If you love pumpkin pie, but don't want to bake a whole pie, then these Gluten Free Pumpkin Pie Cookies are for you! They are also dairy free and refined sugar free.
Baking a whole pie can be very daunting and getting the crust right is hard, but these pumpkin pie cookies are easy and delicious. We are in full on pumpkin season and fast approaching pumpkin pie prime time in the US with Thanksgiving this month. If you are looking for an easier and fun dessert to feed a crowd, then these cookies are it.
These pumpkin pie cookies are made of a pie crust like cookie and filled with a simple and dairy free pumpkin pie filling. It took me a few rounds to get the cookie and spice levels just right, but these little treats taste like pumpkin pie in bite size form.
How to make pumpkin pie cookies
Pumpkin Pie Cookie Ingredients:
- (Vegan) Butter or coconut oil
- Coconut sugar
- Eggs
- Milk
- Vanilla
- Gluten free flour
- Tigernut flour or almond flour
- Cinnamon
- Salt
- Pumpkin
- (Vegan) Yogurt
- Maple Syrup
- Pumpkin pie spice (Click here to learn how to make my homemade pumpkin pie spice)
- Tapioca starch
To make these cookies, you combine the butter and sugar then add the remaining wet ingredients. Mix in the flour and roll the dough into balls. Use a tablespoon scoop to press an indentation into the cookie. You'll want to use your hands to shape into a little pie crust that is on the thinner side.
Make the filling and then scoop it into your cookies.
Bake, cool, and let set in the fridge overnight!
Ingredient Notes
Butter or coconut oil? These cookies come out best with the use of (vegan) butter. I use the Miyoko's brand of vegan butter. I have tasted them with coconut oil and for some reason find that you may need to increase the amount used. So you may need to use ¾ cup of coconut oil. If you find that the dough is not holding together well or seems to dry, add extra oil 1 Tbsp. at a time.
How to shape these pumpkin cookies
You essentially want to shape the dough into little pie crusts. To do this, take a tablespoon of dough and roll it into a ball. Press the back of a tablespoon measuring cup down into the ball to create an indentation then use your fingers to gently shape into a wider, flatter circle with a thin crust on the sides. If the dough starts to separate, that is okay! Use your fingers to keep it together.
If the dough is sticking to the tablespoon measure, just spray it with some cooking oil to keep it from sticking!
Looking for more pumpkin recipes? Try these
Gluten Free Pumpkin Brownie Cookies
Gluten Free Pumpkin Chocolate Chip Cookies
Healthy Gluten Free Pumpkin Blondies
The Best Gluten Free Chocolate Chip Pumpkin Bread
Gluten Free Pumpkin Pie Cookies
Ingredients
Cookie Base
- ½ cup + 2 Tbsp (vegan) butter, softened *see notes above for coconut oil option
- ⅓ cup coconut sugar
- 2 egg yolks room temperature
- 1 tablespoon milk of choice
- ½ teaspoon vanilla extract
- 1 ¼ cup 1:1 gluten free flour
- ½ cup Tigernut flour or almond flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
Pumpkin Pie Filling
- ¾ cup pumkin puree
- 1 egg
- 2 tablespoon maple syrup
- 1-2 teaspoon pumpkin pie spice
- 2 tablespoon tapioca starch or arrowroot
- 2 tablespoon (vegan) yogurt or the coconut cream off the top of a set can of coconut milk
- 1 teaspoon vanilla extract
- Whipped cream optional
Instructions
- Preheat oven to 350F.
Cookie Base
- Beat together the butter and sugar (use paddle attachment if you have a stand mixer) until combined.
- Add the egg yolks, milk, and vanilla and beat until combined.
- Add the dry ingredients and beat on low with a paddle attachment or fold in with a spatula until dough comes together.
- Place the dough in the fridge while you make the filling.
Filling
- Whisk all ingredients for the pumpkin pie filing together in a bowl until smooth. If you like a mild pumpkin spice flavor, only add 1 teaspoon of pumpkin pie spice. If you want more of a punch and stonger flavor, add the full 2 tsp.
Assembly
- Take tablespoon amounts of dough and roll into balls. Place balls on a parchment lined baking sheet at least 2 inches apart.
- Use the back of a tablespoon measuring spoon to press can indentation into the ball of dough. Use your fingers to create what looks like a little pie crust. It should be on the thinner side, but not too thin it falls apart. You should get about 16 cookies.
- Add a tablespoon scoop of filling to each cookie and spread to smooth out the tops.
- Blake cookies for 14-16 minutes until cook is golden.
- Let cool on baking tray for at least 10 minutes before moving to a wire rack to cool completely.
- Place cookies in the fridge overnight to set.
- If desired, when ready to serve, add a little dollop or squirt of whipped cream!
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