Hey there, pumpkin lovers! Thank you so much for joining me today in my cozy kitchen corner. I can’t wait to share these Pumpkin Almond Cookies with you — they’re tender, spiced, gluten-free, and naturally sweetened.
Here’s how this recipe came to be: my nephew grabbed one straight from the cooling rack, took a bite, and said, “Can I have these in my lunchbox tomorrow?” That’s when I knew this recipe was something special.
If you love wholesome cookies that are perfect for fall and family-approved, you’ll adore this one. And before we start baking — don’t forget to subscribe to my recipe newsletter so you never miss a cozy Poulef treat!
Overview of Recipe Content
What This Recipe Is
These Pumpkin Almond Cookies are soft, chewy, and lightly spiced cookies made with almond flour and pumpkin puree — no gluten, no refined sugar, and big autumn flavor.
Why You’ll Love It
- Naturally gluten-free and refined sugar-free
- Perfectly soft with crisp edges
- Packed with cozy fall spices
- Ready in under 25 minutes!
What They Taste Like
Soft, nutty, and sweet — like a bite of pumpkin pie wrapped in a cookie. The almond flour gives them a buttery richness, and the maple syrup adds that gentle caramel note.
Health Benefits
- High in protein and healthy fats from almond flour
- Lower carb than traditional cookies
- Dairy-free & gluten-free for all diets
Full Ingredients
Wet Ingredients
- ½ cup pumpkin puree
- 1 medium egg
- 4 tbsp maple syrup
- 2 tbsp melted coconut oil or light olive oil
- 1 tsp vanilla extract
Dry Ingredients
- 1¾ cups almond flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cloves (optional for warmth)
- Pinch salt
Optional Add-ins
- ¼ cup mini chocolate chips or chopped pecans
- Sprinkle of turbinado sugar on top before baking
Tools Needed
- Mixing bowls
- Whisk and spatula
- Baking sheet
- Parchment paper
Suggested Substitutions
- Swap almond flour for hazelnut flour for a nuttier flavor.
- Replace maple syrup with honey (not vegan) or date syrup.
- Use flax egg instead of egg for a vegan version (1 tbsp flaxseed meal + 3 tbsp water).
How to Make Pumpkin Almond Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together pumpkin puree, egg, maple syrup, melted oil, and vanilla extract until smooth.
- In another bowl, combine almond flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Add the dry ingredients to the wet and stir until fully combined. The dough will be soft and slightly sticky.
- Fold in chocolate chips or nuts if using.
- Scoop tablespoons of dough onto the baking sheet and flatten slightly with the back of a spoon.
- Bake for 12–14 minutes, until the edges turn golden.
- Let cool on the tray for 5 minutes, then transfer to a wire rack.
Poulef’s Tip: These cookies taste even better the next day after the flavors mingle — and they freeze beautifully for up to 2 months!
What to Serve with Pumpkin Almond Cookies
Pair them with:
- A mug of chai latte or pumpkin spice coffee
- A scoop of vanilla yogurt for breakfast
- Or crumble them over Greek yogurt parfaits with honey and granola!
Tips for Making It Perfect
- Don’t overmix the dough — almond flour can get dense.
- Chill the dough for 10 minutes if it feels too soft to scoop.
- For crispier edges, press them thinner before baking.
- For extra sparkle, sprinkle cinnamon sugar on top before baking.
Storage Instructions
- Room Temp: Store in an airtight container up to 3 days.
- Fridge: Up to 7 days.
- Freeze: Up to 2 months; thaw at room temperature for 15 minutes.
General Information
Pumpkin Almond Cookies are the essence of autumn baking — cozy, spiced, and oh-so-soft. They’re the perfect balance between indulgence and nourishment, great for lunchboxes, snacks, or dessert!
And don’t forget to pin this recipe on Pinterest @poulefrecipe
Frequently Asked Questions
1. Can I make these vegan?
Yes! Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
2. Can I use canned pumpkin pie filling?
No — it’s too sweet and already spiced. Use plain pumpkin puree.
3. How do I make them crispier?
Bake 2–3 minutes longer and let them cool completely before storing.
4. Can I add chocolate chips?
Yes! Mini dark chocolate chips work beautifully with the spices.
5. Are they good for kids?
Absolutely — my nephew loved them so much he asked for them in his lunchbox!
Get Your FREE Sugar-Free Dessert Cookbook!
Watch a short ad to unlock your free download — packed with 20+ guilt-free desserts that actually taste amazing! Easy recipes, zero refined sugar, and full of flavor!
Conclusion
And there you have it — warm, chewy Pumpkin Almond Cookies that are gluten-free, dairy-free, and naturally sweetened! These cookies bring comfort in every bite and disappear faster than you’d think.
If you loved these, try my Almond Flour Carrot Cake or Keto Vanilla Pound Cake next!
Bake with heart, share with joy, and remember — the best desserts are made with love (and maybe a bit of pumpkin ).
Interactive Elements
Snap a pic and tag me on Pinterest @poulefrecipe
Leave a comment and let me know if your family loved them as much as mine did!
Nutritional Information (Per Cookie, yields 14)
| Nutrient | Amount |
|---|---|
| Calories | 110 |
| Protein | 3g |
| Fat | 8g |
| Carbohydrates | 6g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 90mg |
Pumpkin Almond Cookies (Gluten-Free & Naturally Sweet)
- Total Time: 24 minutes
- Yield: 14 cookies 1x
Description
These Pumpkin Almond Cookies are soft, chewy, and warmly spiced — the perfect gluten-free, naturally sweet treat for fall! Made with almond flour, pumpkin puree, and maple syrup, they’re healthy enough for breakfast and sweet enough for dessert.
Ingredients
Wet Ingredients:
½ cup pumpkin puree
1 medium egg
4 tbsp maple syrup
2 tbsp melted coconut oil (or light olive oil)
1 tsp vanilla extract
Dry Ingredients:
1¾ cups almond flour
½ tsp baking soda
½ tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves (optional)
Pinch salt
Optional Add-ins:
¼ cup mini chocolate chips or chopped pecans
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together pumpkin puree, egg, maple syrup, melted oil, and vanilla extract.
3. In another bowl, combine almond flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. Add dry ingredients to wet and stir until fully combined.
5. Fold in chocolate chips or nuts if desired.
6. Scoop tablespoon portions of dough onto the prepared sheet and flatten slightly.
7. Bake for 12–14 minutes, until edges are golden.
8. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For vegan cookies, replace egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 10 minutes).
These cookies freeze beautifully for up to 2 months — thaw at room temperature.
Store in an airtight container for up to 3 days at room temperature or 7 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 3
- Sodium: 90
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 3
- Cholesterol: 15
Table of Contents
Lydia Madisyn
Lydia Madisyne is a food lover and recipe creator who believes cooking is all about love, comfort, and connection. On poulef.com, she shares wholesome, flavorful dishes and everyday inspiration to make your kitchen a place of joy.
