Vegan Pumpkin Spice Almond Butter Cookies
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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.
Table of Contents
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.
Ingredients
Spectrum Organic Vegetable Shortening
Homemade Organic Light Brown Sugar
Frontier Co-Op Organic Pumpkin Spice
Farmer's Market Organic Pumpkin Puree
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Food to Live Organic Roasted & Salted Pumpkin Seeds
Tools Needed
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)
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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
Yes, of course! If you are not vegan, you can replace the vegan butter with your favorite organic butter.
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.
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.
Craving More?
Vegan Pumpkin Spice Almond Butter Cookies
Ingredients
Dough
- 113 grams vegetable shortening
- 113 grams light brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon pumpkin spice
- 62 grams pumpkin puree
- 113 grams almond butter
- 191 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Topping
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.
Video
Notes
Nutrition
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