Vegan Pumpkin Pie Cookies: Soft, Spiced, and Ready in 30 Minutes

Vegan pumpkin pie cookies are the perfect way to enjoy all the cozy flavors of fall without the fuss of rolling out a crust. Soft, spiced, and filled with creamy pumpkin, these cookies deliver everything you love about classic pumpkin pie in a fun, handheld treat. Ready in just 30 minutes, they’re ideal for last-minute gatherings, holiday trays, or simply a quiet afternoon craving. The best part? They’re completely egg-free and dairy-free, so everyone at the table can indulge. With warm spices, tender texture, and a nostalgic pumpkin filling, these vegan pumpkin pie cookies are destined to become a seasonal favorite.

The Memory Behind This Treat

The very first batch of Vegan Pumpkin Pie Cookies I ever made came from a craving for comfort on a chilly October afternoon. It was the kind of day that calls for wool socks, a hot mug, and something sweet in the oven. My family was scattered around the living room, the air tinged with cinnamon and nutmeg, and I wanted to bring the cozy magic of pumpkin pie into a treat you could eat with your hands—no forks, no fuss.

My mom’s classic pumpkin pie was always the star of Thanksgiving, but I wanted something I could share on a whim, not just for special occasions. So, I started experimenting with a soft, spiced cookie dough, and soon the scent of baking pumpkin and warm spices pulled everyone into the kitchen.

These Vegan Pumpkin Pie Cookies quickly became a new fall tradition, especially when my niece—who’s allergic to eggs and dairy—could finally enjoy a “pumpkin pie” moment with the rest of us. Watching her bite into that pillowy cookie, creamy pumpkin filling oozing out just a bit,

was a memory I’ll never forget. The best part? No one missed the eggs, butter, or even the pie crust! Instead, these cookies delivered all the nostalgia of classic pumpkin pie, but in a form that’s fun, shareable, and ready in about 30 minutes. They’re now my go-to for everything from Halloween parties to quiet afternoons when I just want the flavors of autumn without the fuss of rolling dough.

I love how these cookies bridge the gap between a bake sale classic and a family gathering favorite. There’s something about scooping up a batch, swirling on the pumpkin filling, and dusting them with a little extra pumpkin pie spice that feels both playful and grounding. If you’re looking for more cozy vegan bakes, you might also enjoy my Vegan Chocolate Chip Banana Bread or those impossibly soft Vegan Snickerdoodle Blondies. But if you want the essence of pumpkin pie—minus the pie plate—these Vegan Pumpkin Pie Cookies are the sweet spot between tradition and modern kitchen magic.

How To Make It

Let’s get cozy in the kitchen—making Vegan Pumpkin Pie Cookies is all about simple steps and smart swaps. First up, gather your ingredients: you’ll need vegan butter (let it soften at room temperature for easier mixing), a mix of white and brown sugar for that classic cookie sweetness, and a flax egg (just ground flaxseed and water) to keep things egg-free yet perfectly chewy.

Also Read: Oatmeal Sandwich Cookie Magic: Chewy, Creamy, Totally Irresistible

Vanilla bean paste adds lovely warmth, but vanilla extract works in a pinch. For dry ingredients, reach for all-purpose flour, pumpkin pie spice, a pinch of salt, and baking powder. Remember, the dough starts crumbly—don’t panic. Keep mixing until it’s soft enough to scoop, and if you’re worried about stickiness, a quick chill in the fridge does wonders for texture and flavor. I always cover my bowl with plastic wrap and set a timer—30

minutes is perfect, but up to 24 hours if you’re planning ahead.

While your dough chills, let’s move to the pumpkin pie filling. This is where the cookies get their signature pumpkin pie flair. Use pure pumpkin puree (not pie filling—trust me, the results are night and day), then whisk it together with maple syrup for natural sweetness, oat milk for creaminess, a bit of cornstarch to help the filling set, and a touch more pumpkin pie spice and vanilla.

It should look like a thick, glossy custard—if it feels too runny, add a pinch more cornstarch. The magic here is in the balance: the spiced cookie base needs a creamy, just-sweet-enough filling. If you want to get extra festive, try a dollop of vegan whipped cream or a sprinkle of spice on top. For more vegan cookie inspiration, check out my Vegan Peanut Butter Blossoms or these Soft Vegan Snickerdoodles—both are crowd-pleasers that bring cozy flavors to your baking days.

By the time your dough is ready, your filling will be too. Assembly is easy, and the aroma of baking Vegan Pumpkin Pie Cookies might just bring everyone to the kitchen before the timer dings.

