Pumpkin Pie Cookies
Vegan Pumpkin Pie Cookies are the perfect mashup of a classic pumpkin pie and buttery cookies. It’s the ultimate holiday party dessert for fall that’s eggless and dairy-free.
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!
Notes
- Chilling the dough before baking is key to preventing the cookies from spreading too much. Shape the dough into balls first, chill them as directed, then press the wells into the chilled dough just before baking.
- Let the cookies cool completely before checking the filling, as the cornstarch needs time to fully set. Be sure to bake them for the full recommended time so the filling has enough heat to thicken properly.
- For the most accurate results, measure the flour with a kitchen scale. Even a small amount too much or too little flour can affect the dough's consistency.
Nutrition
Calories: 190kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 239mgPotassium: 98mgFiber: 1gSugar: 10gVitamin A: 2126IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!