Pumpkin Almond Cookies

Why You’ll Love This Recipe

You’ll love these cookies because they combine the rich, seasonal flavor of pumpkin with the nutty depth of almond flour, creating a chewy and tender texture. They’re sweetened naturally with maple syrup and have just the right hint of spice for fall. Plus, they’re easy to make with wholesome ingredients, gluten-free, and offer a delicious alternative to traditional cookies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wet Ingredients

• 1/2 cup pumpkin puree
• 1 medium egg
• 4 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil

Dry Ingredients

• 1 1/2 cups almond flour
• 3 tablespoons coconut flour
• 1 tablespoon pumpkin spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup milk chocolate chips

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, egg, maple syrup, vanilla extract, and melted coconut oil until smooth.
3. In a separate bowl, combine the almond flour, coconut flour, pumpkin spice, cinnamon, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the milk chocolate chips evenly throughout the dough.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening them slightly with your fingers or the back of a spoon.
7. Bake for 10-12 minutes, until the edges are set and lightly golden.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Makes about 18-20 cookies.
Preparation time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes

Variations

• Replace milk chocolate chips with dark chocolate or white chocolate chips.
• Add chopped nuts like pecans or walnuts for extra crunch.
• Use maple sugar or coconut sugar instead of maple syrup for a different sweetness texture.
• For a vegan version, replace the egg with a flax egg or chia egg.
• Sprinkle a little sea salt on top before baking for a sweet-salty twist.

Storage/reheating

Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They can also be frozen for up to 2 months. To reheat, warm gently in a microwave or oven for a few minutes.

FAQs

Can I substitute pumpkin puree with sweet potato puree?

Yes, sweet potato puree works well and offers a similar texture and flavor profile.

Are these cookies gluten-free?

Yes, using almond and coconut flours makes this recipe naturally gluten-free.

Can I make these cookies dairy-free?

Yes, using coconut oil and dairy-free chocolate chips keeps this recipe dairy-free.

Can I use regular flour instead of almond and coconut flour?

You can, but the texture and flavor will change significantly. Almond flour provides moisture and chewiness.

How do I store these cookies?

Store in an airtight container at room temperature for a few days or freeze for longer storage.

Can I omit the chocolate chips?

Yes, you can skip them or substitute with dried fruit like raisins or cranberries.

Can I double the recipe?

Yes, double the ingredients and bake in batches.

How do I make a vegan version?

Replace the egg with a flax or chia egg (1 tablespoon seeds + 3 tablespoons water, set to gel).

Are these cookies low-carb?

They are lower in carbs than traditional cookies but contain natural sugars from maple syrup.

Can I add other spices?

Yes, ginger, nutmeg, or allspice would complement the pumpkin spice well.

Conclusion

Pumpkin Almond Cookies offer a delicious, wholesome way to enjoy fall flavors in a soft, chewy cookie. With the natural sweetness of maple syrup and warm spices, these gluten-free treats are perfect for satisfying your sweet tooth without refined sugars. Whether for a cozy snack or dessert, this easy recipe will quickly become a favorite.

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