If you’re craving pumpkin pie but want something handheld and fun, these Vegan Pumpkin Pie Cookies are the perfect Fall treat! Each cookie combines a chewy pumpkin spice cookie base with a rich, creamy pumpkin pie filling—topped with vegan whipped cream for that classic holiday flavor in every bite.
A New Favorite in the Stuffed Cookie Series
In case you missed it, I’ve launched a blog series featuring all things stuffed cookies—and so far, we’ve made Apple Pie Cookies and Pecan Pie Cookies, both of which have quickly become reader favorites. These Pumpkin Pie Cookies are just as irresistible and surprisingly easy to make!
Why You’ll Love These Cookies
- Tastes like mini pumpkin pies in cookie form
- Dairy-free, egg-free, and vegan
- Perfect for Thanksgiving, Fall parties, or cozy baking days
- Can be made gluten-free with a simple swap
- Freezer-friendly for make-ahead treats
Ingredients You’ll Need
Pumpkin Spice Cookie Dough:
- Vegan butter – Room temperature for creaming
- Sugar + brown sugar – Adds moisture and sweetness
- Flax egg – A vegan binder that helps the dough hold together
- Vanilla extract or paste
- All-purpose flour
- Pumpkin pie spice – Or substitute cinnamon
- Baking powder + salt
Pumpkin Pie Filling:
- Pumpkin purée – Make sure it’s 100% pumpkin, not pumpkin pie filling
- Maple syrup – Natural sweetener with Fall flavor
- Oat milk – Or your favorite plant-based milk
- Cornstarch – Helps the filling set (can sub with arrowroot or tapioca starch)
- Vanilla + pumpkin pie spice
Toppings (Optional but Recommended!):
- Vegan whipped cream
- Extra pumpkin pie spice for garnish
How to Make Vegan Pumpkin Pie Cookies
1. Make the Cookie Dough
In a mixing bowl, cream together vegan butter, white sugar, and brown sugar until fluffy (about 2 minutes). Mix in the flax egg and vanilla.
Add the flour, pumpkin pie spice, baking powder, and salt. The dough may seem crumbly at first—keep mixing until it becomes soft and cohesive. Cover the bowl and chill the dough in the fridge for 30 minutes to 1 hour.
Tip: Dough can be chilled for up to 24 hours if prepping ahead.
2. Make the Pumpkin Pie Filling
While the dough chills, whisk together the pumpkin purée, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth. Set aside.
3. Assemble the Cookies
Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Scoop the chilled dough into 10-11 balls, roll in sugar, and place on the tray.
Gently flatten each ball with your palm, then press an indent into the center with your thumb. Widen the indent with your fingers and spoon about 1.5 tablespoons of pumpkin filling into each center. Be careful not to overfill.
Leave about 2 inches of space between cookies to allow for spreading.
4. Bake & Cool
Bake for 12–14 minutes, until the cookie edges are golden and the filling has started to set with slight crinkles.
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
5. Add Toppings & Serve
Once cooled, top each cookie with a swirl of vegan whipped cream and a sprinkle of pumpkin pie spice for that extra pumpkin pie feel.
FAQs & Tips
Can I make them gluten-free?
Yes! Just use a 1:1 gluten-free flour blend like Bob’s Red Mill. Avoid almond or coconut flour as they won’t work the same.
How do I store them?
Store in an airtight container in the fridge for up to 2 days. For longer storage, freeze them for up to 1 month. I recommend layering them between parchment paper to prevent sticking.
Pro tip: These cookies are amazing straight from the freezer!
Final Thoughts
These Vegan Pumpkin Pie Cookies are the perfect combo of soft cookie and creamy filling, with all the cozy spices of classic pumpkin pie. Whether you serve them at a Fall gathering or enjoy one straight from the freezer, they’re sure to become a seasonal favorite!