Pumpkin Pie Cookies (Vegan, Grain-Free)

I hope you’re not sick of pumpkin yet.

These cookies were inspired by the Vegan Pumpkin Pie I made last year. With only 4 ingredients, it’s one of the easiest and tastiest pies to ever come out of my kitchen.

Out of curiosity, I decided to try tweaking that recipe to create portable, perfectly-portioned cookies that are bursting with Fall flavor. The result is an egg-free, grain-free cookie with a soft, pumpkin-pie-like center. Lightly sweetened with pure maple syrup, and loaded with nutrient-rich pumpkin, I hope these cookies will be a hit with the pumpkin-lovers in your home, too!

Pumpkin Pie Cookies (Vegan, Grain-free)
makes 2 dozen cookies

Inspired by this Vegan Pumpkin Pie

Ingredients:

1 cup creamy almond butter
1/2 cup pumpkin puree
1/4 cup pure maple syrup (or sweetener of choice)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon sea salt

optional: 1/2 cup dark chocolate chips

Directions:

Preheat your oven to 350F, and line a baking sheet with parchment paper, or a Silpat.

Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. If adding the dark chocolate chips, fold them in last.

Note: Because this batter is egg-free, feel free to taste-test it at this point, and adjust the flavors to your preference.

Using a tablespoon or cookie scoop, drop the batter onto the line baking sheet, and gently press each mound with a wet fork (to prevent sticking) to flatten.

Bake at 350F for 12-15 minutes, until the edges are golden.

I always prefer my cookies slightly soft and under-baked, so I removed mine from the oven after 12 minutes, but for a firmer cookie, I’d recommend leaving them in for closer to 15 minutes.

Allow to cool completely before using a spatula to remove from the baking sheet.

As you can see, I made half the batch with dark chocolate chips, and half without. The pumpkin-chocolate-chip cookies have been the more popular version among my friends, but I prefer the “plain” ones, myself.


4.5 from 17 reviews
Pumpkin Pie Cookies (Vegan, Grain-Free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Egg- and grain-free these cookies are lightly sweetened with pure maple syrup, and loaded with nutrient-rich pumpkin. The result is a soft cookie with a pumpkin-pie-like center!
Ingredients
  • 1 cup creamy almond butter
  • ½ cup pumpkin puree
  • ¼ cup pure maple syrup (or sweetener of choice)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • optional: ½ cup dark chocolate chips
Instructions
  1. Preheat your oven to 350F, and line a baking sheet with parchment paper, or a Silpat.
  2. Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. If adding the dark chocolate chips, fold them in last.
  3. Note: Because this batter is egg-free, feel free to taste-test it at this point, and adjust the flavors to your preference.
  4. Using a tablespoon or cookie scoop, drop the batter onto the line baking sheet, and gently press each mound with a wet fork (to prevent sticking) to flatten.
  5. Bake at 350F for 12-15 minutes, until the edges are golden.
  6. Allow to cool completely before using a spatula to remove from the baking sheet. Serve immediately, or for a firmer cookie, chill before serving.
Notes
For longer shelf life, and a firmer cookie, we prefer to store these in the freezer and serve them frozen!

Whichever version you try, I hope you’ll enjoy them!

Reader Feedback: What’s your favorite type of dessert? Cookies? Pie? Cake? I used to be a cake-girl (I love frosting!), but now I prefer the ease and portability of cookies!

Comments

  1. Carrie says

    I can’t wait to try these! I’m a huge fan of pumpkin, and all other ingredients listed.. However, have you seen the latest news regarding the peanut and almond butter recall? You’re always so informative to your readers and subscribers, would you mind posting the link so everyone is aware? Another reason your homemade recipes are the BEST!!! :)

  2. says

    These look amazing! They must be so moist with the almond butter and pumpkin! I’ll definitely be making them!

    My favorite desserts are either super moist cookies or pies! I just love a homemade apple or banana cream pie, especially with my pie crust!

  3. says

    I tried to make these delicious cookies using walnut butter and they came out flat like pizza. Not sure why the batter taste good ,and looked thick when I spooned them on to the cookie sheet.
    The reason for walnut butter was because I am allergic to almonds.
    Your thoughts??

    • says

      Usually flat cookies are a sign that the fat source (in this case, the walnut butter) was too warm before baking. My almond butter is always refrigerated, so perhaps that might account for the difference? Next time, I’d recommend chilling the batter in the fridge for at least 30 minutes before baking.

      Walnuts also are a “fattier” nut, so you might try using a little less of it when replacing almond butter in recipes. Hope that helps!

  4. Shelly says

    Oh my heavens this could not have come at a better time! It is still hot here in TX and not fall-like but I am craving pumpkin anyway! I have been making batches of pumpkin spice waffles (vegan, GF) and trying to figure out what else to do with leftover pumpkin………. I am definitely making these tomorrow! Thank you for being YOU!

