Desserts/ Fall Favorites

Pumpkin Spice Tahini Cookies

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Pumpkin Spice Tahini Cookies are chewy, soft, and delicious. Made with oats, pumpkin spice, tahini, almond butter, maple syrup, plus a few other simple ingredients. The perfect cookie to have any time.

small white plate with two tahini cookies next to cloth napkin and glass of milk

These tahini cookies are a seasonal treat in my home! 

It is the perfect reason to use any leftover tahini that you may have lingering in your kitchen along with the flavor of pumpkin spice. These cookies are simple to make with quick-cooking oats and sweetened with maple syrup plus some chocolate chips. So much delicious flavor packed into a cookie that is soft, chewy, and so tasty. 

These cookies bake up quickly in 5 to 10 minutes depending on your oven. You will know they are ready because the center of each cookie will be set, they will be golden brown, and the edge of each cookie will be crispy. The perfect combination of many textures in one cookie. Trust me you want to save this recipe to give a try soon, no mixer needed!

What ingredients are needed for these easy tahini cookies?

ingredients to make tahini cookies in small bowls on marble surface.

  1. Tahini
  2. Almond butter
  3. Maple syrup
  4. Pumpkin spice 
  5. Salt 
  6. Quick-cooking oats 
  7. Chocolate chips 

How to make tahini cookies with pumpkin spice:

Begin the recipe by preheating the oven 350 degrees F. and line a baking sheet with parchment paper. In a medium-size bowl, stir together the tahini, almond butter, maple syrup, pumpkin spice and a pinch of sea salt until creamy and combined.

tahini, almond butter, maple syrup, pumpkin spice, and salt mixed together in glass bowl with wooden spoon.

Pour in the quick-cooking oats and stir the mixture until everything is combined.

oats added to glass bowl with tahini cookie mixture

Lastly, fold in the chocolate chips. For this recipe, I decided to use mini chocolate chips, but feel free to use regular chocolate chips as they will work as well. 

chocolate chips added to glass mixing bowl for cookies with wooden spoon.

Scoop the cookies into the palm of your hand and form into the shape of a ball or use a small cookie scoop. Place each cookie onto the prepared parchment-lined baking sheet.

unbaked tahini cookies on parchment-lined baking sheet.

Then place the cookies into the oven and bake for 8 to 10 minutes or until the cookies have lightly browned and are crispy around the edges. Allow the cookies to cool for 5 to 10 minutes before removing from the baking sheet. Remove from the baking sheet and transfer to a cooling rack to allow them to cool completely. The cookies will become firm as they cool, but the center will remain soft and chewy. 

white plate with tahini cookies on it.

What if I don’t have any tahini?

If you do not have any tahini, but still want to make this cookie recipe feel free to use all almond butter instead. However, it is worth using tahini as it adds another layer of flavor to this cookie and makes them chewy with a crispy edge. 

How to store these pumpkin spice cookies?

Store these cookies in an airtight container or plastic bag at room temperature. These cookies are best up to 4 days. Serve a few with a glass of milk or a cup of coffee and sit back and enjoy these delicious cookies. Promise you won’t regret it, plus you deserve!

white plate with two tahini cookies on it next to glass of milk

Pumpkin Spice Tahini Cookies

Pumpkin Spice Tahini Cookies are chewy, soft, and delicious. Made with oats, pumpkin spice, tahini, almond butter, maple syrup, plus a few other simple ingredients. The perfect cookie to have any time.
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: pumpkin spice tahini cookies, tahini cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Servings: 12
Calories: 143kcal

Ingredients

  • 1/4 cup tahini
  • 1/4 cup almond butter
  • 1/2 cup maple syrup
  • 2 teaspoons pumpkin spice
  • pinch of sea salt
  • 3/4 cup quick-cooking oats
  • 1/3 cup chocolate chips

Instructions

  • Preheat the oven 350 degrees F. and line a baking sheet with parchment paper.
  • In a medium-size bowl, stir together the 1/4 cup tahini, 1/4 cup almond butter, 1/2 cup maple syrup, 2 teaspoons pumpkin spice and pinch of salt until creamy and combined.
  • Pour in the 3/4 cup quick-cooking oats and stir until combined. Lastly, fold in the 1/3 cup of chocolate chips.
  • Scoop the cookies into the palm of your hand and form into the shape of a cookie or use a small cookie scoop. Place each cookie onto the prepared parchment-lined baking sheet.
  • Place the cookies into the oven and bake for 8 to 10 minutes or until the cookies have lightly browned and are crispy around the edges. Allow the cookies to cool for 5 to 10 minutes before removing from the baking sheet. Enjoy!

Nutrition

Calories: 143kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 110mg | Fiber: 1g | Sugar: 11g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Tag @simplylakita on Instagram and hashtag it #simplylakita!

tahini cookie cut in half on the side of a white plate

Want a few more simple pumpkin recipes? Try these:

Have any comments, questions, or other ideas for this Pumpkin Spice Tahini Cookies? Please share them in the comments below!


10 Comments

  • Reply
    Sonya
    September 8, 2016 at 10:17 AM

    I always have tahini in my kitchen so I can’t wait to give these a try since they are gluten-free ☺

    • Reply
      admin
      September 12, 2016 at 9:23 PM

      Perfect! These are really good and you can pretty much use anything instead of chocolate chips.

  • Reply
    Akaleistar
    September 8, 2016 at 9:21 PM

    Oh, those cookies look so yummy! I need to add this recipe to my fall baking list πŸ™‚

    • Reply
      admin
      September 12, 2016 at 9:24 PM

      Awesome–Thank you so much and please do πŸ™‚

  • Reply
    Katherine
    September 12, 2016 at 1:42 PM

    I’ve been looking for new recipes to use tahini in, and this one is excellent! My daughter loves all the ingredients in these cookies too, so I’ll definitely be making them for her next care package. ❀️

    • Reply
      admin
      September 12, 2016 at 9:25 PM

      Awesome! I hope that you enjoy them just as much as I did πŸ™‚

  • Reply
    Edward Kowalski
    November 13, 2020 at 2:15 PM

    Why not give the total number of cookies this recipe yields? I see that you list servings but trust me a serving for me can be quite different than a serving for someone else! LOL

    • Reply
      LaKita
      November 18, 2020 at 12:27 AM

      Hi Edward! The serving size is the number of cookies this recipe yields 12 cookies with a 1-inch in diameter cookie scoop. This is an estimate and can vary depending on scoop size, amount, and person handling the scoop πŸ˜‰

  • Reply
    Shannon
    November 23, 2020 at 10:47 AM

    5 stars
    I made these and they were awesome ! I’m on an elimination diet and this included ingredients I can have, except the chocolate chips. I added another 1/4c oats just so the batter would hold together, but I think I’ll try some shredded carrot next time. No eggs needed, still very cookie like, only 1/4c almond butter (because almond butter is $$$) and tahini to give it that unique taste. Thanks you! I got 16 cookies out of it using a 1T measuring spoon as my “scoop.” That may be a small batch for some, but I found it a perfect amount for me.

    • Reply
      LaKita
      November 23, 2020 at 1:42 PM

      Hi Shannon! Glad you enjoyed the recipe and was able to modify it to fit your dietary needs!

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