Copycat Lenny And Larry’s Pumpkin Cookie
lenny and larrys copycat pumpkin cookie stack

Copycat Lenny And Larry’s Pumpkin Cookie

Copycat Lenny & Larry’s cookie, but without the protein! These vegan pumpkin cookies were inspired by the classic Lenny & Larry’s pumpkin cookies we love! They have the soft, crumbly, yet dense texture of a Lenny & Larry’s cookie, plus they’re pumpkin! A healthy-ish and simplified pumpkin cookie recipe for when you’re feeling like a sweet yet healthy treat!

Before You Begin


  • ½ cup Almond Flour
  • ¼ cup White Flour
  • 4 tbsp Cashew Butter
  • 2 tbsp Brown Rice Syrup
  • 3 tbsp Pumpkin Puree
  • 2 tbsp Chocolate Chips (for topping)


  1. Preheat oven to 350, line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the almond flour and white flour.
  3. Add in cashew butter, brown rice syrup, and pumpkin puree.
  4. Mix until a thick dough is formed.
  5. Roll dough into 4 evenly sized balls. Place the balls of cookie dough on the parchment paper, about 3 inches apart.
  6. Press down the balls into a cookie shape, about 1/2 inch thick. They don't really rise so make them as thick as you'd like them to turn out.
  7. Top with a few chocolate chips, pressing them in gently.
  8. Bake at 350 for about 10 minutes, or until they look golden. They will be a bit squishy when they come out of the oven, let them cool completely before serving!
  9. I stored mine in a Tupperware in the fridge and they were even better the next day!


  • This recipe makes roughly 4 large cookies. You can make them a bit bigger or smaller if you like. Or double the recipe to make more! These probably won’t last long!
  • AlthoughLenny and Larry’s cookies are protein-based, we wanted to make a recipe that was similar in taste and texture but without the protein powder. We don’t usually have protein powder on hand, it’s a pricey ingredient and we just don’t care for it.
  • We used Lundberg brown rice syrup as the sticky sweetener in this recipe, you can sub your favorite sticky sweetener, such as maple syrup or agave.
  • I haven’t tried this recipe with any sweeteners other than brown rice syrup, so let me know how it turns out with different ingredients! Comment below or DM me on Instagram @chickpeaexpress!
  • Chocolate chip topping is optional but highly recommended. These cookies aren’t very sweet on their own so the chocolate chips balance the flavor out very nicely.

*The link to the Lundberg brown rice syrup above is an affiliate link. If you purchase through this link we make a bit of commission at no additional cost to you!

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Hi I’m Alex, and I’m a potato addict. I’m one half of Chickpea Express, a vegan couple on the East Coast of Canada. We create vegan comfort food and junk food recipes with a healthy, plant-based twist. Oh, and did I mention we love bread and potatoes?

2 Responses

  1. I used coconut flour in place of white flour. I will also add a little allspice and cinnamon for the pumpkin puree. This is an excellent recipe! Thank you!

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