Pumpkin Pie Cookies! {Vegan, Grain-Free}

Image Credit / Detoxinista.com

Image Credit / Detoxinista.com

By: Amanda Froelich,

True Activist.

Images of candy corn, Halloween costumes, and late-night parties conjure when one mentions the October 31st holiday. Like most celebrations, emphasis revolves around the party favors and food options available, and especially the treats one can give to visitors and children.

Contrary to popular belief, it is still possible to whip up some delicious creations for the kids, visiting friends, and family while promoting healthier food options.

The following recipe, adapted from Detoxinista, is a treat which is grain-free and vegan. Fast and easy to make, these Halloween cookies are full of Vitamin A, E, healthy fiber, immune-boosting nutrients, and can still satisfy one’s sweet tooth.

Lightly sweetened with maple and loaded with pumpkin, the texture of these cookies should turn out soft with a pumpkin-pie like center.

Pumpkin Pie Cookies

  • {Grain-Free, Vegan}
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Serving: 24 Cookies


  • 1 Cup Creamy Almond Butter
  • ½ Cup Pumpkin Puree
  • ¼ Cup Maple Syrup (Alternative Sweeteners: Coconut Aminos, Agave Nectar, Raw Honey)
  • 2 tsp Pumpkin Pie Spice
  • ¼ tsp Alcohol-free Vanilla Extract
  • ¼ tsp Sea Salt
  • Optional: ½ cup Dark Chocolate Chips


1) Preheat your oven to 350F degrees, and line a baking sheet with parchment paper.

2) Combine all of the ingredients in a medium-sized bowl and mix until a thick batter is formed. If adding the dark chocolate chips, fold them in last.

3) (Note: Because the batter is egg-free, feel free to taste-test the ingredients and adjust the flavors to your preference)

4) Using a tablespoon or a 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 350F for 12-15 minutes, until the edges are golden brown.

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. Store any extra in the freezer.


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