Chewy Almond Flour Pumpkin Cookies (Gluten-Free, Dairy-Free)

Moist Pumpkin Cookies for Fall

These almond flour pumpkin cookies are soft, tender, and warmly spiced with pumpkin pie flavors. Plus, they’re also interlaced with chocolate chips for a rich chocolate-y flavor!

With a texture that’s more cake-like as opposed to crisp cookies, these are the ultimate fall cookies perfect for celebrating pumpkin season!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for these almond flour pumpkin cookies are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: Preparing the almond flour cookie dough is just a matter of mixing wet ingredients and dry ingredients together, then chilling the dough before baking the cookies!
• Totally Gluten-Free, Dairy-Free & Low-Carb: The best part is that these pumpkin almond flour cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances, or those on a low-carb diet can also enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these almond flour pumpkin cookies.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Almond Flour: I recommend using blanched almond flour (blanched almonds without their skins that have been processed into a fine flour) for the best texture, as opposed to almond meal (which is whole almonds that have been processed into a meal).
• Pumpkin Puree: Make sure to use pumpkin puree and NOT pumpkin pie pie filling (which has added sugar and spices and can throw off the taste of the cookies). I like using my homemade pumpkin puree, but canned pumpkin puree will work too.
• Egg: The egg is necessary for binding the ingredients together, so make sure to add it in.
• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Sugar: I used white sugar, but you can use cane sugar, light brown sugar, or dark brown sugar instead. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you don’t have it on hand, feel free to leave it out.
• Spices: I used a mix of ground cinnamon, ground ginger, ground nutmeg, and ground cloves for the beautiful fall flavor. Alternatively, you may replace the spices with 2 1/4 teaspoons of pumpkin pie spice instead.
• Baking Powder: Baking powder is the only leavening agent in this recipe to help the cookie dough rise, so definitely make sure to include it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

How to Make Almond Flour Pumpkin Cookies:

Beat Butter with Sugar: In a large mixing bowl, beat the softened dairy-free butter with sugar until light and creamy.

Add Vanilla, Pumpkin Puree & Egg: Add the vanilla extract, pumpkin puree and egg mix just until combined.

Dish by Dish Testing Notes:

• Use Finely Blanched Almond Flour: Make sure to use finely blanched almond flour (for a more delicate and tender texture), as opposed to almond meal (which is coarser and can result in a grittier texture).
• Use Pumpkin Puree, NOT Pumpkin Pie Filling: Make sure to use pure pumpkin puree, which is not the same as pumpkin pie filling (which has added sugars and spices).
• No Pumpkin Puree? If you don’t have access to pumpkins or pumpkin puree but still want to make these, you can swap out the pumpkin puree with butternut squash puree instead (make sure to squeeze out as much liquid as butternut squash puree tends to have more moisture).
• Make Sure to Chill Dough: Note that the pumpkin puree adds moisture and that almond flour creates a naturally softer and more delicate dough than cookie dough made from regular wheat flour, so it’s best to chill the dough to make it easier to scoop and shape.
• Leave Space Between Cookies: Make sure to leave 1 to 2 inches of space between each cookie as the dough will spread out as it bakes (you will need to bake the cookies in different batches/baking sheets).
• Let Cool Before Removing: Let the freshly baked soft pumpkin cookies cool on the baking sheet for at least 5 to 10 minutes before removing them, as they will continue to cook with the residual heat and set, allowing them to be handled more easily.

Other Almond Flour Recipes to Make:

• Almond Flour Apple Cake (Gluten-Free, Dairy-Free)
• Almond Flour Cornbread (Gluten-Free, Dairy-Free)
• Almond Flour Corn Muffins (Gluten-Free, Dairy-Free)
• Almond Flour Biscuits (Gluten-Free, Dairy-Free)

Gluten-Free Pumpkin Recipes for Fall:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Almond Flour Pumpkin Cookies (Gluten-Free, Dairy-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Felicia Lim
• Total Time: 26 minutes
• Yield: 18 cookies 1x
• Diet: Dairy-Free, Gluten-Free, Low-Carb

Print Recipe

Pin Recipe

Description

Soft and chewy, these almond flour pumpkin cookies are one of my favorite ways to enjoy fall flavors. Tender and warmly spiced, with plenty of pumpkin flavor in every bite, these cookies are a delicious fall treat everyone will love. Gluten-free and dairy-free too.

---

Ingredients

Units USM Scale 1x2x3x

• 2 1/2 cups blanched almond flour
• 1/2 cup pumpkin puree
• 1 egg
• 1/2 cup unsalted dairy-free butter (1 stick)
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips + more for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven & Line: Preheat oven to 350F (175C) and line a large baking sheet with parchment paper.
2. Beat Butter with Sugar: In a bowl, beat the softened butter with sugar until light and creamy.
3. Add Vanilla, Pumpkin Puree & Egg: Add the vanilla extract, pumpkin puree and egg mix just until combined.
4. Add Dry Ingredients: Add the blanched almond flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, baking powder, salt and dairy-free chocolate chips. Mix with a spatula until incorporated and the chocolate chips are evenly distributed.
5. Chill Dough: Refrigerate the dough for at least 1 hour. Chilling helps firm up the dough and makes it easier to scoop and handle. If the dough is already firm enough to scoop easily, you can bake the cookies without chilling.
6. Scoop Dough onto Baking Sheet: Scoop dough using a #20 cookie scoop and place on the prepared baking sheet.
7. Top with More Chocolate Chips: Press extra chocolate chips on top of each dough ball.
8. Bake Until Golden: Bake for 14-16 minutes until lightly golden around the edges.
9. Let Cool Before Serving: Remove from the oven and let cool slightly before serving.

Notes

Almond Flour: I recommend using blanched almond flour (blanched almonds without their skins that have been processed into a fine flour) for the best texture, as opposed to almond meal (which is whole almonds that have been processed into a meal).

Pumpkin Puree: Make sure to use pumpkin puree and NOT pumpkin pie pie filling (which has added sugar and spices and can throw off the taste of the cookies). I like using my homemade pumpkin puree, but canned pumpkin puree will work too.

Egg: The egg is necessary for binding the ingredients together, so make sure to add it in.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Sugar: I used white sugar, but you can use cane sugar, light brown sugar, or dark brown sugar instead. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you don’t have it on hand, feel free to leave it out.

Spices: I used a mix of ground cinnamon, ground ginger, ground nutmeg, and ground cloves for the beautiful fall flavor. Alternatively, you may replace the spices with 2 1/4 teaspoons of pumpkin pie spice instead.

Baking Powder: Baking powder is the only leavening agent in this recipe to help the cookie dough rise, so definitely make sure to include it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

• Prep Time: 10 mins
• Cook Time: 16 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American