What’s even better than a pumpkin pie? These cozy, chewy pumpkin pie cookies! They have a perfect crisp edge with a soft, gooey middle filled with warm spices.
Made with Native Forest Organic Simple Coconut Milk for the most delicious, creamy texture without any dairy.
✨Cookies
½ cup room temperature vegan butter (115g)
¼ cup white sugar (50g)
½ cup brown sugar (100g)
1 tbsp Let’s Do Organic Cornstarch
2 tbsp dairy-free milk
2 tsp vanilla
¼ tsp vinegar
1 ¼ cups + 2 tbsp all-purpose flour (215g)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
✨Pumpkin Pie Filling
1 cup canned pumpkin purée
½ cup coconut cream* from 1 can of Native Forest Organic Simple Coconut Milk
¼ cup granulated sugar
2 ½ tbsp cornstarch
1 tsp vanilla
1 tsp cinnamon
½ tsp allspice
¼ tsp each of nutmeg & salt
✨Whipped Cream
½ cup coconut cream from Native Forest Organic Simple Coconut Milk
1 tbsp powdered sugar
1/2 tsp vanilla bean paste
✨Notes
*Refrigerate the can of coconut milk overnight. In the morning, scoop out only the solid part that has formed at the top and measure 1 cup of this. This is your coconut cream.
✨Directions
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.
Preheat your oven to 350°F/175°C.
Whisk together the pumpkin pie filling ingredients.
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 (see vid for visual).
Generously fill each cookie with pumpkin pie filling. Bake the cookies for 9 minutes, until the edges start to slightly become golden-brown.
Allow the cookies to *fully* chill.
While the cookies are baking/ chilling, whisk together the whipping cream ingredients until stiff peaks form.
Top each cookie with whipped cream, and enjoy!
by @veggieworldrecipes
