Pumpkin Cookies Almond Flour Recipe
These incredibly soft and chewy pumpkin cookies almond flour treats are about to become your new fall obsession! Picture biting into a perfectly spiced, melt-in-your-mouth cookie that tastes like autumn wrapped in golden sweetness.
Fun fact: pumpkin cookies were first popularized in colonial America when settlers discovered how versatile and nutritious pumpkins could be in baking. These gluten-free gems are special because they combine the natural sweetness of pumpkin with protein-rich almond flour, creating cookies that are both wholesome and indulgent.
What Are Pumpkin Cookies Almond Flour?
Ever wondered why we call them “pumpkin cookies almond flour“? Well, it’s quite simple – these delightful treats are made with real pumpkin puree and nutrient-dense almond flour instead of traditional wheat flour!
The name perfectly describes what makes these cookies special: the star ingredient (pumpkin) and the healthy flour alternative (almond flour). As they say, “the way to a man’s heart is through his stomach,” and these cookies definitely prove that point! Ready to fall in love with fall baking?
Why You’ll Love This Pumpkin Cookies Almond Flour Recipe
Naturally Gluten-Free and Nutritious
These pumpkin cookies almond flour treats pack a powerful nutritional punch while satisfying your sweet tooth. The almond flour provides healthy fats, protein, and vitamin E, while pumpkin adds beta-carotene, fiber, and natural sweetness. Unlike store-bought cookies loaded with preservatives, these homemade gems give you complete control over ingredients.
Budget-Friendly Home Baking
Making these cookies at home costs significantly less than buying specialty gluten-free cookies from the store. A single batch yields about 24 cookies for under $8, compared to $12+ for a small package of premium gluten-free cookies. Plus, you probably already have most ingredients in your pantry!
Perfect Blend of Warm Spices
The aromatic combination of cinnamon, nutmeg, ginger, and cloves creates a cozy flavor profile that screams autumn comfort. Each bite delivers the perfect balance of pumpkin earthiness with warm spice notes. If you love our popular cinnamon roll cookies, you’ll absolutely adore these seasonal favorites! Why not bookmark this recipe and start planning your fall baking adventure?
How to Make Pumpkin Cookies Almond Flour
Quick Overview
These pumpkin cookies almond flour are incredibly easy to make and require just one bowl for mixing! The combination of almond flour and pumpkin creates naturally soft, chewy cookies with a tender crumb. What makes this recipe special is its simplicity – no chilling required, and they bake in just 12 minutes.
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Key Ingredients for Pumpkin Cookies Almond Flour
Dry Ingredients:
- 2½ cups almond flour (blanched, finely ground)
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup coconut oil (melted and cooled)
- ⅓ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ cup mini chocolate chips
- ½ cup chopped walnuts or pecans
Step-by-Step Instructions
Step 1: Prepare Your Kitchen Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This prevents sticking and ensures even browning on the bottom of your cookies.
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together almond flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Make sure there are no lumps in the almond flour by sifting if necessary.
Step 3: Combine Wet Ingredients In a separate bowl, whisk together pumpkin puree, melted coconut oil, maple syrup, egg, and vanilla extract until smooth and well combined. The mixture should be uniform in color and texture.
Step 4: Create the Dough Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, gently fold the mixture until just combined. Don’t overmix – this can make cookies tough. If adding chocolate chips or nuts, fold them in now.
Step 5: Shape the Cookies Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets. Leave about 2 inches between each cookie as they will spread slightly during baking.
Step 6: Bake to Perfection Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers should still look slightly underbaked – they’ll continue cooking on the hot pan after removal.
Step 7: Cool and Enjoy Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents them from breaking apart while warm.
What to Serve Pumpkin Cookies Almond Flour With
These versatile cookies pair beautifully with various beverages and treats:
Hot Beverages: Pumpkin spice latte, chai tea, hot apple cider, or classic coffee Cold Drinks: Vanilla almond milk, cold brew coffee, or spiced iced tea Dessert Pairings: Vanilla ice cream, whipped cream, or cream cheese frosting for dipping Snack Ideas: Serve alongside fresh apple slices, caramel dip, or a cheese platter for variety
Top Tips for Perfecting Pumpkin Cookies Almond Flour
Choose Quality Almond Flour
Use blanched, finely ground almond flour for the best texture. Avoid almond meal, which is coarser and can make cookies gritty. Store almond flour in the refrigerator to maintain freshness.
