Pumpkin Pie Almond Butter Cookies

I baked these cookies up yesterday and really enjoyed them. So I had to share as soon as possible. Feel free to add mix-ins such as chocolate chips, raisins, cranberries, chopped nuts, etc. If you have an aversion or an allergy to almonds, try a different nut butter or a seed butter such as sunflower. These bake up nicely, and they stay soft. If you try them, let me know! And go tell Tiffany at The Gracious Pantry THANKS for this amazing recipe! Enjoy!

Delicious and soft pumpkin pie almond butter cookies! #fruitsohard #vegan #glutenfree #pumpkinpie #cookies

Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Pumpkin Pie Almond Butter Cookies
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Soft, pillowy almond butter pumpkin pie cookies made with oat flour and sweetened naturally! They're delicious and perfect for dipping in nondairy milk or putting on top of vegan ice cream.
Course: Dessert
Cuisine: Vegan | Gluten-Free
What you'll need:
  • 1 cup oat flour (if you don't have oat flour, you can grind rolled oats into flour)
  • 1/3 cup maple syrup
  • 1/2 cup applesauce
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter
  • 4 medjool dates, pitted (if almond butter is unsweetened)
What you'll do:
  1. Preheat oven to 350 degrees F (176 C) and ready cookie sheet with parchment paper.
  2. Combine all ingredients in high-speed blender (like a Vitamix) or food processor. Blend until smooth.
  3. Place 1-2 tbsp drops onto cookie sheet and bake for 20-22 minutes or until golden brown around the edges.
  4. Let cool before eating.
Recipe Notes

Inspired by The Gracious Pantry.