November 30, 2022 2 min read


Crumbly and sweet crust with delicious pumpkin pie filling - it's like a mini pie for your sweet tooth! The best part is that it is gluten-free and sugar-free. A healthy sweet treat you will not feel guilty about eating.

    • 2 cups gluten-free granola
    • 1/2 cup oat flour
    • 1 teaspoon baking soda
    • 2 teaspoons cinnamon
    • pinch salt
    • 1/2 cup almond butter (or sunflower seed butter for nut-free)
    • 1/4 cup pure maple syrup
    • 1 teaspoon pure vanilla extract
    • 3/4 cup pure pumpkin puree (not pumpkin pie mix!)
    • 1/2 cup full fat coconut milk, solid part only
    • 1 teaspoon pure vanilla extract
    • 1/3 cup coconut sugar
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon pumpkin pie spice
    • pinch salt
  1. To a blender, pulse the granola, oat flour, baking soda, cinnamon and salt together until you have a fine graham cracker crust-like texture. Pour the mixture into a bowl and add the almond butter (or other nut/seed butter), maple syrup, and vanilla and stir to form a cookie dough.
  2. Press 3 tablespoons of cookie dough into each cup of a muffin pan making a well in the middle with your fingers. Set aside.
  3. Preheat the oven to 350 degrees F. To the same blender add the ingredients for the pumpkin pie filling and blend until smooth and combined. Spoon about 2 tablespoons of pumpkin pie filling in each cookie cup, up to the top and bake for 20-23 minutes. Remove from the oven and allow the cookie cups to cool to room temperature then place in the fridge to set up at least 2 hours to overnight.
  4. Serve with dairy-free whipped cream. Keep them stored covered in the fridge.

Cookie Decorations for Garnishing (optional)

  • If you want to make the decorations as shown in the photos, make a second batch of the cookie crust dough and roll it out between two pieces of parchment paper. Chill the dough for an hour and then cut into desired shapes. Bake in the oven on a baking sheet for 12-15 minutes. Allow them to cool before removing from the baking sheet and decorating the cookie cups. You can also make these ahead of time and keep them stored covered in the fridge until you're ready to use.


GINA FONTANA @healthylitttlevittles  www.healthylittlevittles

Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle and nourish our bodies with whole, plant-based foods. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5-year-old son, 3-year-old daughter, and two fur babies.