Introduction

As the weather cools and pumpkin spice takes center stage, it’s time to whip up a treat that captures all the flavors of autumn. These Pumpkin Pie Cookies are the perfect combination of soft, spiced cookie dough and creamy pumpkin filling, with a touch of indulgence from a dollop of vegan whipped cream. They’re ideal for cozy nights in, fall gatherings, or simply treating yourself to a little seasonal joy. Best of all, they’re completely plant-based, making them a hit for everyone to enjoy.

Pumpkin Pie Cookie Recipe

Ingredients

For the Cookies:

• 115g dairy-free butter, cubed and softened
• 80g caster sugar
• 60g light brown sugar
• 30ml dairy-free milk
• 210g all-purpose/plain flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 2 teaspoons pumpkin spice

For the Pumpkin Pie Filling:

• 100g pumpkin puree
• 1 1/2 teaspoons pumpkin spice
• 50g maple syrup
• 1 tablespoon dairy-free milk
• 1 teaspoon cornstarch/cornflour

For Topping:

• 150ml dairy-free whipping cream
• Pumpkin spice, for dusting

Instructions

1. Prepare the Cookies:
   • Preheat your oven to 180°C/350°F and line two baking trays with greaseproof paper.
   • In a mixing bowl or stand mixer fitted with a paddle attachment, combine the softened butter, caster sugar, and light brown sugar. Whip until light and creamy.
   • Add the dairy-free milk and whip again until fully incorporated.
   • Sift in the flour, baking powder, bicarbonate of soda, and pumpkin spice. Mix until the dough just comes together.
2. Shape the Cookies:
   • Scoop the dough into balls, approximately 1 large tbsp each, using spoons or an ice cream scoop.
   • Roll each ball in sugar, then lightly flatten them on the baking tray.
   • Use the back of a spoon or your fingertips to create a well in the center of each cookie. The deeper the well, the more filling you can add.
3. Make the Pumpkin Pie Filling:
   • In a medium bowl, mix the pumpkin puree, pumpkin spice, maple syrup, dairy-free milk, and cornstarch until smooth.
4. Fill and Bake the Cookies:
   • Spoon the pumpkin filling into the wells of the cookies. Be generous!
   • Arrange the cookies on the baking trays with enough space between them to allow for spreading.
   • Bake in the middle of the oven for 12-14 minutes, or until the cookies are lightly golden.
   • Once baked, remove from the oven and, while still warm, use a round cookie cutter to shape the cookies into perfect circles.
5. Cool and Top:
   • Allow the cookies to cool on the trays completely.
   • Top each cookie with a dollop of vegan whipped cream and a light dusting of pumpkin spice.

Conclusion

These Pumpkin Pie Cookies are everything you love about fall wrapped into one decadent dessert. The spiced cookie base, creamy pumpkin filling, and airy whipped cream topping make them a show-stopping treat for any occasion. Serve them at your next fall gathering, or savor one with a hot cup of tea for the ultimate autumn experience. Enjoy!