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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.
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
Instructions
- 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.
Notes
Nutrition
Calories per cookie: 75, Fat: 5g, Carbohydrates: 5g, Fiber: 1g, Protein: 2g
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!
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!
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!
My husband is allergic to almonds too and I was wondering if I could substitute cashew butter?
thanks
Went home and made these last night…so good! I will be making these a lot this fall. Thanks!
Kim
azulhome.com
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!
This recipe just made my day. Thanks!
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!!! 🙂
Definitely not sick of pumpkin yet! Going to have to give these a try- yum!
It’s fall here in MICH and it’s all about pumpkin (and apples)! Can’t wait to try this def. WITH the chocolate 🙂
These look awesome and I bet the almond butter gives a great added flavor! Love pumpkin in the fall!
Would love to see Pumpkin Woopie Pies!