I love a good chocolate chip cookie, but these Gluten Free Pumpkin Cookies are a fall staple!! They are melt-in-your-mouth soft, and have all of your favorite cozy, fall spices! I even added a little pumpkin frosting on top! The cookie dough takes about 15 minutes to prep, and an hour to chill. (The hardest, but most important part.)
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What makes these Pumpkin Cookies Healthier?
You’d never know these Pumpkin Spice Cookies are lower in sugar, and filled with simple whole food ingredients! I never sacrifice taste or texture when making my healthier treats.
🍴Ingredient Notes
- Flour: I used almond flour for this recipe, which makes them naturally gluten-free, and lower in carbohydrates. Make sure you get almond flour and not almond meal. My favorite almond flour brands are Bob's Red Mill and Blue Diamond because they both have a finely ground flour that works well for baking!
- Sugar: For sugar, I used my favorite organic unrefined sugar – Coconut Sugar! Each cookie only contains 4 grams of sugar, compared to 10+ for the average pumpkin cookie! I also shared some simple swaps in the FAQ section if you’re sugar-free or keto!
- Oil: I almost always use coconut oil for my recipes because it’s a great dairy-free alternative! You can also swap for Kerrygold Grass-Fed Butter if you can tolerate dairy!
🍴Step by Step Instructions
Making the Cookie Dough
- Start by mixing the almond flour, pumpkin spice, cinnamon, baking soda, and salt in a small mixing bowl. Use a fork or whisk to blend until fully combined. (Make sure to remove all of the flour clumps.)
- Next add your coconut sugar, egg, melted coconut oil, pumpkin puree, and vanilla extract into a separate bowl. Blend with a hand mixer or whisk until fully combined.
- Slowly add the dry ingredients into the wet ingredients. Mix until a thick dough forms. Use your spatula to form it into a ball. Cover the mixing bowl with plastic wrap and refrigerate for one hour.
Preparing the Cookies + Baking
- Once the dough has chilled, remove it from the refrigerator. Roll out 12 balls and place them on your parchment paper lined baking sheet.
- Press each dough ball into a flat disk about ¼ inch thick. (Don't flatten out too much.) They will not expand much in the oven while baking.
- Bake at 325 degrees for about 10-12 minutes. Remove the tray from the oven and let the cookies sit for about a minute. Then remove the cookies and place them on a metal cooling rack. Enjoy!
Helpful Baking Tips
- When preparing the cookies, I like to roll them into balls first, and lay them out on my non-stick baking sheet. (You can also line your baking sheet with parchment paper.) Once they’re laid out, press down to flatten them into about ¼ inch thick circles.
- You can make them whatever size you want, but just know that they will not expand too much in the oven! For this batch, I made them slightly bigger which yielded 12 cookies. You can certainly make them smaller if you’d like, but remember they will cook a bit faster. You’ll know they’re done when the bottom is golden brown.
How to make the frosting
Add 3 tablespoons of powdered sugar, 1 tablespoon water, 1 tablespoon pumpkin puree, ¼ teaspoon pumpkin spice, and ¼ teaspoon cinnamon into a small bowl. Use a fork or whisk to combine. Once the cookies have cooled you can add a small amount to the top of each cookie. Spread using the back of the spoon. It will take at least 5-10 minutes to dry completely. You can use any powdered sugar, but I used Lakanto powdered sugar for this recipe!
Frequently Asked Questions
I have not tested this recipe with using just Lakanto Monkfruit, but I've made them with using a little mix of monkfruit and coconut sugar. (I do that with a lot of my recipes to cut down on sugar.) I don't see why it wouldn't work - let me know if you try!
I haven’t tested it, but I would assume that butter will work as a great alternative! If I bake with butter I prefer the brand Kerrygold because it’s flavorful, high quality, and made from grass fed cows.
I use a finely ground blanched almond flour. Almond meal will not work the same as it has more of a grainy texture. My personal favorites are Bob’s Red Mill, and Blue Diamond.
How to Store Leftover Cookies
You can store your cookies at room temperature - I like to leave the cover off the container the first night while they set. (I usually place a paper towel over top.) After a couple days, I would move the container into the refrigerator to keep them fresh for longer.
You can also store the cookies in a freezer bag or airtight container in the freezer! PRO TIP: Frozen cookies are actually really delicious! If you don’t want to bake all of the cookies at once, you can store the dough in the freezer for a rainy day!
More pumpkin recipes!
- Paleo Pumpkin Spice Muffins
- Vegan Pumpkin Mousse Cups
- Gluten-Free Pumpkin Spice Scones
- Healthy Pumpkin Ice Cream
After you make these Gluten Free Pumpkin Cookies, make sure to leave a comment & rate the recipe!
Recipe
Gluten Free Pumpkin Cookies
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 2 Cups Almond Flour
- 1 Teaspoon Pumpkin Spice
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- ⅓ Cup Coconut Sugar
- 1 Medium Sized Egg
- 2 Tablespoons Pumpkin Puree
- 1 Tablespoon Melted Coconut Oil
- 1 Teaspoon Vanilla Extract
Instructions
Making The Dough
- Start by mixing the almond flour, pumpkin spice, cinnamon, baking soda, and salt in a small mixing bowl. Use a fork or whisk to blend until fully combined. (Make sure to remove all of the flour clumps.)
- Next add your coconut sugar, egg, melted coconut oil, pumpkin puree, and vanilla extract into a separate bowl. Blend with a hand mixer or whisk until fully combined.
- Slowly add the dry ingredients into the wet ingredients. Mix until a thick dough forms. Use your spatula to form it into a ball. Cover the mixing bowl with plastic wrap and refrigerate for one hour.
Preparing the Cookies + Baking
- Once the dough has chilled, remove it from the refrigerator. Roll out 12 balls and place them on your parchment paper lined baking sheet.
- Press each dough ball into a flat disk about ¼ inch thick. (Don't flatten out too much.) They will not expand much in the oven while baking.
- Bake at 325 degrees for about 10-12 minutes. Remove the tray from the oven and let the cookies sit for about a minute. Then remove the cookies and place them on a metal cooling rack. Enjoy!
Notes
Nutrition
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