Easy GLUTEN FREE PUMPKIN COOKIES

These soft gluten-free pumpkin cookies are so light they melt in your mouth! These cookies are made with almond flour, lightly sweetened with maple syrup, and are sure to be a hit.

 

PUMPKIN CHEESECAKE COOKIES – YOUR FAVOURITE FALL COOKIE

These almond-flour pumpkin cookies were my first attempt at making them last fall. They went viral on Instagram and Tiktok. It’s a good thing! These little pumpkin cookies were loved by everyone. They were light and fluffy, full of flavor, and enjoyed by all. They are my favorite fall cookie.

Are you still skeptical? These are the three reasons you should make these cookies.

1. These cookies are lightly sweetened. Sometimes you just need the right cookie to go with your coffee or latte. These cookies can be used as a mid-day pick-me-up because they are lightly sweetened with maple syrup or coconut sugar.
2. These cookies are gluten-free and dairy-free. These pumpkin cookies are made with almond and oat flour. They are great for gluten-free people! Coconut oil was also used instead of butter. This makes it easy to make paleo and dairy-free pumpkin cookies.
3. It is SO simple to make. Seriously. You only need to spend 10 minutes on the preparation time, and you will be on your way to making the best cookies.

: These are loaded with pumpkin spice and all the good stuff! They make a great addition to any Thanksgiving, Friendsgiving, or Fall picnic. You will be asked for the recipe (a lot), so be prepared.

ALMOND FLOUR PUMPKIN COOKIES – INGREDIENTS REQUIRED

Almond Flour is One of my favorite gluten-free flours to use in baking! These almond flour pumpkin cookies are my favorite because of the almond flour’s texture. It makes the perfect little pillows full of delicious softness. Almond flour can be quite expensive, so we buy ours at Costco. I also believe that the same almond flour is available on Amazon. The large bag lasts us for a while, I think.

Oat flour- These cookies are as light as clouds, and we needed something to hold them together. I also added a few tablespoons of oat flour. Any oats can be used, quick, minute, or rolled. If you’re gluten-free, you can use gluten-free oats.

** Flour note: I am often asked if gluten-free flour can be used in place of regular flour when I bake. I haven’t tried other flour combinations, so I don’t know how they would turn out. Let me know if you try them!

Coconut oil- As I have said in many of my recipes, I like to use coconut oil in my baked goods (we purchase this huge coconut oil tub which can be found here). It adds a subtle coconut flavor to my treats. You can substitute coconut oil with the same amount of butter to achieve the same texture.

Coconut sugar- For a paleo sugar option! You can substitute coconut sugar with brown sugar if you don’t have it on hand.

Maple syrup –Natural sweetness with a rich caramel flavor. For the best flavor, make sure to use the real stuff. I haven’t tried any other liquid sweeteners.

Pumpkin puree- Make sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has spices and sugar already in the can. Pumpkin puree is simply pumpkin. This is a mistake I have made before. I currently have 2 cans of pumpkin pie filling in my cupboard.

Pumpkin pie spice – I used a pumpkin spice blend to make these gluten-free pumpkin cookies. You don’t need a pre-mixed spice mix, so you can make your own. Combine ground cinnamon, ginger, and allspice and set it aside for the entire season.

One large egg is all that’s needed to make these cookies. These cookies are not suitable for use with egg substitutes or flax eggs.

Cream cheese Frosting:

Any cream cheese will work! Low-fat cream cheese is what I use, but you have the option. Yogurt can also be used if you don’t plan on keeping them for too long.

Icing sugar- Also known as powdered sugar. This creates the perfect light-sweetened frosting for your pumpkin cheesecake cookies.

We need to add a little milk to achieve the best frosting texture. Use whatever milk you usually use.

HOW TO MAKE PUMPKIN THUMBPRINT COOKIES

We now have all the ingredients. Let’s get to work making these pillows of pumpkin spice delight-ness.

You will first need to get two medium-sized mixing bowls.

First step: In a large bowl, combine almond flour, oats flour, baking powder, and pumpkin pie spice.

Step 2: In a separate bowl, combine the wet ingredients. Your coconut oil, maple syrup, and vanilla extract are all included.

Note: I recommend that you allow your coconut oil to cool down after it has melted. This will ensure that the batter is smooth. This prevents the coconut oil from clumping after it has been mixed with other ingredients.

Step 3:Complete the dough by gradually adding the flour mixture into the pumpkin mixture and stirring until well combined.

Step 4: Now comes the hard part-waiting! Put your dough in the refrigerator for at least 30 minutes. It may seem tempting, but this is a crucial step that should not be skipped. Let the dough chill for at least 30 minutes. This will allow the coconut oil to harden. The dough will become thicker and easier to roll into balls. You can also combine the coconut sugar and cinnamon while you wait.

Step five – Once the dough has chilled, roll it into balls. The recipe should yield about 12-13 cookies. Place the balls on a baking sheet and coat them with a cinnamon sugar mixture. Make your “pumpkin thumbprint cookies” by gently pressing down with your thumb on each cookie in order to create a cavity. Your thumbprint should be large enough to hold your cream cheese frosting. To create a more circular shape, I suggest gently twisting your thumbs several times.

Sixth step: Use Time to bake! These cookies should be baked for 12 minutes at 350F. In a small bowl, whisk together the cream cheese and maple syrup with the icing sugar.

Step seven – Let the cookies cool, then spoon some cream cheese frosting into each of the cavities. Sprinkle with any cinnamon sugar, and you’re ready to enjoy your pumpkin cheesecake cookies.

Store in the refrigerator for up to four days for best results or in the freezer for long-term storage

 

CAN I MAKE THESE PALO PUMPKIN COOKIES?

Yes! These are very easy to make paleo.

Anyone who is curious about paleo. The ‘paleolithic’ diet is the paleo diet. It is basically eating the same food as our prehistoric ancestors. This includes foods that were hunted and gathered in the past, such as fish, lean meats, eggs, fruits, vegetables, nuts, seeds, and nuts.

Even though I don’t follow a paleo diet myself, I try to make my recipes as accessible as possible for everyone. These paleo pumpkin cookies are my only option if you’re following a paleo diet.

• You can leave out the cream cheese frosting. These fluffy pumpkin cookies will still taste great without the cream cheese icing. Unfortunately, cream cheese (even if it’s dairy-free) doesn’t fit into the paleo diet.