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

Vegan Pumpkin Spice Almond Butter Cookies

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.

vegan pumpkin spice almond butter 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 vegan pumpkin cookies are soft, chewy, and a little nutty thanks to the almond butter.

All the Pumpkin: I add in pumpkin and spice in these easy vegan pumpkin cookies for a lightly spiced pumpkin cookie! 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 easy vegan pumpkin cookies have all the fall vibes.

Vegan: These easy vegan 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.

vegan pumpkin spice almond butter cookies

Ingredients for Vegan Pumpkin Spice Almond Butter Cookies

Spectrum Organic Vegetable Shortening

Homemade Organic Light Brown Sugar

Wholesome Organic Cane Sugar

Frontier Co-Op Organic Pumpkin Spice

Farmer's Market Organic Pumpkin Puree

Organic Almond Butter

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Baking Soda

Frontier Co-Op Fine Sea Salt

Food to Live Organic Roasted & Salted Pumpkin Seeds

Flaky Sea Salt

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woman sharing cookies with pug in kitchen

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

vegan pumpkin spice almond butter cookies

How to Make Vegan Pumpkin Spice Almond Butter Cookies

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).

vegan pumpkin spice almond butter cookies

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.

Why Choose Organic Ingredients?

vegan pumpkin spice almond butter cookies

Vegan Pumpkin Spice Almond Butter Cookies

Mimi Council
Soft, chewy, nutty, and full of pumpkin spice. These Vegan Pumpkin Spice Almond Butter Cookies are a must bake this fall!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 300 kcal

Ingredients
 
 

Dough

Instructions
 

  • Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • 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.
  • 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.
  • 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.
  • Store in an airtight container for up to 7 days.

Notes

Gluten Free – Replace the all purpose flour with 198 grams (1 ¼ cups) gluten free flour blend.
High Altitude —  Bake at 375°F for 11 to 13 minutes or until the edges and bottom are golden brown.

Nutrition

Calories: 300kcal
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