Gluten Free Pumpkin Cookies

Gluten Free Pumpkin Cookies


  • 1/3 Cup Pumpkin Puree
  • 1/4 Cup Melted Coconut Oil
  • 1/4 Cup Coconut Sugar or Cane Sugar
  • 1 Egg (may substitute for 2 tablespoons of apple sauce)
  • 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 Powder 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 oven to 350 F
  2. Line a baking sheet with parchment paper.
  3. In a medium to large bowl mix pumpkin, coconut oil, egg (or apple sauce), sugar, vanilla, and maple syrup. Mix well.
  4. Add almond flour, baking soda and pumpkin spice. Mix well.
  5. Roll dough into 1 1/2 inch sized balls and carefully press down with three fingers to flatten (don’t flatten too much, just a light press).
  6. Bake for 8 minutes for gooey softness or 10 minutes to add a little more crumble to the cookies.
  7. Let the cookies cool for about 20 minutes before adding the frosting.
  8. Mix all the frosting ingredients together and either drizzle or spread the frosting on the cookies.
  9. Top cookies with a dash of cinnamon when you have finished frosting them. Enjoy!







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