Pumpkin Pie Cookies
Ingredients
Cookies
- ½ cup room temperature vegan butter 115g
- ¼ cup white sugar 50g
- ½ cup brown sugar 100g
- 1 tablespoon cornstarch
- 2 tablespoon dairy-free milk
- 2 teaspoon vanilla
- ¼ teaspoon vinegar
- 1 ¼ cups + 2 tablespoon all-purpose flour 215g
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Pumpkin Pie Filling
- 1 cup canned pumpkin purée
- ½ cup coconut cream Refrigerate a can of coconut milk overnight. In the morning, scoop out only the solid part that has formed at the top. This is your coconut cream.
- ¼ cup granulated sugar
- 2 ½ tablespoon cornstarch
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon each of nutmeg & salt
Whipped Cream
- ½ cup coconut cream or vegan heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla bean paste
Instructions
- Combine the cookie ingredients in a bowl and mix. Use a cookie scoop to scoop into 18 dough balls and place them on a parchment-lined baking sheet. Refrigerate for 30 minutes.
- Preheat your oven to 350°F/175°C.
- Whisk together the pumpkin pie filling ingredients.
- Once the cookie dough has chilled, use a spoon to press down on the cookie dough and create a deep well into each cookie. If the cookie starts to fall apart at the edges, use your fingers to push it back together (see vid for visual).
- Generously fill each cookie with pumpkin pie filling. Bake the cookies for 9 minutes, until the edges start to slightly become golden-brown.
- Allow the cookies to *fully* chill.
- While the cookies are baking/ chilling, whisk together the whipping cream ingredients until stiff peaks form.
- Top each cookie with whipped cream, and enjoy!
Tried this recipe?Let us know how it was!
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