Pumpkin Pie Cookies

Cozy, chewy pumpkin pie cookies with a perfect crisp edge and a soft, gooey middle filled with warm spices. Made with coconut milk for a delicious, creamy texture without any dairy.

By @veggieworldrecipes

Original recipe source

Cook time: 30 minutes

Servings: 18

Ingredients

• 0.5 cup vegan butter
• 0.25 cup white sugar
• 0.5 cup brown sugar
• 1 tbsp Let’s Do Organic Cornstarch
• 2 tbsp dairy-free milk
• 2 tsp vanilla
• 0.25 tsp vinegar
• 1.25 cups all-purpose flour
• 0.5 tsp baking soda
• 0.25 tsp baking powder
• 0.25 tsp salt
• 1 cup canned pumpkin purée
• 0.5 cup coconut cream
• 0.25 cup granulated sugar
• 2.5 tbsp cornstarch
• 1 tsp vanilla
• 1 tsp cinnamon
• 0.5 tsp allspice
• 0.25 tsp nutmeg
• 0.25 tsp salt
• 0.5 cup coconut cream
• 1 tbsp powdered sugar
• 0.5 tsp vanilla bean paste

Instructions

1. Combine the cookie ingredients in a bowl and mix. Use a cookie scoop to scoop into 18 dough balls and place them on a parchment-lined baking sheet. Refrigerate for 30 minutes.
2. Preheat your oven to 350°F/175°C.
3. Whisk together the pumpkin pie filling ingredients.
4. Once the cookie dough has chilled, use a spoon to press down on the cookie dough and create a deep well into each cookie. If the cookie starts to fall apart at the edges, use your fingers to push it back together.
5. Generously fill each cookie with pumpkin pie filling. Bake the cookies for 9 minutes, until the edges start to slightly become golden-brown.
6. Allow the cookies to fully chill.
7. While the cookies are baking/ chilling, whisk together the whipping cream ingredients until stiff peaks form.
8. Top each cookie with whipped cream, and enjoy!