Almond Flour Pumpkin Cookies (Paleo)
These Paleo almond flour pumpkin cookies are so soft, bursting with pumpkin flavor and incredibly easy to make. These one bowl Paleo pumpkin cookies are the perfect dessert. They highlight the best pumpkin chocolate combination!
Why You’ll Love These Cookies
- These Paleo pumpkin cookies have the best soft texture!
- These cookies require one mixing bowl.
- They are made with canned pumpkin and with almond flour.
- These almond flour pumpkin cookies have a strong pumpkin flavor.
- The chocolate chips make these irresistible!
- They are as soft and delicious as these Paleo Flourless Pumpkin Muffins and these Gluten Free Pumpkin Chocolate Chip Cookies!
- This recipe is Paleo, Grain Free, and Gluten Free.
Baking Tips for Almond Flour
Almond flour is made from ground up blanched almonds. Blanched almonds are those without their skin. On the other hand, almond meal is made from ground up whole almonds (with skin).
Baking with almond flour can be tricky. It is significantly less absorbent than traditional flours. In addition, it adds a great nutty and slightly hearty flavor.
When working with almond flour, choose a brand that is blanched. Measure carefully and accurately. Due to its unique properties and texture, I do not recommend replacing it with another flour for this cookie recipe. For more information, check out this helpful Guide to Gluten Free Flours and Gluten Free Baking!
How To Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together dry ingredients.
Then, add wet ingredients and stir.
Fold in dark chocolate chips.
Then, use a cookie scoop to scoop balls of dough onto lined baking pan.
Bake for 8 to 10 minutes or until cookies are set in the middle. Do not over bake!
Then, remove almond flour pumpkin cookies from oven. Allow cookies to cool on pan for 5 minutes before removing to a wire rack.
Finally, garnish with sea salt if desired.
Expert Tips & Tricks
Use canned pumpkin purée, not canned pumpkin pie filling. If using fresh pumpkin purée from a pumpkin, squeeze out all excess water before use.
Tapioca flour can be replaced with arrowroot powder or cornstarch. If you don’t have pumpkin pie spice, omit entirely or add a pinch of nutmeg in its place.
This cookie dough can be slightly thick and sticky. Use a cookie scoop to scoop equal size balls of dough onto lined baking pan.
Bake until the middles are set. Do not over bake! These almond flour pumpkin cookies will firm up slightly once cooled.
How To Serve & Store
Serve cookies once cool enough to handle. Due to the almond flour, they are soft. They are similar to these Paleo Cookies.
Store almond flour pumpkin cookies covered at room temperature for up to 4 days. Store in the fridge for up to 7 days.
If freezing, add cookies to a large Ziplock bag or Tupperware and freeze.
Frequently Asked Questions
Use pumpkin purée, not pumpkin pie filling.
Yes, these cookies are soft! They hold their shape but they are less crispy and chewy than traditional cookies.
The texture of these cookies is a cross between a cookie and a muffin top. They are soft but delicious!
Use a Keto liquid sweetener in place of the maple syrup. Use sugar free chocolate chips as well.
I do not recommend another flour for this recipe.
I haven’t tested this, but I regularly substitute coconut oil for butter. They might spread a little bit more while baking, but should taste great!
No, the egg is very important here.
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Get the Recipe: Paleo Almond Flour Pumpkin Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a mixing bowl, whisk together almond flour, tapioca flour, cinnamon, pumpkin pie spice, and baking soda.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Once a thick batter has formed, fold in chocolate chips.
- Use a cookie scoop to scoop 1 inch balls of dough onto lined baking pan.
- Bake for 8 to 10 minutes or until cookies are set in the middle.
- Remove from oven. Allow cookies to cool on pan for 5 minutes. Then transfer carefully to a wire rack to cool.
- Finally, sprinkle with sea salt if desired.
- Tapioca flour can be replaced with arrowroot starch or cornstarch.
- If you don’t have pumpkin pie spice, either omit entirely or use a pinch of nutmeg in its place.
- Use pumpkin purée, not pumpkin pie filling.
- Cookie dough will be slightly thick and possibly a little sticky.
- Scoop equal sized 1 inch balls of cookie dough onto lined pan.
- Do not over bake! These cookies will firm up as they cool.
- Store covered at room temperature for up to 4 days.
- Store in fridge for up to 7 days.
- These cookies freeze well.
- This recipe makes about 8 medium sized cookies.
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