Name: Flourless Vegan Pumpkin Cookies
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 1 cup peanut butter, creamy; 2/3 cup coconut sugar; 1 teaspoon vanilla extract; 3 Tablespoons pumpkin puree; 1/2 teaspoon pumpkin pie spice; pinch of salt; 1/2 cup dark chocolate chips; 1 teaspoon coconut oil

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!

What You Need – Ingredients

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!

Extra Tips for Making These Cookies

how to store leftovers: 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!