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Pumpkin Almond Flour Cookies {Vegan, Grain-Free, Oil-Free}

Tender, lightly sweet, and all-around perfect pumpkin almond flour cookies. Made in one bowl, in no time flat, they are also grain-free, oil-free, and vegan.
pumpkin almond flour cookies on a piece of parchment paper, on a baking sheet

Healthy Pumpkin Cookies: Vegan, Grain-Free & Gluten-Free

At last. ‘Tis the official season of PUMPKIN!

Some (e.g., my husband) might say I have a pumpkin problem. The reason? I eat it all the time, all year round. A dozen large cans of pumpkin in our pantry? Sounds perfectly reasonable to me. It’s so good in so many things that I don’t want to run low.

Fewer than a dozen cans is low :).

But at this time of year, no one will look askance at my canned pumpkin-laden shopping cart, nor will you, fair readers, be alarmed if  I post pumpkin recipes without restraint in the days and weeks to come.

Allow me to begin the pumpkin madness with some irresistible Pumpkin Almond Flour Cookies!close up of a pumpkin almond flour cookie on a wire cooling rack

Healthy & Convenient Highlights of These Cookies

These homey cookies are:

  • Grain-Free
  • Vegan
  • Gluten-Free
  • Oil-Free
  • Made in One Bowl
  • Super Fast & Easy to Make
  • Tender, Flavor-Packed, and SO very delicious

They are more than healthy enough for breakfast or an energizing pre-workout snack, but also blissful for a late afternoon treat or after-dinner dessert.

The inspiration for thee cookies came from my 3-ingredient Almond Flour Cookies from several months back. They are a favorite at our house because they are so easy, so good, so healthy, and so versatile with the addition of different spices, zest and extracts.

Could I make them with pumpkin? Perhaps just 4 ingredients?

Several tests later, the answer was no. Were they edible? Yes. Did they look like cookies? More or less. But they weren’t right. Whereas the 3-ingredient almond flour cookies are perfect without any additional flavors, or other ingredients, for that matter, pumpkin almond flour cookies needed more, so I scrapped the notion of keeping the ingredients ultra-minimal and focused instead on making the finished cookies ultra-delicious.

Did it!

The ingredient list is longer, yes, but familiar and simple, too. The recipe was crying out for spice, so I added a full 1-1/2 teaspoons of pumpkin pie spice. You could use a combination of spices (e.g., cinnamon, ginger, allspice, nutmeg, cloves), adding up to 1-1/2 teaspoons total, in place of the pumpkin pie spice.

Another significant addition was coconut flour. I wanted the cookies to have lots of pumpkin (for the reasons mentioned at the beginning of this post), and a tender texture, but I also did not want a mushy texture, which is what I was getting with the all almond-flour versions.

The coconut flour addition balances the almond flour, resulting in cookies with  a fluffy, tender texture.

The dough comes together in minutes with nothing more than a spoon and a large bowl.

glass bowl full of the dough for vegan pumpkin almond cookies

Scoop out heaping tablespoons of dough (I use a small cookie scoop, but a heaping tablespoon measure works fine, too). You can roll the dough into balls, if you want more uniform-shaped cookies.

unbaked dough mounds of pumpkin almond vegan cookies

Although it is entirely optional, I recommend sprinkling (or rolling, if shaping into balls) the dough mounds with coarse, raw sugar (also labeled turbinado sugar). The contrasting crunch is pretty stellar.

Following 16 to 20 minutes of baking at 325F, it’s pumpkin cookie time!

These cookies taste like sturdy-yet-tender, bite-size pumpkin pies. Yes, hard to resist. But you need not resist, as each cookie is packed with vitamins A & E, plus a decent dose of fiber and protein.

Here’s to pumpkin, and Happy Monday, everyone!

Related Posts: 

  1. Chickpea Flour Pumpkin Muffins  {vegan, grain-free, oil-free}
  2. Chocolate Pumpkin Pudding Cups {vegan, grain-free}
  3. 3-Ingredient Black Bean Pumpkin Soup {vegan, oil-free}
  4. Vegan Pumpkin Almond Flour Biscotti {keto option}
  5. 3-Ingredient Almond Flour Cookies {vegan, oil-free, keto option}



Pumpkin Almond Flour Cookies {Vegan, Grain-Free, Oil-Free}

Pumpkin Almond Flour Cookies {Vegan, Grain-Free, Oil-Free}

Yield: 20 cookies
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Tender, lightly sweet, and all-around perfect pumpkin cookies made with almond flour and coconut flour. Made in one bowl in no time flat, they are also grain-free, oil-free, and vegan.


  • 1 cup blanched almond flour
  • 1/3 cup coconut flour
  • 1/3 cup coconut palm sugar
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2/3 cup unsweetened canned pumpkin puree
  • 1/4 cup nondairy milk
  • Optional: raw cane (turbinado) sugar for coating


  1. Preheat the oven to 325°F. Line a cookie sheet with parchment paper.
  2. In a large bowl whisk the almond flour, coconut flour, coconut sugar, pumpkin pie spice, baking soda, and salt. Add the pumpkin puree and milk, stirring until completely blended. Let dough stand for 1 to 2 minutes for the coconut flour to absorb the liquid.
  3. Using a small cookie scoop or heaping tablespoon, drop cookies onto prepared prepared baking sheet (alternatively, shape into balls and place on cookie sheet). If desired, sprinkle with raw sugar.
  4. Bake in the preheated oven for 16 to 20 minutes until firm to the touch.
  5. Let cookies cool on the baking sheet.Transfer cookies to a cooling rack and let cool completely.


Storage: Store the cooled cookies in an airtight container at room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months.

Sugar: An equal amount of brown sugar can be used in place of the coconut sugar. I have not made these with a liquid sweetener (e.g., maple syrup or honey), so I cannot predict how they will turn out.

Almond Meal: I have not tested it, but almond meal should work as a replacement for blanched almond flour. These are moist cookies, so the added denseness of the meal (compared to blanched almond flour) will most likely be quite delicious!

Salt: Feel free to decrease the salt if your diet requires it.

Nutrition Information
Serving Size 1 cookie
Amount Per Serving Calories 56Total Fat 3.1gSaturated Fat 0.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 131mgCarbohydrates 6.2gFiber 1.7gSugar 3.8gProtein 1.6g

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Thursday 6th of July 2023

I only have regular sugar, no palm stuff. Will that work?


Friday 14th of July 2023

Yes, that is fine, Meme! Use the same amount of the sugar you have. Brown sugar is a closer substitute (palm sugar is dark and has a deep molasses flavor), but ordinary white sugar will work, too.


Friday 4th of February 2022

Can I sub Xylitol for the coconut Sugar (in general and in the almond cookies recipes)? Thank you


Thursday 17th of February 2022

Hi George,

Yes, that should work like a gem. You will not get as much browning without the sugar, but...the pumpkin has plenty of color to make up for it :)


Saturday 31st of October 2020

I just made these, and they came out great! I really like them. And my house smells heavenly. Thanks for the recipe. It’s hard to find healthy fat free treat recipes that actually turn out good. :)

3-Ingredient Almond Flour Cookies {Vegan, Keto Option}

Wednesday 26th of August 2020

[…] Pumpkin Almond Flour Cookies […]


Wednesday 17th of February 2021

These are AMAZING!!! Thank you for these.

3-Ingredient Banana Almond Flour Cookies {Vegan} | power hungry

Sunday 5th of July 2020

[…] 3-Ingredient Almond Flour Cookies, but has expanded to include my Chocolate Almond Flour Cookies, Pumpkin Almond Flour Cookies, and 4-Ingredient Almond Flour […]

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