Harvest Pumpkin Cookies (with Almond Flour)

Start prepping for autumn with these soft, spice-filled Harvest Pumpkin Cookies (with Almond Flour)! 

These Harvest Pumpkin Cookies (with Almond Flour) are…

• Soft
• Flavorful
• Egg-Free
• Gluten-Free
• Vegan-Friendly
• Perfect for autumn!

Autumn Recipe Prep

Autumn is just around the corner (only two months away!) so now is the time to start testing and prepping your favorite seasonal recipes. And these Harvest Pumpkin Cookies (with Almond Flour) are the perfect addition to your autumn recipe book! They are very allergen-friendly, as well as easily adaptable for dairy-free diets. 

By using both almond flour and pumpkin puree, these cookies become soft little pillows of autumn delight! Sprinkle sugar on top or roll them in a blend of sugar + cinnamon for an even more delectable bite. Harvest Pumpkin Cookies (with Almond Flour) pair beautifully with a hot cup of coffee or mug of warming chai tea – a most delicious seasonal combo!

Not only does almond flour make this recipe completely gluten-free, but it also adds to the flavor profile. Almond flour has a slightly nutty taste which compliments the pumpkin pie spice and vanilla. If you are not concerned about the presence of gluten, you can swap this ingredient 1:1 for regular all-purpose flour.

Ingredients for the Harvest Pumpkin Cookies (with Almond Flour)

Dry Ingredients

Almond Flour – As mentioned above, almond flour allows this recipe to be totally free of gluten! It has a nutty flavor and chewy texture which makes the most delicious cookies. But if you prefer to use regular all-purpose flour, you can swap it 1:1. 

Coconut Flour – Coconut flour helps acts as a binder for the additional ingredients. Because almond flour does not contain gluten, it needs a secondary flour or starch to better bind the mix together. 

Brown Sugar – Brown sugar has more rich flavor than granulated sugar, which is why we like to use it to achieve more flavorful bakes. However, you can swap it 1:1 for either granulated or coconut sugars.

Pumpkin Pie Spice – This is where the autumn flavors really come from! Pumpkin pie spice is a blend of several spices, like cinnamon, nutmeg, and ginger. You can use store-bought or make your own.

Baking Soda – Baking soda is one of the leavening agents used in these cookies to provide a bit of puff in the oven. 

Baking Powder – Baking powder is also used to help the cookies rise. Gluten-free flours need a bit of extra leavening power because they tend to be more dense than regular flour. 

Salt – Just a touch of salt is needed to round out the rich flavors. If on a low sodium diet, eliminate all together. 

Wet Ingredients 

Pumpkin Purée – Make sure you purchase pumpkin puree and not pumpkin pie filling! Pumpkin puree is simply blended pumpkin, while pumpkin pie filling has additional spices and ingredients. 

Milk – Choose your favorite, either dairy or non-dairy!

Butter – Similar to the milk, either dairy or non-dairy butter will work in this recipe.

Vanilla Extract – Vanilla is a universal flavor and completes the autumnal tastiness of these cookies. 

Apple Cider Vinegar – Apple cider vinegar is the activating agent for the baking soda and powder. 

Diet compatibility and allergens

Diet	Recipe compatible as written?	Recommended substitutions
Keto	No.	Use keto-friendly sweetener.
Paleo	No.	Use paleo-friendly sweetener.
Whole30	No.	N/A
Gluten-free	Yes.	N/A
Vegetarian	Yes.	N/A
Vegan	No.	Use dairy-free milk & butter.
Low sodium	No.	Eliminate salt.
Dairy-free	No.	Use dairy-free milk & butter.
Mediterranean	No.	Use Mediterranean-friendly sweetener.
Low FODMAP	No.	Lessen amount of brown sugar to 1/4 cup.
Atkins	No.	N/A

Allergen	Present in recipe?	Recommended substitutions
Milk	Yes.	Use dairy-free milk & butter.
Eggs	No.	N/A
Fish	No.	N/A
Shellfish	No.	N/A
Tree Nuts	Yes.	Use oat flour instead of coconut flour.
Peanuts	No.	N/A
Wheat (Gluten)	No.	N/A
Soy	No.	N/A
Sesame	No.	N/A

How to Make Harvest Pumpkin Cookies (with Almond Flour)

Step One: Add all dry ingredients in a bowl and mix.

Step Two: Make a well in the dry ingredients and pour in the wet ingredients.Mix until just combined

Step Three: Heat oven to 350 degrees. Refrigerate dough while oven is heating.

Step Four: Once the oven is heated, remove dough from fridge and use a tablespoon to scoop batter, shape into a small disc, and place on lined baking sheet in alternating rows. Sprinkle granulated sugar on top.

Step Five: Bake in oven for 15 minutes, until lightly golden. Remove from the oven and let cool.

Step Six: Enjoy with a cup of warm chai tea!

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