Add to your recipes 1 previous edit

Pumpkin Pie Cookies

Vegan and grain-free!


  • 1 c creamy almond butter
  • ½ c pumpkin purée
  • ¼ c pure maple syrup (or sweetener of choice)
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • ½ c dark chocolate chips, optional


  1. Preheat your oven to 350°F, and line a baking sheet with parchment paper, or a Silpat.

  2. 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.

  3. Note: Because this batter is egg-free, feel free to taste-test it at this point, and adjust the flavors to your preference.

  4. 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.

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

  6. Allow to cool completely before using a spatula to remove from the baking sheet. Serve immediately, or for a firmer cookie, chill before serving.

Send us your comments, suggestions or bug reports!