If you’re looking for the perfect balance between pumpkin pie and cookies, these Vegan Pumpkin Pie Cookies are it. They’re soft, spiced, and filled with a creamy pumpkin pie center that makes them irresistible. Perfect for fall gatherings, Thanksgiving dinners, or as a cozy treat with tea, this recipe combines the nostalgic flavors of pumpkin pie with the grab-and-go convenience of cookies.
For anyone searching for dairy free pumpkin dessert recipes or wanting to add more gluten free vegan Thanksgiving recipes to their holiday table, these cookies are a must-try. They’re festive, delicious, and surprisingly simple to bake.
Table of Contents
Why You’ll Love These Vegan Pumpkin Pie Cookies
- Dairy-free and egg-free – 100% plant-based and allergy-friendly
- Festive flavors – Classic pumpkin pie spices in cookie form
- Versatile – Works for everyday snacking or elegant holiday desserts
- Easy to make – Simple baking steps with wholesome ingredients
- Holiday-ready – A fun twist on pumpkin pie for Thanksgiving
If you love dairy free holiday desserts, these cookies will easily become your new seasonal favorite.
Who This Recipe Is For
These cookies are perfect for:
- Families seeking dairy free pumpkin cookies for the holidays
- Bakers who enjoy pumpkin recipes baking during fall
- Vegans looking for an easy vegan pumpkin pie filling recipe
- Hosts wanting Thanksgiving recipes dairy free that everyone can enjoy
- Anyone craving dairy free baking recipes with cozy pumpkin spice flavors
Ingredients You’ll Need
For the cookies:
- 1 ½ cups all-purpose flour (or gluten-free flour blend)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup coconut oil (softened) or vegan butter
- ½ cup coconut sugar (or brown sugar)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
For the pumpkin pie filling:
- 1 cup pumpkin puree
- ¼ cup coconut cream
- ¼ cup maple syrup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Ingredient Notes and Substitutions
- Flour – Use gluten-free blend for a gluten free vegan Thanksgiving recipe
- Sweeteners – Maple syrup adds flavor, but agave or date syrup also work
- Pumpkin puree – Use pure pumpkin, not pumpkin pie filling
- Coconut cream – Provides richness; almond milk or cashew cream are alternatives
- Spices – Pumpkin pie spice can be homemade with cinnamon, nutmeg, ginger, and cloves
Kitchen Equipment You’ll Need
- Mixing bowls
- Whisk and spatula
- Baking sheet and parchment paper
- Measuring cups and spoons
- Hand mixer (optional)
- Small saucepan for pumpkin filling
Step-by-Step Preparation: How to Make Vegan Pumpkin Pie Cookies
Step 1 – Make the pumpkin filling
In a saucepan, combine pumpkin puree, coconut cream, maple syrup, pumpkin pie spice, and cinnamon. Cook over medium heat, stirring until thickened. Set aside to cool.
Step 2 – Mix the dry ingredients
In a mixing bowl, whisk flour, baking soda, baking powder, spices, and salt.
Step 3 – Mix the wet ingredients
In another bowl, beat softened coconut oil, sugar, maple syrup, and vanilla until creamy.
Step 4 – Combine
Add dry ingredients to wet, mixing until a dough forms. Chill dough for 20–30 minutes.
Step 5 – Shape cookies
Scoop dough into balls, flatten slightly, and create a small well in the center for filling.
Step 6 – Fill and bake
Spoon pumpkin filling into the center of each cookie. Bake at 350°F (175°C) for 12–14 minutes, until golden.
Step 7 – Cool and serve
Allow cookies to cool on a rack before serving.
Pro Tips for Perfect Pumpkin Pie Cookies
- Chill dough before baking to prevent spreading
- Don’t overfill cookies; a teaspoon of filling is enough
- Use a cookie scoop for even shapes
- Add extra cinnamon sugar dusting for sweetness
- Bake in batches to avoid overcrowding the tray
Common Mistakes to Avoid
- Using pumpkin pie filling instead of puree — it’s too sweet and runny
- Overbaking — cookies should be soft, not dry
- Skipping chilling — dough will spread too much
- Adding too much filling — can cause cookies to collapse
- Forgetting parchment — prevents sticking and makes cleanup easier
Serving Suggestions
- Pair with almond or oat milk for a cozy snack
- Serve as part of a Thanksgiving dessert platter
- Drizzle with dairy-free caramel for extra indulgence
- Sprinkle powdered sugar for festive flair
- Enjoy with coffee or tea for a fall afternoon treat
Presentation Ideas
- Arrange cookies on a tiered dessert tray for holidays
- Top with vegan whipped cream dollops for mini pie vibes
- Serve in decorative boxes for edible gifts
- Plate with cinnamon sticks and star anise for autumn charm
Flavor Variations and Add-Ins
- Chocolate pumpkin cookies – Add dairy-free chocolate chips
- Nutty twist – Sprinkle chopped pecans or walnuts on top
- Spiced version – Add extra ginger or cardamom for warmth
- Gluten-free version – Swap flour with almond or oat flour blend
- Mini sandwich cookies – Use filling between two cookies
How to Store and Reheat
- Room temperature – Store in airtight container up to 3 days
- Refrigerator – Lasts up to 1 week
- Freezer – Freeze baked cookies for up to 2 months; thaw before serving
- Reheating – Warm briefly in the oven to refresh texture
Make-Ahead Tips
- Prepare filling 1–2 days in advance and refrigerate
- Freeze unbaked cookie dough balls for future baking
- Bake cookies ahead and freeze for Thanksgiving prep
Quick Recipes Using Leftover Pumpkin Filling
- Stir into oatmeal for a healthy pumpkin breakfast
- Spread on toast like pumpkin butter
- Swirl into vegan yogurt parfaits
- Mix into smoothies for a fall flavor boost
Frequently Asked Questions
Can I make these gluten-free?
