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Home » Dietary Preference » Dairy-Free » Pumpkin Almond Butter Cookies {Paleo}

Pumpkin Almond Butter Cookies {Paleo}

By Taesha Butler September 25, 2018 (Updated August 12, 2021) 31 Comments

Servings12
Prep Time5 mins
Cook Time30 mins
Jump to Recipe
4.72 from 14 votes

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
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.

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.

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.

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!

Can I make these pumpkin cookies with sunflower seed butter if I need them to be nut free?

Yes, but a quick heads up……the cookies will be green.

Crazy, right? Crazy, but true. You see, when you combine baking soda or baking powder + sunflower seed butter, the chlorogenic acid (chlorophyll) in the seeds reacts with the soda or powder and causes a baked good to turn green as it cools.

Now these green pumpkin cookies are totally edible (and kinda a fun science experiment), but they can be a bit surprising if you aren’t expecting the green color. You can mask the green by adding a little cocoa powder to the batter or call them Monster Cookies when serving them up and pretended it was intentional!

Suggested adaptations for making Almond Butter Pumpkin Cookies

  • 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!
  • Make them veggies loaded! Sub out the pumpkin in this recipe with pureed butternut squash!
  • 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 Breakfast Soufflé
  • Instant Pot Paleo Pumpkin Chili 
  • Healthy Carrot Pumpkin Muffins
  • Healthy Vegan Pumpkin Muffins
  • Healthy Oatmeal Pumpkin Cookies

Did you try this veggie-loaded cookie recipe and now you’re hungry for more? 

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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.
Print Recipe
4.72 from 14 votes

Pumpkin Almond Butter Cookies

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 7 squeaky clean ingredients and whipped up in one bowl, these delicious beauties are totally Paleo, dairy-free, gluten free and naturally sweetened.
Prep Time5 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: gluten free cookie, hidden veggies, paleo cookie, paleo pumpkin recipes, pumpkin cookie
Servings: 12
Calories: 114kcal
Author: Taesha Butler

Ingredients 

  • 3/4 cup creamy almond butter
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup coconut sugar + 3 tablespoons divided
  • 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

Instructions 

  • 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.

Nutrition

Calories: 114kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 138mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1589IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Dairy-Free, Desserts, Gluten-Free, Grain Free, Paleo, Vegetarian Tagged With: squash

Previous Post: « 20-Minute Pork Fried Cauliflower Rice {Paleo, Whole30}
Next Post: Easy Homemade Applesauce (with veggies!) »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. tracy

    October 8, 2018 at 2:01 am

    Can a Monk Fruit sweetener be used instead of the coconut sugar?

    Reply
    • Taesha Butler

      October 8, 2018 at 9:19 pm

      I’ve never tried it. I’d be interested to hear how it turns out.

      Reply
  2. Meghan

    October 13, 2018 at 1:57 pm

    My family loves these cookies! Especially my 3.5yo when I let him eat one for breakfast 😂. Can you revamp this recipe to make a gingerbread flavor one for Christmas?!?

    Reply
  3. Sara

    November 22, 2018 at 5:29 pm

    I love these don’t know if they’ll make the whole trip as they are still warm and filling my car with an amazing aroma! Love sharing heathy recipes with family! Especially the ones that don’t know it’s healthy for them!

    Reply
  4. Megan

    September 4, 2019 at 6:50 pm

    Just out of curiosity, would you say these cookies would fall more closely under the”chewy” cookie spectrum or more of a “cakey” consistency? Thanks!

    Reply
    • Taesha

      September 4, 2019 at 6:51 pm

      I would say soft and cakey

      Reply
    • Diane

      October 15, 2020 at 3:45 am

      I just made several batches for a party with monk fruit. They are great!
      One thing I noticed~if you sprinkle too much cinnamon sweetener on top they flatten out.
      The cinnamon with monk fruit is wonderful.

      Reply
  5. Bethany Barron

    September 5, 2019 at 5:39 pm

    How many eggs are in this recipe? I see egg in the photo and in the ‘directions’ portion, but the ingredients list…

    Reply
    • Taesha

      September 5, 2019 at 6:54 pm

      Hmmmm not sure what happened but I just checked and you’re right. It’s just one egg and I’ve fixed it now! (though it takes a bit for updates to show up in mobile)

      Reply
  6. Valerie

    September 26, 2019 at 7:23 am

    Have you tried this recipe with a chia/flax egg?

    Reply
    • Taesha

      September 29, 2019 at 12:59 am

      I have and without luck. I always try to share what recipes are successful egg-free but this one hasn’t worked yet for me.

      Reply
  7. Desiree

    September 27, 2019 at 10:58 pm

    They are baking as I type but the batter was delicious i can’t wait!

