This Pumpkin Cookies recipe is soft, chewy, and warmly spiced with the natural sweetness of pumpkin and maple syrup. Made with just simple ingredients pumpkin puree, almond flour, and maple syrup these cookies are an easy, healthier treat you can bake in less than 20 minutes. They’re gluten free, dairy free, and naturally sweetened, making them perfect for snacking, lunchboxes, or a cozy fall dessert.
These Pumpkin Cookies are one of my favorite quick bakes because they capture all the comforting flavors of fall without requiring a long list of ingredients. The pumpkin puree adds natural moisture, almond flour brings a nutty richness, and maple syrup ties everything together with a caramel-like sweetness. If you love simple cookie recipes like this, you might also enjoy my Applesauce Oatmeal Cookies or these Easy Healthy Banana Cookies.
In This Post
Why You’ll Love This Pumpkin Cookies Recipe
- Just 3 ingredients, no complicated steps or equipment.
- Soft, chewy, and naturally sweet with pumpkin and maple syrup.
- Gluten free, dairy free, and refined sugar free.
- Quick to make ready in under 20 minutes.
- Perfect for snacks, school lunches, or a light dessert.
table talk
With Liliya!
Every time the leaves start to turn and I feel that crisp autumn air, I reach for a can of pumpkin puree. These cookies are one of the easiest ways to celebrate the season, and they make the house smell like pumpkin pie as they bake. I love serving them with tea or coffee in the afternoon, and my kids adore them in their lunchboxes. They’re soft, lightly sweet, and truly satisfying without being heavy.
Liliya
Ingredients Needed For Pumpkin Cookies
- Pumpkin puree. Use pure canned pumpkin puree, not pumpkin pie filling. It gives the cookies natural sweetness, flavor, and a moist, soft texture. Homemade pumpkin puree also works if you have it on hand.
- Almond flour. Superfine almond flour keeps the cookies tender, light, and nutty. Blanched almond flour is best, but almond meal can be used for a heartier texture.
- Maple syrup. Acts as both a sweetener and binder. Pure maple syrup gives the best flavor, but honey or agave can be substituted.
- Butter or coconut oil. Just a little adds richness and helps the cookies bake up soft.
- Egg. Helps bind the dough together and adds light structure so the cookies stay soft but not mushy.
- Pumpkin pie spice. A cozy blend of cinnamon, nutmeg, and cloves for that fall flavor.
- Baking soda + baking powder. Give the cookies lift and a fluffy texture.
- Salt. Balances the sweetness.
- Sugar for coating. Rolling the dough balls in coarse sugar gives the cookies that sparkly, crunchy top you see in the picture.
How I Make Pumpkin Cookies
(This is a quick overview of how I make Pumpkin Cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Preheat the oven. Set the oven to 350°F and line a baking sheet with parchment paper.
- Mix the dough. Stir together pumpkin puree, almond flour, maple syrup, melted butter/oil, egg, sugar, pumpkin spice, baking soda, baking powder, and salt until fully combined.
- Shape the cookies. Scoop tablespoon-sized portions, roll them into balls, then coat each one in coarse sugar. Place on the baking sheet and flatten slightly.
- Bake. Bake for 16–18 minutes, until the cookies are puffed and the tops look set.
- Cool. Let the cookies cool on the baking sheet before removing, so they hold their shape.
Expert Tips for Pumpkin Cookies
Use pure pumpkin puree. Always choose plain pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
Smooth the tops. Wet your fingertips and smooth the tops of each cookie before baking for a neater bakery-style look.
Add spices. A teaspoon of pumpkin pie spice or cinnamon takes the flavor to the next level.
Don’t overbake. The cookies should look set but slightly soft in the center when you pull them out. They’ll firm up as they cool.
Cool completely. These cookies are delicate when warm, so let them rest on the baking sheet to avoid breaking.
Chill the dough (optional). If you prefer thicker cookies, chill the dough for 20 minutes before baking.
What to Serve with Pumpkin Cookies
These cookies pair beautifully with coffee, spiced chai, or hot cocoa. They make a wonderful afternoon snack or light dessert. For a fall-themed platter, serve them alongside Pumpkin Oatmeal Cookies or Cinnamon Dolce Oatmeal Cookies.
Pumpkin Cookies Recipe Variations and Substitutions
- Pumpkin Spice Cookies. Stir in 1 teaspoon pumpkin pie spice or extra cinnamon for a classic fall flavor boost.
- Pumpkin Chocolate Chip Cookies. Fold in ½ cup mini chocolate chips for a dessert-style cookie that kids love.
- Nutty Pumpkin Cookies. Mix in ½ cup chopped walnuts, pecans, or hazelnuts for crunch and richness.
- Coconut Pumpkin Cookies. Add ½ cup shredded unsweetened coconut for chewy texture and subtle sweetness.
- Pumpkin Oat Cookies. Swap half the almond flour for quick oats to make the cookies heartier.
- Sweetener Swap. Use honey, agave, or date syrup in place of maple syrup for a slightly different flavor profile.
- Pumpkin Protein Cookies. Stir in 2 tablespoons of your favorite vanilla protein powder to make them more filling.
- Frosted Pumpkin Cookies. Once cooled, drizzle with a simple glaze made of powdered sugar and almond milk.
Storing / Freezing Pumpkin Cookies
Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. For longer storage, freeze the cookies in a sealed bag or container for up to 2 months. Thaw at room temperature before eating.
