Irresistible Vegan Pumpkin Pie Cookies : The Ultimate Dairy-Free Fall Dessert

These Vegan Pumpkin Pie Cookies are everything you love about classic pumpkin pie, reimagined into perfectly portioned, easy-to-eat cookies. Rich in flavor, made entirely dairy-free, and filled with a smooth, spiced pumpkin pie filling, these cookies are a must-have for any fall gathering. Whether you’re prepping for a cozy weekend or need a standout Thanksgiving dessert, this recipe fits the bill beautifully.

Perfect for vegans, dairy-free eaters, and gluten-sensitive friends alike, these cookies are crafted from wholesome, plant-based ingredients. With their soft cookie base and luscious pumpkin center, they make a beautiful addition to your holiday table—and can even be prepped ahead for stress-free serving.

If you love creative twists on fall favorites, you might also enjoy Pumpkin Cheesecake Truffles or Mini Pumpkin Pie Cups—both are seasonal winners.

Save

Why You’ll Love These Vegan Pumpkin Pie Cookies

For anyone craving cozy fall vibes without the fuss of baking a full pie, these cookies offer the perfect solution. No slicing or plates required—just pop, serve, and enjoy. Not only do they look beautiful on a dessert tray, but they also align with a wide variety of dietary needs, being naturally gluten-free, dairy-free, and refined sugar-free.

The texture? Buttery-soft with just a slight crunch on the outside. The flavor? Classic pumpkin spice with a hint of maple and almond. These cookies sit at the intersection of festive flavor and convenience.

Looking for more pumpkin-inspired ideas? Try our Pumpkin Sheet Cake with Cream Cheese Frosting or Pumpkin Oatmeal Cream Pies—you won’t regret it.

What Are Vegan Pumpkin Pie Cookies?

Think of Vegan Pumpkin Pie Cookies as the perfect mini mashup of a soft cookie and a creamy pie. They’re built on a base of almond and coconut flour, sweetened with maple syrup, and topped with a luscious pumpkin filling flavored with warm spices.

Unlike traditional pumpkin pies, these don’t require a long bake time, fussy dough rolling, or extended chilling. They deliver all the holiday charm of pumpkin pie in cookie form—and they’re much easier to serve and store.

You might also enjoy similar flavors in our Pumpkin Magic Custard Cake or Pumpkin Dump Cake.

Simple, Plant-Based Ingredients You’ll Need

For the Cookie Base:

• 1 ½ cups (150g) almond flour
• ½ cup (65g) coconut flour
• ½ cup (120ml) maple syrup
• ¼ cup (60ml) melted coconut oil
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• Pinch of salt

For the Pumpkin Filling:

• ¾ cup (180g) canned pumpkin purée
• ¼ cup (60g) almond butter
• ¼ cup (60ml) maple syrup
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract

You’ll find these ingredients also work well in treats like our Pumpkin Protein Muffins or Pumpkin Pancakes.

Kitchen Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Silicone spatula or spoon
• Rolling pin
• Cookie cutter (2.5 inches round)
• Parchment paper
• Mini muffin tin or baking sheet
• Cooling rack
• Oven

No stand mixer required! Simplicity is part of the charm, just like with our Pumpkin Whipped Cottage Cheese, which also comes together with basic tools.

How to Make Vegan Pumpkin Pie Cookies

Making the Cookie Dough

In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add maple syrup, melted coconut oil, and vanilla extract. Mix until a soft, cohesive dough forms. Allow it to sit for 5 minutes so the coconut flour fully absorbs the moisture.

Preparing the Pumpkin Filling

In a separate bowl, combine the pumpkin purée, almond butter, maple syrup, spices, and vanilla. Whisk until the mixture is silky and smooth. Set aside.

Assembling the Cookies

Preheat oven to 350°F (180°C). Roll out the dough between two sheets of parchment paper to about ¼ inch thickness. Use a cookie cutter to shape the dough, then press each round into a mini muffin tin or lay them on a baking sheet to form shallow cups. Spoon about 1 to 2 teaspoons of filling into each base.

