Name: Easy Vegan Pumpkin Pie Cookies for Cozy Fall Moments
Prep time: 30 min
Cook time: 12 min
Total time: 72 min
Ingredients: 2 cups all-purpose flour (Swap with gluten-free blend if desired); 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground cloves; ½ teaspoon salt; ½ cup vegan butter, softened (Regular butter works if not vegan); ¾ cup granulated sugar; ½ cup brown sugar, packed; 1 teaspoon vanilla extract; 1 cup pumpkin puree (Ensure it’s pure, not pie filling); ¼ cup non-dairy milk (Choose based on preference); 4 ounces vegan cream cheese, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract (For frosting); 1-2 tablespoons non-dairy milk (Optional, for consistency)

As I walked through the farmers' market last fall, the scent of pumpkin spice wafted through the air, wrapping around me like a cozy hug. That comforting aroma inspired me to create a treat that captures that essence—enter my Vegan Pumpkin Pie Cookies! These delightful cookies offer the perfect way to indulge in the warm, spiced flavors of pumpkin pie without the fuss of a traditional crust. Easy to whip up, they’re not only vegan-friendly but also soft and chewy, making them a hit at gatherings or a sweet pick-me-up on a chilly afternoon. Curious to learn how to bake your own batch of these autumn-inspired delights? Let’s dive into the recipe!

Why are Vegan Pumpkin Pie Cookies a must-try?

Irresistible Flavor: These cookies pack the classic pumpkin pie spices—cinnamon, ginger, and cloves—into a delightful cookie form that evokes cozy autumn vibes.

Quick and Easy: With simple ingredients and straightforward steps, you can whip up a batch in no time!

Soft and Chewy Texture: Experience a tender, melt-in-your-mouth cookie that’s reminiscent of warm pumpkin pie filling.

Vegan-Friendly: Perfect for everyone, these cookies cater to plant-based diets without sacrificing flavor or texture.

Versatile Treat: Customize with chocolate chips or nuts for an extra twist, making them perfect for any occasion!

Elevate your fall baking with these scrumptious treats that are sure to impress friends and family. Dive into the warmth and comfort by making your own Vegan Pumpkin Pie Cookies.

Vegan Pumpkin Pie Cookies Ingredients

For the Cookies

All-purpose flour – Provides structure; swap with a gluten-free blend for a gluten-free option.
Baking powder – Adds lightness and leavening for a perfect texture.
Baking soda – Enhances rise and gives cookies a beautiful golden color.
Ground cinnamon – Delivers warm, cozy flavors that echo classic pumpkin pie.
Ground ginger – Brings an extra kick of autumn spice to each bite.
Ground cloves – Infuses the cookies with a rich, aromatic flavor.
Salt – Balances the sweetness for a well-rounded taste.
Vegan butter (½ cup, softened) – Adds necessary moisture and richness; regular butter works if not following a vegan diet.
Granulated sugar (¾ cup) – Provides the sweetness that makes these cookies irresistible.
Brown sugar (½ cup, packed) – Adds moisture and a lovely hint of molasses flavor.
Vanilla extract (1 teaspoon) – Deepens the flavor profile for a sweeter experience.
Pumpkin puree (1 cup) – The star of the show, granting moisture and pumpkin essence; ensure it’s pure, not pie filling.
Non-dairy milk (¼ cup) – Helps bind the ingredients; choose almond, soy, or oat milk based on preference.

For the Frosting

Vegan cream cheese (4 ounces, softened) – Adds delicious tanginess to the frosting.
Powdered sugar (3 cups) – Sweetens and thickens the frosting to perfection.
Vanilla extract (1 teaspoon for frosting) – Enhances the frosting with delightful depth.
Non-dairy milk (1-2 tablespoons, optional) – Adjusts the frosting to your desired consistency.

These Vegan Pumpkin Pie Cookies are a no-fuss way to embrace fall flavors and make wonderful delights for any gathering or cozy afternoon treat. Enjoy baking!

Step‑by‑Step Instructions for Vegan Pumpkin Pie Cookies

Step 1: Prepare Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, ½ teaspoon of ground cloves, and ½ teaspoon of salt. This blend of dry ingredients creates the aromatic spice base for your Vegan Pumpkin Pie Cookies, setting the stage for the comforting flavors that will shine through in each bite.

Step 2: Cream Wet Ingredients
In a large mixing bowl, beat together ½ cup of softened vegan butter, ¾ cup of granulated sugar, and ½ cup of packed brown sugar using an electric mixer on medium speed for about 3-5 minutes until fluffy. Add in 1 teaspoon of vanilla extract and 1 cup of pumpkin puree, mixing until well combined. This creamy mixture adds moisture and richness, making your cookies soft and chewy.

