Pumpkin Pie Cookies recipe

I feel like a lot of bloggers say that they are socially awkward. Well, I’m not. I just don’t have a lot of pals because I’m unpleasant to be around. It’s okay. I’m not worried about it.

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But, just in case I decide I need pals one day and invite you to dinner you should know something before the dessert menu comes:

If it doesn’t have chocolate it’s not dessert.

If you suggest we share a piece of apple pie or crème brulee I will consider that a snack before I grab a ‘real’ dessert on the way home. and I’ll remind myself you are not the kind of people I should associate with as I’m enjoying a hot fudge sundae from the McD’s drive through.

So, these Pumpkin Pie Cookies are basically a healthy vegetable packed snack! Score. Plus, it’s very easy to make and you just might have all the ingredients in your kitchen right now.

This are ‘pumpkin pie’ cookies and not just pumpkin cookies because the consistency is very similar to pumpkin pie filling. They bake up very soft and moist like pumpkin pie filling.

Pumpkin Pie Cookies

{easy. gluten free. clean eating. basically a vegetable.}


1/2 cup pumpkin

1/4 cup brown sugar – packed

1/3 cup almond butter

1/4 cup egg whites or 1 egg

1 tsp pumpkin pie spice

½  tsp salt

½ tsp baking powder

1/2 tsp vanilla extract

Makes about 8-12 small cookies.

Directions: mix all ingredients in a bowl. I do not keep my nut butter in the fridge so it is easy to mix. If yours is hard/cold pop the nut butter in the microwave for a few seconds to get it a little soft (but not too long, you don’t want it to cook the eggs).

Set in batter in fridge for 30 minutes or longer. preheat oven to 350 degrees a few minutes before taking them out of fridge.

Drop cookies by tablespoon on sprayed baking sheet. Bake for 12-15 minutes or until set. (Don’t make them big as the lack of flour makes them fragile.)


Question: What do you prefer Cookie or Pie?



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