Baking and Cooling

Bake for 15–20 minutes, until edges are lightly golden. Remove from the oven and let cool for 10 minutes before transferring to a wire rack.

Pair them with a cozy fall drink like this Pumpkin Spice Cold Brew or try with a scoop of dairy-free vanilla yogurt.

Save

Tips for the Best Vegan Pumpkin Pie Cookies

• Let the dough rest—coconut flour needs time to absorb.
• Don’t overfill the cookies or the filling may overflow.
• Use a silicone muffin pan for easier release.
• Store your pumpkin purée in a fine mesh sieve to remove excess moisture.

Looking for more wholesome breakfasts and treats? Try our Slow Cooker Pumpkin Pie Oatmeal or Pumpkin Baked Oatmeal.

Common Mistakes to Avoid

• Using pumpkin pie filling instead of purée—too sweet and spiced.
• Overmixing the dough, which can make it dense.
• Forgetting to line the pan, making it hard to remove the cookies.
• Skipping the chill time, which can lead to sticky, hard-to-handle dough.

Avoid these and your cookies will turn out beautifully every time—just like our flawless Pumpkin Cheesecake Cookies.

Ingredient Swaps & Recipe Variations

Nut-Free Version

Swap almond butter for sunflower seed butter, and almond flour for oat flour (1:1).

Coconut-Free Version

Use oat flour instead of coconut flour and vegan butter in place of coconut oil.

Lower Sugar

Try using a monk fruit-based sweetener in place of maple syrup.

Looking for more ways to enjoy seasonal pumpkin? Our Pumpkin French Toast Roll-Ups or Pumpkin Rice Krispie Treats offer fun and unique options.

Serving Suggestions & Presentation Ideas

Present your cookies on a rustic wooden tray lined with parchment. Garnish with a light dusting of cinnamon or a swirl of coconut cream. For a full fall dessert board, add Apple Pie Dip with Cinnamon Sugar Chips and Pumpkin Poke Cake.

They’re also perfect additions to your Thanksgiving dessert spread alongside Apple Fritter Donuts or Pumpkin Crunch Dessert.

How to Store Leftovers

Store cooled cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag. Reheat in a toaster oven at 300°F (150°C) for a few minutes.

Try serving leftovers for breakfast with a cup of warm Pumpkin Spice Creamer stirred into your coffee or tea.

Perfect Pairings for Pumpkin Pie Cookies

These cookies pair well with:

• Hot tea or herbal lattes
• Slow Cooker Baked Ziti for a full dinner + dessert combo
• Fresh fruit or Pumpkin Cottage Cheese Pancakes for a brunch treat

Want a no-bake alternative? These No-Bake Pumpkin Pie Balls are just as easy and festive.

Why This Recipe Is Perfect for the Holidays

These Vegan Pumpkin Pie Cookies are everything holiday desserts should be: easy to make, easy to serve, and totally crowd-pleasing. Plus, they fit perfectly into a Gluten-Free Vegan Thanksgiving Recipes menu. You can bake them in advance, freeze them, or serve them fresh—whatever suits your schedule.

Save

FAQ: Vegan Pumpkin Pie Cookies

Can I use homemade pumpkin purée?
Yes, just make sure it’s thick and well-strained to avoid a runny filling.

Can I use another nut butter?
Absolutely. Cashew or sunflower seed butter works beautifully.

Do I need to refrigerate leftovers?
Yes—store them in the fridge to maintain freshness and texture.

Can I freeze the cookies?
Yes, for up to 2 months. Thaw at room temperature before serving.

Final Thoughts & Call to Action

These Vegan Pumpkin Pie Cookies are proof that dairy-free and gluten-free baking can be indulgent, festive, and unforgettable. With their soft base and creamy center, they make a statement on any dessert table—and everyone will be asking for the recipe.

If you loved this post, please share it with friends and subscribe to our blog for more plant-based, holiday-ready dessert inspiration. Try pairing this with a weekend breakfast like our Brown Sugar Overnight Oats or browse the full Dessert Recipes category for more ideas.

Print