Almond Flour Pumpkin Cookies

These almond flour pumpkin cookies are soft, chewy, made in one bowl and perfect for all of your Fall baking needs. They’re perfectly spiced with cinnamon, ginger, nutmeg and cloves and finished off with your favorite chocolate chips.

My almond flour chocolate chip cookies have been such a popular recipe since I first published them, so I figured for Fall this year, a almond flour pumpkin cookie would be perfect.

These cookies are soft, chewy, made in one bowl and perfect for a little Fall baking treat. They’re made with simple, pantry staple ingredients and can easily be made vegan since there’s no egg in this recipe.

Almond flour helps create a perfectly chewy cookie thanks to the fat content and the pumpkin keeps them moist for days. They do require a short chill time of 20-30 minutes, but I promise it is well worth it. You can customize the spices to your own liking, but follow the recipe as is for that classic pumpkin pie flavor.

If you love this recipe, try my gluten free apple cider donuts or gluten free pumpkin cookies next!

Before we get started

• Room temperature butter works best, but if you forget to take it out, you can just microwave it for about 20-25 seconds to soften it up.
• Don’t forget to chill the dough! This is important so the cookies don’t spread prematurely or too much.
• You can definitely forgo the chocolate chips and either just leave these as plain almond flour pumpkin cookies or try my frosting from my vegan pumpkin cookies.

How to make almond flour pumpkin cookies

In a mixing bowl, combine the softened butter, brown sugar and white sugar. Beat with an electric mixer until combined.

Add in the pumpkin and vanilla. Beat until combined.

Add in the remaining ingredients aside from the chocolate chips and beat until combined. Fold in the chocolate chips.

Place the dough in the fridge to chill for 20-30 minutes. Meanwhile, preheat the oven to 350 and line two baking sheets with parchment paper.

Scoop the dough using about a 2 tablespoon scoop and add to the baking sheet, keeping enough space between each for spreading.

Bake for 15-18 minutes. They will continue to firm up as they cool. Pumpkin cookies are a bit softer than regular cookies just by the nature of pumpkin, so careful not to underbake.

Remove from the oven and use a round cookie cutter to swivel around the edges to create more even circles.

Let cool, then sprinkle with flaky salt and enjoy!

How to store and freeze

Once prepared, these almond flour pumpkin cookies will keep at room temperature for about 3 days. Let them cool completely and then store in a container.

Because of the pumpkin, they do get pretty soft after sitting out for a bit. There unfortunately isn’t a way to avoid this, but I love chewy cookies! I suggest keeping the lid of your container ajar a bit so the cookies have a little room to breathe.

You can also freeze them after they bake. Just let cool completely, then transfer to a freezer safe bag and freeze for up to 1 month. Reheat at 300 until warm through the center.

Ingredient swaps

BUTTER. You can use dairy free or regular butter here. Since there is no egg in these cookies (the pumpkin does the binding), dairy free butter will make these naturally vegan!

I don’t recommend coconut oil in place of butter for these as the flavor just won’t be as rich.

PUMPKIN. Any canned pumpkin puree will work, just be sure it is pure pumpkin and not pumpkin pie filling because that has a bunch of other added ingredients.

SUGAR. A mix of white and brown sugar will sweeten the cookies but also help give a mix of a chewy center and crispy edges. I don’t recommend any liquid sweetener here, but you can sub for coconut sugar. The cookies will be darker though!

Try these Fall recipes next!

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