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Almond flour pumpkin cookies on a plate and one cookie being held to camera with a bite taken out of it with a blue napkin in the right corner.

Almond Flour Pumpkin Cookies (gluten-free)

If you love pumpkin spice, you’ll crave these cookies year-round! They are soft, textured, naturally gluten-free and dairy-free.
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Course: Dessert, Snack
Cuisine: American
Keyword: dairy-free, gluten-free, pumpkin spice
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12
Author: Becca Harris, RD, MHSc


  • ½ cup pumpkin puree
  • 1 egg, room temperature
  • cup brown sugar
  • ¼ cup coconut oil, soft at room temperature
  • 1 tsp vanilla
  • ½ cup almond flour
  • cup oat flour
  • 4 tsp pumpkin spice (2½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp ground cloves, ¼ tsp allspice)
  • 1 tsp baking powder
  • tsp or sprinkle of salt

Cinnamon Glaze

  • ½ cup + 2 tbsp powdered sugar
  • ¼ tsp cinnamon
  • ¼ tsp vanilla
  • 1 tbsp nut or oat beverage


  • Preheat oven to 350° and line a baking sheet with parchment paper.
  • In a large bowl, mix together the pumpkin, egg, brown sugar, coconut oil and vanilla.
  • In a separate bowl, whisk together the flours, pumpkin spice, baking powder and salt.
  • Using a spatula, add the dry ingredients to the wet ingredients and mix until just combined.
  • Using a small cookie scoop or two spoons, portion out the cookies on the parchment-lined baking sheet. It should make 12-14 cookies. With the back of a spoon or clean hands, flatten each cookie dough ball into a puck shape.
  • Bake for 12-15 minutes, or until small cracks appear on the surface of the cookies. Allow cookies to cool completely before adding the glaze.

Cinnamon Glaze

  • In a small bowl, whisk together the cinnamon glaze ingredients. Drizzle or dip the tops of each cookie with the icing. Allow the icing to harden before storing, or serve immediately.


If you are Celiac, please ensure all ingredients are certified gluten-free.