Step 1: Make the Cookie Dough

• In a mixing bowl, beat the softened vegan butter with ½ cup sugar and the brown sugar using a hand or stand mixer. Keep going for about 2 minutes until the mixture looks light and fluffy.
• Stir in the flax egg and vanilla. Mix for about 30 seconds until combined.
• Add the flour, baking powder, pumpkin pie spice, and salt. Start mixing — it’ll look crumbly at first, but keep at it until a smooth dough forms.
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours if you want to make it ahead.

Step 2: Make the Pumpkin Pie Filling

• While the dough is chilling, whisk together pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice in a small bowl.
• Stir until smooth, then set aside.

Step 3: Assemble & Bake

• Preheat your oven to 350°F and line a baking sheet with parchment paper.
• Scoop the chilled dough into 10–11 even balls. Roll each ball in the extra 2 tablespoons of sugar to coat.
• Place the dough balls on the prepared tray, leaving at least 2 inches between them. Lightly press them down with your palm to flatten slightly.
• Use your thumb (or the back of a spoon) to create an indentation in the center of each cookie. Widen the space with your fingers if needed.
• Spoon about 1½ tablespoons of pumpkin filling into each indent, making sure it doesn’t spill over the edges.
• Bake for 12–14 minutes, until the edges are firm and the pumpkin filling looks set and just starting to wrinkle.
• Let cookies cool on the baking sheet for 5 minutes. If you want, use a spoon to gently nudge the edges into a rounder shape while they’re still warm. Transfer to a wire rack to cool completely.

Step 4: Top & Serve

• Once cooled, finish each cookie with a dollop of vegan whipped cream and a sprinkle of pumpkin pie spice. Enjoy immediately (or hide a few for yourself before sharing!).