Flourless Vegan Pumpkin Cookies

Super chewy vegan pumpkin cookies made with no butter, no flour, and are refined sugar free. Make with 6 simple ingredients, bake in 8 minutes, and you have the most delicious & healthy pumpkin cookie recipe!

Vegan pumpkin cookies dipped in melted chocolate and arranged on brown parchment paper.

Fall in love at first bite with the most UNREAL pumpkin cookies that are actually healthy.

Super soft & chewy cookies made with savory pumpkin spices and then dipped in melted dark chocolate. These gluten free pumpkin cookies are absolutely ADDICTING and are made with only 7 plant-based ingredients.

I have found myself making them on REPEAT and can’t help but devour them right away. I hope you love them just as much as we do!

Ingredients for Vegan Pumpkin Cookies

These flourless cookies are made with minimal ingredients and will take no time at all to prepare. Let’s get all of our ingredients lined up before we start baking.

  • Pumpkin puree: For this recipe make sure you use pumpkin puree and not pumpkin pie filling. Using pumpkin puree in cookie’s is not only for delicious flavor but is a natural egg-replacement.
  • Coconut sugar: I love using coconut sugar because it works the same as brown sugar but is a naturally unrefined sweetener. Replace with brown sugar if needed.
  • Vanilla: Vanilla extract is always necessary for making flavorful cookies.
  • Peanut butter: What helps make this cookie flourless is the texture of creamy nut butter. It add tons of buttery flavor and a decadent chewy texture! You can use almond butter in replacement if needed.
  • Pumpkin pie spice: To get as much pumpkin flavor I recommend using pumpkin pie spice blend. Make your own blend with 1/4 teaspoon cinnamon, pinch of nutmeg & clove.
  • Dark chocolate: To keep this recipe vegan use dark chocolate for melting or semi-sweet if you don’t need the cookies to be dairy-free.
  • Coconut oil: I prefer using a touch of coconut oil to help melt chocolate properly.

How to Make Vegan Pumpkin Cookies – Step by Step

  • Preheat oven to 350F and line sheet pan with parchment paper.
  • Mix peanut butter, pumpkin puree, vanilla, coconut sugar, and pumpkin pie spice until batter is smooth.
  • Then use hands to roll 2-inch dough balls – lay on sheet pan and use a fork to press cookies flat and into a criss-cross pattern. Bake for 8 minutes, allow to cool for 10 minutes.
  • In a microwave safe bowl, heat chocolate with coconut oil for 30 second increments. Stir after each session, repeat until chocolate is smooth.
  • Drizzle melted chocolate over cookies or dip them into chocolate. Then lay cookies on parchment paper and chill for 10 minutes in refrigerator. Once chocolate has hardened – enjoy!

A close up of a vegan pumpkin cookie dipped in melted chocolate with a bite out of it.

Extra Tips for Making These Cookies

  • How to store vegan pumpkin cookies: keep these cookies fresh by storing in an airtight container or ziplock bag and chilled in the refrigerator.
  • Can I freeze pumpkin cookies? Yes! These cookies are great for freezing in a ziplock bag or sealed container.
  • Replace peanut butter with almond butter if preferred. It will taste just as delicious!
  • Additional sweeteners: If you don’t have coconut sugar you can replace with brown sugar. I’ve not tested this recipe with liquid sweeteners such as maple syrup, honey, or agave – results may vary using these.

More Delicious Flourless Cookies

I believe your whole family will fall in love with these amazing & healthy pumpkin cookies. Their chewy texture, pumpkin spice flavor, and naturally sweet taste are the perfect way to celebrate the fall season.

I can’t wait for you to try them. Happy fall baking!

A close up of a vegan pumpkin cookie with melted chocolate drizzled over top.

If you tried this Flourless Vegan Pumpkin Cookies recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

A close up of a vegan pumpkin cookie with melted chocolate drizzled over top.

Flourless Vegan Pumpkin Cookies

5 from 1 vote

Super chewy vegan pumpkin cookies made with no butter, no flour, and are refined sugar free. Make with 6 simple ingredients, bake in 8 minutes, and you have the most delicious & healthy pumpkin cookie recipe!

Servings 12
Prep Time: 5 mins
Cook Time: 8 mins
Total Time: 13 mins

Course: Dessert
Cuisine: American
Tags: flourless pumpkin cookies, how to make vegan pumpkin cookies, vegan pumpkin cookies
Calories: 177 kcal

Ingredients

Chocolate drizzle

Instructions

  1. Preheat oven to 350F. Line a sheet pan with parchment paper or grease with cooking spray. 

  2. Mix all cookie ingredients together: peanut butter, sugar, vanilla, pumpkin, pumpkin pie spice, and pinch of salt. 

  3. Use hands to roll dough into 2-inch balls – arrange on sheet pan about 3-4 inches apart. Then use a fork to press cookies flat and make a criss-cross shape with. Then bake for 8 minutes – then let cookies cool for 10 minutes. 

  4. Melt chocolate and oil in microwave for 30 seconds at a time. Stir after each 30 seconds and repeat until chocolate is smooth and fully melted. Then drizzle chocolate over pumpkin cookies.

  5. Chill cookies in refrigerator for 5-10 minutes until chocolate has hardened – then enjoy! See notes for storing tips. 

Notes

Recipe Tips

  • How to store vegan pumpkin cookies: keep these cookies fresh by storing in an airtight container or ziplock bag and chilled in the refrigerator.
  • Can I freeze pumpkin cookies? Yes! These cookies are great for freezing in a ziplock bag or sealed container.
  • Replace peanut butter with almond butter if preferred. It will taste just as delicious!
  • Additional sweeteners: If you don’t have coconut sugar you can replace with brown sugar. I’ve not tested this recipe with liquid sweeteners such as maple syrup, honey, or agave – results may vary using these.
Nutrition Facts
Flourless Vegan Pumpkin Cookies
Amount Per Serving (1 cookie)
Calories 177 Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Sodium 24.8mg1%
Carbohydrates 15.9g5%
Sugar 13.1g15%
Protein 4.8g10%
Vitamin A 100IU2%
* Percent Daily Values are based on a 2000 calorie diet.
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About The Author

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!
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