Pumpkin Pie Cookies (Vegan, Grain

I hope you’re not sick of pumpkin yet.

pumpkin pie cookies on a cooling rack with a bite out of one cookie - 1

pumpkin pie cookies on a cooling rack with a bite out of one cookie - 2

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.

mixing pumpkin pie cookie dough in a yellow bowl - 3

mixing pumpkin pie cookie dough in a yellow bowl - 4

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 - 5

scooped pumpkin pie cookie dough onto a cookie sheet - 6

Bake at 350F for 12-15 minutes, until the edges are golden.

baked pumpkin pie cookies on a baking sheet - 7

baked pumpkin pie cookies on a baking sheet - 8

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 plate - 9

pile of pumpkin pie cookies on a plate - 10

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.

stack of pumpkin pie cookies with chocolate chips - 11

stack of pumpkin pie cookies with chocolate chips - 12

IngredientsUS CustomaryMetric1x2x3x

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

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!