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Soft Pumpkin Cookies

Let’s be honest, not all grain-free or gluten-free cookies taste amazing but these ones hit the spot! Not too dry, melt in your mouth and they smell amazing coming out of the oven. Pumpkin tastes amazing and has numerous health benefits such as supplying a source of fiber, a dose of vitamin A and is loaded with antioxidants helping fight chronic disease. So let’s make the most of pumpkin in the last month of fall! The recipe was originally prepared with vanilla or royal icing but we substituted for chocolate! Adding some crunchy pecans or walnuts on top would also be amazing! These cookies are a simple crowd-pleaser that everyone can enjoy!

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  • 1/2 cup pumpkin puree
  • 1/4 cup coconut oil or butter, softened
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons honey
  • 2 tablespoons coconut sugar
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/16 teaspoon ground cloves


  1. In a medium-sized mixing bowl, cream together the butter, pumpkin, sugar, and honey until combined (use an electric beater or a hand whisk). Add the egg and vanilla, and beat into the mixture.
  2. Separately, combine the dry ingredients (almond flour, coconut flour, baking soda, salt, and spices), and sift or whisk together until no clumps remain. Add dry ingredients to the wet ingredients and beat until combined in a consistent dough. Place the bowl and dough in the fridge for 10-15 minutes to chill.
  3. Preheat oven to 350°F.
  4. Using two spoons, scoop the cookie dough onto a cookie sheet lined with parchment (or a sil-pat) in heaping tablespoonfuls, leaving about 1 inch of space between each cookie.
  5. Place pan in the oven and bake for 20-25 minutes. Cookies should be soft, but just starting to firm (they will bounce back a little bit when poked). Set aside to cool for 5-10 minutes.


  • Serving Size: 1 cookie
  • Calories: 100
  • Sugar: 9g
  • Sodium: 130mg
  • Fat: 6g
  • Saturated Fat: 2.8g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 25mg

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