Almond Flour Pumpkin Cookies
by: claire cary
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.
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
For best results, I suggest blanched almond flour and not almond meal.
Serving: 1cookie / Calories: 280kcal / Carbohydrates: 25g / Protein: 5g / Fat: 19g / Cholesterol: 2mg / Fiber: 3g / Sugar: 19g
