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Gluten Free Pumpkin Cookies

Pumpkin Spice Almond Flour Cookies with Maple Coconut Frosting


  • 1/3 Cup Pumpkin Puree
  • 1/4 Cup Melted Coconut Oil
  • 1/4 Cup Coconut Sugar or Cane Sugar
  • 1 Egg (or 2 tablespoons of apple sauce for a vegan option)
  • 1 Tablespoon Maple Syrup
  • 1 1/2 Teaspoon Vanilla Extract
  • 1 1/2 Cup Packed Almond Flour
  • 1 Tablespoon Pumpkin Spice
  • 1 Teaspoon Baking Soda


  • 3/4 Cup Powdered Sugar
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Melted Coconut Oil
  • 1/2 Teaspoon Almond Milk (or any plant-based milk)
  • 1/2 Teaspoon Vanilla Extract
  • Pinch of Salt


  1. Preheat and Prepare:
    • Preheat your oven to 350°F.
    • Line a baking sheet with parchment paper.
  2. Prepare the Cookie Dough:
    • In a medium to large bowl, mix pumpkin puree, melted coconut oil, egg (or apple sauce), sugar, vanilla extract, and maple syrup until well combined.
    • Add almond flour, baking soda, and pumpkin spice to the wet ingredients. Mix until a dough forms.
  3. Shape and Bake:
    • Roll the dough into 1 1/2-inch sized balls and place them on the prepared baking sheet.
    • Gently press down on each ball with three fingers to flatten slightly.
    • Bake the cookies for 8 minutes for a soft texture or 10 minutes for a firmer texture.
  4. Cool and Frost:
    • Allow the cookies to cool on the baking sheet for about 20 minutes.
    • Meanwhile, prepare the frosting by mixing powdered sugar, maple syrup, melted coconut oil, almond milk, vanilla extract, and a pinch of salt until smooth.
    • Drizzle or spread the frosting over the cooled cookies.
  5. Serve and Enjoy:
    • Sprinkle a dash of cinnamon over the frosted cookies for an extra flavor boost.
    • Enjoy these delicious Pumpkin Spice Almond Flour Cookies with Maple Coconut Frosting as a delightful treat!







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