Warmly spiced gluten-free and grain-free pumpkin cookies made with almond flour and coconut flour. These cookies are soft and tender with a light pumpkin flavor, brown sugar sweetness, and a delicate cinnamon-sugar topping. The centers stay soft while the tops have just a touch crunch and sweetness and spice.
Why You’ll Love These Pumpkin Cookies
- Soft and tender texture: Almond flour and pumpkin give these cookies a naturally soft texture without making them heavy.
- Fall pumpkin flavor: Pumpkin puree adds moisture and a subtle sweetness that pairs beautifully with pumpkin spice.
- Cinnamon-sugar topping: A light sprinkle of cinnamon sugar adds extra sweetness and a delicate crispness to the tops.
- Gluten-free and grain-free: Made with almond flour and coconut flour instead of a gluten-free flour blend.
- Easy to customize: A few simple ingredient swaps make these cookies dairy-free or naturally sweetened with date sugar.
Key Ingredients and Swaps
Blanched almond flour: The main flour in these cookies, almond flour gives them their tender texture and subtle nutty flavor. Use finely ground blanched almond flour for the best texture.
Coconut flour: Coconut flour absorbs moisture from the pumpkin and helps give the cookies structure while keeping them soft.
Pumpkin puree: Adds pumpkin flavor, moisture, and natural sweetness. Use plain pumpkin puree, not pumpkin pie filling.
Unsalted butter: Adds richness and helps create a tender texture. For dairy-free cookies, use a good-quality dairy-free butter that works well for baking.
Brown sugar: Adds sweetness and a deeper caramel-like flavor that pairs especially well with pumpkin and warm spices. You can substitute date sugar for a less refined option, though the flavor and texture will be slightly different.
Egg yolk: Adds richness and helps bind the ingredients while keeping the cookies tender. For an egg-free option, substitute ½ teaspoon psyllium husk powder.
Pure vanilla extract: Enhances the pumpkin and spice flavors. You can substitute pure maple extract for a more pronounced maple flavor.
Pumpkin spice: Brings the classic warm spice flavor to the cookies. If you don’t have a pumpkin spice blend, use 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ginger.
Cinnamon sugar: A simple mixture of granulated sugar and cinnamon adds a lightly crisp, sweet finish to the tops of the cookies.
Gluten-Free Reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer.
Tips & FAQs
Should I chill the cookie dough?
Yes. Chilling the dough for 15 minutes helps the coconut flour absorb the pumpkin’s moisture and allows the butter to firm up slightly. This helps the cookies hold their shape as they bake.
Why is my pumpkin puree watery?
Pumpkin puree can vary in moisture depending on the brand. If yours looks particularly watery, place it on a paper towel and gently blot away some of the excess moisture before measuring. Too much moisture can make the cookies softer and they could fall apart.
How large should I make the cookies?
Keep the cookies on the smaller side for the best texture. Use a cookie scoop or large tablespoon and gently flatten each cookie to about ½ inch thick. Larger cookies may require additional baking time and can be softer in the center.
My Favorite Way to Serve Almond Flour Pumpkin Cookies
These pumpkin cookies are delicious on their own, but there are a few fun ways to serve them:
How to Store Almond Flour Pumpkin Cookies to Keep Them Fresh
Store cooled cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate in an airtight container for up to 7 days. Let them come to room temperature before serving for the best texture.
To freeze, place the cooled cookies in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature before serving.
More Gluten-Free Almond Flour Cookie Recipes
Almond Flour Snowball Cookie Recipe
6 Ingredient Grain-Free Coconut Chocolate Chip Cookies
Healthy Edible Cookie Dough (Grain-Free, Egg-Free)
Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).
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