Pumpkin Pie Cookies (Vegan, Grain-Free)

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

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.

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

4.39 from 21 votes
Print
Pumpkin Pie Cookies (Vegan, Grain-Free)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
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
Servings: 24
Calories: 75 kcal
Author: Detoxinista.com
Ingredients
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.
Recipe 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!

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Comments

Sara

I made these for my study group and one classmate is allergic to eggs. I ended up adding a tbsp of ground flax and 3 tbsp of water to help with the lack of eggs. They turned out pretty good! In fact these were the first cookies gone over another pumpkin cookie recipe I had brought. I would make these again!

danielle

Would Sunbutter work instead?

cynda johnson

these were ok, would not make again, but thanks

Mike Kussmaul

I will be making these over the weekend, but I am going to make two batches, one with dark chocolate chips and the second with dark chocolate chips and walnut pieces. I will let you know which one disappears first! Happy Halloween everyone!

Jazmin

Cool! I have so much pumpkin puree in my freezer I am anxious to try it!

fleabert

I WAS WONDERING HOW A RECIPE WITHOUT ANY FLOUR OR SODA COULD POSSIBLY WORK…AND IT DIDN’T. THE COOKIES/DOUGH WERE VERY RUNNY…i HAD TO ADD ALMOND FLOUR TO TRY TO GET IT TO WORK. VERY DISAPPOINTING. i DON’T KNOW HOW ANYONE COULD TURN THIS RECIPE INTO ACTUAL COOKIES. aND THE FLAVOR WASN’T VERY GOOD EITHER…ALL i COULD TASTE WAS ALMOND BUTTER.

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