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

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

Print Pin
4.45 from 29 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

Ingredients

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

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

Nutrition

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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Comments

Cassi

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. ๐Ÿ™

    Cassi

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

    Michelle

    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!

Allison

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! ๐Ÿ™‚

Cynthia

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!!

Sakeenah

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

    Jessica

    sunflower seed butter (sunbutter).

Amy

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. ๐Ÿ™‚

christie

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.

KAREN

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!

KBL

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.

Anne

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 โ™ก

Bruce Allen

Does anyone know the nutritional information for these cookies. I am a Type 2 diabetic and need low carb and sugar.

Heather

I used homemade, organic roasted pumpkin & Barney Butter Smooth Almond Butter & these cookies turned-out terrible- a crumbly, oily, non-emulsified mess.

Paige

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 ๐Ÿ™‚

Anne

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 ๐Ÿ™ Do you know what could have caused this? I followed the recipe exactly, and used chilled almond butter too.

Darlene

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!!

Anna Cordova

Just made these! SO easy and tasty. Thank you!!!!

Bianca

What’s the calories on the pumpkin pie cookies a vegan??

Mindy

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!

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.

Ruth

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.

Cathy

I love these! They bake up perfectly, even without any additions. So nice to have for an occasional treat.

Jason

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.

Denise

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.

    Denise

    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.

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