This Almond Flour Pumpkin Cookies recipe is soft, spiced, and perfectly chewy with that cozy fall flavor we all crave. Made with almond flour, coconut sugar, and real pumpkin puree, these cookies are naturally gluten free, dairy free, and so simple to whip up in one bowl.
These Almond Flour Pumpkin Cookies are the kind of treat that makes your kitchen smell like pumpkin spice the moment they hit the oven. They bake into golden rounds rolled in cinnamon sugar, a little like snickerdoodles but with an autumn twist. If you enjoy warm seasonal flavors, you’ll also love my Pumpkin Oatmeal Cookies or these classic Cranberry Almond Cookies for holiday baking inspiration.
In This Post
Why You’ll Love This Almond Flour Pumpkin Cookies Recipe
- They’re naturally gluten free and grain free thanks to almond flour.
- Full of warm pumpkin pie spices that make them taste like autumn in every bite.
- Pumpkin puree keeps the cookies moist and chewy without eggs or butter.
- Coated in cinnamon sugar for that irresistible snickerdoodle-like crust.
- Simple ingredients, one bowl, and just 15 minutes of baking.
table talk
With Liliya!
Every fall, I look forward to baking something pumpkin-spiced, and these Almond Flour Pumpkin Cookies never disappoint. They’re the perfect blend of cozy spices and soft chewiness, and the cinnamon sugar coating makes them sparkle on a plate. I love that they’re sweet enough to feel like dessert but still wholesome enough to enjoy with a cup of tea in the afternoon.
Liliya
Ingredients Needed For Almond Flour Pumpkin Cookies
- Almond Flour. The base of the cookies, giving them a nutty flavor and naturally gluten free texture. Use finely blanched almond flour for best results.
- Coconut Sugar. Adds gentle sweetness with a hint of caramel. You can substitute brown sugar if needed, but coconut sugar keeps them refined sugar free.
- Pumpkin Pie Spices. A blend of cinnamon, nutmeg, ginger, and cloves. This is what gives the cookies their cozy autumn flavor.
- Coconut Oil. Melted and cooled, this replaces butter and keeps the cookies soft while adding healthy fats.
- Pumpkin Puree. Be sure to use pure canned pumpkin, not pumpkin pie filling. It adds natural sweetness, moisture, and that vibrant orange color.
- Vanilla Extract (optional). Rounds out the flavors with a warm, sweet undertone.
- Cinnamon Sugar Coating. A simple mix of coconut sugar and cinnamon for rolling, giving the cookies a crisp, sparkly finish.
How I Make Almond Flour Pumpkin Cookies
(This is a quick overview of how I make Almond Flour Pumpkin Cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Preheat the oven. Heat to 350 °F and line a baking sheet with parchment paper lightly greased.
- Mix the dry ingredients. In a large bowl, combine almond flour, coconut sugar, and pumpkin pie spices.
- Add wet ingredients. Stir in pumpkin puree, melted coconut oil, and vanilla if using, until the dough is thick and moist.
- Prepare cinnamon sugar. Mix coconut sugar with cinnamon in a small bowl for rolling.
- Form the cookies. Scoop about 2 tablespoons of dough per cookie, roll into balls with lightly oiled hands, then coat in cinnamon sugar. Place on the baking sheet.
- Flatten slightly. Press each dough ball gently with your finger to flatten.
- Bake. Bake for 13 to 15 minutes until the tops are golden brown.
- Cool. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Expert Tips for Almond Flour Pumpkin Cookies
Use pure pumpkin puree. Double-check your can pumpkin pie filling has added sugar and spices that will change the texture.
Roll in cinnamon sugar generously. This coating is what gives the cookies that snickerdoodle-like sparkle and crunch.
Oil your hands for rolling. Pumpkin cookie dough is sticky, so lightly oiling your palms helps shape the dough easily.
Don’t overbake. Almond flour cookies dry out quickly. Remove them as soon as the tops look golden to keep them soft and chewy.
Let them rest. These cookies need a few minutes on the baking sheet before moving to a rack so they don’t crumble when warm.
Spice to taste. If you love stronger spice, add an extra ½ teaspoon of cinnamon or a pinch of nutmeg for more depth.
Almond Flour Pumpkin Cookies Variations and Substitutions
- Chocolate Chip Pumpkin Cookies. Fold in ½ cup dark chocolate chips for a richer, dessert-style cookie.
- Nutty Pumpkin Cookies. Add chopped pecans or walnuts to the dough for crunch and warmth.
- Coconut Pumpkin Cookies. Mix in shredded unsweetened coconut for extra texture and flavor.
- Maple Pumpkin Cookies. Swap coconut sugar for pure maple syrup. Reduce slightly to keep the dough from getting too wet.
- Vegan Pumpkin Cookies. This recipe is naturally vegan already, but you can swap coconut oil with avocado oil if preferred.
- Spiced Up Pumpkin Cookies. Add cardamom or allspice for a deeper spice profile beyond classic pumpkin pie spice.
- Cinnamon Sugar Free Option. Skip rolling in cinnamon sugar and instead drizzle the baked cookies with a simple maple glaze.
I love baking these Almond Flour Pumpkin Cookies for 13 to 15 minutes so they stay soft inside with a light crisp edge. If you like a firmer cookie, bake 2 to 3 minutes longer.
Storing / Freezing Almond Flour Pumpkin Cookies
Store cookies in an airtight container at room temperature for 2 to 3 days, or refrigerate up to a week. For longer storage, freeze in a freezer-safe bag with parchment between layers for up to 2 months. Thaw at room temperature before serving.
FAQs About Almond Flour Pumpkin Cookies
Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin until smooth. Be sure to drain excess liquid so the dough doesn’t get too wet.
Can I use almond meal instead of almond flour?
You can, but the texture will be more rustic and dense. For soft, smooth cookies, almond flour is best.
Are these cookies vegan?
Yes! They’re naturally vegan since they contain no eggs, butter, or dairy.
How do I keep them chewy?
Bake just until the tops are golden, and allow them to cool on the baking sheet before moving. Overbaking makes them dry.
Can I make them without coconut sugar?
Yes. Brown sugar or cane sugar works as a substitute. The flavor will be slightly different but still delicious.
Do they taste more like pumpkin bread or cookies?
They’re definitely cookies, but the pumpkin puree gives them a moist, soft texture that reminds some people of pumpkin bread.
More Cookie Recipes To Try
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Almond Flour Pumpkin Cookies: Soft & Spiced
- Total Time25 minutes
- Yield12 cookies 1x
- DietGluten Free
These Almond Flour Pumpkin Cookies are soft, chewy, and warmly spiced with pumpkin pie flavors. Naturally gluten free, dairy free, and vegan, they’re rolled in cinnamon sugar for the perfect fall treat.
Ingredients
- 1 ½ cups almond flour (lightly packed, leveled)
- ⅓ cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 2 tablespoons melted coconut oil, cooled
- ⅓ cup pumpkin puree (canned, not pie filling)
- 1 teaspoon vanilla extract (optional)
Cinnamon Sugar Coating:
- 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 °F (180 °C). Line a baking sheet with parchment paper and lightly grease.
- In a mixing bowl, stir together almond flour, coconut sugar, and pumpkin pie spice.
- Add pumpkin puree, melted coconut oil, and vanilla extract (if using). Stir until a moist dough forms.
- In a small bowl, mix coconut sugar and cinnamon to make the coating.
- Scoop 2 tablespoons of dough per cookie, roll into balls with oiled hands, then coat in cinnamon sugar.
- Place balls on the baking sheet, leaving space between each. Gently flatten with your fingers.
- Bake 13–15 minutes, until golden brown on top.
- Cool 5 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Notes
- Use pure canned pumpkin puree, not pumpkin pie filling.
- If dough feels too sticky, refrigerate for 10 minutes before rolling.
- The cookies firm up as they cool, so don’t overbake.
- Store at room temperature for 2–3 days, refrigerate up to 1 week, or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
More Pumpkin Cookie Recipes to Try
Can’t get enough pumpkin? Check out the full Pumpkin Cookie Recipes collection, or browse everything in our Cookie Recipes.
