature butter is key. Don't overmix the dough. Cook filling until visibly thickened and cool before filling. Store cooled cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.