Soft Pumpkin Cookies

Close up photo of a pumpkin cookie frosted with white icing.

4.38 from 50 votes

Fluffy and soft pumpkin cookies made with almond flour, coconut flour, warm spices and mini chocolate chips. These gluten-free cookies come together without a mixer or chilling. Add frosting for an extra treat!

Prep Time10

Cook Time15

Total Time25

Course: Cookies, Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Ingredients

1 ½ cups (175 grams) almond flour
3 Tablespoons coconut flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
¼ teaspoon sea salt
2 eggs
½ cup cane sugar or coconut sugar
1 teaspoon vanilla
1 cup canned pumpkin or homemade pumpkin puree
⅓ cup mini chocolate chips I used Enjoy Life
vanilla or cream cheese frosting for piping (optional)

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a mixing bowl, stir together the almond flour, coconut flour, pumpkin pie spice, baking soda and salt.
1 ½ cups (175 grams) almond flour, 3 Tablespoons coconut flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, ¼ teaspoon sea salt
In a separate bowl, whisk together the eggs, sugar, vanilla and pumpkin purée.
2 eggs, ½ cup cane sugar, 1 teaspoon vanilla, 1 cup canned pumpkin or homemade pumpkin puree
Add the wet ingredients to the dry ingredients and stir until combined. Fold in the chocolate chips. The dough will be soft and wet.
⅓ cup mini chocolate chips
Scoop the dough into 24 portions, placing them about 1 inch apart on the prepared baking sheet. Bake in batches if needed. Gently flatten each scoop with a spoon or your fingers; the cookies won’t spread much.
Bake for about 15 minutes, until the tops look set. Let the cookies firm up briefly on the baking sheet, then carefully transfer to a wire rack to cool completely.
If desired, spread frosting over the cooled cookies or pipe it on using a piping bag fitted with a #17 star tip.
vanilla or cream cheese frosting

Video

Notes

Storage: Refrigerate in an airtight container for up to 1 week, or freeze unfrosted for up to 2 months. Follow your frosting’s storage guidance if shorter.

Nutrition