Pumpkin Almond Cookie Recipe for Soft, Crispy Autumn Treats

These cookies are warmly spiced, subtly sweet, and chewy. They’re gluten-free and have about 7 grams of net carbs per cookie. You can easily make them dairy-free or Paleo by choosing dark chocolate chips.

This recipe captures cozy fall flavors and is simple to prepare using wholesome ingredients like almond flour and pumpkin puree.

When I crave something sweet, a cookie is the most comforting choice. This recipe strikes a satisfying balance between indulgence and nutrition.

These cookies make a perfect pick-me-up while helping you stay on track with your health goals.

Another benefit of this recipe is its short ingredient list of everyday pantry staples.

Ingredients and Substitutes

Wet Ingredients

Pumpkin puree (1/2 cup) – Use canned or homemade pumpkin puree. Avoid pumpkin pie filling, which often contains added sugar.

Egg (1 medium) – For an egg-free version, replace with a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water).

Maple syrup (4 tbsp) – Honey or agave work as alternatives.

Vanilla extract (1 tsp)

Coconut oil (2 tbsp) – Swap with ghee, butter, or vegan butter if preferred.

Dry Ingredients

Almond flour (1 1/2 cups) – Almond flour keeps these cookies gluten-free; you can try cashew flour as a substitute.

Avoid adding extra coconut flour beyond the amount listed, as it can dry out the cookies.

Coconut flour (3 tbsp)

Pumpkin spice (1 tbsp) – If you don’t have a blend, mix cinnamon, nutmeg, ginger, and cloves.

Cinnamon (1/2 tsp)

Baking soda (1/2 tsp)

Salt (1/4 tsp)

Chocolate chips (1/3 cup) – Use milk, semi-sweet, dark, or dairy-free chips. Cacao nibs are a good Paleo-friendly choice.

How to Make Pumpkin Almond Flour Cookies

Step 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

Place coconut oil in a small bowl and melt briefly in the microwave. Let it cool slightly.

In a large bowl, combine the wet ingredients except the coconut oil.

Step 2. Whisk the wet ingredients, then stir in the cooled coconut oil.

Step 3. In a separate bowl, whisk together the dry ingredients, leaving the chocolate chips aside.

Step 4. Slowly add the dry mixture to the wet mixture, folding gently with a spatula until combined.

Step 5. Fold the chocolate chips into the dough.

Step 6. Scoop about 2 tablespoons of dough and roll into balls. Arrange them on the prepared baking sheet—you should have roughly 16.

Flatten each ball gently with your fingers or the palm of your hand to form cookies.

Step 7. Bake on the middle rack for 10 minutes. Remove and let the cookies rest on the baking sheet for 4–5 minutes before transferring to a cooling rack to finish cooling.

How I Modify The Recipe

Try these simple variations to suit your diet or taste:

• Vegan Version: Use a flaxseed egg and dairy-free chocolate chips or cacao nibs.
• Keto-Friendly Option: Swap maple syrup for a keto syrup or monk fruit sweetener and choose keto-friendly chocolate chips.
• Add-Ins: Stir in chopped pecans, walnuts, dried cranberries, raisins, or shredded coconut.

How I Store These Cookies

Store cooled cookies in an airtight container at room temperature for 3–4 days. Place parchment paper between layers to prevent sticking.

For longer storage, refrigerate for up to 7 days.

For meal prep, scoop dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag. When baking from frozen, add 1–2 minutes to the baking time.

Other Cookies You’ll Love

• Peanut Butter Oatmeal Cookies
• Banana Oatmeal Cookies
• Pumpkin Oatmeal Cookies

Pumpkin Almond Cookies

Cals: 122 Protein: 3.2 Carbs: 9.7 Fat: 8.5

Soft, chewy, and warmly spiced, these gluten-free pumpkin almond flour cookies balance subtle sweetness with cozy fall flavor.

Prep: 20 mins

Cook: 10 mins

Resting Time: 10 mins

Total: 40 mins

Servings: 16 cookies

Ingredients

Wet Ingredients

• 1/2 cup pumpkin puree
• 1 medium egg (or flaxseed egg)
• 4 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut oil

Dry Ingredients

• 1 1/2 cups almond flour
• 3 tbsp coconut flour
• 1 tbsp pumpkin spice
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup chocolate chips

Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Melt the coconut oil briefly and set it aside to cool slightly.
• Whisk the wet ingredients (except coconut oil) in a large bowl. Stir in the cooled coconut oil.
• Combine the dry ingredients in a separate bowl.
• Gradually add the dry mixture to the wet, folding gently until combined.
• Fold in the chocolate chips.
• Scoop about 2 tbsp of dough, roll into balls, and place on the baking sheet (about 16 balls).
• Flatten each ball into a cookie and bake on the middle rack for 10 minutes. Let rest on the baking sheet 4–5 minutes, then transfer to a cooling rack.

Nutrition

Serving: 1 cookie | Calories: 122 kcal | Carbohydrates: 9.7 g | Protein: 3.2 g | Fat: 8.5 g | Fiber: 2.3 g | Sugar: 5.9 g

Nutrition information is an approximation.