Pumpkin Pie Cookies (Vegan, Grain-Free)

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I hope you’re not sick of pumpkin yet.

pumpkin pie cookies on a cooling rack with a bite out of one cookie

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


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


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.

mixing pumpkin pie cookie dough in a yellow bowl

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.

scooped pumpkin pie cookie dough onto a cookie sheet

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

baked pumpkin pie cookies on a baking sheet

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.

pile of pumpkin pie cookies on a plateAs 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.

stack of pumpkin pie cookies with chocolate chips

Pumpkin pie cookies
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4.46 from 31 votes

Pumpkin Pie Cookies (Vegan, Grain-Free)

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!
Course Dessert
Cuisine American
Keyword cookies, dairy free, paleo, pumpkin, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Calories 75kcal



  • 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.


For longer shelf life, and a firmer cookie, we prefer to store these in the freezer and serve them frozen!


Calories: 75kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 17mg | Fiber: 1g | Sugar: 3g | Vitamin A: 400IU | Calcium: 30mg | Iron: 0.4mg
Calories per cookie: 75, Fat: 5g, Carbohydrates: 5g, Fiber: 1g, Protein: 2g

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!

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Would love to see Pumpkin Woopie Pies!

Danielle @ Clean Food Creative Fitness

These look awesome and I bet the almond butter gives a great added flavor! Love pumpkin in the fall!

Becky T

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!

Melissa @ Fit 'N' Well Mommy

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!



nancy bonet

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!

      Joan Beightler

      My husband is allergic to almonds too and I was wondering if I could substitute cashew butter?



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!


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!


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!


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.


Your recipe looks delicious. Is the pumkpin puree cooked/canned or raw?


Have you tried freezing these? If so, how do they do thawed? Can’t wait to try them! :-).


    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.


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.

Crista Cady

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

Bridgid Gallagher

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. 🙂


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


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.


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.


Any chance this cookie will hold up okay for shipping?


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!


Caution – vanilla can be a cross-contamination issue due to the alcohol source, for gluten…

Fashionlistically Speaking

I tried these last week . All I can say is Yummy!! Thanks for the recipe!!!


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!


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”.


Woops! I forgot to give my rating! haha


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. 🙁


    And mine look nothing like your pictures. mine are a lot darker


    Delicious! Amazing how these could turn into cookies! Will be making again! Thank-you!

Melanie M

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!


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!

Mary Kate

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! 🙂


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!!


These look amazing, but my son is allergic to all nuts. What could I replace the almond butter with?


    sunflower seed butter (sunbutter).


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. 🙂


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.


Delicious! And quick and simple to prepare. Thank you,

Heather Teeter

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?

Courtney Grace

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


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.


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 ♡

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