Pumpkin Pie Cookies

By abbeysue

Egg- and grain-free these cookies are lightly sweetened with pure maple syrup, and loaded with nutrient-rich pumpkin. The result is a soft cookie with a pumpkin-pie-like center!

Pumpkin Pie Cookies
  • 1 cup almond butter (creamy)

  • 1/2 cup pumpkin purée

  • 1/4 cup pure maple syrup (or sweetener of choice)

  • 2 tsps pumpkin pie spice

  • 1 tsp vanilla extract

  • 1/4 tsp sea salt

  1. Preheat your oven to 350F, 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.

  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 350F 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.

Nutritional Facts

Calories 80
Total Fat 6g
Saturated Fat 0.5g
Sodium 25mg
Potassium 100mg
Total Carbohydrate 5g
Protein 2g

dessert desserts gluten free dairy free low carb bake low sodium

3 replies

ohneclue 2016-12-25 18:41:31 -0600 Report

EACH of the 24 cookies this recipe makes is the 80 calories and 5 grams carb so this is no bargain in my book. But that's just me.

suecsdy 2015-11-17 18:25:57 -0600 Report

These look really yummy. I think I might add some pecans. And I just happen to have almond butter in the cupboard.