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.

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.

Pumpkin Cookies – We Are Recipes

Pumpkin Cookies

Recipe by Liliya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

2 from 8 reviews

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

Scale

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

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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

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