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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.
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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!
Would Sunbutter work instead?
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!
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!
What’s the calories on the pumpkin pie cookies a vegan??
Just made these! SO easy and tasty. Thank you!!!!
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!!
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.
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 used homemade, organic roasted pumpkin & Barney Butter Smooth Almond Butter & these cookies turned-out terrible- a crumbly, oily, non-emulsified mess.
Does anyone know the nutritional information for these cookies. I am a Type 2 diabetic and need low carb and sugar.