Those no bake pumpkin cookies are healthy melt-in-your mouth cookies with delicious pumpkin spice flavors. Plus, they are vegan, gluten free and keto friendly.
What are no bake pumpkin cookies ?
No bake pumpkin cookies are easy soft vegan cookies made with 5 simple ingredients. They are perfect for any occasion as an healthy vegan snack or healthy vegan dessert for Thanksgiving.
You will be surprise to see that all you need to make those no bake pumpkin cookies are 5 ingredients.
- Sunflower seed butter – it is very bland in flavor and perfect to enhance the pumpkin flavor of those no bake cookies
- Canned pumpkin puree – or fresh pumpkin puree, see note in the recipe card if you want to use fresh puree
- Liquid sweetener – any liquid sweetener works in this recipe. The best result are with maple syrup but you can use agave syrup, coconut nectar or Sugar-free Monk fruit syrup if you are on vegan keto diet
- Coconut flour – it is the best flour for no bake cookies as it give a real cookie dough texture. Plus it is gluten free and low carb.
You can serve them with or without vanilla cashew topping. If you are a vegan dessert it is highly recommended to add the creamy vanilla frosting.
Can I use nut butter?
Yes you can use any nut butter you like to make those no bake pumpkin cookies. However, note that nut butter usually have a strong flavor especially peanut butter. This will slightly mask the delicious pumpkin flavors.
A soft melt-in your mouth no bake cookie
Don’t expect any crunch but a burst of fall flavor on each bites! Those are soft, melt-in-your mouth cookies with a delicious pumpkin flavor. Of course, those cookies are even better the next day, after 24 hours in the fridge. In fact, the pumpkin flavors gets more intense with time. Plus, the vanilla cashew frosting set after a night in the fridge.
How to store no bake cookies?
Those no bake pumpkin cookies can be stored in the fridge for up to 1 week. Also, you can freeze them in zip bags or in airtight container and defrost at least 3 hours before serving.
How to make those keto no bake pumpkin cookies ?
As you may have noticed I like to give some keto vegan options to my recipes when possible. In fact, I can’t have sugar myself. So when I can twist my husband favorite vegan dessert recipe, I am excited! Keto vegan followers I hear you, one cookie with frosting has 5 g net carbs and you think it is high. But hey, we are talking treats and dessert here!
I believe it is better to indulge on a keto treat with 5 g net carbs rather than no treats or a high carb one. So those are my tips for you.
- Sugar free maple flavored syrup – replace the liquid sweetener with my favorite brand Lakanto. Their syrup is tasty, keto friendly and vegan. Plus, it doesn’t contains artificial sweetener
- Swap cashews for macadamia – macadamia soak as well as cashews and contains barely few carbs and sugar, that is your best option !
- Freeze them – that is the best way to have a quick keto treat and void overeating the whole batch !
More vegan no bake cookies recipe
If you love easy no bake vegan desserts I recommend you also try :
- No bake peanut butter cookies – a 4 ingredients melt-in-your mouth peanut butter treat
- No bake vegan brownies – a keto friendly no bake brownie recipe with no dates
Enjoy the recipe and share a picture with me on Instagram if you make those lovely no bake pumpkin cookies !
Watch the recipe video on Youtube and make those lovely no bake cookies now !
Your friend, Carine
No bake pumpkin cookies
- 1 cup sunflower seed butter (275 g) no added sugar, no added oil - see note for options
- 1/4 cup canned pumpkin puree (58 g) - see note for fresh puree
- 1/4 cup coconut flour (30 g)
- 1/4 cup maple syrup or sugar-free Monk fruit syrup if keto - see note for more options
Spices - 2 teaspoons pumpkin spices or the blend below
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon all spices
Vanilla cashew frosting - optional
- 1 cup soaked raw cashews or macadamia if keto
- 1/3 cup canned coconut cream
- 1 teaspoon lemon juice
- 3 tablespoon maple syrup
- 1/2 teaspoon vanilla seeds or extract
- 1/4 cup melted coconut oil
- Place the cashew nuts in a bowl, cover with boiling water, soak for 30 minutes or cover the raw cashews with cold water and soak overnight to keep all their nutritional benefits. Set aside.
- In a large mixing bowl, add the sunflower seed butter, canned pumpkin puree, maple syrup, spices and coconut flour.
- Combine with a spatula, it is wet at first and dry out as you go. Next you can use your hands to knead the dough and gather the pieces into a ball. If the batter is slightly too wet, this can happen if you are using homemade puree, adjust with 1 teaspoon of coconut flour.
- Shape 16 cookie dough balls, place on a plate covered with parchment paper and flatten each balls with your finger tips.
- Freeze 10 minutes to set and then transfer the plate to the fridge.
- Place the soaked cashews and the rest of the frosting ingredients into a blender. Blend on high speed until a creamy cashew cream form. It should tae about 1-2 minutes for the cashews to turns into a smooth puree.
- Place the cashew cream in the freezer for 15 minutes to quickly thicken.
- Spread a teaspoon of cashew cream on top of each cookies.
- Sprinkle some pumpkin spices or cinnamon on top of each cookie and use a toothpick to swirl the spices into the cream.
- You can enjoy the cookie straight away, the cashew cream will be runnier or store the cookies in the fridge overnight to fully set the cashew cream
- Store the cookies in an airtight container in the fridge for up to 1 week or freeze and defrost the day before.
- Store the leftover of vanilla cashew cream in the fridge for up to 1 week in an airtight container. Serve with fruits as a dessert. Can be frozen and defrost the day before in the fridge.