Easy Vegan Pumpkin Pie Cookies

It’s October, and the scent of pumpkin spice is practically a requirement for entering my home. I remember one particular fall, years ago. I had promised my daughter, Lily, that we’d bake something pumpkin-y together. Time slipped away from me as it always does, with soccer practice and work deadlines.

When I finally had a free evening, the only thing I had on hand was a can of pumpkin puree and a desperate need for a quick win in the kitchen. That’s how these Vegan Pumpkin Pie Cookies were born. What started as a last-minute baking session soon turned into a family tradition. These aren’t your average cookies; they’re soft, pillowy bites of pumpkin pie goodness, all without any eggs or dairy.

There was this one time where I tried to get fancy and used maple syrup instead of sugar in these Vegan Pumpkin Pie Cookies. Let’s just say, the result was a sticky, caramelized mess that even Lily, with her love for all things sweet, couldn’t stomach. From then on, I stuck to the original recipe. Now, these dairy-free pumpkin cookies are a staple at every fall gathering, and they’re so easy to whip up even on the busiest weeknights.

Honestly, I’ve always believed that the best recipes are born out of necessity and a little bit of kitchen chaos. I’m all about easy, family-friendly recipes. And these Vegan Pumpkin Pie Cookies? They’re the perfect embodiment of that philosophy. So, if you’re ready to fill your kitchen with the warm, comforting aroma of pumpkin spice, come on in! Let’s get baking!

What You’ll Need for This Vegan Pumpkin Pie Cookies

Alright, let’s gather our ingredients! For these soft vegan pumpkin cookies, you’ll need the following. I always try to keep most of these ingredients in my pantry, especially during the fall season.

• 1 ½ cups all-purpose flour: I always use unbleached, but regular all-purpose works great too!
• 1 teaspoon baking powder: This is what gives our cookies that lovely lift.
• ½ teaspoon baking soda: Helps with browning and adds a bit of tang.
• 1 teaspoon pumpkin pie spice: Can’t skip this! It’s the heart of the pumpkin pie flavor.
• ½ teaspoon ground cinnamon: For an extra touch of warmth.
• ¼ teaspoon salt: Balances the sweetness.
• ½ cup (1 stick) vegan butter, softened: I always use the Miyoko’s Kitchen brand; it melts and bakes beautifully!
• ¾ cup granulated sugar: For sweetness, of course!
• ½ cup packed brown sugar: Adds moisture and a caramel-like flavor.
• 1 teaspoon vanilla extract: Enhances all the other flavors.
• 1 cup pumpkin puree (not pumpkin pie filling): Make sure it’s pure pumpkin!
• Optional: Vegan cream cheese frosting: For an extra touch of sweetness!

A little kitchen wisdom: I’ve found that using room temperature ingredients really helps everything blend together smoothly. When making these Vegan Pumpkin Pie Cookies, I often find that letting the vegan butter sit out for about an hour before baking does the trick. You can find vegan butter at most major grocery stores now, usually near the regular butter or in the health food section.

If you’re short on time, you can microwave the vegan butter for a few seconds, but be careful not to melt it! For a cost-saving tip, buy pumpkin puree in bulk during the fall season and freeze it in smaller portions. It thaws beautifully and is ready to use whenever you need it. As for storing leftover ingredients, keep your pumpkin pie spice in an airtight container in a cool, dark place to preserve its flavor. I’ve learned the hard way that spices lose their potency quickly! Now, let’s get baking these eggless pumpkin pie cookies!

Let’s Make This Vegan Pumpkin Pie Cookies Together

Okay, friend, let’s get to the fun part! Here’s how we make these incredibly delicious Vegan Pumpkin Pie Cookies. Don’t worry, it’s easier than you think!

1. Preheat and Prep: First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Make sure everything is well combined!
3. Cream Together: In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. I use an electric mixer for this, but you can also do it by hand. It just takes a little more elbow grease.
4. Add Wet Ingredients: Beat in the vanilla extract and pumpkin puree until well combined. The mixture might look a little curdled at this point, but don’t worry, it’ll all come together.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies, and we want soft vegan pumpkin cookies!
6. Drop by Spoonfuls: Drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. In my kitchen, Vegan Pumpkin Pie Cookies usually takes exactly 11 minutes to get that perfect texture.
8. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
9. Frost (Optional): Once the cookies are completely cool, frost them with vegan cream cheese frosting, if desired. I love adding a sprinkle of extra pumpkin pie spice on top for a festive touch.

That’s it! You’ve just made the most amazing Vegan Pumpkin Pie Cookies! I learned the hard way with Vegan Pumpkin Pie Cookies that using a cookie scoop ensures they all bake evenly. While the Vegan Pumpkin Pie Cookies are baking, I usually tidy up the kitchen a bit. Your Vegan Pumpkin Pie Cookies should smell like a warm, spiced hug! These eggless pumpkin pie cookies are a winner every time! And if you are looking for another delicious vegan option, I highly recommend these Vegan Pumpkin Snickerdoodles!

