Pumpkin Pie Cookies (Vegan, Grain-Free)
Prep time
Cook time
Total time
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!
Serves: 24
  • 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
  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.
For longer shelf life, and a firmer cookie, we prefer to store these in the freezer and serve them frozen!
Recipe by Detoxinista at http://detoxinista.com/2012/09/pumpkin-pie-cookies-vegan-grain-free/