Description
These chewy pumpkin cookies are soft, sweet, and packed with fall flavor. They’re gluten-free, dairy-free, and naturally sweetened with maple syrup — perfect for healthy snacking or holiday baking.
Ingredients
Scale
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- 1 cup (96 g) superfine almond flour
- 1/4 cup (60 ml) pure maple syrup
- 2 tbsp melted butter or coconut oil
- 1 tsp pumpkin pie spice (or cinnamon + nutmeg)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp granulated sugar (for dough)
- 1/4 cup coarse sugar (for rolling – turbinado, demerara, or sanding)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together pumpkin puree, almond flour, maple syrup, melted butter or coconut oil, granulated sugar, pumpkin pie spice, baking soda, baking powder, and salt until a smooth dough forms.
- Scoop tablespoon-sized balls of dough and roll each in coarse sugar.
- Place on baking sheet about 2 inches apart. Lightly flatten the tops.
- Bake for 16–18 minutes or until tops are set and edges are lightly golden.
- Cool completely on the baking sheet before removing to keep them soft and chewy.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Blot watery pumpkin with paper towels for better texture.
- Superfine almond flour yields the softest, most consistent cookie texture.
- Use coconut oil instead of butter to keep the recipe dairy-free and vegan.
- Reduce baking time by 1–2 minutes for extra chewy cookies.
- Store in an airtight container for up to 3 days at room temperature, 1 week refrigerated, or 2 months frozen.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 8 g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg