These Healthy Pumpkin Cookies are naturally gluten free, lightly spiced, and easy to make paleo-friendly. Truly the perfect fall cookie!
There’s room for everyone at the dessert table, whether you’re paleo, gluten free, or vegan. It’s why I love serving flourless pumpkin bars and paleo pumpkin muffins so much during fall. They make everyone feel welcome!
Add these Healthy Pumpkin Cookies to the menu too because they’re bound to become a new favorite. They have the softest texture, are super moist, filled with dreamy pumpkin pie spice, and made with gluten free ingredients. Bonus: they’re easy to make paleo and vegan too!
Just think of these soft pumpkin cookies as the healthy version of a pumpkin spice latte. All that’s missing is the whipped cream (you can always add some on top if you want)!
Recipe features
- They’re made with all of the magic and fall flavors of a pumpkin pie but put together in a cookie.
- Soft, chewy, and moist. It’s the perfect fall cookie!
- They taste even better (and are way healthier) than a pumpkin spice latte.
- Naturally gluten free and really easy to make paleo or vegan with simple substitutions.
Ingredient notes:
- Pumpkin puree - Not pumpkin pie filling. Canned puree is the easiest solution but you’re welcome to roast and mash fresh pumpkin yourself!
- Flour - A mix of almond and coconut flour. The coconut flour can be replaced with oat flour. In a pinch, feel free to make these with whole wheat flour or all purpose flour.
- Egg - Or replace this with a flax egg (more on this below).
- Vanilla extract - This brings all of the fall flavors together, so try not to skip it!
- Maple syrup - For a little natural sweetness and to maximize the comforting winter flavors.
- Cane sugar - Or coconut sugar for a paleo option.
- Pumpkin pie spice - Buy this pre-mixed or make it yourself by mixing cinnamon, nutmeg, ginger, allspice, and cloves together.
- Chocolate chips - Optional if you’re craving pumpkin chocolate chip cookies! They can always be left out or replaced with nuts, white chocolate, or pretzels.
Step-by-step instructions
Step 1: Mix the wet ingredients. Whisk the pumpkin, oil, egg, syrup, and vanilla together in a bowl.
Step 2: Mix the dry ingredients. In another bowl, whisk the sugar, almond flour, coconut flour, pumpkin pie spice, cinnamon, baking soda, and salt together.
Step 3: Combine. Pour the dry ingredients into the wet and gently combine everything together using a spatula. If you’re using chocolate chips, fold them into the dough at this point.
Step 4: Form the cookie balls. Roll about 2 tablespoons of cookie dough in your hand to form the cookie balls. Repeat this step until all the dough is gone. The cookies won’t spread in the oven, so use your palm to gently press each cookie ball down.
Step 5: Bake! Place the baking sheet(s) in the oven and bake until the cookies are set, pillowy, and soft. You can leave them in the oven for an extra 2 or 3 minutes if you prefer a crispier cookie.
Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack. Grab one when they’re slightly cooler and enjoy!
Tips and FAQs
- Make the cookies extra special by gently folding chocolate chips, chopped walnuts, pretzel pieces, pumpkin seeds, white chocolate chips, or dried fruit to the batter.
- Try not to overmix the cookie dough or else they won’t turn out as soft.
- Roll the baked cookies in a bowl of cinnamon sugar, top them with maple glaze or whipped cream, or decorate the cookies in this honey mascarpone icing for an extra sweet finish!
Do you have to chill the cookie dough?
Nope! These cookies don’t spread much in the oven, which means there’s no need to chill the dough in the fridge before baking.
Are these cookies paleo-friendly?
You can make paleo pumpkin cookies by using coconut sugar in place of cane sugar in this recipe.
Can they be made vegan?
Sure, it’s easy! Just replace the egg with 1 flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) to make vegan pumpkin cookies.
Storage
- Unbaked cookies: Freeze the unbaked cookie balls on the baking sheet. When they’re frozen solid, transfer them to a sealed ziploc bag or container and freeze for up to 3 months. They can be baked right from frozen but may need a few extra minutes in the oven.
- Refrigerator: Keep the leftover cookies in an airtight container in the fridge for up to 1 week.
- Freezer: The baked cookies freeze well in an airtight container or ziploc bag for up to 3 months.
More healthy cookie recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Healthy Pumpkin Cookies
Ingredients
- ½ cup pumpkin puree canned
- 2 tablespoon coconut oil melted and cooled
- 1 egg
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- ¼ cup cane sugar or coconut sugar
- 1 ½ cups almond flour packed
- 3 tablespoon coconut flour or oat flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- â…“ cup chocolate chips (optional)
Instructions
- Preheat oven to 350° and line a baking sheet with parchment paper.
- In a large bowl, whisk the pumpkin, coconut oil, egg, maple syrup, and vanilla together. In a separate bowl, stir the sugar, almond flour, coconut flour, pumpkin pie spice, cinnamon, baking soda, and salt together.
- Pour the dry ingredients into the wet, then use a rubber spatula to gently stir everything together, being careful not to over-mix. Optional: stir in the chocolate chips at this point.
- Scoop a bit of dough into your hands (approx. 2 tbsp) and roll it into a ball, placing it directly onto the baking sheet. Repeat this process until all of the dough is gone (you may need to use 2 baking sheets). Then, use the palm of your hand to press the balls into cookies (note: the cookies won't expand when they bake, so make sure they're the size/shape you want them to be).
- Bake the cookies for 10 minutes. Remove them from the oven and leave the cookies on the baking sheet for 2 minutes before carefully transferring them to a cooling rack. Wait until they cool slightly, then enjoy!
Sheila McFarland says
Thanks for the recipe. I made changes to support our pre-diabetic/heart issue diet changes and they turned out amazing. I used monk fruit sugar instead (got mine at costco). Two egg whites from carton instead of a whole egg. Avocado oil. My pumpkin puree was from scratch. I didn’t have almond flour so I ground my own - it was chunky. I skipped chocolate chips and popped a half walnut into each. Baked until golden on BOTTOM. They are like fudge day 2 and 3. Can’t wait to try different versions.
Sheila McFarland says
Oops forgot that I also added psyllium husk fiber as a binder
Erin says
I'm glad you were able to make easy modifications for these and that you liked the cookies!
Ellie says
I was looking for a cookie recipe I could eat (gf), and stumbled upon these. These are SO good, and SO easy! Can’t wait to keep making them.
Erin says
I'm so glad you like the cookies -- thanks for the 5-star rating!
Sharon says
Easy, delicious,and fun to do with the grandkids. I added 1.5 teaspoon of pumpkin spice.
Erin says
So glad everyone enjoyed the cookies!
Deb Herrington says
Healthy and yummy although I needed more spice! Next time I will add more and maybe top with cinnamon sugar!
Nancy sharff says
Cant tell if they are baked enough. See. Under cooked at 14 minutes
Erin says
These cookies are soft, but they will firm up as they cool.
Maria says
Delicious, I added chocolate chips and cinnamon sugar topping
Erin says
YUM, love the addition of chocolate chips. Thanks for the 5-star rating!
Susan says
How long do you bake at 3500 ft elevation?
Erin says
I'm not sure -- I'm not very familiar with baking at high altitude. Sorry!