If you’re looking for the perfect fall dessert, these Soft Pumpkin Almond Flour Cookies are a must-try. They’re lightly spiced, naturally gluten-free, and have tender centers with just a hint of crispness around the edges.
Made with almond flour, pumpkin purée, maple syrup, and brown sugar, this recipe delivers all the cozy flavors of fall—without being overly sweet or complicated. A small amount of arrowroot starch gives the cookies the structure almond flour alone can’t, so they actually hold their shape and bake like real cookies (not puddles).
They’re easy to whip up with pantry staples and a great way to use up that leftover can of pumpkin purée.
Tip: If you love baking with almond flour, don’t miss my Almond Flour Christmas Cookies—a buttery shortbread-style treat that’s delicious any time of year. If you’d prefer a more traditional version, check out my Pumpkin Cookies with Maple Icing made with regular all-purpose flour.
Whether you’re baking for a holiday party or just want the house to smell amazing, these cookies always hit the spot.
Why You’ll Love This Recipe
- Gluten-free and family-friendly: These cookies are made with almond flour and no gluten-containing ingredients.
- Perfect texture: Soft in the center with lightly crisp edges.
- Not overly sweet: Just enough brown sugar and maple syrup for balance.
- Actually works: Arrowroot starch and chilling prevent spreading.
- Easy to make: Simple ingredients, no complicated steps.
Key Ingredients
Here’s what makes these cookies so special:
- Unsalted butter – Softened, not melted, for proper structure.
- Almond flour – Keeps the cookies gluten-free and rich.
- Arrowroot starch – Adds structure and prevents spreading.
- Brown sugar – Sweetness with a hint of molasses flavor.
- Pumpkin purée – Flavorful and cozy; make sure it’s 100% pumpkin, not pumpkin pie filling.
- Maple syrup – Adds depth and natural sweetness.
- Egg – Binds everything together.
- Pumpkin pie spice – The classic mix of cinnamon, nutmeg, ginger, and cloves. You can use all cinnamon if needed.
- Cinnamon sugar (for rolling) – Optional, but adds a nice finish.
How to Make Almond Flour Pumpkin Cookies
Follow these simple steps for bakery-style pumpkin cookies every time:
- Prepare the dry ingredients: In a medium mixing bowl, whisk together almond flour, arrowroot starch, baking powder, baking soda, salt, and pumpkin pie spice.
- Prepare the wet ingredients: In a large bowl, cream together the softened butter and brown sugar until smooth and fluffy. Add the egg, maple syrup, and pumpkin purée. Mix until fully combined.
- Combine: Add dry ingredients to wet and mix until a thick, scoopable dough forms.
- Chill dough for 45–60 minutes. This step is essential for structure and prevents spreading.
- When ready to bake: Preheat oven to 350°F and line a baking sheet with parchment paper. Scoop dough into 1 1/2-tablespoon balls. Roll in cinnamon sugar if using. Place 2–3 inches apart and gently flatten slightly.
- Bake for 12–14 minutes, until edges are set and lightly golden. Let cool on the pan for 10 minutes, then transfer to a rack to cool completely.
Recipe Tips
- Blot the pumpkin purée: If it’s extra watery, blot with a paper towel to avoid overly cakey cookies.
- Don’t skip chilling: This is what keeps them thick instead of flat.
- Use a cookie scoop: For evenly sized cookies that bake consistently.
- Don’t over-bake: They’ll firm up as they cool, so pull them out when edges are just set.
- Try another almond flour favorite: My Almond Flour Christmas Cookies are a shortbread-style cookie that’s great for the holidays and year-round. You can also browse my full Almond Flour Recipes collection for more gluten-free baking inspiration.
Storage & Make Ahead
- Store: Keep cookies in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week.
- Freeze baked cookies: Up to 3 months, thaw at room temperature.
- Freeze dough: Shape into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 2–3 minutes to bake time.
Variations
- Add chocolate chips: Turn them into almond flour pumpkin chocolate chip cookies.
- Top with glaze: Drizzle with a simple maple or cream cheese glaze.
- Nutty twist: Fold in chopped pecans or walnuts.
- Refined sugar-free: Replace brown sugar with coconut sugar.
Almond Flour Pumpkin Cookies (GF)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These soft pumpkin almond cookies are lightly spiced, naturally gluten-free, and perfectly thick with tender centers and lightly crisp edges. Arrowroot starch gives them the structure almond flour alone can’t, so they hold their shape and bake up like real cookies (not puddles). They’re cozy, not overly sweet, and perfect with coffee or tea in the fall.
Ingredients
- 1/2 cup unsalted butter, softened (not melted)
- 3/4 cup brown sugar
- 1 large egg
- 2 tablespoons maple syrup
- 1/4 cup pumpkin purée
- 2 1/2 cups almond flour
- 1/4 cup arrowroot starch (see subs below if needed)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- Optional: cinnamon sugar, for rolling
Instructions
- Prepare the dry ingredients: In a medium mixing bowl, whisk together almond flour, arrowroot starch, baking powder, baking soda, salt, and pumpkin pie spice.
- Prepare the wet ingredients: In a large bowl, cream together the softened butter and brown sugar until smooth and fluffy. Add the egg, maple syrup, and pumpkin purée. Mix until fully combined.
- Combine: Add dry ingredients to wet and mix until a thick, scoopable dough forms.
- Chill dough for 45–60 minutes. This step is essential for structure and prevents spreading.
- When ready to bake: Preheat oven to 350°F and line a baking sheet with parchment paper. Scoop dough into 1 1/2-tablespoon balls. Roll in cinnamon sugar if using. Place 2–3 inches apart and gently flatten slightly.
- Bake for 12–14 minutes, until edges are set and lightly golden. Let cool on the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Make dairy-free: Use softened vegan butter (not melted).
Use another starch: Arrowroot starch can be swapped 1:1 with cornstarch, potato starch (not potato flour), or tapioca starch.
Use another flour: Any nut flour works, but almond flour gives the best texture. For all-purpose flour, see my Pumpkin Cookies with Maple Icing.
Blot the pumpkin purée: Too much moisture can make the cookies cakey — blot purée with a paper towel before mixing.
Chill the dough: This step is essential for structure and prevents spreading.
Freeze: Store baked cookies or dough balls in the freezer for up to 3 months.
Frequently Asked Questions
Can I make these cookies dairy-free?
Yes, just use coconut oil or a vegan butter substitute. Since you can’t brown those, simply melt and use them as directed in the recipe.
Can I use another type of flour?
Any nut flour works here, but if you’d like to use all-purpose flour, try my Pumpkin Cookies with Maple Icing instead.
Do almond flour cookies spread in the oven?
Not as much as regular flour cookies. That’s why you’ll want to gently flatten them before baking.
Can I use coconut flour instead of almond flour?
No—coconut flour is much more absorbent. Stick with almond flour for best results.
Can I freeze almond flour pumpkin cookies?
Yes! Store baked cookies or unbaked dough in the freezer for up to 3 months.
More Fall Cookie Recipes
If you liked this pumpkin cookie recipe, try these next:
Thanks for the browned butter pumpkin cookies recipe.