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Home » Gluten Free Fall Recipes » Gluten Free Pumpkin Recipes

Modified: May 6, 2025 Published: Aug 5, 2021· Cathy Brak · This post may contain affiliate links ·

Home » Gluten Free Fall Recipes » Gluten Free Pumpkin Recipes

Healthy Pumpkin Cookies

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These Healthy Pumpkin Cookies are moist, soft, and chewy. And who doesn't love some pumpkin spice as fall approaches! With only six ingredients, they're super easy to whip up in less than half an hour! I'm living full time in a motorhome these days. If I can make these in my tiny kitchen, you can make them in yours!

round, golden cookies scattered on a white plate, with lavender napkin behind it

Are you looking for a healthy cookie to feed your kids, a refined-sugar-free treat for your father, or something for your grain-free sister-in-law? Well, you've come to the right place! Whisk everything together in one bowl, and you'll have warm, fresh, nutritious cookies in minutes!

Jump to:
  • Ingredients
  • Instructions
  • Variations
  • Equipment
  • Storage
  • Recipe Tips and FAQ's
  • Pumpkin Spice Recipes
  • Recipe
  • Food safety

Ingredients

individual ingredients for pumpkin cookies in small bowls with labels
  • almond flour - Use almond flour rather than almond meal. Almond meal is usually made from unpeeled almonds and leaves tiny specks throughout your cookies. Almond flour is typically made from peeled almonds and is lighter in colour and finer in texture than meal.
  • pumpkin puree - Use either canned pumpkin or homemade, but don't make the mistake of grabbing pumpkin pie filling.
  • maple syrup - Use pure maple syrup rather than a sugar syrup with maple flavour.
  • pumpkin spice - Use your favourite pumpkin pie spice. Save money by making your own with this recipe.

See recipe card for quantities.

Instructions

In a mixing bowl, whisk the egg. Then whisk in the remaining ingredients one at a time in the order listed below.

golden brown moist batter in bowl with whisk

Stir in the almond flour last. Mix the dough until everything is evenly combined and it's coming away from the sides of the bowl.

thick, golden batter in bowl with whisk

Place balls of dough onto a prepared baking sheet and press each one down to flatten it a little.

golden balls of dough on parchment-lined baking sheet

Bake the cookies for ten minutes and allow them to cool on a wire rack.

baked cookies on parchment-lined baking sheet

Hint: Using a premixed pumpkin pie spice blend simplifies the baking process. This is much easier than measuring out several individual spices every time you use pumpkin. You can quickly make your own with my Pumpkin Spice Recipe.

Variations

These healthy pumpkin cookies are filled with nutrients, so they're actually good for you. They make a great snack for kids as the recipe stands. You can, however, increase the levels of spice or sweetness if you wish.

  • Spicy - Add up to another teaspoon of Pumpkin Spice Mix, according to your taste.
  • Sweet - Increase the maple syrup a little (up to a tablespoon more), if you want to make your cookies sweeter.
banner with blueberry muffins to the left and text in remaining white space

Equipment

One of the best things about this recipe is that you don't need much special equipment to make your cookies.

If you don't have a whisk, use a fork to beat the egg.

If you don't have parchment paper, grease a baking sheet with butter or oil.

Besides a whisk, you just need a bowl, a spoon, and a baking sheet.

Storage

Store your cooled cookies sealed in an airtight container in the refrigerator for up to a week.

These cookies will also freeze well, in an airtight container, for up to two months. They'll thaw quickly on the counter at room temperature when you're ready to use them.

Recipe Tips and FAQ's

Can I refrigerate pumpkin cookie dough?

You can refrigerate pumpkin cookie dough. Since it doesn't take long to make these cookies from start to finish, it's not likely that you'll need to make the dough ahead of time.

If, however, you would like to make the dough ahead, and perhaps have the cookies shaped on parchment paper and ready to bake, you certainly can do that. Just be sure to cover the dough with plastic wrap, so it doesn't dry out in the refrigerator.

Do pumpkin cookies need to be refrigerated?

Yes, pumpkin cookies should be refrigerated for optimal freshness. Also, since these homemade cookies don't have any preservatives in them and due to their moist nature, they should be refrigerated to keep them from spoiling.

overhead view of golden pumpkin cookies on white plate over lavender napkin

Pumpkin Spice Recipes

  • pumpkin pie spice is stirred in a shallow dish with a wooden spoon
    Pumpkin Spice Recipe
  • closeup of a slice of pumpkin pie with a dollop of whipped cream on a white plate.
    Gluten Free Pumpkin Pie
  • stack of pancakes with pat of butter on top and maple syrup drizzled all over
    Gluten Free Pumpkin Pancakes
  • closeup of pumpkin cheesecake with a slice removed, topped with whipped cream, on a marble pedestal.
    Gluten Free Cheesecake Recipe with Pumpkin

If you love this recipe, please give it 5 stars! Thanks so much!

Recipe

stack of thick, golden cookies on white plate

Healthy Pumpkin Cookies

These soft, moist, pumpkin cookies are super easy to whip up with only six ingredients! They're free from grains, dairy, and refined sugar, too!
4.73 from 18 votes
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Course: Cookies, Dessert, Snack
Cuisine: American, Canadian
Diet: Gluten Free
Keyword: easy cookies, gluten free cookies, healthy cookies, pumpkin cookies, pumpkin spice cookies, quick cookies
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 16 cookies
Calories: 95kcal
Author: Cathy

Equipment

  • baking sheet
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Ingredients

  • 1 egg
  • ½ cup pumpkin puree
  • 2½ tablespoons pure maple syrup
  • 2½ teaspoons Pumpkin spice
  • ½ teaspoon baking soda
  • 2 cups almond flour
US Customary - Metric

Instructions

  • Preheat oven to 350°F (180°C). Line one large or two small baking sheets with parchment paper.
  • In a mixing bowl, whisk the egg. Then whisk in the remaining ingredients one at a time in the order listed, finishing by stirring in the almond flour with a spoon.
  • Scoop round balls of cookie dough and place them about an inch (2.54 cm) apart on a lined baking sheet. Gently press each one a little to flatten it.
  • Bake in preheated oven for 10 minutes.
  • Once the cookies are done, set them on a wire rack to cool for a few minutes, and enjoy!

Notes

  • Use almond flour. It's made from peeled almonds and is therefore lighter and finer in texture then almond meal. 
  • Use either canned pumpkin puree or pumpkin that you've cooked yourself, but don't use pumpkin pie filling in this recipe. 

Nutrition

Serving: 1cookie | Calories: 95kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 39mg | Potassium: 29mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1207IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Food safety

  • Since this recipe contains raw egg, it's not recommended that you eat any of the uncooked dough.
  • Don't leave food sitting out at room temperature for extended periods.
  • Never leave cooking food unattended.

See more guidelines at USDA.gov.

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4.73 from 18 votes (18 ratings without comment)

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