    Reply
    • Taesha

      September 29, 2019 at 12:57 am

      Yay! Enjoy!

      Reply
  8. Kathy stanaway

    October 2, 2019 at 9:19 pm

    3 stars
    A friend made these and substituted sunflower seed butter for the almond butter. The inside turned green. What would cause that?
    kathystanaway@gmail.com

    Reply
    • Taesha

      October 3, 2019 at 12:13 pm

      This happens when you combine baking soda and sunflower seed butter. Totally edible, but it certainly does look a bit strange. I always suggest adding a little cocoa powder to the mix to make them chocolate and hide the funny green color

      Reply
  9. Sarah

    October 3, 2019 at 12:20 pm

    5 stars
    We adore these cookies! So easy and delicious!

    Reply
  10. Liz

    October 3, 2019 at 12:20 pm

    5 stars
    Easy and really nice flavor.

    Reply
  11. R

    October 8, 2019 at 12:31 am

    This doesn’t have egg in the ingredients but the recipe has you combine an egg? Should I add an egg or not? Just confused. Thanks!!

    Reply
    • Taesha

      October 8, 2019 at 1:07 am

      Hmmmm the 1 egg is showing as the last ingredient in the recipe card for me. Is it not showing for you?
      Either way…yes, 1 egg

      Reply
  12. kyleigh

    October 18, 2019 at 5:47 pm

    Easy. Tasty. My kids eat them!!
    I substituted organic dark brown sugar for coconut because I didn’t have any on hand.
    And we have to be but friendly, so, sunbutter worked just as well.
    THANK YOU SO MUCH FOR SHARING!

    Reply
  13. Kaitlynn Grovesteen

    October 19, 2019 at 7:16 pm

    Next to the measurements of coconut sugar you should mention that the three tablespoons is to be kept separate.

    Reply
    • Taesha

      October 19, 2019 at 8:02 pm

      Fixed!

      Reply
  14. Debbie

    October 26, 2019 at 8:58 pm

    Just came out of oven. Delicious! My batter was a bit thin. I think because I used home made Pumpkin purée. . I added 1/3 cup almond flour and placed the batter in the fridge for about 10 minutes. . They’re soft and cakey

    Reply
    • Taesha

      October 26, 2019 at 11:02 pm

      Yay! I’m glad you are enjoying them! The thinness of your batter might have been your homemade pumpkin puree (sometimes it can be a bit more wet than the canned version). It also might have been the nut butter. I find that to often be the cause…as some natural nut butters are oilier and thinner than others and it can vary brand to brand.

      Reply
  15. Cheryl

    December 22, 2019 at 6:09 pm

    3 stars
    My batter was also thin; more cake batter like and not cookie dough. It certainly was not scoopable. I put it in an 8X8 inch pan and baked it like a cake. it wasn’t bad. The flavor was amazing; but, the end product was quite moist and dense. I used canned pumpkin puree and made my own almond butter from raw almonds. The almond butter was very thick not runny. I followed the recipe to the letter.

    Because I liked the flavor so much, I made this recipe again. Again, the batter was very thin. I am not a novice baker. This time, instead of using the coconut sugar (which didn’t make a difference with the batter consistency the first time), I used 2 Tbsp monk fruit sweetener, doubled the spice and added 2 Tbsp unsweetened cocoa to thicken the batter. The cookies are cooling as I type. They look nice and the batter was yummy. 🙂

    Reply
  16. Rebecca

    December 4, 2020 at 4:04 am

    5 stars
    These were very yummy. Soft and cakey. Closest to cakey flour pumpkin cookies I miss. Not a chewy cookie. I was looking for a soft pumpkin cookie. I wish they were thicker though. I used Kirkland almond butter. It was somewhat runny. Maybe why they are thinner. Still, best texture. Love.

    Reply
    • Taesha

      December 4, 2020 at 5:27 pm

      I am so glad you liked them, Rebecca! Yes, Kirkland is a great but thinner nut butter with more oil then other almond butters. A thicker almond butter will result in a thicker cookie!

      Reply
  17. Lisa

    September 1, 2021 at 7:10 pm

    Hi! Can you substitute the sugar for honey or maple syrup?
    Thanks 😊

    Reply
    • Taesha Butler

      September 1, 2021 at 7:34 pm

      You can!

      Reply
      • Rachel

        September 23, 2022 at 7:03 pm

        Is the ratio the same?

        Reply
        • Taesha Butler

          September 26, 2022 at 9:11 am

          You can keep the same ratio, but the cookies will come out much softer since the maple syrup/honey is a liquid and adds more moisture. I’d either do 1/4 cup of honey or maple syrup for a mildly sweet cookies OR do the suggested 1/3 cup of sweetener and add 1/3 cup almond flour to the mix to help absorb some of the maple syrup or honey’s moisture.

          Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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