Don’t Overbake
These cookies continue cooking on the hot pan after removal from the oven. Remove them when edges are set but centers still look slightly soft for the perfect chewy texture.
Proper Pumpkin Puree
Always use pure pumpkin puree, not pumpkin pie filling which contains added spices and sugar. You can substitute with sweet potato puree for a different flavor profile.
Storage for Optimal Freshness
Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Place parchment paper between layers to prevent sticking.
Common Substitutions
- Replace maple syrup with honey or agave nectar
- Substitute coconut oil with melted butter or avocado oil
- Use flax eggs instead of regular eggs for vegan option
- Add protein powder (reduce almond flour by ¼ cup) for extra nutrition
Storing and Reheating Tips
Room Temperature Storage: Keep cookies in an airtight container for up to 5 days. Place a slice of bread in the container to maintain softness.
Refrigerator Storage: Cookies stay fresh for up to 1 week when refrigerated in airtight containers.
Freezer Storage: Freeze baked cookies for up to 3 months. Wrap individually in plastic wrap, then place in freezer bags. Thaw at room temperature for 30 minutes.
Cookie Dough Storage: Raw dough can be refrigerated for 3 days or frozen for 2 months. Scoop dough onto baking sheets, freeze until solid, then transfer to freezer bags.
Reheating Instructions: Warm cookies in a 300°F oven for 5 minutes to restore freshness, or microwave individual cookies for 10-15 seconds.
Nutritional Information
| Nutrient | Per Cookie |
|---|---|
| Calories | 145 |
| Total Fat | 11g |
| Saturated Fat | 3g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sugar | 5g |
| Protein | 4g |
| Sodium | 85mg |
| Vitamin E | 15% DV |
| Magnesium | 8% DV |
Nutritional values are approximate and based on 24 cookies per batch
Frequently Asked Questions
Can I make these cookies vegan?
Yes! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Use maple syrup instead of honey and ensure your chocolate chips are dairy-free.
Why are my cookies spreading too much?
Overly warm dough or too much liquid can cause spreading. Try chilling the dough for 30 minutes before baking, or add 2-3 tablespoons more almond flour to absorb excess moisture.
Can I use regular flour instead of almond flour?
Almond flour creates the unique texture and nutritional benefits of this recipe. While you could substitute with regular flour, you’d need to adjust the liquid ratios and would lose the gluten-free benefit.
How do I know when the cookies are done?
The edges should be set and lightly golden, while centers appear slightly underbaked. They’ll continue cooking on the hot pan after removal from the oven.
Can I double this recipe?
Absolutely! This recipe doubles well. You may need to bake in multiple batches depending on your oven and baking sheet size.
What’s the best way to measure almond flour?
Spoon almond flour into measuring cups and level with a knife. Don’t pack it down, as this can make cookies dense.
Can I add other mix-ins?
Yes! Try dried cranberries, white chocolate chips, chopped pecans, or even a cream cheese filling. Keep add-ins to about ½ cup total to maintain proper texture.
Bonus Tips for Success
Ingredient Temperature Matters: Use room temperature eggs for better incorporation. If you forget to take eggs out early, place them in warm water for 5 minutes.
Pumpkin Puree Consistency: If your pumpkin puree seems watery, spread it on paper towels for 10 minutes to absorb excess moisture before using.
Altitude Adjustments: If baking above 3,000 feet, reduce baking soda by half and increase oven temperature by 25°F.
Gift-Giving Ideas: These cookies make wonderful homemade gifts. Package them in clear cellophane bags tied with autumn ribbons, or arrange in decorative tins.
Seasonal Variations: Try these same techniques with sweet potato puree in winter, or add orange zest for a citrusy twist during holiday seasons.
Ready to fill your kitchen with the warm, inviting aroma of fall? These pumpkin cookies almond flour are calling your name! Pin this recipe, gather your ingredients, and let’s start baking memories that taste like autumn happiness.
