One Bowl Pumpkin Spice Tahini Cookies (vegan, gf, oil free, refined sugar free)
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Pumpkin Spice Tahini Cookies
I’ve teased these cookies on my story a little bit TOO much, but mostly because I was tweaking my existing Maple Tahini Cookie recipe to make it seasonal. In comparison, this cookie will give you the fall vibes, and it’s a little bit less sweet so it’s a great lighter dessert for the fall holidays, too.
Once you see the recipe, you’ll see just how similar it is to my original Tahini Cookie Recipe, and it’s just as easy to make as the original recipe too. This is my go-to recipe for all potlucks, or when I’m in a pinch and need to bring something homemade to friends and family. The tahini adds a nice fat and richness to the cookie, so if you like soft chewy cookies, this one’s for you. It also eliminates the need to use oil, because I prefer using whole sources of fat versus more processed oils.
The pumpkin purée also adds additional moisture to the cookie and as we approach pumpkin spice season, I couldn’t not add it.
Oh, and I forgot to add that the best part is it comes together in one bowl for easy clean up. Now onto the recipe!
Pumpkin Spice Tahini Cookies [vegan, gf, oil free, refined sugar free & one bowl!]
- 1 + 1/4 cup gluten free flour* I used Bob's Red Mill GF 1-1 Flour Blend
- 3/4 cup + 1 tablespoon tahini you can sub for another nut or seed butter, but you want a very smooth/runny butter. Cashew butter has the most neutral flavour, while other nut butters may change the flavour of the cookie
- 1/2 cup maple syrup*
- 1/2 cup pumpkin purée
- 2-3 teaspoons pumpkin spice*
- 1 teaspoon vanilla powder or extract
- 1 1/2 teaspoon baking powder
- Preheat your oven to 350F degrees
- In a large bowl, whisk together tahini, maple syrup, pumpkin puree and your vanilla extract or powder until smooth
- Sprinkle in pumpkin spice, baking powder and 1 cup of flour
- Using a spatula, mix until well combined, the dough should pull apart from the sides of the bowl but still be quite moist
- Next add in your remaining 1/4 cup flour and mix again until a dough forms
- Before baking, taste the dough (you can do this because it's vegan, which means there are no ingredients unsafe to eat raw!) to make sure it's sweet enough and flavourful enough. Add additional sweetener or spice as needed.
- Roll into golf ball sized balls and press down onto a lined baking sheet, leaving about an inch between each cookie (they will rise slightly in the oven)
- Bake for about 9 minutes, and remove from the oven to cool. They should be firm on top, and golden on the bottom, easy to remove from the tray. If they seem soft, don't worry as they will harden more as they continue to cook while they cool. If you prefer a firmer cookie, bake for an additional 2-3 minutes.
*You may sub oat flour, but do not use almond flour or coconut flour. High fat flours like almond and coconut will produce a difference in texture, as the tahini is already a significant source of fat. If you choose to use a high fat flour, results will vary.
Nutrition information is automatically calculated, so should only be used as an approximation.
Love & pumpkin spice,