These pumpkin pie cookies are the perfect sweet treat! A perfectly chewy sugar cookie base, topped with a delicious pumpkin pie filling. The best part, these cookies are egg free, easily made vegan, do not require any rest or chilling time, and are super easy to make! These cookies are the perfect fall, winter, or holiday treat!
These cookies are the hit of every fall party, barbeque, holiday, and family get-together! They also travel really well in an air-tight container and make the perfect addition to your holiday cookie box!
The other best part about these cookies is you can make the dough ahead of time, store them in the freezer, and defrost the cookies to bake as needed! Perfect quick treat to prepare when you have unexpected guests or for those late night cookie cravings!
For other delicious cookie recipes, see my vegan oatmeal raisin cookies, molten chocolate lava cookies, and homemade oatmeal cream pies!
Pumpkin Pie Cookie Ingredients
To make these delicious, egg-free, pumpkin pie cookies, you will need the following ingredients:
Sugar Cookies
- Butter-unsalted and softened butter is preferred for this recipe but you can also substitute for vegan unsalted butter sticks as well.
- Sugar-I recommend granulated white sugar for this recipe to get that nostalgic sugar cookie experience.
- Ground flaxseed-Ground flaxseed makes creating flax eggs super easy! Just combine 2 tbsp of ground flaxseed with 4 tbsp of water and allow to sit for 5 minutes to thicken. If you prefer to use eggs, you would use 2 room temperature large eggs for this recipe.
- Vanilla extract-Vanilla extract, powder, or paste will work in this recipe.
- All-purpose flour-All purpose flour is the preferred flour for this recipe but you can also substitute for a 1:1 gluten free flour mix as well.
- Baking soda/Baking powder-Both are required for this recipe, please do not skip these ingredients.
- Salt-You can use any salt here but I used sea salt and was delicious!
Pumpkin Pie Filling
- Pumpkin puree-I used canned plain pumpkin puree for this recipe.
- Brown sugar-Brown sugar was used in this recipe but you can use your preferred sweetener here.
- Vanilla extract-Vanilla extract, powder, or paste will work in this recipe.
- Cinnamon/Nutmeg-You can also use pumpkin spice seasoning here as well!
See recipe card for additional details and quantities.
Tip: To make this recipe even easier, substitute the pumpkin filling ingredients for a premade can of pumpkin pie filling! Such an easy, and delicious shortcut!
Pumpkin Cookie Instructions
For the full instructions and measurements for how to make this delicious recipe, please skip down to the recipe card at the bottom of the post!
Use the following step-by-step instructions for how to make these delicious pumpkin pie cookies:
Use a stand mixer, or hand mixer, fitted with a paddle attachment. Cream together the softened butter, and sugar for 2-3 minutes on medium speed until well combined and fluffy.
Then add the flax egg, and vanilla extract to the butter and sugar mixture. Mix on medium speed until combined.
Then add the flour, baking soda, baking powder, and salt to the cookie mixture. Mix on low speed until just combined.
Then take 2 tablespoon of the sugar cookie dough, roll in your hands into a ball, and then roll in sugar. Place on a baking sheet. Continue this process until you have the desired amount of cookies.
Then for each sugar cookie ball, take a 1 tablespoon spoon and form an indent into the center of your cookies.
Then combine pumpkin puree, brown sugar, vanilla, cinnamon and nutmeg in a small mixing bowl. Set aside.
Add 1 tablespoon of pumpkin pie filling to the center of each cookie well. Arrange 6 cookies per baking sheet. Bake the cookies for 10-12 minutes.
Remove from the oven. Enjoy!
Hint: For this recipe, avoid over mixing the batter. Mix until just combined and no flour or dry ingredients are visualized.
Pumpkin Sugar Cookie Substitutions
While this recipe is super delicious, and perfect already, these homemade cookies are extremely versatile and has substitutions to easily make this recipe gluten-free, or vegan, or non-vegan!
- Gluten-free – instead of using all purpose flour for this recipe, feel free to use 1:1 gluten free flour mixture.
- Vegan – use vegan unsalted butter sticks and pumpkin puree for this recipe.
- Egg – the flax eggs are a substitute to make this recipe egg-free, however you can use two large room temperature eggs instead if you prefer.
