Gluten-Free Pumpkin Cookies With Almond Flour

So you want all the cozy fall vibes but you’re also trying to keep things a bit lighter on the carbs? Or maybe you’re gluten-free and tired of sad, crumbly cookies that taste like disappointment? Either way, these pumpkin cookies made with almond flour are about to become your new obsession. They’re soft, naturally sweet, and have that perfect nutty flavor that makes almond flour the MVP of alternative flours. Plus, you can totally tell yourself they’re “healthier” while eating four of them in one sitting. No judgment here.

Why This Recipe is Awesome

Let’s talk about why these cookies deserve a permanent spot in your recipe rotation. First off, almond flour gives them this amazing tender, almost melt-in-your-mouth texture that regular flour just can’t replicate. They’re soft without being cakey, and they’ve got this subtle nuttiness that plays beautifully with the pumpkin and spices.

Here’s the thing about almond flour cookies: they’re naturally gluten-free, grain-free, and lower in carbs than traditional cookies. Does that mean you should eat the entire batch? Well, that’s between you and your conscience. But it does mean you can feel slightly less guilty about your cookie consumption, which is always a win.

These are also stupidly easy to make. We’re talking one bowl, minimal prep, and basically foolproof results. I’ve made these while half-asleep, slightly distracted by a true crime podcast, and once while simultaneously trying to prevent my dog from eating a sock. Perfect every time. If that’s not a ringing endorsement, I don’t know what is.

The warm spices—cinnamon, nutmeg, and a hint of ginger—give you all those fall feels without tasting like you accidentally ate a potpourri sachet. And the best part? They stay soft for days. The pumpkin and almond flour combo keeps them moist and tender, so you’re not dealing with dried-out sad cookies by tomorrow.

Ingredients You’ll Need

• 2½ cups almond flour (use blanched for the best texture)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons ground cinnamon (the star of the show)
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup pumpkin puree (NOT pumpkin pie filling—we’ve been through this)
• ⅓ cup maple syrup or honey (your choice, both work great)
• 1 large egg
• 2 tablespoons coconut oil, melted (or butter if you prefer)
• 1 teaspoon vanilla extract
• Optional: chocolate chips, chopped pecans, or a sprinkle of coarse sea salt on top

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Don’t skip this step unless you enjoy the meditative practice of scraping burnt cookie bits off metal with a spatula.

2. Mix the dry ingredients. In a large bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Make sure there are no lumps—almond flour can be clumpy sometimes, so break up any chunks.

3. Mix the wet ingredients. In another bowl (or just clear a space in your first bowl if you’re feeling lazy), whisk together the pumpkin puree, maple syrup, egg, melted coconut oil, and vanilla. Whisk until everything’s smooth and combined.

4. Combine wet and dry. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick and slightly sticky—that’s exactly what we want. If you’re adding chocolate chips or nuts, fold them in now.

5. Scoop and shape. Here’s where almond flour cookies get a little different from regular cookies. They don’t spread much during baking, so you need to shape them before they go in the oven. Use a cookie scoop or spoon to drop dough onto your baking sheet, then gently flatten each cookie with your fingers or the back of a spoon. Aim for about ½-inch thickness.

6. Bake. Pop them in the oven for 12-15 minutes, until the edges are lightly golden and the centers look set. Don’t overbake these—they firm up as they cool, so if they look slightly underdone, that’s perfect.

7. Cool completely. Let the cookies cool on the baking sheet for at least 10 minutes before moving them. Almond flour cookies are delicate when they’re hot, so patience is key here. They’ll firm up as they cool and become easier to handle.

Common Mistakes to Avoid

Not flattening the cookies before baking. Almond flour cookies don’t spread like regular cookies, so if you don’t flatten them, you’ll end up with weird little dough balls. Press them down to your desired thickness before baking.

Using almond meal instead of almond flour. Almond meal (made from almonds with skins) will work, but it makes the cookies grainier and darker. Blanched almond flour gives you a smoother, lighter texture. It’s worth the extra couple bucks.

Confusing pumpkin puree with pumpkin pie filling. I’m going to keep saying this until everyone gets it: pumpkin pie filling has sugar and spices already mixed in. You want PURE pumpkin puree. Read the label—it should say just “pumpkin.”

Overbaking them. These cookies continue to firm up as they cool, so pull them when they look barely done. If you wait until they look fully baked, you’ll end up with dry, crumbly cookies instead of soft, tender ones.

Moving them too soon. Almond flour cookies are fragile when hot. Let them cool on the pan for at least 10 minutes, or they’ll break apart when you try to move them. Learn from my mistakes here.

Not measuring almond flour correctly. Spoon the almond flour into your measuring cup and level it off. Don’t pack it down or you’ll end up with too much, which makes the cookies dense and dry.

Alternatives & Substitutions

Want them sweeter? Add ¼ cup of coconut sugar or brown sugar to the batter. The maple syrup or honey provides some sweetness, but these aren’t super-sweet cookies by design. Adjust to your taste.

Don’t have coconut oil? Use melted butter or any neutral oil like avocado oil. Coconut oil adds a subtle flavor, but it’s not essential. Do what works for you.

Can you use a different flour? Not really, unfortunately. Almond flour behaves completely differently from regular flour, so you can’t do a 1-to-1 swap. If you want to use regular flour, you’d need a different recipe entirely.

Want to make them vegan? Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes) instead of the regular egg. It works pretty well, though the texture might be slightly different.

Not into maple syrup? Honey works great too. You could also use agave nectar or even a sugar-free sweetener like monk fruit syrup if you’re going full keto. IMO, maple syrup tastes best here.

FAQ (Frequently Asked Questions)

Are these actually healthy? Well, they’re made with almond flour and pumpkin, so they’ve got protein, fiber, and nutrients. Are they a superfood? No. Are they a better option than cookies made with refined flour and tons of sugar? Yeah, probably. Enjoy them in moderation and don’t overthink it.

Why are my cookies falling apart? You either moved them before they cooled enough, or your almond flour was too coarse. Make sure you’re using blanched almond flour (not almond meal), and let them cool completely on the pan before moving.

Can I freeze these? Absolutely! These freeze beautifully. Store them in an airtight container with parchment paper between layers, and they’ll keep for up to 3 months. Thaw at room temperature when you’re ready to eat them.

How long do they last? In an airtight container at room temperature, about 3-4 days. In the fridge, up to a week. FYI, I actually like them cold from the fridge—the texture gets even chewier.

Can I add frosting? Sure, go for it! A simple cream cheese frosting or maple glaze would be delicious. Just know that these are perfectly good on their own too. Sometimes simple is better.

Why do they taste slightly salty? If you used salted butter or the salted version of whatever fat you chose, that plus the added salt might be too much. Next time, reduce the salt to ⅛ teaspoon or use unsalted butter/oil.

Can I double the recipe? Yep! These are great for meal prep or sharing (or not sharing—I won’t tell). Just make sure you have enough baking sheets or bake in batches.

Final Thoughts

Look, I’m not going to tell you these almond flour pumpkin cookies will change your life, but they might just change your afternoon snack game. They’re soft, flavorful, naturally gluten-free, and they make your kitchen smell like a fall festival threw a party. Plus, they’re easy enough that even a baking novice can nail them on the first try.

Whether you’re gluten-free, low-carb curious, or just looking for a slightly less guilty cookie option, these are it. They’re proof that healthier swaps don’t have to taste like cardboard or sadness. And if you add chocolate chips? Forget about it. Game over.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!