How I Love to Serve This Vegan Pumpkin Pie Cookies

Okay, so you’ve got these amazing Vegan Pumpkin Pie Cookies, now what? Well, my family loves this Vegan Pumpkin Pie Cookies when I serve them warm with a tall glass of almond milk. It’s the perfect cozy treat on a chilly evening. These soft vegan pumpkin cookies are also fantastic with a scoop of vegan vanilla ice cream for a decadent dessert. For a fun twist, try crumbling them over a bowl of yogurt or oatmeal for a pumpkin spice boost.

This Vegan Pumpkin Pie Cookies is perfect for fall gatherings, Halloween parties, or even just a simple afternoon snack. I like to arrange them on a pretty platter with some colorful fall leaves for a festive presentation. If you have extra Vegan Pumpkin Pie Cookies (which is rare in my house!), you can crumble them over a vegan pumpkin pie filling for an extra delicious pie crust. I also enjoy serving them alongside my Chicken Avocado Melt Sandwich for a unique lunch pairing.

Sometimes, I get creative and make mini Vegan Pumpkin Pie Cookies and use them as a garnish for pumpkin spice lattes. It’s such a fun and unexpected treat! Friends always ask for this Vegan Pumpkin Pie Cookies recipe whenever I bring them to potlucks. They can’t believe they’re vegan! I also like to experiment with seasonal variations. One year, I added chopped pecans and dried cranberries to the dough for a Thanksgiving twist. You could even make a batch of these dairy-free pumpkin cookies with chocolate chips for a delightful combination.

Your Vegan Pumpkin Pie Cookies Questions Answered

Okay, let’s tackle some common questions I get about these Vegan Pumpkin Pie Cookies. I’ve heard it all, so don’t be shy!

Q: Can I use regular butter instead of vegan butter?

A: While this recipe is specifically for Vegan Pumpkin Pie Cookies, you can absolutely substitute regular butter if you’re not vegan or dairy-free. Just make sure it’s softened!

Q: My cookies are too flat. What did I do wrong?

A: Flat cookies can be caused by a few things. Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the dough, as this can develop too much gluten. Another trick is to chill the dough for about 30 minutes before baking.

Q: Can I freeze the Vegan Pumpkin Pie Cookies dough?

A: Absolutely! Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, simply pop them in the oven for a few extra minutes. You know what I do when my Vegan Pumpkin Pie Cookies dough is frozen? I bake them directly from frozen and they taste amazing!

Q: How do I make these gluten-free?

A: You can substitute the all-purpose flour with a gluten-free blend. I recommend using a blend that contains xanthan gum, as it helps with binding. Keep in mind that the texture might be slightly different. For more tips, check out this vegan pumpkin pie recipe!

Q: Can I reduce the sugar in this recipe?

A: You can reduce the sugar slightly, but keep in mind that it will affect the texture and sweetness of the cookies. I wouldn’t recommend reducing it by more than ¼ cup.

Q: My Vegan Pumpkin Pie Cookies are dry. What can I do?

A: Dry cookies can be caused by overbaking. Make sure you’re not baking them for too long. Also, adding a tablespoon of applesauce to the dough can help add moisture.

Q: Can I add chocolate chips to these dairy-free pumpkin cookies?

A: Absolutely! Chocolate chips would be a delicious addition. I recommend using vegan chocolate chips to keep the recipe vegan. My family loves when I add chocolate chips to these plant-based pumpkin cookies! For another easy and tasty recipe, try my Spicy Brazilian Coconut Chicken.

My Final Thoughts on This Vegan Pumpkin Pie Cookies

This Vegan Pumpkin Pie Cookies recipe holds a special place in my heart because it’s a testament to how simple ingredients and a little bit of creativity can create something truly magical. It’s also proof that vegan baking can be just as delicious and satisfying as traditional baking. It is the perfect treat with simple ingredients!

My Vegan Pumpkin Pie Cookies Pro Tips:

• Don’t overmix the dough: This is key to achieving soft, tender cookies.
• Use room temperature ingredients: This helps everything blend together smoothly.
• Don’t overbake: These cookies are best when they’re slightly soft in the center.

As for variations, I’ve tried adding chopped walnuts for a crunchy texture, using different types of vegan butter for a unique flavor, and even swirling in a bit of pumpkin butter for an extra pumpkiny kick. Lily loves the version with chocolate chips, while my husband prefers them with a sprinkle of sea salt on top. I encourage you to make this Vegan Pumpkin Pie Cookies your own. Experiment with different spices, add-ins, and frostings to create a cookie that’s perfect for you and your family. My goal is to provide you with a foolproof eggless pumpkin pie cookies recipe!

I hope you enjoy making these Vegan Pumpkin Pie Cookies as much as I do. May your kitchen be filled with the warm aroma of pumpkin spice and the sweet taste of homemade goodness. Happy baking! I also highly recommend these Cinnamon Sugar Tortilla Chips if you want another quick and easy treat! If you are looking for an alternative recipe, check this out! The Best Vegan Pumpkin Cookies – Nora Cooks

 

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