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

Units

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

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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.