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

1.9 from 9 reviews

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

Scale

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

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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

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