Vegan Pumpkin Pie Cookies — Thanksgiving Recipes Dairy Free

Thanksgiving Recipes Dairy Free — yes, you can still have pumpkin-pie vibes at the dessert table without the dairy drama. These Vegan Pumpkin Pie Cookies pack all the warm spices and silky pumpkin filling of a classic pie into a handheld, make-ahead cookie that’s perfect for holiday trays, classroom parties, or that cozy mid-October cookie craving.

Pumpkin Pie Thanksgiving — why these cookies win hearts

What makes these cookies irresistible? They deliver the exact same comfort as a slice of pie but in biteable form: chewy, spiced cookie shells hugging a silky, set pumpkin center. You get layers of texture — tender cookie, creamy filling, and a little crackle on top — plus the freedom to make them Dairy Free Pumpkin Cookies so everyone at the table can dig in.

What makes this recipe so irresistible

• Pumpkin pie flavor in cookie form — all the spice, none of the fork drama.
• Chewy exterior + custardy middle — best texture combo.
• Freezer friendly & make-ahead — bake once, serve later.
  Pro tip: Chill the dough — it improves chew and flavor depth.

Ingredients (short notes)

Cookie dough

• All-purpose flour — provides structure.
• Vegan butter — for that buttery mouthfeel without dairy.
• Granulated sugar — for chew and browning.
• Flax “egg” (ground flaxseed + water) — binder and vegan egg substitute.
• Baking powder — lift.
• Pumpkin pie spice (or cinnamon) — the soul of the cookie.

Pumpkin pie filling

• Pumpkin puree — use pure pumpkin, not the sweetened pie filling.
• Maple syrup — natural sweetener and flavor depth.
• Oat milk — keeps things creamy and vegan.
• Cornstarch (or arrowroot/tapioca) — sets the filling into that classic custard texture.
• Vanilla and pumpkin pie spice — for rounded, familiar notes.

Toppings (optional)

• Vegan whipped cream and extra sprinkle of pumpkin pie spice.

Quick how-to (simple & doable)

1. Make the cookie dough. Cream vegan butter and sugar until fluffy. Stir in flax egg and vanilla. Add dry ingredients (flour, spice, baking powder, salt) and mix until the dough holds together. Chill 30–60 minutes. (Chilling = less spread, chewier cookies.)
2. Whip up the filling. Whisk pumpkin, maple syrup, oat milk, cornstarch, vanilla, and spice until smooth. Set aside.
3. Form and press. Roll dough into 10–11 balls, coat in sugar, and arrange on a parchment-lined tray. Press an indent in each cookie (thumb or back of a spoon) to make room for filling.
4. Fill and bake. Spoon about 1½ tablespoons of filling into each indentation. Bake 12–14 minutes until edges set and filling looks slightly crinkled. Cool on a rack.
5. Top & serve. After cookies cool, add vegan whipped cream and a dusting of spice. Eat immediately or freeze for later.

The story behind these cookies

I started testing stuffed cookies because I wanted dessert that tasted like nostalgia but traveled better than pie. The first batch used apple pie filling, the next had gooey pecan centers… then pumpkin called. Once I swapped a crust for a cookie and a custard for a dollop of pumpkin pie filling, these little guys basically wrote their own love letters to autumn. IMO: they beat pie at parties because people can eat them standing up.

Pro tips for the best results

• Use pumpkin puree, not pumpkin pie filling. The latter already contains sugar and spices that will throw off baking chemistry.
• Don’t skip the chill. Chilled dough spreads less and yields chewier cookies.
• Watch the filling amount. Overfilling = messy spill; leave a small border.
• Freeze between parchment sheets. Keeps cookies from sticking and preserves texture.
  FYI: If you don’t like curds, blend the filling for extra silky texture.

Variations to try

• Gluten-free: Use a 1:1 gluten-free flour blend for Gluten Free Thanksgiving Recipes Dessert options. (Almond or coconut flours won’t swap 1:1.)
• Mini cookie pies: Make bite-size rounds and pipe the filling for party trays.
• Stuffed sandwich: Sandwich two smaller cookies around a thicker smear of filling and chill.
• Ginger-laced: Add extra fresh ginger or crystallized ginger bits for a spicy kick — great for Fall Food Recipes Vegetarian boards.

Best way to serve

Serve cool or at room temp with a dollop of vegan whipped cream and a light dusting of pumpkin pie spice. Pair with spiced tea or a latte for maximum fall vibes. For Thanksgiving dessert spreads, these count as both Pumpkin Dessert Thanksgiving and easy finger-food options for grazing tables.

Storage & leftovers (quick tips)

• Refrigerate baked cookies in an airtight container for 1–2 days — the filling can make them soggy if refrigerated longer.
• Freeze: Layer cookies between parchment, place in a freezer bag, and store up to 1 month. Thaw at room temp for ~1 hour. I actually love them straight from the freezer — cold and creamy.
• Do not store unfrosted cookies at room temp for more than a day if your kitchen is warm.

FAQs

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These Dairy Free Holiday Desserts are ideal for sharing, gifting, and saving room for pumpkin pie later (or not — no judgment). They’re a great pick for Vegan Thanksgiving Dessert Recipes and stand tall on any fall cookie plate. Ready to bake a batch and start handing out compliments? You know what to do. 🎃🍪

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