Print
Ingredients
Scale
- ½ cup vegan butter (room temperature)
- ½ cup + 2 tablespoons granulated sugar (½ cup for dough, 2 tablespoons for rolling)
- ¼ cup brown sugar
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 ½ cups + 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup maple syrup
- 2 tablespoons oat milk (or any plant-based milk)
- 2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ½ teaspoon pumpkin pie spice
- Vegan whipped cream (for topping)
- Additional pumpkin pie spice (for sprinkling)
Instructions
- Cream vegan butter with granulated and brown sugar until fluffy.
- Add flax egg and vanilla, mixing until combined.
- Incorporate dry ingredients to form a thick dough.
- Chill the dough for 30 minutes to 1 hour.
- Prepare pumpkin pie filling by whisking filling ingredients until smooth.
- Preheat oven to 350°F and line a baking tray.
- Form cookie balls, roll in sugar, and create indents.
- Fill each indent with pumpkin pie filling.
- Bake for 12-14 minutes until edges are crisp.
- Cool on a wire rack and top with vegan whipped cream and additional spice.
Notes
Ensure vegan butter is at room temperature for best results.
Chilling the dough overnight enhances flavor.
Adjust pumpkin pie spice to suit your preference.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 150
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 0