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+ servings
Overhead shot of pumpkin cookies.

Healthy Pumpkin Cookies

I love a good chocolate chip cookie, but these Healthy 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! They take about 15 minutes to prep, and an hour to chill. (The hardest, but most important part.) Perfect for anyone who is gluten-free, dairy-free, or loves PUMPKIN SPICE.
Prep Time 15 mins
Cook Time 10 mins
Refrigerating 1 hr
Total Time 1 hr 25 mins
Course Dessert, Snack
Cuisine American
Servings 12
Calories 138 kcal

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

  • 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

I used parchment paper to line my baking sheet, but if you have a non-stick pan you don't have to use it!
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!

Nutrition

Serving: 1cookieCalories: 138kcalCarbohydrates: 8gProtein: 4gFat: 11gSaturated Fat: 2gCholesterol: 14mgSodium: 85mgPotassium: 10mgFiber: 2gSugar: 4gVitamin A: 409IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Keywords gluten-free pumpkin cookies, healthy pumpkin cookies, paleo pumpkin cookies, pumpkin spice cookies, soft pumpkin cookies
Did you make this recipe?Tag @freshwaterpeaches on Instagram!