• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Index
  • Video Index
  • Vegan Guide
  • About
  • Contact

Get Set Vegan logo

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Summer Smoothies
  • Recipe Index
  • Video Index
  • About
  • Contact
  • Get in touch

    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
  • ×
    Get Set Vegan » Gluten Free » Pumpkin Almond Flour Cookies (Vegan + Gluten-Free) 

    Published: Oct 19, 2020 · Modified: Oct 30, 2024 by Hawwa · This post may contain affiliate links.

    Pumpkin Almond Flour Cookies (Vegan + Gluten-Free) 

    Jump to Recipe Jump to Video Print Recipe

    Indulge in the cozy flavors of fall with our Pumpkin Almond Flour Cookies – a vegan and gluten-free treat that's perfect for the autumn season. 

    Pumpkin Almond Flour Cookies stacked in a plate. pumpkin puree in a bowl on side.

    These cookies are bursting with the warm, comforting taste of cinnamon and ginger spice, and they're so easy to make that even beginner bakers can enjoy crafting them. 

    Eating these gluten-free vegan pumpkin cookies feels like tasting the best of autumn. They are as delicious as our Pumpkin Scones and Pumpkin Brownies. Each bite is full of cozy pumpkin spice flavors, like cinnamon and nutmeg, all mixed together perfectly.

    The almond flour adds a yummy nutty taste, and the pumpkin puree keeps the cookies soft and just right. Whether you're vegan, need to avoid gluten, or just looking for healthy vegan pumpkin cookies, these are a tasty treat. So, grab a cookie, and a warm drink, and enjoy the flavors of fall with every bite. 

    Jump to:
    • Ingredients Note
    • How to Make Pumpkin Cookies with Almond Flour
    • Storage  
    • Expert Tips 
    • Pumpkin Almond Flour Cookies Variations 
    • More Cookie Recipes
    • Pumpkin Almond Flour Cookies

    Ingredients Note

    Here’s the list of ingredients you need to make these delicious almond flour pumpkin cookies. 

    • Pumpkin Puree: Look for unsweetened, canned pumpkin puree in your local grocery store. Avoid pumpkin pie filling, as it contains added sugars and spices. 
    • Coconut Oil: Opt for virgin or unrefined coconut oil for a subtle coconut aroma. You can also use refined coconut oil if you prefer a neutral flavor. 
    • Brown Sugar: Use light or dark brown sugar according to your preference. For a healthier option, you can substitute with coconut sugar. 
    • Almond Flour: Almond flour is the star of this recipe, providing a nutty flavor and a moist texture. Ensure it's finely ground and blanched for the best results. If you have nut allergies, you can try other gluten-free flour like oat flour or a gluten-free flour blend. 
    Pumpkin Almond Flour Cookies ingredients placed in separate bowls and tagged.
    • Baking Powder: Check the expiration date on your baking powder to ensure it's still active. It's crucial to give these cookies their soft, cake-like texture. 
    • Cinnamon Powder: Ground cinnamon adds warmth and depth to the cookies' flavor. Adjust the amount to suit your taste if you're a cinnamon lover! 
    • Ginger Powder: Ginger powder adds a subtle spice and warmth to the cookies. Adjust the quantity if you want a stronger or milder ginger flavor. You can also use fresh grated ginger if you prefer. 

    How to Make Pumpkin Cookies with Almond Flour

    To make these delicious pumpkin cookies with almond flour start with 

    • Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it. 
    • Mix Wet Ingredients: In a mixing bowl, combine the pumpkin puree, melted coconut oil, and brown sugar. Mix until well combined. 
    Mixing the wet Ingredients.
    • Add Dry Ingredients: Add the almond flour, baking powder, cinnamon powder, ginger powder, and a pinch of salt (if desired) to the wet mixture. Stir until all ingredients are fully incorporated. If you're adding chocolate chips or nuts, fold them into the dough. 
    Combining the dry ingredients.
    • Cover the bowl with a cling sheet and refrigerate it for 30 min. This will make the dough less sticky and help in shaping the cookies.
    • Shape the Cookies: Using a spoon or your hands, scoop out spoonfuls of the cookie dough onto your hands and make a small disc 1 inch thick to make the cookie. Place them on the prepared baking sheet, spacing them about 2 inches apart. You can further flatten them slightly with the back of a spoon if you prefer thinner cookies. 
    scooping out the dough to make Pumpkin Almond Flour Cookies .
    • Bake: Place the cookies in the preheated oven and bake for approximately 12-15 minutes or until the edges start to turn golden brown and a toothpick inserted into the center comes out clean. 
    Shaping and baking the cookies.
    • Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. This step is crucial for the cookies to be set properly. 
    • Enjoy: Once the cookies have cooled, grab your favorite beverage and enjoy the delicious vegan almond flour pumpkin cookies! 
    closeup shot of the baked cookie.

