Pumpkin Pie Cookies – 5 Irresistible Fall Bites You’ll Crave

Looking for a cozy treat that tastes like a slice of pie in every bite? These Pumpkin Pie Cookies are the ultimate fall dessert, especially for those craving something comforting, festive, and dairy-free. Imagine the warmth of pumpkin spice, the soft chew of a sugar cookie, and a creamy pumpkin filling—all in one handheld cookie. Whether you’re planning a Thanksgiving feast, exploring new dairy free pumpkin dessert recipes, or just love baking recipes dairy free, this one’s for you. Let’s dive into how this recipe came to be and why it’s now a holiday must-have in my kitchen.

Pumpkin Pie Cookies: My Dairy-Free Thanksgiving Favorite

Inspired by Holiday Traditions

Every Thanksgiving, our dessert table had one star: pumpkin pie. But after I transitioned to a dairy-free lifestyle, I started craving something new—something easier, portable, and just as comforting. That’s how these Pumpkin Pie Cookies were born. They’re soft, warmly spiced sugar cookies filled with a luscious pumpkin pie center. Think mini pumpkin pies, no forks required.

What makes these Pumpkin Pie Cookies special is that they deliver all the flavor of a traditional dessert in one cozy, bite-sized package. Using oat milk, maple syrup, and vegan butter, they fit beautifully into any list of dairy free holiday desserts or Thanksgiving recipes dairy free. And because they’re baked in small batches, they make a wonderful addition to a cookie platter or even a weekday treat.

This recipe was also inspired by my love for experimenting with vegan pumpkin pie filling recipes. With a base of pure pumpkin purée—not pie filling—you get a more authentic flavor, lightly sweetened and perfectly spiced. They’ve become a staple in our fall baking, right up there with these maple pumpkin cookies and pumpkin oatmeal muffins.

Why Pumpkin Pie Cookies Belong at Your Thanksgiving Table

Let’s face it—by the time dessert rolls around, everyone’s already full. That’s where Pumpkin Pie Cookies shine. They’re just the right size: no slicing, no plating, no leftover mess. Just warm, chewy cookies with a spiced center that melts in your mouth. And if you’re already enjoying classics like pumpkin oatmeal cookies or pumpkin cheesecake cookies, this cookie will feel right at home.

Even if you’re new to cooking with pumpkin, this recipe is foolproof. Soft dough, easy filling, and a final sprinkle of spice or vegan whipped cream makes these Pumpkin Pie Cookies a sweet and seasonal masterpiece.

Baking the Perfect Pumpkin Pie Cookies (Step-by-Step Guide)

Ingredients You’ll Need for the Dough and Filling

Before we get started, gather your ingredients for both the pumpkin spice cookie dough and the rich pumpkin pie filling. The base is soft, buttery, and spiced—perfect for those seeking dairy free pumpkin cookies with a nostalgic fall twist.

Here’s what you’ll need:

Pumpkin Spice Cookie Dough

• ½ cup vegan butter, room temperature
• ½ cup + 2 tablespoons sugar (reserve 2 tbsp for rolling)
• ¼ cup brown sugar
• 1 flax egg (1 tbsp ground flax + 3 tbsp water)
• 1 tsp vanilla bean paste or extract
• 1 ½ cups + 3 tbsp all-purpose flour
• 1 tsp pumpkin pie spice
• ½ tsp baking powder
• ¼ tsp salt

Pumpkin Pie Filling

• ⅔ cup pumpkin purée (not pumpkin pie filling)
• ¼ cup maple syrup
• 2 tbsp oat milk (or other plant-based milk)
• 2 tsp cornstarch
• 1 tsp vanilla bean paste or extract
• ½ tsp pumpkin pie spice

Optional toppings:

• Vegan whipped cream
• Pumpkin pie spice for sprinkling

This dough comes together like most baking recipes dairy free—subbing traditional butter with vegan alternatives and replacing eggs with flaxseed. If you’ve tried amish pumpkin cookies with frosting or pumpkin chocolate chip muffins, you’ll find this method familiar and beginner-friendly.

Instructions: From Dough to Delicious

1. Make the flax egg: In a small bowl, mix ground flaxseed with water and let it sit for 5–10 minutes until gel-like.

2. Cream the fats and sugar: Beat vegan butter, sugar, and brown sugar together until fluffy. Add in the flax egg and vanilla.

3. Mix dry ingredients: In another bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.

4. Combine: Slowly mix dry ingredients into the wet mixture until a soft dough forms. Chill for 30 minutes to firm it up.

5. Prepare the filling: Whisk pumpkin purée, maple syrup, oat milk, cornstarch, vanilla, and spice until smooth.

6. Shape the cookies: Scoop 1.5 tbsp dough per cookie, roll into balls, and place on a lined baking sheet. Gently press your thumb in the center of each to create an indentation.

7. Fill and bake: Spoon a small amount of pumpkin filling into each indentation. Bake at 350°F (175°C) for 12–14 minutes, or until cookies are golden on the edges.

8. Cool and top: Let cookies cool on the sheet. Add a swirl of vegan whipped cream and sprinkle with pumpkin pie spice for that pie-inspired finish.

This method highlights the magic of cooking with pumpkin—turning simple ingredients into festive, cozy bites. These Pumpkin Pie Cookies are crisp on the edges, soft in the middle, and filled with fall flavor.

Customize & Store Pumpkin Pie Cookies Like a Pro

Easy Variations for Every Baker

One of the best things about making Pumpkin Pie Cookies is how easy they are to personalize. Whether you’re baking for guests with food allergies or just want to spice things up, there are plenty of ways to tweak this recipe.

Going gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum so your cookie dough still holds its shape.

Craving extra richness? Add a tablespoon of coconut cream to the pumpkin filling for a silkier texture. It’s a secret weapon many bakers use when working on vegan pumpkin pie filling recipes.

Prefer more spice? Increase the pumpkin pie spice in both the dough and filling—or add a pinch of ground clove or ginger for an extra-warm flavor.

Want more texture? Top your cookies with crushed pecans or chopped pumpkin seeds after baking. It’s a simple touch that turns these cozy bites into a real showstopper on your pumpkin dessert Thanksgiving spread.

These ideas work well alongside other dairy-free favorites like pumpkin cheesecake bread or the chewy pumpkin snickerdoodle cookies.

How to Store Pumpkin Pie Cookies for Maximum Freshness

Once your Pumpkin Pie Cookies are baked, you’ll want to store them properly to keep the texture and filling just right.

At room temperature: Store cooled cookies in an airtight container for up to 2 days. Be sure to keep them away from direct heat or sunlight.

In the fridge: Want to extend their shelf life? Store them in the refrigerator for up to 5 days. Let them come to room temperature before serving, or reheat gently for that fresh-from-the-oven feel.

Freezer-friendly: You can also freeze Pumpkin Pie Cookies. Lay them flat on a baking sheet to freeze individually, then transfer to an airtight freezer bag. They’ll stay fresh for up to a month.

To serve them on Thanksgiving, wait until just before presenting to top with vegan whipped cream and a dash of spice. It makes these Pumpkin Pie Cookies look just as festive as they taste.

FAQs About Pumpkin Pie Cookies & Final Thoughts

Final Thoughts

If you’ve been searching for the perfect blend of festive flavor, easy prep, and dietary flexibility, look no further than these Pumpkin Pie Cookies. With their tender, spiced cookie base and creamy pumpkin filling, they’re everything you love about pie—but easier to share and store.

Whether you’re planning a Thanksgiving menu or simply exploring new baking recipes dairy free, these cookies check every box. They’ve become a seasonal staple in my kitchen, right alongside classics like amish pumpkin cookies with frosting and pumpkin chocolate chip muffins.

So go ahead—grab your mixing bowl, open a can of pumpkin, and bring these Pumpkin Pie Cookies to life. Your kitchen will smell like fall, and your guests will come back for seconds.

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