Ingredients
Pumpkin Spice Cookie Dough:
- ½ cup vegan butter, room temperature
- ½ cup sugar (for dough)
- 2 tablespoons sugar (for rolling before baking)
- ¼ cup brown sugar
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cups + 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Pumpkin Pie Filling:
- ⅔ cup pumpkin puree (NOT pumpkin pie filling)
- ¼ cup maple syrup
- 2 tablespoons oat milk or any plant-based milk (1:1 substitution)
- 2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon pumpkin pie spice
Optional Toppings:
- Vegan whipped cream
- Pumpkin pie spice, to sprinkle on top
Instructions
- Make the cookie dough: In a mixing bowl, cream together the room temperature vegan butter, ½ cup white sugar, and ¼ cup brown sugar using an electric mixer for approximately 2 minutes until fluffy. Add the flax egg and vanilla bean paste, mixing for another 30 seconds. Gradually add all-purpose flour, baking powder, pumpkin pie spice, and salt (add flour first). Mix until a thick dough forms that transitions from crumbly to soft and holds together. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour (up to 24 hours if desired).
- Prepare the pumpkin pie filling: While the cookie dough chills, whisk together pumpkin puree, maple syrup, oat milk, cornstarch, vanilla bean paste, and pumpkin pie spice in a bowl until smooth. Set aside.
- Assemble and bake cookies: Preheat the oven to 350°F (177°C) about 10 minutes before removing dough from the fridge. Line a baking tray with parchment paper. Using a cookie scoop, portion 10-11 even-sized dough balls, roll between palms into smooth balls, then roll in the reserved 2 tablespoons of sugar to coat. Place dough balls on baking sheet spaced at least 2 inches apart, gently flatten each with your palm. Use your thumb to create an indent in the center of each cookie, then widen the indent by spreading with fingers. Spoon about 1.5 tablespoons of pumpkin filling into each indentation, making sure it does not touch edges.
- Bake the cookies: Bake for 12-14 minutes until cookie edges are crisp and the pumpkin filling starts to crinkle and set. Remove from oven and cool on baking sheet for 5 minutes. If necessary, reshape the cookie edges while warm using a spoon. Transfer cookies to a wire rack to cool completely.
- Finish and serve: Once cooled, pipe a small dollop of vegan whipped cream onto the center of each cookie and sprinkle lightly with pumpkin pie spice. Serve and enjoy!
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and texture in the filling.
- The flax egg acts as a vegan binder; ensure mixture sits 3-5 minutes before mixing into dough.
- Chilling the dough is crucial to help cookies maintain shape while baking.
- Cookies spread during baking, so leave plenty of space between dough balls on the tray.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
