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Pumpkin Pie Cookies


Pumpkin pie is a well-loved treat, whether we’re talking about the actual pie or a variety of pumpkin-spiced goodies, like the ever-popular Pumpkin Spice Latte (you can get my version of that here). Today I want to share with you another pumpkin spice treat – gluten-free and vegan pumpkin pie cookies.

This is an extremely delicious and reliable cookie recipe. They’re thick and chewy (almost like muffin tops), and packed with aromatic spices like cinnamon, ginger, nutmeg and cloves. 

Pair one of these with:

Or just enjoy one (or two) on its own!


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Gluten-Free Pumpkin Pie Cookies

Pumpkin Pie Cookies

  • Author: Meghan Telpner
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x


A gluten-free pumpkin pie cookie that’s packed with warming spices.



1/2 cup coconut oil
1 cup pumpkin puree
1/2 cup honey
1/2 cup maple syrup
1/2 cup ground flax seeds
1 tsp vanilla extract
3 cups oat flour (or flour of choice)
1 cup rolled oats
1 tsp baking soda
4 tsp cinnamon
1 tsp dried ground ginger (or 2 tsp fresh)
1/2 teaspoon ground nutmeg
Pinch of clove
Pinch of allspice
Pinch of sea salt 


  1. In a mixer or large bowl, mix together the wet ingredients.
  2. In a separate bowl, mix together all the dry ingredients, including the spices.
  3. Blend the wet and dry ingredients together until fully mixed.
  4. Allow batter to sit for about 15 minutes to thicken slightly.
  5. Preheat your oven to 350 degrees.
  6. On a parchment-lined baking sheet, drop out about 2 Tbsp worth of batter and flatten slightly with the back of a spoon.
  7. Bake for about 20 minutes, until slightly golden.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Keywords: Pumpkin pie, pumpkin pie spice, pumpkin pie cookies, gluten-free pumpkin cookies, vegan pumpkin cookies, dairy-free pumpkin cookies

What scents do you love heating up your kitchen?

24 responses to “Pumpkin Pie Cookies”

  1. Deborah says:

    Wow, these sound absolutely amazing! I’m making them later today! Thanks for sharing another great recipe :-)

    • Meghan Telpner says:

      My pleasure!

      • Deborah says:

        I didn’t get around to making them yesterday as I’ve pulled a muscle in my neck and have been feeling awful and in such pain. Anyway, I’m a little better today so I just put a batch in the oven. After just tasting the dough, I’m in love…YUM. I added some chia seeds, chopped walnuts and sultanas just for fun.
        Thanks again :-)

        • Meghan Telpner says:

          I blame the pulled muscle on your lack of vitamix.

          • Deborah says:

            I agree! But I talked with the lady on Wed. night and we did a test (which made the little black bit that’s attached to the motor base pop right off and fly up into the air my kitchen!!) and so she concluded that she could send me that part plus a new blade (for $140) in 2-3 business days. So I should have it by Monday…woooohooooo!!! Oh and she’s sending me a free set of spatulas and said if I must leave a utensil in the machine, it should be one of them LOL!!

  2. Heather Eats Almond Butter says:

    Cookies look so yummy – my kind of recipe. I love using oat flour and throwing in a bit of whole rolled oats for that chewy texture. Need to try these…maybe with some sweet potatoes thrown in the mix. :)

    My favorite scents to heat up in the kitchen are cinnamon and chocolate. Love the smell of brownies baking, and there is nothing like a little cinnamon in the oven.

    • Meghan Telpner says:

      As i was reading your comment, I was thinking- she’s totally going to eat these as the bread in a sweet potato sandwich and then smothered in avocado or something ridiculous like that ;) Hope you and the baby are feeling great!

  3. Amy says:

    This cookie recipe sounds amazing! I have eliminated high glycemic sugars and try to avoid maple syrup and honey. Can agave nectar me substituted in this recipe? I’m kinda new to this so I’m not sure what I am doing. Love your blog!!

    • Meghan Telpner says:

      I am not a proponent of agave, so i would recommend a coconut sweetener or pureed fruit- even apples, banana or dates blended with a little water.

  4. Melissa says:

    Hi Meghan-
    I just stumbled on your blog today, via Elana’s Pantry. I wanted to let you know that I love your site & blog, and look forward to more fun and food goodness!

  5. Paige @ The Gravy Boat says:

    Wow, win/win indeed!

  6. karen says:

    I have been enjoying your website, and can’t wait to try this cookie receipe!

  7. Alisa Cooks says:

    Ha ha, my husband just told me that pumpkin pie fact last week! And promptly requested I bake one.

    Now those are a good kind of muffin top!

  8. jamie says:

    these look amazing!
    my fave smell is cinnamon for sure :O)

  9. Erika says:

    Ooooh these sound incredible! I am feeling inspired to make these for my man’s birthday! We don’t eat sugar or white flour so cake is out, but these might be JUST the thing…


    • Meghan Telpner says:

      Do it! Perfect occasion. And I do have some cake recipes in my recipes section that don’t use either so check them out too!

      • Erika says:

        Awesome! I’ll check out the cakes, and will report back with whatever I make! :)

        • Meghan Telpner says:

          Sounds like a plan.

          • Erika says:

            Wanted to report back that the muffin tops were a huge success, the boyfriend LOVED them, his roommate loved them too, and they requested that I make them again soon!

            Personally, I actually found them too sweet and would probably use less maple syrup next time and also a little less oat flour and more rolled oats.

            They were delicious though, especially when hot with a sour blackberry jam on them!

          • Meghan Telpner says:

            Yay for a success!

  10. Hanna M. says:

    Just made these, substituted carrot and tangerine juice pulp and some extra maple syrup for the pumpkin puree. They were fab!

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