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Pumpkin Pie Cookies {Vegan, GF + Sugar free}

Filed in: sweet

These vegan pumpkin pie cookies are so soft & chewy packed full of pumpkin, spices and cinnamon. Perfect to have with your morning cuppa! Warning: they are addictive!

Pumpkin Pie Cookies | The Macadames

Moving has to be one of the worst thing in the world. Every time I feel like I’m settled, I find another box or something arrives in the post that requires painful assembly.

Now that we have an actual house, I told the mister we are not moving again, ever. We’ve lived in 1 bedroom apartments mostly, and more recently in a camper van so you can imagine how excited I am to have so much room. So much room for activities (sorry I couldn’t help it). I did actually yell this while spinning around in circles on my first day in the house. I’m really such a dork.

Did I mention I had never actually seen the house before the day we moved in? The mister bought it while he returned home during our 18 month long trip. I’d seen photos but that was it. On moving day I could barely contain my excitement. The moment I walked in, it felt like home. I love everything about it. Even the old horrible bathroom and the horrendous (I mean it!) chandeliers. Obviously they will both be going but I’ve never felt more at home than I do here.

I’m finally feeling settled and slightly on top of things and have seriously missed having a kitchen to cook in. I know this isn’t even a summer-y recipe, but I’ve been seeing so many pumpkin recipes going up on food blogs I follow in the USA and have been craving a pumpkin pie cookie since.

Vegan Pumpkin Pie Cookies Anisa Sabet | The Macadames-19

Vegan Pumpkin Pie Cookies Anisa Sabet | The Macadames-7-2

Most recipes use oodles of sugar/flour, so to make it healthier, I tried these cookies with coconut flour – but I didn’t like the texture so swapped it out for almond butter and it gives are beautiful toasty flavour and chewy texture. The creamy pumpkin marries perfectly to the spices and soft almond butter.

I’ve never make a cookie with pumpkin and was rather worried it might come out cakey and dense but it didn’t – so yay! And you might notice that there are no eggs in this recipe. The aim of eggs is to bind the ingredients together and given the creamy/gluggy texture of pumpkin, I thought pumpkin might be able to replace eggs and it seems to have worked fine.

Vegan Pumpkin Pie Cookies Anisa Sabet | The Macadames-11

Using almond butter as the base means the dough is really hard to work with. It will look soft and gooey like this.

Vegan Pumpkin Pie Cookies Anisa Sabet | The Macadames-3

Make sure the almond butter and pumpkin are cold when making the mixture and be sure to chill the dough for a minimum of 30 minutes. I found the dough easiest to work with after 2 hours of chilling. And you’ll definitely need to use a cookie/ice cream scoop or otherwise you won’t be able to measure out perfect cookie mounds. A spoon really doesn’t cut it with this mixture.

Vegan Pumpkin Pie Cookies Anisa Sabet | The Macadames-5

They are great to make ahead as they pumpkin and spices intensify after a day or two. Although I have a feeling they won’t last that long! Now I will let you get to work and make these cookies!

While baking the whole house will smell like a chilly autumn day. These would go perfectly with a  cup of tea and a good book.

Vegan Pumpkin Pie Cookies Anisa Sabet | The Macadames-12

Vegan Pumpkin Pie Cookies Anisa Sabet | The Macadames-21

Don’t forget to hashtag #cookwiththemacadames when making our recipes. We love to see how you went and get a peek at your kitchen table.

What you need:

  • Large mixing bowl
  • Small mixing bowl
  • Baking tray
  • Cookie scoop

Ingredients (makes 12):

  • 1 cup (usually jar size) almond butter, better yet make your own – chilled
  • 1/2 cup cooked pumpkin – chilled
  • 1/4 cup maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp all spice
  • 1 tsp vanilla extract
  • pinch of sea salt
  • Optional: 1/2 cup almond slithers


1. Cook the pumpkin, drain & put in the fridge to cool completely.

2.Whisk together the almond butter, pumpkin and maple syrup.

3. Add the spices, vanilla extract and salt. Stir through the almonds.

4. Cover and chill the dough for 1-2 hours (if you’re in a rush a minimum of 30 minutes is required).

5. Preheat the oven to 190 degrees. Get the dough out of the fridge and line two baking trays with baking paper.

6. You won’t be able to roll the dough because it will be really soft & sticky so use a small ice cream scoop or cookie scoop to measure out the mixture. I tried doing this with a tea spoon and they came out all misshapen.

7. Bake for 12-14 minutes. They will look undercooked but don’t worry they will cook on the tray for a bit.

8. Let them cool for 10 minutes then transfer to a wire rack. They will be soft, chewy and ready to eat in about an hour. Well worth the wait friends!

Storage: in an airtight container for up to 5 days.


  • Chilling the dough is mandatory, read more in  this post.

Bon appétit!

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Vegan Pumpkin Pie Cookies Anisa Sabet | The Macadames-13

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Vegan Pumpkin Pie Cookies Anisa Sabet | The Macadames-6


For other similar recipes, try these peanut butter oatmeal cookies.

Vegan Peanut Butter & Chocolate Chip Cookies Anisa Sabet | The Macadames-12

Or these apple & raisin oatmeal cookies. 


Anisa – The Macadames. xx

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