Pumpkin Pie Cookies

YouTube video

Pumpkin Pie Cookies

Jill Dalton
Fall is here so it is time to make pumpkin recipes! Fill you home with the comforting smell of these plant-based vegan Pumpkin Pie Cookies. Enjoy the rich flavor of pumpkin pie without all the effort of making a pie.
4.75 from 43 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 16 people
Calories 135 kcal

Ingredients
 
 

Cookies

Frosting

Instructions
 

  • Preheat oven to 350°F.
  • Add the oat flour, baking powder, baking soda and pumpkin pie spice to a large mixing bowl and mix well.
  • Add the soy milk, dates, vanilla and pumpkin puree to a blender and blend until the dates are pulverized.
  • Pour blender mixture into the flour mixture and stir well.
  • Scoop batter into a piping bag.
  • Pipe out 12-16 cookies onto a parchment lined baking tray.
  • Bake for 15 minutes.
  • Once baked carefully place cookies onto a cooling rack to cool for 10 minutes.
  • Add the frosting ingredients to a blender and blend until smooth.
  • Frost cookies with frosting.
  • Don't stack frosted cookies. Keep in an airtight container in the refrigerator for at least a week.

Nutrition

Calories: 135kcalCarbohydrates: 21gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 75mgPotassium: 236mgFiber: 3gSugar: 9gVitamin A: 2472IUVitamin C: 3mgCalcium: 64mgIron: 1mg

25 thoughts on “Pumpkin Pie Cookies”

  1. The cookies look delish and I plan to try that recipe. By the way, I love those colorful prep dishes. Where did you get them? Thank you!

  2. Hi, Jill — My husband and I just finished making these and are they ever good! Don’t need to wait until Thanksgiving to enjoy! Thanks for the great recipe!

  3. I know you said 2 deglet dates equals 1 medjool in a comment above, but would I just use 1 cup of medjool for the cookies and 1/3 cup of medjool for the frosting? Wouldn’t the measurement be the same regardless of which type of date you use? Sorry if it’s a silly question.

      1. Hmmm..
        Now I’m confused. If the medjool dates are twice as sweet wouldn’t a cup of them be too much? Or is it because they’re bigger they take up more room in the cup so there are fewer of them in a cup? Or am I overthinking this?

      2. Medjool dates are 2x the size of deglets and just slightly sweeter. It takes about 18 deglets to measure a cup and 9 medjools to make a cup.

  4. My grandson LOVES these cookies. I’ve already baked 3 mini pumpkins. Love the smell of the kitchen when I bake these.

  5. vegielover13gmailcom

    I made these and they were delicious, but even leaving them in for extra baking time, they seemed like they were underdone. Did I do something wrong? Do I just need to bake them longer or are they supposed to be like this? You described them as soft, but they were like raw dough. My husband loved them just the way they were, but I wasn’t sure they were right.

  6. Hi Jill! I’ve been following your channel for a few months and I’m very happy with your recipes, which I’m eager to try them all! I live in Italy! My question is, how could I replace the pumpkin pie spice? Since here in Italy isn’t easy to find it. Is it strictly needed? Thanks a lot!

    1. It really does need it but you can create your own mix: 1 1/2 tsp cinnamon, 1/2 tsp dried ginger, 1/4 tsp dried clove, a pinch of nutmeg

  7. I’ve made these cookies at least 4 times now. Love them, but have noticed a difference with medjool vs deglet dates. Medjool are sweeter and not as dark. The same amount of deglet dates gives you a less sweet cookie, so I even tried an added 1/4 cup coconut sugar in the next batch. I’m going to spend the extra dollars on the medjool dates. I have also tried with date paste, but those turned out less sweet and a very dark color as if burned.

  8. I made these and I noticed that the flavor seemed to diminish after they were cooked and also they are incredibly RUBBERY what did I do wrong??

  9. this recepie is awesome! the frosting was challenging – so i came up with using pure maple syrup but diluted it down with water and fresh ginger then brushed it as it came out from the oven –

  10. These were amazing!! And so so easy to make! I haven’t changed anything, just used my own spice blend (cinnamon, ginger, and cloves) and bought canned pumpkin puree instead. I will be making these all the time! Thank you so much for sharing.

  11. I made these cookies with 8 medjool dates , I added some raisins and 1/4 more of oat flour . I spooned de cookies on the pan I got 24 cookies , I baked them 17 minutes and I should have baked them a tad longer . I ate one and I feel they are still underbaked , they aren’t overly sweet with the icing they should be perfect . It’s not my favorite texture cookies too soft it’s not a bad recipe , it’s healthy so I will bake them before eating .

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