Vegan Pumpkin Pie Cookies: The Melt-in-Your-Mouth Fall Treat (No Egg, No Dairy!)
Author: Jason Griffith
There are few flavors that signal the arrival of cozy, jacket weather quite like pumpkin spice. And while a full-size pumpkin pie is a beautiful thing, sometimes you just need that perfect, personal-sized bite of autumn comfort.
Enter these incredible Vegan Pumpkin Pie Cookies.
I’m talking about a soft, chewy, perfectly spiced cookie base that tastes like the very best parts of a pie crust, cradling a rich, creamy, and deeply pumpkin-flavored filling. Topped with a dollop of fluffy vegan whipped cream, these cookies aren’t just a dessert—they are a mood. They are exactly like a mini pumpkin pie, without the fussy crust, without any dairy, and without a single egg.
These are the ideal treat for fall gatherings, Thanksgiving dessert tables, or just a Tuesday night when the craving for pumpkin hits. Best of all? They are shockingly easy and ready in under 30 minutes!
Why I Love This Recipe (And Why You Will Too)
I’ve made my fair share of holiday desserts, but this one is special because it solves so many problems while tasting absolutely divine.
- It’s Allergy-Friendly: The biggest win here is that this recipe is naturally vegan, egg-free, and dairy-free. You can serve it to almost anyone at your holiday table without worry, making it a fantastic alternative to traditional desserts like my popular Pecan Pie Bars.
- No Pie Crust Stress: We all know making the perfect pie crust can be intimidating. This cookie dough comes together in minutes and is virtually foolproof.
- Perfect Portion Control: Each cookie is a single, satisfying serving. No slicing, no messy plates, just pure, spiced pumpkin bliss.
- Incredible Texture: The cookie is soft, slightly pillowy, and tender—the perfect buttery contrast to the smooth, creamy filling.
Ingredients You’ll Need
These ingredients are simple, affordable, and easy to find, especially during the fall season.
For the Cookies:
| Ingredient | Amount | Notes |
| All-Purpose Flour | 121 cups | Use King Arthur or similar for best texture. |
| Brown Sugar | 21 cup | Adds moisture and a depth of flavor. |
| Baking Soda | 21 tsp | Leavening agent. |
| Baking Powder | 21 tsp | Helps give the cookies lift. |
| Pumpkin Pie Spice | 1 tsp | The essential fall flavor blend. |
| Salt | 41 tsp | Balances the sweetness. |
| Coconut Oil (melted) or Vegan Butter | 31 cup | Must be melted and cooled slightly. |
| Pumpkin Purée | 41 cup | Not pumpkin pie filling. |
| Maple Syrup | 1 tbsp | Adds sweetness and moisture. |
| Vanilla Extract | 1 tsp | Enhances all the other flavors. |
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For the Filling:
| Ingredient | Amount | Notes |
| Pumpkin Purée | 43 cup | Canned or fresh, drained well. |
| Brown Sugar | 3 tbsp | For sweetness. |
| Pumpkin Pie Spice | 21 tsp | Extra spice boost for the filling. |
| Coconut Milk (or Almond Milk) | 2 tbsp | Just a splash to loosen the filling. |
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For Topping:
- Vegan whipped cream
- A pinch of cinnamon or nutmeg
Swaps and Notes for Success
- Gluten-Free Option: You can easily swap the all-purpose flour for a 1:1 gluten-free blend like Bob’s Red Mill for an equally delicious result.
- The Fat: If you don’t have coconut oil, any good quality vegan butter (melted) works perfectly. The slight coconut flavor from the oil is very subtle and actually complements the pumpkin spice beautifully.
- Pumpkin Purée: Make sure you are using 100% pure pumpkin purée, not the pre-spiced pumpkin pie filling, which is much sweeter and will alter the flavor profile.
- Maple Syrup: Agave nectar or even light corn syrup could be used as a substitute, but the maple syrup adds a wonderful depth that I highly recommend.
🍪 How to Make Vegan Pumpkin Pie Cookies (Step-by-Step)
Prep Time: 15 minutes Bake Time: 12 minutes Total Time: 27 minutes Makes: Approximately 12 cookies
Step 1: Prep the Oven and Dry Ingredients
Preheat your oven to 350∘F (175∘C). Line a large baking tray with parchment paper. In a medium bowl, whisk together the flour, brown sugar, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
Step 2: Combine Wet Ingredients
In a separate, larger bowl, mix the melted coconut oil, 41 cup pumpkin purée, maple syrup, and vanilla until the mixture is smooth and evenly combined.
