If you love everything pumpkin pie but want a quick, cozy treat, these Vegan Pumpkin Pie Cookies will steal your heart. They are soft, warmly spiced, and finished with a simple maple glaze that tastes like fall in every bite. I tested these for perfect tenderness and just the right spice so you can bake with confidence.
Vegan Pumpkin Pie Cookies with Maple Glaze
Equipment
- 2 Baking Sheet lined with parchment
- 2 Parchment Paper for lining pans
- 3 Mixing Bowl small, medium, large
- 1 Whisk
- 1 Electric Mixer hand or stand mixer
- 1 Wire rack
- 1 Cookie scoop 1 1/2 tablespoon
Ingredients
Cookies
- 1.75 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 2 tsp pumpkin pie spice
- 0.25 tsp ground cloves optional
- 0.5 cup vegan butter softened
- 0.5 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1 tbsp ground flaxseed
- 2.5 tbsp water for flax egg
- 0.5 cup pumpkin puree unsweetened
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 2 tbsp turbinado sugar for topping, optional
Maple Glaze
- 0.75 cup powdered sugar
- 1 to 2 tbsp pure maple syrup
- 1 to 2 tsp unsweetened plant milk as needed
- 1 pinch fine salt
Instructions
Cookies
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment for easy release and even browning.
- In a small bowl, stir the ground flaxseed with the water. Set aside for 5 minutes to thicken.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and optional cloves.
- In a large bowl, beat the vegan butter with the brown sugar and granulated sugar until light and fluffy, about 2 minutes. Add the thickened flax egg, pumpkin puree, vanilla, and maple syrup. Mix until smooth, scraping the bowl.
- Add the dry ingredients to the wet mixture and mix on low just until no dry streaks remain. The dough will be soft and slightly sticky.
- Cover and chill the dough for 20 to 30 minutes to prevent excess spread and develop flavor.
- Use a 1 1/2 tablespoon scoop to portion dough onto the lined sheets, 2 inches apart. Lightly flatten the tops with damp fingertips. If using, sprinkle with turbinado sugar. Bake 10 to 12 minutes until edges are set and centers look slightly soft.
Maple Glaze
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack. Whisk powdered sugar, maple syrup, plant milk, and a pinch of salt until smooth and drizzleable. Spoon or drizzle over cooled cookies. Let set 10 minutes before serving.
Notes
Why You’ll Love This Vegan Pumpkin Pie Cookies
- Soft, cake-like centers with lightly crisp edges and big pumpkin pie flavor.
- Simple pantry ingredients and one bowl for the wet ingredients to keep dishes minimal.
- 100 percent dairy-free and egg-free with easy gluten-free and refined sugar options.
- Chill time for reliable, bakery-style shape and a tender crumb every time.
- Ready in about 30 minutes, perfect for last-minute fall cravings.
Vegan Pumpkin Pie Cookies Ingredients & Substitutions
- 1 3/4 cups all-purpose flour (220 g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tsp pumpkin pie spice
- Optional: 1/4 tsp ground cloves for extra warmth
- 1/2 cup vegan butter, softened (113 g)
- 1/2 cup packed light brown sugar (110 g)
- 1/4 cup granulated sugar (50 g)
- 1 tbsp ground flaxseed + 2 1/2 tbsp water (flax egg)
- 1/2 cup pumpkin puree, unsweetened (120 g)
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- Optional: 2 tbsp turbinado sugar for topping
Maple Glaze:
- 3/4 cup powdered sugar (90 g)
- 1 to 2 tbsp pure maple syrup
- 1 to 2 tsp unsweetened plant milk, as needed
- Pinch fine salt
Easy Substitutions
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. If the dough seems soft, chill a little longer.
- Sugar swaps: Use coconut sugar in place of brown and granulated sugars. For glaze, use powdered coconut sugar or skip and sprinkle with cinnamon sugar.
- Fat swaps: Refined coconut oil works instead of vegan butter. Use it slightly soft, not melted, and be sure to chill the dough.
- Egg alternative: 3 tbsp aquafaba can replace the flax egg.
- Spice blend: No pumpkin pie spice? Use 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves.
Step-by-Step Instructions to Make Vegan Pumpkin Pie Cookies
Prep the oven and pan
Preheat the oven to 350 F. Line 2 baking sheets with parchment for easy release and even browning.
