I created these Pumpkin Pie Cookies as a fun and quick way to enjoy the essence of my vegan pumpkin pie without the fuss of making a whole pie. Autumn is my favorite season for baking because my house is filled with pumpkin spice flavors. If you like it too, I recommend trying my Healthy Pumpkin Oatmeal Cookies or Pumpkin Banana Cake.
Ingredients and Substitutions
This recipe is really easy to whip up with just a few ingredients.
Almond Flour – Use finely ground almond flour for the best texture. Almond meal can be used but will result in a grittier texture. For a nut-free version, it might work with oat flour, but I haven’t tried. I suspect that the texture would be drier. Maple Syrup – Pure maple syrup provides the best flavor, but other liquid sweeteners like agave or coconut nectar can be substituted. Coconut Oil – Use refined coconut oil for a neutral flavor. Other mild-flavored oils can be used as alternatives. Pumpkin Pie Spices – A store-bought blend works well, or make your own with cinnamon, nutmeg, ginger, and cloves. You can also use ground cinnamon as a simpler alternative. Pumpkin Puree – Canned pumpkin puree (not pumpkin pie filling) works best for consistency. You can also make my homemade pumpkin puree. Cornstarch – This helps thicken the filling. Arrowroot powder or tapioca starch are good alternatives for those avoiding corn products.
How to Make Pumpkin Pie Cookies
This recipe is as easy as classic thumbprint cookies. You can find all detailed instructions in the recipe card further down, but I’ve also included below pictures of key steps.
Expert Tips
While I’ve included a lot of tips in the recipe card below, not everything fits there, so here are some more tips and tricks to make perfect cookies every single time:
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