Step 3: Form the Dough
Gradually add the dry ingredient mixture to the wet ingredients. Mix until a soft, uniform dough forms. Be careful not to overmix!
Step 4: Shape and Bake the Cookies
Roll the dough into small balls (about 2 tablespoons each). Place them on the prepared baking sheet, flatten slightly with the palm of your hand, and use the back of a measuring teaspoon or your thumb to press a small indent in the center of each cookie.
Bake for 10–12 minutes. The edges should be lightly golden, and the centers should look set.
Step 5: Mix the Filling
While the cookies are baking or cooling, prepare the filling. In a small bowl, combine the 43 cup pumpkin purée, 3 tablespoons of brown sugar, 21 teaspoon pumpkin pie spice, and 2 tablespoons of coconut or almond milk. Mix until the filling is smooth and creamy.
Step 6: Assemble and Finish
Let the cookies cool completely on a wire rack. Once cool, spoon the pumpkin filling generously into the center indent of each cookie. Chill the assembled cookies in the refrigerator for about 15 minutes to let the filling set slightly. Top each cookie with vegan whipped cream and dust with a final pinch of cinnamon or nutmeg right before serving.
💡 Tips for Cookie Success
- The Indent is Key: Make sure the indent you press into the raw dough is deep enough to hold the filling without overflowing but not so deep that it goes through to the bottom.
- Chill the Dough (Optional): If your dough feels too sticky or your cookies are spreading too much, chilling the dough for 10 minutes before shaping can help them hold their form better and result in slightly thicker cookies.
- Cool Completely: Do not add the filling or the whipped cream until the cookies are completely cool, or the heat will cause the filling to soften and the cream to melt.
- For Extra Spice: Use an extra 41 tsp of ground ginger in the cookie dough for a warmer, spicier kick.
🍽️ Serving Suggestions and Pairings
These cookies are perfect on their own, but they truly shine when paired with other cozy fall treats and drinks.
- Coffee & Tea: Pair these with a steaming mug of dark roast coffee or a creamy chai latte.
- Cider: Nothing beats a classic glass of cold, spiced apple cider alongside these cookies.
- Another Fall Treat: Serve them next to my famous Caramel Apple Pie Cookies for a show-stopping autumn dessert platter.
- Dessert Drinks: For a comforting liquid dessert, these pair perfectly with a sip of hot chocolate.
Nutritional Information (Per Serving)
Based on an estimate for 1 cookie (makes 12)
- Calories: 150-180
- Total Fat: 7-9g
- Carbohydrates: 20-25g
- Protein: 2-3g
- Fiber: 1-2g
Note: This is an estimated value and can vary based on exact ingredient brands and portion sizes.
📦 Storage and Leftover Tips
Storing the Cookies: The assembled cookies (with the filling, but without the whipped cream) can be stored in an airtight container in the refrigerator for up to 4 days.
Adding the Topping: Always wait to add the vegan whipped cream until right before you plan to serve them. This prevents the topping from weeping or becoming soggy.
Freezing: You can freeze the unfilled cookie bases for up to 2 months. Thaw them overnight, then fill and top as directed. I do not recommend freezing the filled cookies as the texture of the filling can change upon thawing.
More Cozy Recipes You Will Love
If you love the warm, comforting flavors of fall and quick, easy desserts, you must try these next:
- For Another Pumpkin Fix: Try this decadent Pumpkin Delight Dessert which is a creamy, no-bake layered masterpiece.
- Easy Morning Treat: You’ll adore these simple Easy Pumpkin Spice Muffins, perfect for breakfast or a snack.
- Using Up Bananas: If you have overripe bananas hanging around, my Chocolate Chip Banana Bread is always a winner.
Final Thoughts
These Vegan Pumpkin Pie Cookies truly capture the essence of fall in a bite-sized package. They are soft, perfectly spiced, and offer all the nostalgia of a pumpkin pie without any of the hassle. They’re a simple joy to bake and an even greater joy to share.
If you make this recipe, I’d love to hear about it! Please leave a comment and let me know how they turned out.
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