    Storage  

    To store homemade cookies, first, ensure they have cooled completely. Then, place them in an airtight container. To freeze put them in zip lock bags with layers separated by parchment paper to prevent sticking. Keep them away from moisture to maintain their freshness and deliciousness. 

    • persimmon salad served in a platter topped with mint and cheese.
      Persimmon Salad
    • Persimmon smoothie served in a white bowl topped with fresh banana, persimmon slices and pumpkin seeds.
      Persimmon Smoothie Bowl 
    • onions and potatoes served on a white plate.
      Onions and Potatoes Skillet 
    • vegan stuffed spaghetti squash served on a black plate loaded with sweet corn red beans, olives, veggies and sauces.
      Vegan Stuffed Spaghetti Squash 

    Expert Tips 

    Creating the perfect almond flour pumpkin cookies involves a few expert tips to ensure they turn out delicious, moist, and full of flavor.  

    • Use High-Quality Almond Flour: Choose finely ground blanched almond flour for the best texture and flavor. A coarser almond meal can result in grainy cookies. 
    • Properly Measure the Flour: When measuring almond flour, spoon it into the measuring cup and level it off with a flat edge. Avoid packing the flour down, which can lead to too much flour in the recipe. 
    • Mind the Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that can throw off the recipe. 
    • Chill the Dough: After mixing the dough, consider chilling it in the refrigerator for about 30 minutes. Chilled dough can be easier to work with and helps prevent cookies from spreading too much during baking. 
    • Spoon or Scoop Uniformly: Use a cookie scoop or a spoon to portion out the dough. This ensures that your cookies are all a similar size and will bake evenly. 
    • Don't Overbake: Almond flour cookies can quickly go from perfectly baked to overdone. Keep a close eye on them. 
    Holding pumpkin almond flour cookie in hand.

    Pumpkin Almond Flour Cookies Variations 

    There are various ways to customize your almond flour pumpkin cookies to suit your taste preferences. Here are some fun variations to consider: 

    • Chocolate Chip Pumpkin Cookies: Fold in dairy-free chocolate chips for a delightful chocolatey twist. 
    • Nutty Pumpkin Cookies: Add chopped nuts like walnuts, pecans, or almonds to the dough for a crunchy texture and extra flavor. 
    • Raisin or Cranberry Pumpkin Cookies: Dried fruits like raisins or cranberries can provide a sweet and chewy contrast to the cookie's texture.  
    • Maple Glazed Pumpkin Cookies: Drizzle a simple castor sugar and maple glaze over the cooled cookies.  
    • Nut Butter Swirl: Swirl almond butter, peanut butter, or your favorite nut butter into the cookie dough for a rich, nutty center. 
    Pumpkin Almond Flour Cookies stacked in a plate.

    More Cookie Recipes

    • EGGLESS CHOCOLATE CHIP COOKIES
    • VEGAN CHOCOLATE CRINKLE COOKIES
    • VEGAN RED VELVET CRINKLE COOKIES
    • VEGAN ALMOND FLOUR COOKIES

    Love this Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and, if you REALLY like this, consider leaving a comment with your thoughts!

