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4.5 from 8 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


  • 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


  • 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.


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