Almond Flour Pumpkin Cookies
These almond flour pumpkin cookies are soft, chewy, made in one bowl and perfect for all of your Fall baking needs. They’re perfectly spiced with cinnamon, ginger, nutmeg and cloves and finished off with your favorite chocolate chips.
My almond flour chocolate chip cookies have been such a popular recipe since I first published them, so I figured for Fall this year, a almond flour pumpkin cookie would be perfect.
These cookies are soft, chewy, made in one bowl and perfect for a little Fall baking treat. They’re made with simple, pantry staple ingredients and can easily be made vegan since there’s no egg in this recipe.
Almond flour helps create a perfectly chewy cookie thanks to the fat content and the pumpkin keeps them moist for days. They do require a short chill time of 20-30 minutes, but I promise it is well worth it. You can customize the spices to your own liking, but follow the recipe as is for that classic pumpkin pie flavor. If you love this recipe, try my gluten free apple cider donuts or gluten free pumpkin cookies next!
Before we get started
- Room temperature butter works best, but if you forget to take it out, you can just microwave it for about 20-25 seconds to soften it up.
- Don’t forget to chill the dough! This is important so the cookies don’t spread prematurely or too much.
- You can definitely forgo the chocolate chips and either just leave these as plain almond flour pumpkin cookies or try my frosting from my vegan pumpkin cookies.
How to make almond flour pumpkin cookies
In a mixing bowl, combine the softened butter, brown sugar and white sugar. Beat with an electric mixer until combined.
Add in the pumpkin and vanilla. Beat until combined.
Add in the remaining ingredients aside from the chocolate chips and beat until combined. Fold in the chocolate chips.
Place the dough in the fridge to chill for 20-30 minutes. Meanwhile, preheat the oven to 350 and line two baking sheets with parchment paper.
Scoop the dough using about a 2 tablespoon scoop and add to the baking sheet, keeping enough space between each for spreading.
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Bake for 15-18 minutes. They will continue to firm up as they cool. Pumpkin cookies are a bit softer than regular cookies just by the nature of pumpkin, so careful not to underbake.
Remove from the oven and use a round cookie cutter to swivel around the edges to create more even circles.
Let cool, then sprinkle with flaky salt and enjoy! Try my almond flour peanut butter cookies or sweet potato cookies next!
How to store and freeze
Once prepared, these almond flour pumpkin cookies will keep at room temperature for about 3 days. Let them cool completely and then store in a container.
Because of the pumpkin, they do get pretty soft after sitting out for a bit. There unfortunately isn’t a way to avoid this, but I love chewy cookies! I suggest keeping the lid of your container ajar a bit so the cookies have a little room to breathe.
You can also freeze them after they bake. Just let cool completely, then transfer to a freezer safe bag and freeze for up to 1 month. Reheat at 300 until warm through the center.
Ingredient swaps
BUTTER. You can use dairy free or regular butter here. Since there is no egg in these cookies (the pumpkin does the binding), dairy free butter will make these naturally vegan! I don’t recommend coconut oil in place of butter for these as the flavor just won’t be as rich. Same with my almond flour gingerbread cookies!
PUMPKIN. Any canned pumpkin puree will work, just be sure it is pure pumpkin and not pumpkin pie filling because that has a bunch of other added ingredients.
SUGAR. A mix of white and brown sugar will sweeten the cookies but also help give a mix of a chewy center and crispy edges. I don’t recommend any liquid sweetener here, but you can sub for coconut sugar. The cookies will be darker though!
Try these Fall recipes next!
- Healthy Apple Crisp
- Gluten Free Apple Cake
- Gluten Free Pumpkin Muffins
- Oat Flour Pumpkin Bread
- Gluten Free Pumpkin Cupcakes
Be sure to leave a comment and rating down below if you try this recipe! Subscribe to my newsletter and follow along on instagram for more recipes and updates!
Almond Flour Pumpkin Cookies
by: claire cary
Ingredients
Wet
- ½ cup butter room temperature/softened
- ¾ cup white sugar
- ¼ cup brown sugar
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
Dry
- 2 ¼ cups almond flour
- 1 ½ tablespoons tapioca starch
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- In a mixing bowl, combine the softened butter, brown sugar and white sugar.
- Beat with an electric mixer until combined.
- Add in the pumpkin and vanilla. Beat until combined.
- Add in the remaining ingredients aside from the chocolate chips and beat until combined.
- Fold in the chocolate chips.
- Place the dough in the fridge to chill for 20-30 minutes.
- Meanwhile, preheat the oven to 350 and line two baking sheets with parchment paper.
- Scoop the dough using about a 2 tablespoon scoop and add to the baking sheet, keeping enough space between each for spreading.
- Bake for 15-18 minutes. They will continue to firm up as they cool. Pumpkin cookies are a bit softer than regular cookies just by the nature of pumpkin, so careful not to underbake.
- Remove from the oven and use a round cookie cutter to swivel around the edges to create more even circles.
- Let cool, then sprinkle with flaky salt and enjoy!
Notes
Comments
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I made these and they are super delicious. I used in half half ratio of vegetable oil spread and vegetable shortening to compensate for the additional water in the spread and when left in the oven a tiny bit longer they were super crunchy and still chewing inside. I usually prefer to bake raw from the freezer as opposed to reheating already baked items. Can the batter be frozen and baked later?
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Yes, you can scoop the dough into balls and freeze. Then bake at 325 instead of 350 and add a few extra minutes to account for the frozen dough.
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i won a vegan GF cookie contest over the holiday with this recipe!
had to use coconut oil but turned out very tasty!-
So honored! Thanks, Steph!
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I love your Almond Flour Choc Chip recipe and it is the only one I make now when I fix Choc Chip cookies. I bake/cook for vegans, vegetarians, keto, and sugar watchers etc in my family now and AFCC recipe covers everyone with some minor adjustments. I am excited to try this AF Pumpkin Cookie recipe. I would like to use pecans instead of the choc chips. Have you tried that?
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I haven’t tried that, but should be totally fine!
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Looking forward to trying this. What can I use in place of the tapioca? I am baking for a 6yr that has celiac disease?
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You can use arrowroot or cornstarch, but tapioca is celiac safe! I have celiac as well.
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Delicious!! But did not come out quite like yours. I used vegan butter and they did not spread but not sure. I assume it is because of that. Regardless they are tasty. Like you said they are very soft and thicker due to not spreading.
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Hmmm, they should definitely spread! You can try flattening the tops a bit before they bake next time.
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How to print? Please. Looks really good.
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Just press the print button in the recipe card!
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SOOOOO good! My kids loved them, wish I made a double batch!
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Thank you, Lisa! So glad it was a hit 🙂
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