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