Pumpkin spice and everything nice! These vegan pumpkin spice crescent cookies are soft, buttery, and full of cozy fall flavor from real pumpkin, cinnamon, and a hint of almond. They’re gluten free, made with almond flour and maple syrup, and they come together in about 10 minutes of hands-on time. Happy Halloween, friends!
I use pumpkin every chance I get this time of year, and these little crescents are already on my list for the Thanksgiving table. They look fancy with the sliced almonds and a light dusting of powdered sugar, but they’re one of the easiest cookies I make. Want them refined sugar free? Just skip the powdered sugar at the end.
Jump to Recipe
Pumpkin Spice Crescent Cookies
Soft, buttery almond flour cookies made with real pumpkin, cinnamon, and pumpkin pie spice, shaped into little crescents and dusted with powdered sugar. Gluten free, easy, and ready in about 35 minutes.
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, pumpkin pie spice, and cinnamon.
- Add the pumpkin puree, maple syrup, melted vegan butter, almond extract, vanilla extract, and salt.
- Stir with a spatula until it starts to come together. It will look dry at first, so switch to your hands and squeeze it into a soft dough. If it feels too sticky, add a spoonful more almond flour. If it’s crumbly, add a tiny splash more maple syrup.
- Pour the sliced almonds into a shallow dish and set it next to your baking sheet.
- With slightly damp hands, scoop about 1 tablespoon of dough, roll it into a small log, and gently bend the ends in to make a crescent. If the edges crack, smooth them with a damp fingertip.
- Press the top of each crescent into the sliced almonds, then place it almond side up on the baking sheet. Repeat with the rest of the dough, leaving about an inch between cookies.
- Bake for 15 minutes, until the cookies are lightly golden.
- Let them cool on the baking sheet for 10 minutes, then move them to a cooling rack to cool completely, about 15 minutes more.
- Dust with powdered sugar right before serving.
Notes
Adapted from The Conscious Plant Kitchen’s Almond Croissant Pumpkin Cookies. I added a little salt, used less almond extract, added vanilla, and kept the powdered sugar to a light dusting.
Refined sugar free: just skip the powdered sugar at the end. The maple syrup keeps them plenty sweet.
Soy free: these can be made soy free by using melted coconut oil or a soy-free vegan butter instead of regular vegan butter.
Salt: use 1/8 tsp for a softer sweet cookie, or 1/4 tsp if you like that sweet and salty balance.
Almond flour: superfine blanched almond flour gives the smoothest dough. Almond meal works too, but the cookies will be a little more rustic.
Storage: keep in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Dust with powdered sugar after storing so it doesn’t soak in.
Equipment I use (affiliate links): GoodCook baking sheets, Reynolds unbleached parchment paper, stainless steel mixing bowls, ChefAide silicone spatulas, OXO measuring cups, and a baking sheet with cooling rack.
Nutrition (per cookie): 125 calories, 8g carbs, 9g fat, 4g protein
GF
Leave a Reply