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.
Pumpkin Pie Cookies (Vegan, Grain-Free)
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!
Does anyone know the nutritional information for these cookies. I am a Type 2 diabetic and need low carb and sugar.
I used homemade, organic roasted pumpkin & Barney Butter Smooth Almond Butter & these cookies turned-out terrible- a crumbly, oily, non-emulsified mess.
I made these cookies last fall. It’s not even October yet and they have already been on my mind! They were so soft, gooey, and flavorful. Making again soon 🙂
I made these cookies last night, and they were delicious right out of the oven, but after cooling they hardened and thickened. My husband says the texture is too gummy and he doesn’t really like them 🙁 Do you know what could have caused this? I followed the recipe exactly, and used chilled almond butter too.
These cookies are really, really good!!! I have to admit I was really hesitant about trying this but I am so glad I did…I love them and I even gave some to my neighbors to try and they really liked them too!!! So easy..I will be making this a lot..I also froze them so I can’t wait to see how they are.
Thanks for such great recipes!!
Just made these! SO easy and tasty. Thank you!!!!
What’s the calories on the pumpkin pie cookies a vegan??
I came across your recipe on Pintrest and wanted to try it. I cut the nut butter in half and used cashew butter instead of almond for allergy reasons. My parents, husband, and I all loved these cookies. Thank you for sharing!
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!
Would Sunbutter work instead?
these were ok, would not make again, but thanks
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!
Cool! I have so much pumpkin puree in my freezer I am anxious to try it!
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.
Easy, ingredients many bakers have in house, perfect sweetness and mild flavour. I did add a bit of almond flour as I felt my making of the dough was too thin.i used a size 100 cookie scoop and baked for 13 minutes.
I love these! They bake up perfectly, even without any additions. So nice to have for an occasional treat.
Yes I made this and it turned out pretty good. I was skeptical because the batter was goey and hard to form cookies by hand. I ended up spooning it out and making circles to make them cookie shaped. I think chilling them would help. The more important thing these were good. I used cashew butter instead of almond and they turned out good. God bless and thanks for the recipe.
I made this recipe with Sunflower Seed Butter (from Trader Joe’s) and although the texture was great, the taste was not optimal. The Sunflower Seed Butter has a strong odor and taste that really overpowered the pumpkin and spices completely. I’ll know next time to stick to the original recipe to make it taste more like a Pumpkin Pie.
I tried this recipe again this morning, this time with almond butter, and it was inevitably hard to mold let alone touch with fingers due to all the moist ingredients. I did add a few tablespoons of almond flour, but still runny but I think that is whole point of being “pumpkin pie” texture in the end.
Unlike using sunflower butter, which resulted with a firm, moldable batter, using almond butter resulted in a batter that was very runny, much like previous commenters have noted. I just used a spoon to drop and circle the batter into a round shape, topped with some mini chocolate chips, and they came out delicious. Thank you.
Can you substitute peanut butter for soaked almonds?
Is this recipe gluten free
Yes!
I made them with raisins and it was the perfect combo (I am not a chocolate person, but wanted some added texture). They do freeze wonderfully also!
I have to say your recipe is amazing…thank you so much!
Would it work to use pumpkin pie filling instead of pumpkin puree? And not add additional Spices?
made these last night, seriously they need some whipped cream. It is like eating a piece of pumpkin pie! Even my non vegan friends loved them!! thank you, definitely will be make these again
These are delicious! I thought the pumpkin muffins were good but these cookies are amazing. Thank you.
I haven’t tried this recipe yet, but it looks delicious! I’m wondering if I could add a pinch of coconut flour to give it a little more structure? I saw mention of an egg which I will try but I thought the coconut flour may help too. I want to take them to an event without having to worry about them being too soft. Thoughts?
How would you adjust this for leftover vegan pumpkin pie filling instead of just plain pumpkin puree?