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!
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!
- 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.
In a mixing bowl, whisk the egg. Then whisk in the remaining ingredients one at a time in the order listed below.
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.
Place balls of dough onto a prepared baking sheet and press each one down to flatten it a little.
Bake the cookies for ten minutes and allow them to cool on a wire rack.
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.
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.
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.
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
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.
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.
Pumpkin Spice Recipes
- Pumpkin Spice Mix
- Gluten Free Pumpkin Pie
- Gluten Free Pumpkin Spice Muffins
- Gluten Free Pumpkin Pancakes
- Pumpkin Cheesecake
- Dairy Free Pumpkin Ice Cream
If you love this recipe, please give it 5 stars! Thanks so much!
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Healthy Pumpkin Cookies
- baking sheet
- 1 egg
- ½ cup pumpkin puree
- 2½ tablespoons pure maple syrup
- 2½ teaspoons Pumpkin spice
- ½ teaspoon baking soda
- 2 cups almond flour
- 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!
- 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.
- 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.