Mimi's Organic Eats » Recipes » Fall » Vegan Pumpkin Spice Almond Butter Cookies

Vegan Pumpkin Spice Almond Butter Cookies

Vegan • High Altitude • Fall | Published September 9, 2023 by Mimi Council

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Soft, chewy, nutty, and full of cozy pumpkin spice. This recipe for Vegan Pumpkin Spice Almond Butter Cookies are topped with pumpkin seeds and a sprinkle of flaky sea salt for seasonal cookie you won’t be able to stop eating.

If you love making vegan cookies as much as I do, be sure to check out some of my other favorites like my Vegan Sea Salt Dark Chocolate Almond Cookies, Vegan Raspberry Chocolate Chip Cookies, or my Vegan Banana Chocolate Chip Cookies.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
FAQ's
Craving More?

If you love soft and chewy pumpkin cookies, you'll love these Vegan Pumpkin Spice Almond Butter Cookies. They combine a chewy almond butter cookie base with pumpkin, spice, and pumpkin seeds. I finish these organic cookies with flaky sea salt for sweet and salty spiced pumpkin cookies that you'll want to add to your fall baking list!

While this recipe is for vegan cookies, it's also super flexible. You can use regular butter and milk if you just want eggless cookies. And, even if you aren't vegan, you will love these almond butter and pumpkin cookies!

Why You'll Love This Recipe

Soft & Chewy: You will love these Vegan Pumpkin Spice Almond Butter Cookies as much as I do! These easy pumpkin cookies are soft, chewy, and a little nutty thanks to the almond butter.

All the Pumpkin: I add pumpkin and spice into these organic cookies for a lightly spiced fall cookies. I also add in roasted and salted pumpkin seeds on top and finish these Vegan Pumpkin Spice Almond Butter cookies with a little flaky sea salt. These sweet and salty pumpkin cookies have all the fall vibes.

Vegan Cookies: These pumpkin cookies will even impress your friends who are not vegan! I love making making vegan cookies because they are so good, even if you eat butter and eggs. So, give these a try, even if you're not vegan.

Flexible: If you aren't vegan, you can make these with regular butter and milk.

Ingredients

Vegetable Shortening: I use organic vegetable shortening, but vegan butter or even regular butter works if you aren't vegan.
Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
Pumpkin: Organic pumpkin puree adds flavor
Almond Butter: I use organic creamy almond butter. Cashew butter, peanut butter, or even sunflower butter, or tahini also work!
All Purpose Flour: My favorite is Cairnspring Mills.
Pumpkin Spice: I use my homemade pumpkin pie spice, but your favorite store bought is also fine.
Baking Soda: Make sure to use baking soda, not salt. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Salt: Use fine sea salt.
Pumpkin Seeds: I use organic roasted and salted pumpkin seeds for a topping on these organic cookies. This adds some texture and additional flavor and nutrients.
Flaky Sea Salt: I top these vegan cookies with flaky sea salt for sweet and salty cookies. If you are not obsessed with sweet and salty cookies (like me), feel free to leave this off.

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: I use my stand mixer for ease, but a hand mixer also works for this recipe.
Baking Sheets: You'll need two half sheet pans to bake these vegan cookies.
Parchment Paper: I use nontoxic parchment paper as I always feel like cookies bake best with it.

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woman sharing cookies with pug in kitchen

Step by Step Instructions

Step 1

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the vegetable shortening, light brown sugar, cane sugar, and pumpkin spice. Mix on low until combined.

Add the pumpkin puree, almond butter, flour, baking soda, and sea salt in that order. Mix on low until combined.

Step 3

Using your hands, form the cookie dough into round disks about 1 ½-inches in diameter and place on the prepared baking sheets. Sprinkle the tops with pumpkin seeds.

Step 4

Bake for 12 to 14 minutes or until the edges and bottom are golden brown. Sprinkle the tops with flaky sea salt. Allow to cool completely on the baking sheets. (If you are baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

FAQ's

Can I use real butter in this recipe?

Yes, of course! If you are not vegan, you can replace the vegan butter with your favorite organic butter.

Can I make these gluten free?

Yes! I provide a simple adjustment for gluten free in the Notes at the bottom of the recipe. I even link the gluten free flour used to test this with.

Can I add the pumpkin seeds into the cookies?

Yes, if you prefer to add pumpkin seeds into the batter, you can definitely do that! I would recommend adding about 85 grams (3 ounces) into the batter.