Soft, chewy, lightly sweetened and incredibly flavourful and delicious!! These almond flour pumpkin cookies are easy to make, and a must-try healthy treat!
Don’t wait for fall to make these healthy pumpkin cookies with almond flour. Grab some pumpkin puree and make these now!
Like my vegan almond cookies, these are soft, sweet, wholesome, and perfectly delicious.
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Why you’ll love these cookies
- Wholesome: These cookies are made using healthy ingredients like ripe bananas, pumpkin puree, and almond flour with a touch of unrefined maple syrup. They’re dairy-free and have no butter, no oil, no refined sugar, and no refined flour.
- Quick + Easy: All you need is about 10 minutes of prep and 15 minutes in the oven. So you’ll be enjoying these almond pumpkin cookies in under 30 minutes.
- Gluten-free: Using almond flour is not only wholesome, protein-dense and unrefined, but it has the added benefit of keeping these cookies naturally gluten-free.
- Flavourful: The spices, pumpkin and hint of maple syrup make these cookies incredibly delicious.
Ingredients + Substitutions
Here’s everything you’ll need to make this delicious almond flour pumpkin cookies recipe.
- Bananas: Choose very ripe bananas for the best flavour and natural sweetness. The skins should be spotted brown.
- Pumpkin: Use pure pumpkin puree, NOT pumpkin pie filling.
- Flour: Use BLANCHED almond flour for best results and texture. Do not use unblanched or almond meal. Blanched almonds have had their skins removed before grinding into flour. I haven’t tested these with another gluten-free flour.
- Spices: Pumpkin spice gives these cookies great flavour. If you don’t have any pumpkin pie spice on hand, use 1 teaspoon of cinnamon and ¼ teaspoon each of nutmeg, ginger, allspice and cloves with similar results.
- Baking powder: Use FRESH baking powder. Baking powder that is open for 6+ months may lose its effectiveness and rising power.
- Vanilla: Choose pure vanilla extract, not artificially flavoured for best results.
- Maple syrup: Use pure and unrefined maple syrup to keep the cookies refined sugar-free. You may try another liquid sweetener such as date syrup if you prefer.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add all the wet ingredients to a large mixing bowl. (photo 1)
Mix well until completely combined. (photo 2)
Then, add the dry ingredients to the same bowl. (photo 3)
Stir until combined. The batter will be soft and wet. (photo 4)
Scoop cookie dough balls on a lined baking sheet. (photo 5)
Bake the almond pumpkin cookies for 14-16 minutes. (photo 6)
Let your gluten-free pumpkin cookies cool at room temperature for a few minutes before enjoying them. They taste great warm or cooled completely.
Variations
For a fun twist, try one of these variations.
- Add ¼ – ⅓ cup of dark chocolate chips, raisins, shredded coconut, or chopped nuts to the batter.
- Make a cream cheese frosting topping as I’ve done on these pumpkin cupcakes.
- Melt some chocolate chips and drizzle it on top of your baked and cooled cookies.
- Make thumbprint cookies by indenting the center of each cookie before baking and add your favourite jam or preserves.
Storage
These almond flour pumpkin cookies will keep at room temperature for 2-3 days in a container, or tightly wrapped with plastic wrap.
To keep them longer, store them in the fridge in a sealed container for up to 5 days.
You may freeze the cookies for up to 3 months in a freezer-safe airtight container. Make sure to fully cool the cookies to room temperature first.
Expert Tips
- Weigh your flour for the best results. Scooping into a measuring cup can compact the flour and you may end up with more than needed.
- Use active baking powder. Baking powder that's been open in the pantry for several months may lose its effectiveness.
- Use very ripe bananas for the best flavour and natural sweetness. The skins should be spotted brown
More almond flour cookie recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
- ½ cup pumpkin puree not pumpkin pie filling
- ½ cup mashed banana approx. 1 large or 2 small bananas
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 150 grams blanched almond flour approx. 1.5 cups
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350℉/176℃ and line a baking sheet with parchment paper.
- Combine the mashed banana, pumpkin puree, maple syrup and vanilla in a large bowl. Then add the dry ingredients (flour, spices, baking powder) and stir until combined.
- Use a cookie scoop to scoop balls of the pumpkin cookie dough onto your parchment-lined tray. You should get around 25 cookies. (You may keep the balls round, or press them down if preferred. They won't spread, but taste fluffier when left round.)
- Bake the cookies for 14-16 minutes, until lightly golden and firm to the touch, and then remove from the oven.
- Let the cookies cool for a few minutes before enjoying, or continue cooling on a wire rack before storing.
Notes
- Weigh your flour for the best results. Scooping into a measuring cup can compact the flour and you may end up with more than needed.
- Use active baking powder. Baking powder that's been open in the pantry for several months may lose its effectiveness.
- Use very ripe bananas for the best flavour and natural sweetness. The skins should be spotted brown
Marty says
I added 2 Tbs soaked chia seeds and a pinch more baking powder…..yummm and chewy
Rosa says
So glad you enjoyed the cookies, Marty! 🙂
Pat says
Oh me oh my….made these tonight as my Hubs requested cookies — quite delicious really, wow….
Rosa says
Fantastic! Thrilled you enjoyed them Pat, and thanks so much for taking the time to leave your feedback.