Step 3: Combine Mixtures
Gradually mix the dry ingredients into the wet mixture using a spatula until just incorporated; be careful not to overmix. Next, pour in ¼ cup of non-dairy milk, stirring until the dough is soft and slightly sticky. This step is crucial to achieve the perfect batter consistency, ensuring every Vegan Pumpkin Pie Cookie turns out tender and delicious.

Step 4: Chill Dough
Cover the dough with plastic wrap and place it in the refrigerator to chill for 30 minutes. Chilling the dough helps the flavors meld and makes it easier to handle, preventing the cookies from spreading too much as they bake. This patience pays off with perfectly shaped cookies.

Step 5: Preheat Oven & Prepare Baking Sheets
While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This preparation ensures your Vegan Pumpkin Pie Cookies will have a non-stick surface and bake evenly, offering a lightly golden edge while the centers stay soft and chewy.

Step 6: Shape Cookies
Once the dough is chilled, scoop tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Flatten each scoop slightly with your hand for even baking. You’ll love how quickly these Vegan Pumpkin Pie Cookies come together, ready to transform your kitchen into a cozy fall haven.

Step 7: Bake
Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden, and the centers look set. Removing them promptly will keep the softness intact. Allow cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Step 8: Make Frosting
In a mixing bowl, blend together 4 ounces of softened vegan cream cheese and ½ cup of softened vegan butter for about 2 minutes until smooth. Gradually add in 3 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until creamy. Adjust the consistency with 1-2 tablespoons of non-dairy milk if necessary, ensuring a perfect spread for your cookies.

Step 9: Frost Cookies
Once the cookies are completely cool, generously frost the tops with the cream cheese icing using a spatula or piping bag. For an extra touch, sprinkle a bit of cinnamon or crushed pecans on top. Your Vegan Pumpkin Pie Cookies are now beautifully adorned and ready to impress friends and family with their delicious autumn flavor!

Vegan Pumpkin Pie Cookies Variations

Feel free to explore these delightful variations to make the recipe your own and surprise your taste buds!

Gluten-Free: Use a gluten-free flour blend to make these cookies perfect for those avoiding gluten. They'll still be soft and chewy, just like the original!
Nutty Crunch: Stir in chopped nuts like walnuts or pecans for added texture and a delightful crunch. Each bite will provide a nutty surprise that enhances the cookie's flavors.
Spiced Up: Add an extra kick of spice by incorporating a pinch of nutmeg or a dash of allspice. This extra warmth elevates the cozy autumn vibe of your cookies.
Chocolate Lovers: Fold in a cup of dark or dairy-free chocolate chips for a rich, indulgent addition. The chocolate melt mingles beautifully with the spiced pumpkin flavor, making each bite an experience!
Cream Cheese Frosting Twist: Substitute coconut cream for a dairy-free twist on the frosting, giving it a tropical vibe. The luscious coconut pairs wonderfully with the pumpkin flavor for a unique treat!
Maple Drizzle: Instead of frosting, drizzle top cookies with warm maple syrup or a simple maple glaze. This adds a beautiful gloss and an additional layer of pure sweetness.
Oatmeal Texture: Incorporate rolled oats into the dough for a heartier cookie with a chewy texture. It gives a satisfying bite, making them more filling and perfect for breakfast.

Introducing these variations offers a fresh perspective on the deliciousness of Vegan Pumpkin Pie Cookies, making them even more enjoyable for every occasion! And if you're feeling adventurous, consider pairing them with homemade Vegan Vanilla Ice Cream or crumbling them over a smoothie bowl for a deliciously comforting touch. Happy baking!

Make Ahead Options

These Vegan Pumpkin Pie Cookies are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cookie dough up to 24 hours in advance—just mix all the ingredients and chill the dough in the refrigerator. This resting time allows the flavors to deepen and ensures a softer texture. When you’re ready to bake, scoop and shape the cookies, then bake them straight from the fridge for 12-14 minutes. If you want a frosted treat, you can also make the vegan cream cheese frosting up to 3 days ahead; simply store it in an airtight container in the fridge. With these handy make-ahead tips, you'll enjoy the same deliciousness of these Vegan Pumpkin Pie Cookies with minimal effort!

How to Store and Freeze Vegan Pumpkin Pie Cookies

Room Temperature: Keep cookies in an airtight container at room temperature for up to 3 days, ensuring they remain soft and chewy.
Fridge: If you want to prolong freshness, store cookies in the refrigerator for up to a week; make sure they’re in an airtight container to prevent them from drying out.
Freezer: Freeze cookies for up to 3 months; layer them with parchment paper in a freezer-safe bag or container to avoid sticking.
Reheating: To enjoy warm cookies, simply thaw at room temperature and warm in the oven at 350°F for 5-7 minutes, bringing back that fresh-baked taste!

