This post may contain affiliate links. Please read my disclosure and privacy policy.
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!
—
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!
—
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!
Is this recipe gluten free
Yes!
Can you substitute peanut butter for soaked almonds?
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.
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 love these! They bake up perfectly, even without any additions. So nice to have for an occasional treat.
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 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.
Cool! I have so much pumpkin puree in my freezer I am anxious to try it!
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!
these were ok, would not make again, but thanks