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Vegan Pumpkin Pie Cookies Recipe

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These vegan pumpkin pie cookies capture the comforting flavors of a classic pumpkin pie but in a delightful cookie form. Perfectly spiced and topped with a dollop of dairy-free whipped cream, these cookies are an ideal treat for Autumn or Fall gatherings, combining a soft, buttery texture with a flavorful pumpkin filling and a creamy topping.

Ingredients

Cookies

  • 115g of dairy-free butter (cubed / softened)
  • 80g of caster sugar
  • 60g of light brown sugar
  • 30ml of dairy-free milk
  • 210g of all purpose / plain flour
  • 3/4 teaspoon of baking powder
  • 1/4 teaspoon of bicarbonate of soda
  • 2 teaspoons of pumpkin spice

Pumpkin Pie Filling

  • 100g of pumpkin puree
  • 1 & 1/2 teaspoons pumpkin spice
  • 50g of maple syrup
  • 1 tablespoon of dairy-free milk
  • 1 teaspoon of cornstarch / cornflour

Toppings

  • 150ml of dairy-free whipping cream
  • Pumpkin pie spice (for dusting)

Instructions

  1. Preheat and Prepare: Preheat your oven to 180°C fan (350°F) and line two baking trays with greaseproof paper to prevent sticking and ensure even baking.
  2. Make the Cookie Dough: In a mixing bowl or stand mixer fitted with a paddle attachment, combine the dairy-free butter, caster sugar, and light brown sugar. Whip with a hand mixer or stand mixer until the mixture is light and creamy. Add the dairy-free milk and whip again until fully incorporated.
  3. Add Dry Ingredients: Sift together the all-purpose flour, baking powder, bicarbonate of soda, and pumpkin spice, then gently mix into the wet mixture until just combined. Avoid overmixing to keep cookies tender.
  4. Shape the Cookies: Scoop the dough into approximately 50g balls using a spoon or ice cream scoop. Roll each ball in sugar for a light crust, then lightly flatten them. Create a well in the center of each cookie using the back of a spoon or clean fingertips; the size of the well determines how much pumpkin filling it can hold. Set aside.
  5. Prepare Pumpkin Pie Filling: In a medium bowl, combine pumpkin puree, pumpkin spice, maple syrup, dairy-free milk, and cornstarch. Mix thoroughly until smooth and fully combined.
  6. Fill the Cookies: Spoon the pumpkin pie filling into each cookie well evenly without overfilling to avoid spilling during baking. Arrange cookies on baking trays with enough space to allow for slight spreading.
  7. Bake the Cookies: Bake in the center of the oven for 12-14 minutes, or until cookies become lightly golden. Baking times may vary slightly depending on your oven.
  8. Shape Cookies Post-Baking: Remove cookies from oven and, while still warm, use a round cookie cutter to gently shape each cookie into a perfect circle and help tidy their appearance. Allow cookies to cool completely on the baking tray.
  9. Whip the Topping: Using a stand mixer with a balloon whisk attachment or a hand mixer, whip the dairy-free whipping cream on high speed until thick peaks form. Transfer the whipped cream into a piping bag fitted with a star tip for decorating.
  10. Decorate and Serve: Once the cookies are fully cooled, pipe a swirl of the whipped cream on top of each cookie. Finish by dusting lightly with pumpkin pie spice for an aromatic, festive touch. Serve immediately and enjoy these seasonal delights.

Notes

  • To store: Keep cookies in an airtight sealed container in the refrigerator. Bring them to room temperature before serving. Consume within 3 days for best freshness.
  • Pumpkin spice: A blend typically made of ground cinnamon, nutmeg, cloves, allspice, and ground ginger, adding warm aromatic flavors.

Find it online: https://deliciousyum.com/vegan-pumpkin-pie-cookies-recipe/