If you’re craving a cozy fall treat that’s both delicious and nourishing, these Pumpkin Almond Cookies are just the thing.  Soft, chewy, and full of warm spices, they’re naturally sweetened with maple syrup or honey, gluten-free thanks to almond flour, and packed with pumpkin’s fiber and beta-carotene. With just a handful of wholesome ingredients, you can whip up a batch in minutes; perfect for snacking, sharing, or enjoying with a hot cup of tea.

Makes ~18 small cookies

Ingredients

  • 1 cup almond flourPumpkin Almond Cookies
  • ½ cup canned pumpkin purée (unsweetened)
  • ¼ cup almond butter (or peanut butter)
  • ¼ cup pure maple syrup or honey
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
  • ½ tsp baking soda
  • Pinch of salt
  • Optional: ¼ cup dark chocolate chips or chopped nuts

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together pumpkin purée, almond butter, maple syrup, and vanilla.
  3. Add almond flour, pumpkin spice, baking soda, and salt. Stir until a thick dough forms.
  4. Fold in chocolate chips or nuts if using.
  5. Scoop about 1 tablespoon of dough per cookie onto the baking sheet. Flatten slightly with your fingers or a spoon (they won’t spread much).
  6. Bake for 10–12 minutes, until edges are set and tops look slightly dry.
  7. Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

Why they’re healthy

  • No refined sugar – sweetened with maple syrup or honey.
  • Gluten-free & grain-free – almond flour gives healthy fats and protein.
  • Pumpkin adds fiber + beta-carotene.
  • Moist & chewy without needing butter or oil.