Possibly the easiest cookies you can whip up when a craving hits, Pumpkin Almond Butter Cookies are going to be your new fall jam! Made from 8 squeaky clean ingredients and whipped up in one bowl, these delicious beauties are totally Paleo, dairy-free, gluten free and naturally sweetened.Jump to Recipe
Pumpkins, pumpkins everywhere! Fall is here and I am basking in all of it!
You see, I may have a San Diego mailing address, but I am a New England girl by birth and to the bone. Meaning, fall is likely my most loved season. And while I may not get to enjoy the sight of the foliage changing to shades of crimson and vermillion here in Southern California, I make a point of enjoying the seasonal foods that come with fall.
So, if you haven’t noticed…the blog has been blowing up with pumpkin everything.
And I am not sorry.
Pumpkins are as awesome for the tastebuds as they are for the body! Loaded with glorious vitamin C, potassium and fiber, pumpkin has earned it’s special place in this Maine girl’s heart for many reasons. Paired with almond butter, eggs and a handful of other amazing ingredients, these cookies are so simple, soft and delicious…I’m not totally sure how I enjoy fall without them!
Suggested adaptations for making Almond Butter Pumpkin Cookies
1. Adjust the sweetness to your personal preference! Add or reduce how much coconut sugar you use depending on your family’s personal needs or preference!
2. Make them veggies loaded! Sub out the pumpkin in this recipe with pureed butternut squash!
3. Not an almond butter fan? If Paleo isn’t a your style of eating peanut butter will work just fine in this recipe!
Other pumpkin recipes you will love
Pumpkin Almond Butter Cookies
- 3/4 cup creamy almond butter
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup coconut sugar + 3 tablespoons
- 1/2 teaspoon pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt skip if using salted almond butter
- 1 egg
- Preheat your oven to 350℉ and line 2 large baking sheets with parchment paper or a silicone baking mat.
- Combine the almond butter, pumpkin puree, 1/3 cup coconut sugar, egg, pumpkin pie spice and baking soda in a medium bowl. Stir until all ingredients are incorporated.
- Using a heaping tablespoon or cookie scoop, portion out the batter onto the prepared baking sheet, making sure to leave room in between the cookies.In a small bowl, combine the cinnamon and 3 tablespoons coconut sugarSprinkle cinnamon sugar mixture over the tops of the cookies.
- Bake in two separate batches for 15 minutes each.
- Remove the cookies from the oven and let them cool completely on the baking sheet.
- Once cooled, store in an air-tight container in the fridge for up to 5 days.