1-bowl pumpkin spice cookies made with chickpeas and almond flour, naturally sweetened with maple syrup. Perfect for a healthy snack or dessert!
Hey-o, is pumpkin your thing?
It’s definitely mine.
But it’s not so much M’s thing.
I joked with him this week, asking if he’s ready for the end of October so we’re not consistently eating my pumpkin recipes.
But he said he might just be warming up to my favorite orange winter squash.
Good answer, M, good answer.
Whether pumpkin is your favorite or your relationship is complicated, I need you to try these Pumpkin Spice Chickpea Cookies!
They’re totally vegan, gluten-free, and grain-free; made with chickpeas, almond flour, and plenty of pumpkin!
If you’ve been around here a while, you know that I’m obsessed with baking with legumes.
They effortlessly make cookie batter super soft and pillowy with protein!
I also love baking with pumpkin, which adds moisture and creaminess without any added oils.
Together, they make a soft and succulent cookie that’s equal parts perfect for dessert and snacking.
These cookies are a feel-good fall snack or dessert packed with protein, Vitamin A, and healthy fats!
Here’s what you need to make a pumpkin chickpea cookie:
- almond butter
- pumpkin purée
- maple syrup
- pumpkin pie spice
- baking powder
- Bob’s Red Mill Super-Fine Almond Flour
These cookies are so easy to make and mix with a blender and a bowl!
First, preheat the oven to 350°F and line a cookie sheet with parchment paper.
Next, add all of the ingredients except the almond flour to a blender and pulse them until they’re well combined.
Stop and scrape down the sides with a rubber spatula to ensure even consistency.
You don’t want any whole chickpeas hiding in the cookie dough!
The blender contents should resemble a thick sticky batter,
Next, transfer the blender contents to a bowl and stir in the almond flour until well-combined and scoop-able.
I used Bob’s Red Mill Super-Fine Almond Flour to finish up the batter of these cookies!
This fluffy almond flour is a staple in my house and I love it for all of my baking and no-baking creations.
It makes gluten-free and grain-free baking so easy and delicious!
Try adding it to these cookies and taste how soft and pliable it makes these cookies.
I love that it adds a hint of nutty flavor and protein, too!
Once the almond flour is all stirred in, you can start creating cookies.
Use a cookie scoop to scoop the dough into ~1.5 TBS balls and place them on parchment paper.
The batter should make anywhere from 16 to 18 cookies, depending on how big you make them.
Transfer the cookie sheet to the oven and bake them for 20-25 minutes, until they’re golden brown on the bottom and firm to the touch.
I usually let my cookies bake until the 25 minute mark!
The cookies may appear under-done when first removed from the oven, but will firm up after cooling.
Let them cool slightly, then serve immediately!
Enjoy these Pumpkin Spice Chickpea Cookies as a delicious snack or nutritious dessert.
It’s the perfect way to use up that leftover pumpkin hiding in the back of the fridge.
I love to have a couple as my mid-morning snack or an afternoon pick-me-up.
Enjoy them solo OR try them with a bit of nut butter and cinnamon on top like frosting.
Grab them straight from the fridge or microwave them for a few seconds for a bit of cozy warmth.
They transport well, too, so bag a few and throw them in your backpack, purse, or pocket for wherever the day takes you.
Store the cookies in the fridge for up to one week and freeze any leftovers for a month or two.
If you make these Pumpkin Spice Chickpea Cookies, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
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Easy pumpkin spice cookies made with chickpeas and almond flour, naturally sweetened with maple syrup. Perfect for a healthy snack or dessert!
- 1 15-oz can chickpeas, drained and rinsed
- ½ cup sunflower seed butter (or sub another neutral nut or seed butter)
- ½ cup pumpkin purée (not pumpkin pie filling!)
- ¼– ⅓ cup pure maple syrup
- 1 tsp pumpkin pie spice
- ½ tsp baking powder
- ½ cup Bob’s Red Mill Super-Fine Almond Flour
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Add all ingredients except the almond flour to a blender and pulse until well combined, pausing and scraping down the excess on the sides with a rubber spatula to ensure even consistency. It should resemble a creamy sticky dough.
- Transfer the blender contents to a bowl and stir in the almond flour until well-combined and scoopable.
- With a cookie scoop, scoop the dough into ~1.5 TBS balls and place them on parchment paper. The batter should make about 16- 18 cookies.
- Transfer the cookie sheet to the oven and bake for 20-25 minutes, until golden brown on the bottom and firm to the touch. Serve after briefly cooling!
- Store the leftover cookies in an airtight container in the fridge for up to one week and freeze them for long term storage.
Cookies will appear under-done when first removed from the oven. They will firm up after cooling briefly!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Snack, Dessert
- Method: Blender, Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!