Yes, use a gluten-free flour blend for soft, chewy cookies.
Do I need to refrigerate the dough?
Yes, chilling prevents spreading and helps hold filling.
Can I freeze pumpkin pie cookies?
Absolutely — they freeze well and thaw beautifully.
What’s the best dairy-free substitute for cream?
Coconut cream gives richness, but cashew cream is also great.
Are these cookies healthy?
They’re made with wholesome ingredients and are lower in sugar than traditional cookies.
Final Thoughts: Why Vegan Pumpkin Pie Cookies Are the Perfect Holiday Treat
These Vegan Pumpkin Pie Cookies combine everything we love about pumpkin pie with the convenience of cookies. Rich pumpkin spice filling, tender dough, and a festive look make them a hit for any fall gathering.
If you’re searching for dairy free pumpkin dessert recipes, dairy free holiday desserts, or just fun pumpkin recipes baking for Thanksgiving, this recipe belongs on your holiday menu.
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Vegan Pumpkin Pie Cookies : A Dairy-Free Holiday Treat
- Total Time: 40–45 minutes
- Yield: 18–20 cookies 1x
Description
Soft, spiced cookies with a creamy pumpkin-pie center—totally dairy-free and egg-free, with an easy gluten-free option. These cozy handheld treats deliver all the nostalgia of pumpkin pie with the grab-and-go ease of cookies—perfect for fall gatherings, Thanksgiving dessert platters, or a cup of tea on a chilly afternoon.
Ingredients
Cookies
- 1 1/2 cups all-purpose flour (or 1:1 gluten-free baking blend)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/2 cup softened coconut oil (or vegan butter)
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Pumpkin Pie Filling
- 1 cup pumpkin puree (pure pumpkin, not pie filling)
- 1/4 cup coconut cream (thick part from a chilled can)
- 1/4 cup maple syrup
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
Optional: Cinnamon sugar for dusting, dairy-free caramel for drizzling, chopped pecans or walnuts for topping.
Instructions
- Make the filling: In a small saucepan over medium heat, combine pumpkin puree, coconut cream, maple syrup, pumpkin pie spice, and cinnamon. Cook, stirring often, until thickened and glossy (5–7 minutes). Transfer to a bowl and cool completely.
- Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- Mix wet ingredients: In a separate bowl, beat softened coconut oil (or vegan butter), coconut sugar, maple syrup, and vanilla until creamy and well combined.
- Combine: Add dry ingredients to the wet and mix just until a soft dough forms. Cover and chill 20–30 minutes to firm up.
- Shape: Heat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop dough into 1 1/2 Tbsp balls, place on the sheet, then flatten slightly. Use your thumb or the back of a teaspoon to make a shallow well in the center.
- Fill & bake: Spoon about 1 tsp cooled pumpkin filling into each well (don’t overfill). Bake 12–14 minutes, until set at the edges and lightly golden. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
- Finish: Dust with cinnamon sugar, drizzle dairy-free caramel, or top with chopped nuts if desired. Enjoy!
Notes
- Gluten-free: Use a 1:1 GF baking blend. Almond/oat blends can work but may change texture—start with 1 1/3 cups and add as needed.
- Chill time: Chilling prevents spreading and helps the cookies hold the filling.
- Don’t overfill: About 1 tsp filling per cookie keeps centers neat and prevents collapse.
- Storage: Airtight at room temp 3 days, refrigerated 1 week, or frozen up to 2 months. Refresh briefly in a 300°F oven.
- Make-ahead: Filling keeps 2 days chilled. Freeze scooped dough balls; bake from chilled after a 10-minute counter rest.
- Flavor twists: Add dairy-free chocolate chips, extra ginger/cardamom for warmth, or sprinkle nuts on top. Make mini sandwich cookies by spreading filling between two baked cookies.
- Prep Time: 20 minutes (plus 20–30 minutes chilling)
- Cook Time: 12–14 minutes
- Category: Dessert, Cookies, Holiday
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
Keywords: vegan pumpkin cookies, pumpkin pie cookies, dairy free pumpkin dessert, vegan Thanksgiving dessert, gluten free vegan cookies, dairy free holiday desserts, pumpkin spice cookies, pumpkin recipes baking