Make-Ahead & Storage

One of the best things about Vegan Pumpkin Pie Cookies is how beautifully they fit into your busy schedule—whether you’re prepping for a fall bake sale, a Thanksgiving feast, or just craving something cozy midweek. You can prepare the cookie dough up to 24 hours in advance and store it tightly wrapped in the fridge. I often prep my dough the night before, so it’s ready to scoop, fill, and bake fresh the next day.

The pumpkin pie filling also stores well—just transfer it to an airtight container and refrigerate for up to 2 days. If you want to save time, you can chill both the dough and the filling side by side, then assemble and bake when you’re ready. The flavors even deepen a bit with a little rest, giving you an even richer, spiced aroma when you bake.

Once your Vegan Pumpkin Pie Cookies are baked and cooled, store them in a single layer in an airtight container at room temperature for up to 3 days. If you’re stacking them, slip a piece of parchment between layers to keep the creamy pumpkin centers from sticking. For longer storage, these cookies freeze remarkably well. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months.

Thaw at room temperature for about 30 minutes before serving—perfect for when you want a quick treat or to surprise guests with a taste of pumpkin pie nostalgia. If you’ve topped your cookies with vegan whipped cream, add that fresh just before serving for the fluffiest finish. For more dessert ideas that freeze well, check out my [Vegan Chocolate Chip Banana Bread] and [Soft Vegan Oatmeal Raisin Cookies].

Planning ahead means you’ll always have a stash of these spiced, soft cookies ready for lunchboxes, after-school snacks, or late-night cravings. Trust me—no one will ever guess they’re vegan, or that you made them days (or even weeks) before the craving hit!

Best Ingredients & Party Variations

Let’s talk about what truly makes these Vegan Pumpkin Pie Cookies a standout on any dessert table: the ingredients. Using high-quality vegan butter (like Miyoko’s or Earth Balance) ensures the cookie base is just as rich and buttery as the classics you remember. I always reach for a pure pumpkin puree—Libby’s is my go-to—because it gives a deep, earthy sweetness without any fillers.

For the flax egg, grind your flaxseed fresh if you can; it creates a smoother, more cohesive dough. The brown sugar brings a subtle molasses warmth, while the pumpkin pie spice (don’t skimp!) infuses every bite with autumn coziness. If you’re out of vanilla bean paste, a good vanilla extract will still do wonders. I also love using oat milk in the filling for its creamy texture, but any plant-based milk will work in a pinch.

One of my favorite things about Vegan Pumpkin Pie Cookies is how versatile they are for parties and gatherings. You can easily make them mini-sized for a cookie platter—just use a teaspoon to scoop the dough and reduce the bake time slightly. Dress them up for a fall celebration with a dollop of vegan whipped cream and a sprinkle of extra pumpkin pie spice.

If you want to add a little crunch, try folding in some finely chopped toasted pecans or walnuts to the dough. For a festive twist, swap in a maple glaze drizzle instead of whipped cream, or even sandwich two cookies together with a layer of pumpkin pie filling for a decadent treat. These cookies also play well with other fall favorites, like my Chewy Vegan Snickerdoodles or Vegan Apple Cider Donuts, so you can create a dessert spread that feels like a cozy autumn hug.

No matter how you serve them, these cookies adapt beautifully to every crowd and occasion. Whether you’re baking for a Friendsgiving, a Halloween party, or just a cozy night in, Vegan Pumpkin Pie Cookies are the kind of treat that invite everyone to grab another (and maybe sneak the recipe, too).

FAQ’s For Vegan Pumpkin Pie Cookies

Conclusion

There’s something truly magical about the way a batch of Vegan Pumpkin Pie Cookies can turn an ordinary afternoon into a cozy memory. Whether you’re baking these for a friendsgiving, a quiet Sunday, or just because you need a little autumn comfort, these cookies invite everyone to gather around the kitchen—sharing stories, laughter, and maybe a little bit of dough from the bowl. I’ve found that the gentle aroma of cinnamon and pumpkin drifting through the house is often enough to draw my family in for a taste before the cookies have even cooled.

Baking, for me, has always been about togetherness—and these Vegan Pumpkin Pie Cookies are a sweet way to bring people together, no matter their dietary preferences. I hope you’ll give this recipe a try, and let it fill your home with warmth, spice, and a sprinkle of nostalgia. Don’t forget: even if your cookies aren’t perfectly round or your glaze is a little drippy, the love you put into them is what makes each bite special.

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