This Pumpkin Cookies recipe is soft, tender, and warmly spiced, made with almond flour, pumpkin puree, and coconut sugar, then rolled in cinnamon sugar for a cozy fall finish. With just a handful of simple ingredients and no eggs or leavening, these cookies come together 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 coconut sugar ties everything together with a warm, caramel-like sweetness, all finished with a light cinnamon sugar coating. 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 a handful of simple ingredients, no complicated steps or equipment.
- Soft, tender, and naturally sweet with pumpkin and coconut sugar.
- 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
- Almond flour. Superfine almond flour is the base here and keeps the cookies tender, light, and nutty. Blanched almond flour is best, but almond meal can be used for a heartier texture. You’ll need 2 cups.
- Coconut sugar. Adds a warm, caramel-like sweetness without refined sugar. Use ⅓ cup in the dough. Brown sugar works in a pinch if that’s what you have.
- Pumpkin pie spice. A cozy blend of cinnamon, nutmeg, and cloves for that fall flavor. Two teaspoons gives these cookies their signature spice.
- Coconut oil. Just 1 tablespoon of melted coconut oil adds richness and helps the cookies bake up soft. Melted butter works too if you’re not dairy free.
- Pumpkin puree. Use pure canned pumpkin puree, not pumpkin pie filling. Just ¼ cup gives the cookies natural moisture, flavor, and a soft texture. Homemade pumpkin puree also works if you have it on hand.
- Vanilla extract. A teaspoon rounds out the flavor and adds warmth to every bite.
- Cinnamon sugar coating. Roll the dough balls in a simple mix of 2 tablespoons coconut sugar and 1 teaspoon cinnamon for a lightly sweet, spiced finish.
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 dry ingredients. In a bowl, whisk together the almond flour, coconut sugar, and pumpkin pie spice until evenly combined.
- Add the wet ingredients. Stir in the pumpkin puree, melted coconut oil, and vanilla, mixing until it comes together into a thick, moldable dough.
- Make the cinnamon sugar. Stir together the coconut sugar and cinnamon in a small bowl for the coating.
- Shape and coat. Roll the dough into balls, then roll each one in the cinnamon sugar. Place on the baking sheet and flatten each cookie slightly. Quick tip: lightly oil your hands to keep the dough from sticking.
- Bake. Bake for 13–15 minutes, until the tops look set and the edges are lightly golden.
- Cool. Let the cookies cool on the baking sheet for about 5 minutes 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.
Oil your hands. The dough is thick and a little sticky, so lightly oil your hands before rolling to shape the balls cleanly.
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 brown sugar or maple sugar in place of coconut sugar 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 Time25 minutes
- Yield12 cookies 1x
- DietDairy-Free, Gluten Free
These soft and chewy Pumpkin Cookies are made with almond flour, pumpkin purée, and warm pumpkin pie spice for an easy gluten free fall treat. Each cookie is rolled in a cinnamon sugar coating before baking for a deliciously crisp exterior and tender center. Perfect for snacking, dessert, or holiday gatherings.
Ingredients
- 2 cups almond flour
- 1/3 cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1 tablespoon melted coconut oil
- 1/4 cup pumpkin purée
- 1 teaspoon vanilla extract
For the Cinnamon Sugar
- 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut sugar, and pumpkin pie spice.
- Add the pumpkin purée, melted coconut oil, and vanilla extract. Mix until a thick dough forms.
- In a small bowl, stir together the coconut sugar and cinnamon.
- Scoop about 1 tablespoon of dough and roll into balls.
- Coat each dough ball in the cinnamon sugar mixture.
- Place on the prepared baking sheet and gently flatten each cookie.
- Bake for 13 to 15 minutes, until the cookies are set and the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Lightly oil your hands before rolling the dough to prevent sticking.
- Use pure pumpkin purée, not pumpkin pie filling.
- Do not overbake. The cookies will continue to firm up as they cool.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115 kcal
- Sugar: 5g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- 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.
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.
Taste good but this makes batter, not dough. I added more almond flour, but that didn’t change the consistency of the batter. As mentioned by someone else, the taste and texture are like pumpkin pie, but the recipe isn’t really functional as is. I won’t make them again.