Cookie Variations
There are a wide variety of filling ingredients that you can use for these pumpkin pie cookies, instead of the pumpkin pie filling or in addition to the pumpkin pie filling:
- Caramel
- White chocolate
- Milk chocolate
- Pecans
- Almonds
- Apple butter
- Oats
Tip: Serve these delicious cookies with your favorite milk substitute, coffee, espresso, or tea! Delicious and no comforting!
Equipment
For this recipe, you will need a few pieces of equipment. You will need a stand mixer, or hand mixer, a small mixing bowl, and at least 1 large baking sheet!
For the stand mixer, ensure that you use a paddle attachment for the cookie dough. A stand mixer is optional, you can mix by hand, just ensure that you do not over mix the batter.
Storage
You can store your baked cookies in an air tight container in the fridge for up to 1 week! You can also store your baked cookies in the freezer for 3-4 months. Consuming your cookies sooner rather than later will ensure more freshness!
The other best part about these cookies is you can make the dough ahead of time, store them in the freezer, and defrost the cookies to bake as needed so that you can have freshly baked cookies on demand!
Top tips
- To make this recipe even easier, substitute the pumpkin filling ingredients for a premade can of pumpkin pie filling! Such an easy, and delicious shortcut!
- For this recipe, avoid over mixing the batter. Mix until just combined and no flour or dry ingredients are visualized.
- Serve these delicious cookies with your favorite milk substitute, coffee, espresso, or tea! Delicious and no comforting!
Frequently Asked Questions (FAQs)
The best topping for a pumpkin pie cookie is the following: pumpkin pie filling, caramel, white chocolate, milk chocolate, pecans, almonds, or apple butter! These toppings make for a delicious pumpkin pie cookie.
Pumpkin pie cookies are good because they have pure pumpkin flavor, a mix of comforting spices, and the most delicious chew texture. The perfect cookie for fall, winter, and holiday months.
Canned pumpkin pie filling is not the same as pumpkin puree. Pumpkin puree is 100% pure pumpkin that is pureed with no additional ingredients. Canned pumpkin pie filling is pumpkin mixed with spices and sweeteners.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with pumpkin pie cookies:
Pumpkin Pie Cookies
Equipment
- 1 Stand mixer or hand mixer
- 1 Small mixing bowl
- 1 Baking sheet
Ingredients
Sugar Cookies
- 1 Cup Unsalted butter Room temperature and softened
- 1 1/2 Cups Granulated sugar Plus more for rolling
- 2 Tbsp Ground flaxseed 2 flax eggs (2 tbsp ground flax mixed with 4 tbsp water) OR 2 large eggs
- 2 Tsp Vanilla extract
- 3 Cups All-purpose flour
- 1 Tsp Baking soda
- 1 Tsp Baking powder
- 1/2 Tsp Salt
Pumpkin Filling
- 3/4 Cup Pumpkin puree
- 4 Tbsp Brown sugar
- 1 Tsp Vanilla extract
- 1 Tsp Cinnamon
- 1/4 Tsp Nutmeg
Instructions
Pumpkin Pie Cookies
- Preheat oven to 350 degrees Fahrenheit. Parchment line a baking sheet. Prep your flax eggs by mixing together the ground flaxseed and water. Set aside for 5 minutes.
- Use a stand mixer, or hand mixer, fitted with a paddle attachment. Cream together the softened butter, and sugar for 2-3 minutes on medium speed until well combined and fluffy.
- Then add the flax egg, and vanilla extract to the butter and sugar mixture. Mix on medium speed until combined.
- Then add the flour, baking soda, baking powder, and salt to the cookie mixture. Then mix on low speed until just combined (avoid overmixing the batter).
- Then take 2 tbsp of the sugar cookie dough, roll in your hands into a ball, and then roll in sugar. Place on a baking sheet. Continue this process until you have the desired amount of cookies. Then for each sugar cookie ball, take a 1 tbsp spoon and form an indent into the center of your cookies (creating a well).
- Then combine pumpkin puree, brown sugar, vanilla, cinnamon and nutmeg in a small mixing bowl. Set aside.
- Add 1 tbsp of pumpkin pie filling to the center of each cookie well. Arrange 6 cookies per baking sheet. Bake the cookies for 10-12 minutes.
- Remove from the oven and allow to cool for 5 minutes. Then enjoy!
Its a great fall treat. This would be a hit at Thanksgiving!