Pumpkin Spice Cookies (Gluten + Dairy Free!)

Does pumpkin spice really need an introduction? At this point, I think not! But what I will say is that these cookies have a delightful texture inside and out all thanks to the pumpkin purée! They are not overpowering in terms of “pumpkin spice” flavoring… just enough! And of course, I tried to keep the ingredients pretty clean; you’ll notice there is not any oil or butter, not that either of those are bad, but I think that component, or lack there of, is pretty unique for a cookie recipe :) Happy fall, all!


  • 4-5 rounded Tbsp pumpkin purée

  • 2 Tbsp coconut palm sugar

  • 2 Tbsp pure maple syrup

  • 1 egg

  • 2 tsp vanilla extract

  • 1 cup ground raw almonds (I did so in a food processor; I did not use almond meal)

  • ½ cup oat flour

  • 3 Tbsp coconut flour

  • ½ tsp baking soda

  • ¼ tsp pink salt

  • 1 ½ tsp pumpkin spice

What to Do:

  • Preheat oven to 350.

  • Using an electric hand mixer, mix wet ingredients together with coconut sugar

  • In a separate bowl, combine all dry ingredients

  • Add dry ingredients to wet ingredients and combine user electric mixer

  • Using a small cooke scoop or eyeball a golfball sized portion, place dough onto parchment lined cookie sheet. I like to lightly spray the paper with avocado oil.

  • Bake at 350 for 15-17 minutes. That’s it!

  • I like to store in a tightly sealed container and in the fridge.

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