Make the flax egg
In a small bowl, stir the ground flaxseed with water. Set aside for 5 minutes to thicken.
Whisk the dry ingredients
In a medium bowl, whisk flour, baking powder, baking soda, salt, pumpkin pie spice, and optional cloves. Set aside.
Cream the butter and sugars
In a large bowl, beat vegan butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes. Add the thickened flax egg, pumpkin puree, vanilla, and maple syrup. Mix until smooth, scraping the bowl.
Combine wet and dry
Add the dry ingredients to the wet mixture. Mix on low just until no dry streaks remain. The dough will be soft and slightly sticky.
Chill for best texture
Cover and chill the dough for 20 to 30 minutes to prevent excess spread and develop flavor.
Scoop and bake
Use a 1 1/2 tablespoon scoop to portion dough onto the lined sheets, 2 inches apart. Lightly flatten the tops with damp fingertips. If using, sprinkle with turbinado sugar. Bake 10 to 12 minutes until edges are set and centers look slightly soft.
Cool and glaze
Let cookies cool on the sheet for 5 minutes, then transfer to a rack. Whisk powdered sugar, maple syrup, plant milk, and a pinch of salt until smooth and drizzleable. Spoon or drizzle over cooled cookies. Let set 10 minutes before serving.
Tips for Success
- Blot your pumpkin: If your puree looks watery, press it gently with paper towels to avoid overly cakey cookies.
- Weigh your flour: 220 g delivers the ideal tender texture without dryness.
- Chill the dough: Even 20 minutes helps maintain shape and enhances flavor.
- Do not overmix: Once the flour goes in, mix just to combine for a soft crumb.
- Test cookie: Bake 1 cookie first to check spread and timing, adjusting chill time by 5 minutes if needed.
Variations of Vegan Pumpkin Pie Cookies
- Maple-cream sandwich cookies: Fill two cookies with vegan cream cheese frosting for a pumpkin whoopie pie vibe.
- Chocolate chip pumpkin: Fold in 3/4 cup dairy-free chocolate chips for extra indulgence.
- Nutty crunch: Add 1/2 cup toasted chopped pecans or walnuts.
- Oatmeal pumpkin: Swap 1/2 cup flour for quick oats for heartier texture.
- Spice-forward: Add extra 1/4 tsp ginger and a pinch of black pepper for a lively kick.
Serving Suggestions: What to Pair with Vegan Pumpkin Pie Cookies
- Hot drinks: Chai latte, cinnamon coffee, or a vanilla oat milk steamer.
- Dessert plate: Serve with coconut whipped cream and fresh apple slices.
- Holiday finale: Warm a couple in a low oven and top with a scoop of vegan vanilla ice cream.
Storage & Reheating Instructions
- Room temperature: Store glazed or unglazed cookies in an airtight container for up to 3 days. Place parchment between layers.
- Refrigerator: Keep up to 1 week. Warm in a 300 F oven for 3 to 4 minutes to refresh.
- Freeze baked cookies: Freeze unglazed cookies up to 2 months. Thaw at room temp and glaze fresh.
- Freeze dough balls: Scoop, freeze on a tray, then store in a freezer bag up to 2 months. Bake from frozen, adding 1 to 2 minutes.
Memories Made Around the Table
The first time I tested these, my daughter held the spice jar like a tiny treasure and sprinkled the tops with sugar. We ate the first warm cookie right off the rack, glaze still glossy, and decided this would be our new fall tradition.
FAQs
Can I make the dough ahead? Yes. Chill tightly covered dough up to 48 hours. If it firms up a lot, let it sit 10 minutes at room temp before scooping.
Why are my cookies too cakey? Likely too much flour or watery pumpkin. Weigh flour and blot pumpkin. Also avoid overmixing once the flour is added.
Can I skip the flax egg? The cookies will be more delicate. Replace with 3 tbsp aquafaba or add 1 tbsp cornstarch to help bind.
How do I make these refined sugar free? Use coconut sugar in the dough and make a glaze with powdered coconut sugar or a simple maple drizzle.
Can I double the recipe? Absolutely. Bake in batches and rotate pans halfway for even browning.
Final Thoughts
These Vegan Pumpkin Pie Cookies bring all the cozy spice of pie in a weeknight-friendly bake. Keep a batch in the freezer for quick fall cravings, and do not skip that maple drizzle. Happy baking.