Can you make pumpkin pie cookies dairy-free?

Absolutely! These Pumpkin Pie Cookies are already fully dairy-free thanks to simple swaps like vegan butter, oat milk, and a flax egg. You don’t need cream, butter, or eggs to get that cozy, nostalgic pumpkin flavor. They’re ideal for anyone looking for dairy free pumpkin dessert recipes , especially during the holidays.

What’s the best way to store pumpkin pie cookies?

Once baked and cooled, store your Pumpkin Pie Cookies in an airtight container. At room temperature, they’ll last up to 2 days. For longer freshness, refrigerate them for up to 5 days. If you want to freeze them, they’ll hold up well for about a month. Just add any whipped topping right before serving.

Can I use canned pumpkin pie filling instead of homemade?

Technically yes, but we recommend making the simple homemade filling included in this recipe. Canned filling can be overly sweet and lack the spice balance. Our version—made from pure pumpkin purée, maple syrup, and oat milk—is closer to a vegan pumpkin pie filling recipe , and it's more customizable.

Are these pumpkin cookies suitable for Thanksgiving dessert?

Definitely. These Pumpkin Pie Cookies are tailor-made for your pumpkin dessert Thanksgiving spread. They're portable, perfectly portioned, and festive enough to impress any guest. Plus, you can easily pair them with other favorites like pumpkin oatmeal muffins or pumpkin cheesecake cookies .

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

Description

Soft and chewy dairy-free pumpkin pie cookies with a creamy pumpkin center—perfect for Thanksgiving or any fall dessert table.

Ingredients

Pumpkin Spice Cookie Dough:

▢ ½ cup vegan butter, room temperature

▢ ½ cup + 2 tbsp sugar (divided)

▢ ¼ cup brown sugar

▢ 1 flax egg (1 tbsp flaxseed + 3 tbsp water)

▢ 1 tsp vanilla extract

▢ 1½ 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

▢ ¼ cup maple syrup

▢ 2 tbsp oat milk

▢ 2 tsp cornstarch

▢ 1 tsp vanilla extract

▢ ½ tsp pumpkin pie spice

Optional Toppings:

▢ Vegan whipped cream

▢ Pumpkin pie spice for garnish

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Instructions

1. Make flax egg and set aside.

2. Cream vegan butter, sugar, and brown sugar until fluffy.

3. Mix in flax egg and vanilla.

4. Whisk dry ingredients separately.

5. Add dry mix to wet, stir to combine into soft dough.

6. Chill dough 30 minutes.

7. Whisk pumpkin filling ingredients until smooth.

8. Scoop and roll dough into balls.

9. Indent centers and fill with pumpkin filling.

10. Bake at 350°F for 12–14 minutes.

11. Cool, then top with vegan whipped cream and spice.

Notes

Make sure to use pumpkin purée, not pumpkin pie filling.

Use a piping bag or spoon to neatly fill cookies.

Store in airtight container or freeze for up to 1 month.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 8g
Sodium: 55mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg