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.

Almond Flour Pumpkin Cookies

Almond Flour Pumpkin Cookies: Soft & Spiced

Recipe by Liliya

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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

Scale

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

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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

Find it online: https://wearerecipes.com/almond-flour-pumpkin-cookies/