Can I make these cookies without nut butter?

Yes, though you’ll need a binder to replace it. Sunflower seed butter or tahini are excellent nut-free alternatives that still provide richness.

Can I substitute honey for maple syrup?

Absolutely. Honey works just as well, though it will make the cookies slightly sweeter and a little denser.

Can I make these cookies oil-free?

This recipe doesn’t use oil at all. The almond butter adds just enough healthy fat to keep the cookies moist.

Do these cookies spread while baking?

Not much. That’s why it’s important to flatten them into cookie shapes before baking, since they’ll mostly hold the same shape in the oven.

Why are my cookies crumbly?

If the dough was too dry, it may need a little extra pumpkin puree or almond butter. Next time, add a teaspoon at a time until the dough sticks together.

5-Ingredient Pumpkin Cookies

Recipe by Liliya

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Total Time22 minutes
Yield12 cookies 1x
DietGluten Free

These 5 Ingredient Pumpkin Cookies are soft, chewy, and full of cozy fall flavor. Made with pumpkin puree, oats, almond butter, maple syrup, and pumpkin spice, they’re naturally gluten free, dairy free, and sweetened without refined sugar. Perfect for a quick and wholesome autumn treat.

Ingredients

Scale

⅔ cup pumpkin puree
½ cup almond butter
⅓ cup maple syrup
2 cups oats (rolled or quick oats)
1 teaspoon pumpkin pie spice
Optional: ⅓ cup chocolate chips, chopped nuts, or dried cranberries

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, stir together pumpkin puree, almond butter, and maple syrup until smooth.
Add oats and pumpkin pie spice. Mix until evenly combined.
If using, fold in chocolate chips or other add-ins.
Scoop about ¼ cup dough per cookie onto the baking sheet. Wet your hands, flatten slightly, and round the edges.
Bake for 12 minutes or until the cookies are set.
Allow to cool on the baking sheet for 10 minutes before serving.

Notes

Use thick pumpkin puree to prevent soggy cookies. Drain homemade puree if needed.
Rolled oats create a chewier texture, while quick oats yield softer cookies.
Store in an airtight container at room temperature for 3 days or in the fridge for up to a week. Freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 6g
Sodium: 20mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Find it online: https://wearerecipes.com/5-ingredient-pumpkin-cookies/