  5. says

    Um, these are amazing. The entire batch disappeared in one sitting! Definitely recommend the added chocolate, though. Was a big winner with the kids.

  6. Audrey says

    My boyfriend is allergic to almonds, and I was planning on using peanut butter. Do you think I should adjust the amounts at all? Should I chill it before baking?

    • says

      I think peanut butter should replace the almond butter equally, though I’m not sure how it will affect the flavor– peanut butter is a little stronger in flavor. Maybe increase the pumpkin pie spice a bit to compensate? No need to chill before baking!

  7. Sarah says

    I pinned these when you first posted them and made them last night.. Awesome recipe! My husband and I ate them up! I love how everything you post is simple and easy, yet delicious!

    Love your blog, keep up the good work :)

  8. Audrey says

    I made them with peanut butter, and didn’t really adjust anything. I put in just a pinch of extra spice. They tasted like peanut butter spice cookies. I could hardly pick up /any/ pumpkin flavor. I’m thinking of adjusting the pumpkin/peanut butter ratio to just use enough peanut butter to stick the pumpkin together. Any thoughts? I really miss pumpkin flavored things!

  9. CLK says

    My naturopath wants our whole family off of grains (including a 3 and 5 year old). Plus we are vegetarians! After weeks of stress and anxiety about how to feed my family, I discovered your site and it saved my life! Have made about half the recipes on here and all are a big hit! The paleo pancakes are AMAZING as are these cookies and the pumpkin bars…and even my super picky eater has no clue that the fried “rice” he is eating is actually cauliflower!! I have told everyone I know about Detoxinista! THANK YOU THANK YOU THANK YOU!!!

    • says

      We actually prefer eating them straight out of the freezer! They got pretty soft when they thawed, so I think I prefer them on the cold side for a more firm cookie.

  10. Jennifer says

    My dough is a little runny. What does it need more of? I have it in fridge now. The test batch was very good-very rich cookie! These are the winner for cookie exchange. Thank you.

    • says

      Extra almond butter might help dry the batter. Or, if you’re not vegan, you could try adding an egg, which does make them hold together better.

  11. Rachel says

    Made these last week for a dinner party and the where a hit. Guilt free and delicious. Love getting my protein and some nutrients through a cookie.

  12. Crista Cady says

    Hi Megan, Have you ever tried adding some Sunwarrior protein powder to any of your grain-free baked treats, like these cookies or your pumpkin bars? If so, how much? Thanks! Crista

  13. Kelly says

    Thank you so much for this recipe! I really liked them, one of my first recipes in gluten/dairy/egg free baking. Loved your chicken soup recipe and looking forward to making many more!

  14. says

    Wow – these look amazing!! I was searching for a gluten free, vegan pumpkin cookie recipe and this looks perfect. I followed your almond butter instructions (Mind. Blown.), and added fresh grated ginger instead of Pumpkin Pie spice. Can’t wait to see how they turn out!! Thanks for sharing! :)

  15. Mia says

    Made these today, using cashew butter that I made from organic, raw cashews in my food processor. I doubled the recipe, since we really like cookies around here. ūüėČ These were totally awesome. Used honey and maple syrup to sweeten (in equal amounts.) And…you’re right on…baked at 12 minutes, these were still slightly soft in the center, and really did remind one strongly of pumpkin pie!! A grain-free, egg-free winner. :-)

  16. Heather says

    Hi Megan! These and your chocolate chip cookies look amazing! My husband has been recently diagnosed with severe nut, shellfish and rice allergies, but has also been advised to avoid gluten, soy, eggs and dairy. I haven’t had much luck with replacement flours and I see that you use a lot of nuts in your baking. Any recommendations? Thanks, Heather

  17. asia says

    I was excited to make this but mine came out too dark looking and I only got to make about 15 very small ones. They also seem to be very delicate, I think I will try freezing them. Also can I substitute cinnamon powder for pumpkin pie spice?
    thanks for all the flour/grain free recipes, cant wait to try them.

  18. asia says

    update: they taste great frozen. Thanks for the recipe.

    question: I am having trouble getting the flourless ginger muffin recipe, does anyone have same problem.

  19. Melanie says

    Super delicious! We can’t get enough of these! I baked them for 14 minutes and they came out still nicely moist but held together very well. (I put the batter in the fridge for about 10 minutes before baking.) Must go and buy more almond butter!

  20. Tiffany says

    These were phenomenal! Perfect for making with toddler helper because there are no raw eggs in the batter! My two year old put everything in the mixer and then sat in her highchair with the mixing paddle to snack on. Shared it on FB. Thanks for the recipe!

