Why are my hands wet when rolling the dough?

The dough for these Pumpkin Almond Butter Cookies is very sticky, so wetting your hands prevents it from adhering too much as you roll the balls in step 4.

Is the chilling step really necessary for these cookies?

Yes, chilling the dough for 30 minutes is crucial for these Pumpkin Almond Butter Cookies. It helps the dough firm up, prevents excessive spreading during baking, and allows the cookies to set properly after baking.

Can I use a different nut butter instead of almond butter?

While the recipe calls for creamy unsalted almond butter for its specific texture and flavor, you might be able to substitute with another creamy nut butter, but the final texture and taste of the cookies may vary.

How should I store leftover Pumpkin Almond Butter Cookies?

Once completely cooled, store these Pumpkin Almond Butter Cookies in an airtight container at room temperature for up to 3-4 days to maintain their softness and freshness.

Can I add spices to these pumpkin cookies?

Absolutely! To enhance the fall flavor of these Pumpkin Almond Butter Cookies, you could gently whisk in 1/2 teaspoon of pumpkin pie spice or cinnamon with the other dry ingredients in step 2.

1.6K Views 9 years ago

Pumpkin Almond Butter Cookies
[Vegan, Gluten-Free]

MS By: Medha Swaminathan

Author Bio

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious... Read More

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Vegan Gluten-Free Pumpkin Almond Butter Cookies with chocolate chips

A plate of freshly baked, soft Pumpkin Almond Butter Cookies, studded with mini vegan chocolate chips, some stacked, others scattered, on a rustic surface.

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Discover more recipes with these ingredients

Pumpkin Almond Butter Cookies [Vegan, Gluten-Free]

164

Dairy Free

The base of these cookies is made up of almond butter, coconut sugar, and pumpkin purée. They only require six ingredients (including salt!) and are so so delicious. You’ve gotta make ’em.

Ingredients You Need for Pumpkin Almond Butter Cookies [Vegan, Gluten-Free]

1 cup creamy unsalted almond butter
3/4 cup coconut sugar
1/2 cup pumpkin purée
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup mini vegan chocolate chips

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How to Prepare Pumpkin Almond Butter Cookies [Vegan, Gluten-Free]

Preheat the oven to 350ºF and line a large cookie sheet with parchment paper.
With a whisk, combine almond butter, pumpkin purée, coconut sugar, baking powder, and salt.
Fold in chocolate chips with a rubber spatula. The dough will be very sticky.
Using wet hands, roll balls of dough of about 1 tablespoon for each.
Place on prepared baking sheet and chill in the refrigerator for about 30 minutes.
Flatten the balls slightly with you fingers and bake in preheated oven for 10-12 minutes.
Let cool for at least 15-20 minutes (these need to set!) before serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.