Expert Tips for Vegan Pumpkin Pie Cookies

Perfect Dough Consistency: Ensure your cookie dough is slightly sticky; this helps achieve that soft and chewy texture in your Vegan Pumpkin Pie Cookies.
Chill for Success: Don’t skip chilling the dough for 30 minutes—this helps prevent excessive spreading while baking, ensuring your cookies maintain their shape.
Check Baking Time: Keep a close eye on the cookies as they bake; every oven varies. Remove them from the oven when the edges are just golden for the best texture.
Avoid Overmixing: When combining the dry ingredients with the wet mix, mix until just combined. Overmixing can lead to tougher cookies; we want them soft and chewy!
Quality Matters: Use high-quality, pure pumpkin puree for the best flavor in your Vegan Pumpkin Pie Cookies. It makes a world of difference!

What to Serve with Vegan Pumpkin Pie Cookies

Indulge in autumn’s charm by pairing these delightful cookies with vibrant sides and comforting beverages.

Spiced Apple Cider: Warm spiced apple cider creates a cozy ambiance, enhancing the sweet, spiced notes of the cookies. Sip on this while savoring the delicious flavors.
Vanilla Almond Milk: Creamy and subtly sweet, vanilla almond milk provides a smooth complement to the soft texture of your cookies. Perfect for dipping or sipping beside your favorite treats.
Pecan Pie Bars: For an extra dessert surprise, serve pecan pie bars that mirror the season’s flavors, adding a crunchy, nutty element to each bite.
Roasted Sweet Potato Wedges: Earthy and slightly sweet, these wedges offer a nutritious, hearty contrast to the delicate, chewy cookies, balancing the meal beautifully.
Cranberry Relish: A tangy cranberry relish adds a burst of freshness that beautifully offsets the rich sweetness of the cookies, enhancing the overall palate.
Chai Tea: The spiced warmth of chai tea elevates the fall vibes, making it a perfect pairing for those soft, pumpkin-flavored morsels. Dip a cookie into your steaming cup for a delightful experience.
Maple Syrup Drizzle: Elevate your cookies by drizzling them with warm maple syrup for an extra touch of sweetness—just like a mini-glaze, it adds a luxurious feel.
Chocolate-Dipped Strawberries: For a sweet contrast, serve fresh strawberries dipped in dark chocolate; the berry's tartness pairs well with the cookie’s richness.
Caramel Sauce: Provide a small dish of caramel sauce for drizzling over cookies, adding an indulgent layer of flavor and sweetness that makes them truly decadent.

Vegan Pumpkin Pie Cookies Recipe FAQs

How do I choose the best pumpkin for this recipe?
Absolutely! When selecting pumpkin, look for pure pumpkin puree made from sugar pumpkins or pie pumpkins, as they’re sweeter and have a smoother texture than regular pumpkins. Ensure there are no additives or fillers; the ingredient list should simply say "pumpkin." The best pumpkin puree should resemble a deep orange color and be free from dark spots or blemishes.

What’s the best way to store Vegan Pumpkin Pie Cookies?
Very! Store your cookies in an airtight container at room temperature for up to 3 days for optimal softness. If you want them to last longer, refrigerate them in a sealed container for up to a week. To keep them fresh, lining the container with parchment paper can help absorb any moisture.

Can I freeze Vegan Pumpkin Pie Cookies?
Definitely! To freeze these delicious cookies, first allow them to cool completely. Then, layer them with parchment paper in an airtight freezer-safe container or bag, separating each layer. You can freeze them for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or reheat them in the oven at 350°F for 5-7 minutes.

What should I do if my cookie dough seems too sticky?
If you find that your dough is excessively sticky, don’t worry! Simply sprinkle a tablespoon of flour into the mixture and gently fold it in until your dough reaches a better consistency. It’s important not to overmix, so add flour gradually until you achieve a soft yet manageable texture that holds together.

Can I modify this recipe for allergies?
Yes, indeed! If you have allergies or dietary restrictions, you can easily make modifications. For a nut-free version, substitute non-dairy milk with oat or rice milk. To make these cookies gluten-free, use a gluten-free flour blend. If you’re avoiding refined sugars, consider using coconut sugar or maple syrup in place of the granulated and brown sugars; just adjust the liquid ingredients accordingly to maintain the right dough consistency.

How can I make these cookies chewier?
For chewier Vegan Pumpkin Pie Cookies, consider adding an extra tablespoon of vegan butter to enhance moisture. Also, slightly underbaking them—removing them from the oven just as the edges turn golden—will help maintain a soft, chewy interior. Enjoy experimenting until you find your perfect texture!