    Pumpkin almond flour cookies stacked in a playe

    Pumpkin Almond Flour Cookies

    Hawwa
    Indulge in the cozy flavors of fall with our Pumpkin Almond Flour Cookies – a vegan and gluten-free treat that's perfect for the autumn season.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course cookies, Dessert, Snack
    Cuisine American
    Servings 12 Cookies
    Calories 154 kcal

    Equipment

    • Baking Oven

    Ingredients
      

    • ⅓ Cup Pumpkin Puree
    • ¼ Cup Coconut Oil
    • ½ Cup Brown Sugar
    • 1½ Cup Almond Flour
    • ½ Tsp Baking Powder
    • ¼ Tsp Cinnamon Powder
    • ¼ Tsp Ginger Powder

    Instructions
     

    • Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.  
    • In a large bowl, add the pumpkin puree, coconut oil, and brown sugar.  
    • Mix until well combined and smooth. Next add in almond flour, baking powder, cinnamon powder, and ginger powder. Mix until there are no lumps and form a nice thick paste-like texture.  
    • Cover the bowl and refrigerate it for 30 min. Next, take heaped tbs size dough and use your hands to roll it into small balls like shape. Place on prepared cookie sheet.  
    • Place cookies spacing them about 2 inches apart. You can flatten them slightly with the back of a spoon if you prefer thinner cookies. 
    • They should be about ¼ inch thick before baking because we still want them to be nice, thick, and fluffy.   
    • Bake for 12-15 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool.  
    • Serve and enjoy

    Video

    Notes

    1. You can use an ice cream scoop to get small balls of batter to avoid the mess. You can take a scope and shape them into cookies afterwords. In this way, you will get cookies equal in size in no time and effort.  
    2. Also, if you’re doing it with a scoop, first tip it into flour. It will prevent better from sticking on the scoop. 
    3. If you are a fan of dried fruit go for it! You can add any of your favorite nuts as a topping or you can simply leave it out. 
    4. You can also add cranberries, roasted peanuts, and chocolate chips for more flavor and fun. 
    5. For a perfect amount of nutrients, you can add chocolate to these cookies. Pumpkin can lower cholesterol levels and chocolate strengthens our immune system and can prevent inflammation. 

    Nutrition

    Calories: 154kcalCarbohydrates: 13gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 21mgPotassium: 27mgFiber: 2gSugar: 10gVitamin A: 1059IUVitamin C: 0.3mgCalcium: 49mgIron: 1mg
    Tried this Recipe? Tag me Today!Mention @GetSetVegan or tag #getsetvegan!
    « Ramen Stir Fry Vegan
    Oatmeal Peanut Butter Cookies (Vegan + Gluten-free)  »

    Reader Interactions

    Comments

    1. Juliana says

      June 04, 2022 at 5:39 pm

      5 stars
      DELICIOUS. Couldn’t be happier with how it turned out.

      Reply
    5 from 6 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    ABOUT ME

    Thanks for stopping by and Welcome to my blog. This blog is for beautiful people that are interested in adopting a healthy vegan lifestyle by making simple changes.

    Read More
     

    Summer Smoothies

    • Chocolate mango smoothie in a glass topped with whipped cream
      Chocolate Mango Smoothie
    • Pink color high calorie smoothie in a glass jar garnished with white flower and mint leaf.
      Coconut Milk High Calorie Smoothie 
    • pink color oat milk smoothie served in a glass topped with some oats.
      Oat Milk Smoothie 
    • Kiwi Banana Strawberry Smoothie 

    Popular Posts

    • pouring vegan honey in a glass jar
      Vegan Honey Recipe
    • Vegan Coffee Cake topped with sugar glaze
      Vegan Coffee Cake
    • Vegan Red Velvet crinkle cookies
      Vegan Red Velvet Crinkle Cookies
    • vegan sweet and sour cauliflower
      Vegan Sweet And Sour Cauliflower
    • potato and rice served in a bowl with mint leaves
      Potato And Rice
    • Mushroom wrap sliced in half
      Mushroom Wrap

    SUBSCRIBE TO MY NEWSLETTER

    Subscribe to my newsletter and receive new recipes in your inbox.

    Check your inbox or spam folder to confirm your subscription.

    Follow us

    • facebook
    • twitter
    • instagram
    • pinterest
    • youtube
    • tumblr

    Footer

    • Home
    • About
    • Contact
    • Privacy Policy

    Copyright © 2025 Get Set Vegan on the Brunch Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.