Vegan Pumpkin Pie Cookies!
These Vegan Pumpkin Pie Cookies feature a soft pumpkin cookie topped with vanilla whip cream. These cookies are like classic pumpkin pie filling and pumpkin pie crust rolled into one cookie. If you’re looking to skip the homemade pumpkin pie making this year, these are a great alternative. They still highlight the classic flavours of pumpkin pie but save tons of time.
The base of these cookies is made with almond flour and sweetened naturally with maple syrup. These cookies are vegan, gluten-free, grain-free, and refined sugar-free.
For more fall recipes, try my Mini Pumpkin Pies, Pumpkin Oatmeal Cookies, or Cinnamon Roll Muffins.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Vegan Pumpkin Pie Cookies
Ingredients
Cookies:
- 2½ cups almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons coconut oil melted
- 6 tablespoons maple syrup
- 1 teaspoon vanilla
- 6 tablespoons pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Cinnamon Coating:
- 2 tablespoons coconut sugar
- 2 teaspoons cinnamon
Coconut Whip Cream:
- Coconut cream from one 400 ml can of chilled full-fat coconut milk the thick white part only
- 2 teaspoons maple syrup
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two baking trays with parchment paper and set aside.
- To prepare the cookie dough, add the almond flour, baking soda, and salt to a small bowl. Stir until combined. Add the melted coconut oil, maple syrup, vanilla, pumpkin puree, cinnamon, and nutmeg and stir until combined. Form into 14 even sized balls. Set aside while you combine the coconut sugar and cinnamon in a small bowl. Roll each ball in the coconut sugar so it is evenly coated. Place each coated cookie dough ball on your prepared baking sheet and press down gently with the palm of your hand.
- Cook in your preheated oven for 13-15 minutes, or until cookies are golden brown. Let cool completely.
- Meanwhile, prepare the coconut whip cream. Separate the thick white coconut cream from the thin coconut milk from one can of chilled full-fat coconut milk. Add the white coconut cream to a bowl or stand mixer and set aside the coconut milk for another recipe. Beat the cream on high until light and fluffy. Add the maple syrup and vanilla and beat again to combine. Set in the fridge to chill.
- Once the cookies are cool and you're ready to enjoy them, pipe or spread a generous dollop of the coconut whip cream onto the cookie. Enjoy immediately or store separately in the fridge.
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