Flourless Pumpkin Cookies (Vegan, Paleo)

Okay it’s officially September so I feel like I can start with a pumpkin recipes.  Starting with these Flourless Pumpkin Cookies.  One can never have too many pumpkin recipes right?  Especially if they are healthy pumpkin recipes.

Personally, I eat pumpkin all year long, but I many people don’t.  These Flourless Pumpkin Cookies would be a great recipe to start with.  I

t’s super easy, has few ingredients and there is no mixer needed!  If you are a lover of all things pumpkin, you may also enjoy this post.


Flourless Pumpkin Cookies


These pumpkin cookies are vegan, gluten free and grain free.  They are also paleo friendly.

If you wanted a nut free version, you could probably use pumpkin butter or sunflower seed butter in place of the cashew butter.  These cookies also freeze well if you want to make a double batch!

Want to make this recipe?  Watch the video below!  For more videos, you can subscribe to my You Tube Channel.



Looking for more pumpkin recipes?

Healthy Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Mousse Pie

Pumpkin Pecan Pudding Bread

Pumpkin Chocolate Chunk Cookies

Flourless Pumpkin Cookies

Flourless Pumpkin Cookies

Prep Time 15 min Cook Time 15 min Serves 15 cookies     adjust servings

These pumpkin cookies contain NO flour and NO processed sugar!



  1. Preheat oven to 350
  2. In a food processor , mix all the ingredients except the chocolate chips.
  3. Once everything looks well combined, add the chips and pulse a few times to mix them in.
  4. Place the container to the food processor in the fridge for 20 minutes so the mixture can firm up enough to scoop.
  5. Once the mixture is firm enough, drop cookies on a lined baking sheet . I used a cookie scoop to do this.
  6. Bake for 12-14 minutes.
  7. Wait until the cookies are completely cooled before removing and storing in an airtight container.


Recipe Notes

Store these cookies in the fridge. They should last at least a week or two. You can also freeze them for longer storage. Enjoy!


Flourless Pumpkin Cookies P


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41 thoughts to “Flourless Pumpkin Cookies (Vegan, Paleo)”

  1. Can't wait to try these! Please remind me, does 2 cups of cashews equal 1 cup of butter? Thank you Melissa, love all the recipes!
  2. Are these soft cookies and do you think they would get to a point where they are crunchy if I bake them longer? Want to try these now that our sweet potato fudge (big hit!) is almost gone. Thanks!
  3. hiya, if I am using a fresh pumpkin, it is best to just boil/steam in cubes, mash and then add to the mix that way? Thank you - they look YUM :-)
  4. Hi there! This recipe sounds amazing!!!! I followed the recipe, but substituted Almond butter for the Cashew- still used 1 cup. The dough wouldn't solidify in the fridge. I still baked them and they were completely flat. Do you think Almond butter made that big of a difference? Should I use less almond butter than cashew butter? Thank you!
    1. It might have? I used homemade cashew butter that was not 100% smooth consistency. It was a little thicker and not spreadable. Maybe that is why mine worked out? I hope they tasted okay!
  5. These are delicious! I've made them twice already. The first ones almost didn't get baked because the dough was so good! I have another pumpkin chocolate chip cookie recipe using the usual flour, sugar, oil and eggs but I love this one! Thanks for the great recipe!
  6. This was my first endeavor into flourless cookies. But I followed this recipe to the tee and the cookies would not set up at all. I'm not sure where I went wrong, but I was so excited for these! Completely bummed now. :(
    1. Did you let them cool completely? Mine were soft at first, but once they were cool, they set up great! Sorry you are having an issue. :(
  7. I just started my wheat-free diet (5 weeks) and it has been amazing. Lately I have been craving for cookies, and I love pumpkin, this was the bes recipe for me.
  8. I have been making these cookies for over a year now and every time I am so happy with how they turn out! A quick note for anyone following the instructions: feel free to wait until you get the dough in the fridge to preheat the oven. Every time, I turn it on before I start the dough and end up wasting power while the dough sets in the fridge. Thanks, Melissa!

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