These Almond Flour Pumpkin Cookies are a fun and easy fall treat! They’re soft and chewy, with real pumpkin and warm, cozy spices that make your kitchen smell amazing.
You can add chocolate chips or drizzle them with a chocolate or caramel glaze.
Plus they’re gluten-free, grain-free, egg-free, vegan and Paleo.
(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)
Why this recipe works
Pumpkin cookies are one of the best ways to enjoy a pumpkin dessert. They’re fast and easy to make and don’t take nearly as long to bake as pumpkin bread.
But the traditional version contains flour, butter, white sugar and other ingredients some of us don’t tolerate well.
So instead of flour, these Paleo pumpkin cookies use blanched almond flour. Almond flour retains almonds’ healthy fats, protein and fiber, which means these cookies are somewhat healthy and filling, too!
Instead of butter, they have a bit of coconut oil, which adds that buttery texture. And instead of refined sugar, they use coconut sugar, an unrefined sweetener similar to brown sugar.
I tested these cookies with and without eggs and found they didn’t add anything. Same with baking soda and baking powder – no need for them.
And while these cookies are great on their own, you can also add chocolate chips to make them even more indulgent. And I also show you how to make a chocolate or caramel glaze, too.
These Almond Flour Pumpkin Cookies will make everyone happy!
What you need
Ingredients:
- 3/4 cup pumpkin puree, from a can (not pumpkin pie filling)
- 1/3 cup coconut sugar
- 1 tablespoon coconut oil, melted and cooled
- 3/4 teaspoon vanilla extract
- 1.5 superfine blanched almond flour (not almond meal)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon fine sea salt
- pinch of ground cloves
- chocolate chips, optional (dairy-free such as Enjoy Life! chocolate morsels or Paleo such as Hu chocolate gems)
- chocolate or caramel glaze, optional (see notes below recipe)
Equipment:
- a cutting board
- measuring spoons
- measuring cups
- a small mixing bowl (microwave safe, for melting the coconut oil)
- a large mixing bowl
- a whisk
- a spatula (the kind for stirring, not flipping)
- a small ice cream/cookie scoop
- a stainless steel baking sheet
- parchment paper
- a sieve (optional, if your almond flour is clumpy)
How to make Almond Flour Pumpkin Cookies
1. In a large bowl, add the pumpkin, coconut sugar, melted and cooled coconut oil and vanilla. Whisk until combined.
2. Add the almond flour (sifting it through a sieve, if it’s clumpy), cinnamon, ginger, nutmeg, salt and cloves. Stir with a spatula until blended. Dough will be thick but soft, like play dough.
3. Chill the dough in the fridge for at least an hour so it can firm up.
4. Heat the oven to 350°.
5. Line a baking sheet with parchment paper.
6. Using a small ice cream/cookie scoop, portion out 2 tablespoon-sized balls of dough, rolling them between your palms to create a smooth, round shape.
Place the cookies on the lined baking sheet, about 2″ apart (the cookies will not spread when baking). Use the palm of your hand to gently flatten them to about 1/4″ thickness (get your palm just a bit damp with water if the cookies stick).
Stud the cookies with chocolate chips, if using.
7. Bake for 20-25 minutes, rotating the pan halfway through the cooking time. This is longer than most cookies but these are very moist and need the extra time to bake all the way through.
This baking time will give you soft, chewy cookies. If you want a bit of a crispy edge, bake them for 30 minutes.
8. Let cool completely on the baking sheet. Drizzle with the chocolate or caramel glaze, if using, then enjoy!
FAQ
To make these nut-free, you could possibly use ground sunflower seed flour in place of the almond flour. I have not tried this myself so if you try it, please let me know in the comments how they turn out.
You can use melted and cooled ghee in place of the coconut oil
You can play around with the spices, adding more or less as you see fit.
You can add 1/4 teaspoon of cardamom with the other spices.
These cookies keep well in an airtight container at room temperature for up to a week.
Yep! Once the cookies have cooled, keep them on the parchment-lined baking sheet and place the whole baking sheet in the freezer. Once the cookies are frozen (about 1-2 hours), transfer them to a freezer-safe container or baggie.
They can be kept in the freezer for up to 3 months.
Thaw overnight in the fridge.
Yep. The recipe as written is completely Paleo-friendly. It does not contain gluten, grains, dairy, refined sugar or legumes.
Yep. The recipe as written is completely vegan friendly. It contains no animal products of any kind.
Other recipes you might like:
- Paleo Pumpkin Bundt Cake
- Paleo Snickerdoodles
- Coconut Flour Pumpkin Bread
- Paleo Pumpkin Muffins with Streusel Topping
- Paleo Pumpkin Pie Smoothie
Almond Flour Pumpkin Cookies (Paleo)
Ingredients
- ¾ cup pumpkin puree from a can (not pumpkin pie filling)
- ⅓ cup coconut sugar
- 1 tablespoon coconut oil melted and cooled
- ¾ teaspoon vanilla extract
- 1½ cups superfine blanched almond flour (not almond meal)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- pinch of ground cloves
- ⅓ cup chocolate chips (optional) dairy-free/Paleo if necessary
- chocolate or caramel glaze, optional see notes below
Instructions
- In a large bowl, add the pumpkin, coconut sugar, melted and cooled coconut oil, and vanilla. Whisk until combined.
- Add the almond flour (sifting it through a sieve, if it's clumpy), cinnamon, ginger, salt, nutmeg, and cloves. Stir with a spatula until blended. Dough will be thick but soft, like play dough.
- Chill the dough in the fridge for at least an hour so it can firm up.
- Heat the oven to 350°.
- Line a baking sheet with parchment paper.
- Using a small ice cream/cookie scoop, portion out 2 tablespoon-sized balls of dough, rolling them between your palms to create a smooth, round shape. Place the cookies on the lined baking sheet, about 2" apart (the cookies will not spread as they bake). Use the palm of your hand to gently flatten them to about 1/4" thickness (get your palm just a bit damp with water if the cookies stick).
- Bake for 20-25 minutes, rotating the pan halfway through baking. This is longer than most cookies but these are very moist and need the extra time to bake all the way through. This will give you soft, chewy cookies. If you want a bit of a crispy edge, bake them for 30 minutes.
- Let cool completely on the baking sheet. Drizzle with the chocolate or caramel glaze, if using, then enjoy!
Notes
You can use melted and cooled ghee in place of the coconut oil
You can play around with the spices, adding more or less as you see fit.
You can add 1/4 teaspoon of cardamom with the other spices. Storage These cookies keep well in an airtight container at room temperature for up to a week. Freezer info Once the cookies have cooled, keep them on the parchment-lined baking sheet and place the whole baking sheet in the freezer. Once the cookies are frozen (about 1-2 hours), transfer them to a freezer-safe container or baggie. They can be kept in the freezer for up to 3 months. Thaw overnight in the fridge.
Leave a Reply