Vegan Pumpkin Spice Almond Butter Cookies
Soft, chewy, nutty, and full of pumpkin spice. These Vegan Pumpkin Spice Almond Butter Cookies are a must bake this fall!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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
- roasted and salted pumpkin seeds
- Flaky sea salt (optional)
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 of the cookies 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
Tips
- Always use a digital food scale for the best results.
- You can use vegan butter in place of shortening if you prefer. I really love Miyoko's. If you are not vegan and want to make this recipe, you can also use regular butter too.
- Make these gluten free by replacing the all purpose flour with 198 grams (1 ¼ cups) gluten free flour blend.
- Feel free to use peanut butter, cashew butter, sunflower seed butter or even tahini any of these would work in place of almond butter.
- If you want to add in dark chocolate chips or even dried fruit, like cranberries, you can do that. I recommend adding in about 113 grams of add ins total.
- Make sure to store cookies in an airtight container to keep them fresh.
- You can freeze for up to 3 months.
- High Altitude — Bake at 375°F for 11 to 13 minutes or until the edges and bottom are golden brown.
Nutrition
Calories: 128kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 73mgPotassium: 56mgFiber: 1gSugar: 7gVitamin A: 402IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg
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