How to Pack Pumpkin Cookies for Work and School
Once cooled, place cookies in a reusable container or silicone snack bag. Add parchment paper between layers to prevent sticking. They’re sturdy enough for lunchboxes and make a fun fall surprise for kids or a quick pick-me-up at work.
FAQs About Pumpkin Cookies
Can I use homemade pumpkin puree?
Yes, but make sure it is thick and not watery. If your puree is thin, strain it before baking to prevent soggy cookies.
Do these cookies spread while baking?
No, they don’t spread much. Shape them into the size and thickness you prefer before baking.
Can I make Pumpkin Cookies without almond flour?
Yes, you can try oat flour or a gluten free flour blend, though the texture will change.
Can I add frosting?
Yes, a light glaze or cream cheese frosting pairs beautifully with the pumpkin flavor if you want a sweeter dessert.
Are Pumpkin Cookies healthy?
Yes, they’re naturally gluten free, dairy free, and refined sugar free, with pumpkin providing fiber and nutrients.
More Pumpkin Cookies To Try
Before you get started! If you try this Pumpkin Cookies recipe, I’d love for you to leave a rating and review. It helps us keep sharing free recipes you can count on.
Pumpkin Cookies
- Total Time28 minutes
- Yield14 cookies 1x
- DietGluten Free
These soft and chewy Pumpkin Cookies are made with just pumpkin puree, almond flour, and maple syrup. A fall treat that is naturally gluten free, dairy free, and refined sugar free perfect for snacks, lunchboxes, or a cozy autumn dessert.
Ingredients
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 cup (96 g) superfine almond flour
- 1/4 cup (60 ml) pure maple syrup
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon pumpkin pie spice (or cinnamon + nutmeg)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar (for the dough)
- 1/4 cup coarse sugar (for rolling)
- 1 egg
Instructions
- Preheat oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
- In a mixing bowl, stir together pumpkin puree, almond flour, maple syrup, melted butter/oil, egg, granulated sugar, pumpkin pie spice, baking soda, baking powder, and salt until smooth and well combined into a dough.
- Scoop tablespoon-sized balls of dough and roll each ball in coarse sugar until fully coated.
- Place on the baking sheet, spacing them 2 inches apart. Lightly flatten with your palm or the back of a spoon.
- Bake for 18–22 minutes, or until the tops look set and the edges are lightly golden.
- Let cookies cool fully on the baking sheet before removing.
Notes
- Pumpkin puree: Make sure to use plain canned pumpkin, not pumpkin pie filling (which already has sugar and spices added). If your puree is very watery, blot it lightly with paper towels before mixing.
- Almond flour: Use superfine almond flour for the best texture. Almond meal (coarser grind) will make the cookies heavier.
- Butter or coconut oil: This adds richness and helps the cookies stay soft. If you want them lighter, you can skip it, but the texture won’t be as fluffy.
- Sugar for rolling: Turbinado, demerara, or sanding sugar work beautifully for that sparkly crunch. Regular granulated sugar also works if that’s what you have.
- Texture: These cookies will be soft and slightly cakey from the pumpkin. For a chewier cookie, bake 1–2 minutes less. For firmer cookies, bake closer to 18 minutes.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for about 2 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 105 kcal
- Sugar: 8 g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
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.
This pumpkin cookie recipe must be printed incorrectly. I added another 1/2 cup of almond flour and they were still so mushy I couldn’t handle them or roll them. I baked them for 18 minutes and they are so soft I can’t even pick them up.
These did not by any means turn out as pictured. Ththe mix was too running….. added more almond flour and
A couple tbsp GF flour but didn’t turn out good. Glad I didn’t double the recipe.
The pumpkin cookies are delicious, however they took a little longer to bake in my oven than the recipe called. Winner!
I really wanted to love this recipe, especially given how beautiful the photos are, but mine came out totally flat, more like pancakes than cookies. The flavor is decent (nice pumpkin and spice balance), but the consistency was way off. The dough was so mushy that I couldn’t even roll it in the coarse sugar. When baking, nothing held its shape or structure.
I suspect some ingredient measurements or proportions might be off (too much moisture, not enough binding/flour).
The proportions in this recipe are very off. Not nearly enough dry ingredients to wet. The dough is way too wet to roll into balls and into the sugar. I baked a few as written except as drop cookies and they were not cooked after 30 minutes. I thought a 1:1 ratio of pumpkin to flour seemed too good to be true and it is.
These cookies did not turn out . They were flat . I made them into balls and they look flatter than a pancake unfortunately. I even put the dough in frig to hopefully stiffen them up. Any suggestions ?
i added at least 1/2 cup or more of GF flour until i got a better consistency…just used a scoop instead of rolling in the sugar. Flattened out a lil and sprinkled sugar on top…worked great
I followed recipe instructions precisely. They came out like raw cookie. I even baked them for 22 minutes. They are definitely missing something that holds them together, like egg.
Too mushy for me. Baked for 18 minutes, appeared to be cooked but broke easily when handled. I did allow the cookies to cool completely as directed. Flavour was good but to soft, mushy for my taste. I did refrigerate half the dough to see if that made a difference but it did not.
There was no way the dough was roll-able as made per recipe. It was like pancake batter. So I kept adding almond flour to a roll-able consistency (at least twice the amount in the recipe!). Even then, the balls were fragile. I did manage to bake them and the taste is really good. They don’t look anything like the picture. They’re like little balls of pumpkin pie.