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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.
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?
- Almond butter
- Maple syrup
- Pumpkin spice
- Quick-cooking oats
- 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.
Pour in the quick-cooking oats and stir the mixture until everything is combined.
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.
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.
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.
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!
Pumpkin Spice Tahini Cookies
- ¼ cup tahini
- ¼ cup almond butter
- ½ cup maple syrup
- 2 teaspoons pumpkin spice
- pinch of sea salt
- ¾ cup quick-cooking oats
- ⅓ cup chocolate chips
- Preheat the oven 350 degrees F. and line a baking sheet with parchment paper.
- In a medium-size bowl, stir together the ¼ cup tahini, ¼ cup almond butter, ½ cup maple syrup, 2 teaspoons pumpkin spice and pinch of salt until creamy and combined.
- Pour in the ¾ cup quick-cooking oats and stir until combined. Lastly, fold in the ⅓ 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!
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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!
I always have tahini in my kitchen so I can't wait to give these a try since they are gluten-free ☺
Perfect! These are really good and you can pretty much use anything instead of chocolate chips.
Oh, those cookies look so yummy! I need to add this recipe to my fall baking list 🙂
Awesome--Thank you so much and please do 🙂
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. ❤️
Awesome! I hope that you enjoy them just as much as I did 🙂
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
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 😉
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.
Hi Shannon! Glad you enjoyed the recipe and was able to modify it to fit your dietary needs!