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!
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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.
- 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
- 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.
- Allow to cool completely before using a spatula to remove from the baking sheet. Serve immediately, or for a firmer cookie, chill before serving.
Whichever version you try, I hope you’ll enjoy them!
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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!
Would love to see Pumpkin Woopie Pies!
These look awesome and I bet the almond butter gives a great added flavor! Love pumpkin in the fall!
It’s fall here in MICH and it’s all about pumpkin (and apples)! Can’t wait to try this def. WITH the chocolate
Definitely not sick of pumpkin yet! Going to have to give these a try- yum!
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!!!
This recipe just made my day. Thanks!
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!
Went home and made these last night…so good! I will be making these a lot this fall. Thanks!
Kim
azulhome.com
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??
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!
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!
Made these with my son tonight. Truly awesome. I love feeding my kids healthy treats.
Um, these are amazing. The entire batch disappeared in one sitting! Definitely recommend the added chocolate, though. Was a big winner with the kids.
Perfect!! I just bought a huge container of natural crunch peanut butter that would go great with this!
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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?
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!
[...] an egg in to see if that helps them stick better. They fall apart a bit. Enjoy Source : Pumpkin Pie Cookies Comments This entry was posted in Weight Loss Journey by Kristy Frovich. Bookmark the [...]
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
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!
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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!!!
Made em, love em. We like ours firmer / crispier. Do you think adding 1 egg would help?
Yes, an egg would probably make them firmer.
[...] an egg in to see if that helps them stick better. They fall apart a bit. Enjoy Source : Pumpkin Pie Cookies Comments comments Filed Under: Recipes Primary Sidebar Widget AreaThis is the Primary [...]
Your recipe looks delicious. Is the pumkpin puree cooked/canned or raw?
I used canned!
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Have you tried freezing these? If so, how do they do thawed? Can’t wait to try them!
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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.
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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.
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.
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.
[...] The Detoxinista: Pumpkin Pie Cookies Detoxinista: Pumpkin Pie Cookies [...]
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
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!
These are delicious!! Thank you! I added a very ripe banana too and they’re fantastic! xo
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!
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.
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. 