  21. Lauren says

    YUM! I was craving a pumpkin dessert so bad tonight but I didn’t want something that would make me feel guilty, not to mention my husband is trying to eat grain free so I was looking for something we could both enjoy… then I found this recipe and I am SO GLAD. I replaced the maple syrup with organic unsweetened apple sauce with cinnamon and a little bit of honey and I added extra pumpkin pie spice until it tasted right for my preference. I think this would taste really good with banana “ice cream”.

  22. Cassi says

    Maybe i’m just too used to being a fatty but I didn’t care for these. The texture is really weird. Maybe its the almond butter…i used some to make the almond freezer fudge as well and hated those too. :-(

  23. Melanie M says

    These were really easy to make! In fact, they were much easier to make than regular cookies since the batter isn’t as thick and hard to mix. I’ll admit that I was a bit skeptical at first as to how the cookies would set considering there is no flour or eggs; however, these set beautifully, are deliciously chewy and very tasty! Even though I’m not a vegetarian or vegan, I’ll definitely be making these cookies (and all the other recipes on this website) again soon! Thanks so much!

  24. says

    Absolutely delicious! I added chocolate chips and raisins and they turned out wonderfully. In place of pumpkin pie spice I used fresh finely chopped ginger, cinnamon & ground clove. Can’t wait to make them again!

  25. Mary Kate says

    Love this recipe! It’s so easy! The batter and cookie are out of this world delish. I’ll be making this cookie all season. Thanks so much for posting! :-)

  26. Cynthia says

    absolute perfection!! I am 10 months GF and am thrilled to have found your website! I made these tonight exactly as written and they turned out perfectly…and, for once, I was able to eat the “raw” batter :-)) Delicious!!

  27. Amy says

    I have these in the oven. I added raw cranberries to some of them thinking it would be a good combo. Hope they turn out amazing! They tasted so yummy before they went in oven. :)

  28. christie says

    These look amazing, I’m wondering how much liquid stevia you would use to replace the maple syrup. I’m not doing any sugar at all of any sort except stevia and i feel much better after 2 1/2 weeks. Any suggestions?? I have a holiday cookie party coming up and want to bring some kind of cookie that I can eat that is grain, dairy and sugar free.

  29. Heather Teeter says

    My batter came out super runny. I think you have to make sure you use a thicker based almond butter (as some are more runny than others). I always use RAW almond butter, so that might have something to do with it. Either way, I could not form the batter into cookies, so I made this into a bar recipe. The taste was amazing! Just need to find the right almond butter for it next time. Out of curiosity, what brand do you use for almond butter?

  30. Courtney Grace says

    I loved these! Vegan cookies definitely come out differently than regular cookies (not as firm) but I love them nonetheless. Thank you!

  31. KBL says

    These were great! I have made them twice; once as cookies and once as bars cut into pie shapes. I used coriander, cardamom, and ginger for my “pumpkin pie” seasoning.

  32. Anne says

    Look super yummy! One reason for some peoples experience of a runny batter could be using pumpkin pie filling vs pumpkin puree. Filling is way runny and would not be as pumpkin flavorful. Thanks for posting ‚ô°

  33. Bruce Allen says

    Does anyone know the nutritional information for these cookies. I am a Type 2 diabetic and need low carb and sugar.

  34. Heather says

    I used homemade, organic roasted pumpkin & Barney Butter Smooth Almond Butter & these cookies turned-out terrible- a crumbly, oily, non-emulsified mess.

  35. Paige says

    I made these cookies last fall. It’s not even October yet and they have already been on my mind! They were so soft, gooey, and flavorful. Making again soon :)

  36. Anne says

    I made these cookies last night, and they were delicious right out of the oven, but after cooling they hardened and thickened. My husband says the texture is too gummy and he doesn’t really like them :( Do you know what could have caused this? I followed the recipe exactly, and used chilled almond butter too.

  37. Darlene says

    These cookies are really, really good!!! I have to admit I was really hesitant about trying this but I am so glad I did…I love them and I even gave some to my neighbors to try and they really liked them too!!! So easy..I will be making this a lot..I also froze them so I can’t wait to see how they are.

    Thanks for such great recipes!!

Trackbacks

  1. […] Some people may have seen this before, but this blog is really amazing and I just wanted to share it since I only discovered it today! I recently tried their pumpkin cookie recipe because I felt like I was missing out on all the delicious pumpkin treats this season. It's basically just almond butter and pumpkin with seasoning. They're delicious, easy to make, and so filling with all that protein. Usually I make cookies like this, have 2, and need to throw the rest away but I didn't find that to be the case here. cookies: http://detoxinista.com/2012/09/pumpkin-pie-cookies-vegan-grain-free/ […]

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