Pumpkin Pie Cookies (Vegan, Grain-Free)

This post may contain affiliate links. Please read my disclosure and privacy policy.

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!

Get more recipes + meal plans in my books:

detox book and meal plan

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Mia Banks

Can you substitute peanut butter for soaked almonds?

Tonya Donald

Is this recipe gluten free

Ina

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!

Ali

I have to say your recipe is amazing…thank you so much!

T'Miika Sjaarda

Would it work to use pumpkin pie filling instead of pumpkin puree? And not add additional Spices?

carey

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

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter