These Gluten Free Pumpkin Cookies are super simple to make, easy and delicious! The creamy almond butter with the pure pumpkin puree with chocolate chips are oh so delicious! These paleo pumpkin cookies are naturally dairy free and paleo friendly.
These cookies are always a huge hit at any gathering I bring them to! Pair a cookie with a pumpkin spice smoothie and your taste buds will scream fall! The pumpkin flavoring is not overpowering but helps not only give the cookies their flavor but also helps keep them soft.
As soon as cooler weather hits all of my fall baking recipes start to come out. From these pumpkin cookies to my other fall recipes such as: gluten free chocolate donuts with pumpkin maple frosting, paleo pumpkin bundt cake, paleo pumpkin muffins, or pumpkin baked oatmeal bars the possibilities are endless.
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Why You Will Love This Recipe
- These flourless pumpkin cookies are super soft and moist.
- This recipe seriously only takes minutes to prep!
- Kids will love this recipe as well! Even better they can help with mixing it all together and preparing them.
- This recipe is naturally gluten free, dairy free, soy free, paleo, and grain free.
- These would go great with a warm cup of AIP Hot Chocolate as well!
- If you are local to the Pittsburgh area, we feature different muffin recipes on my weekly meal prep menu. They are delivered right to your door.
Ingredients
- Almond butter-Make sure it is the creamy kind! I prefer not to have the chunks in it. Another thing to note, be sure to check the ingredients. Some nut butter brands contain additives, make sure that there is nothing else in with the nut butter. A little salt is ok!
- Maple syrup-To sweeten the cookies.
- Pumpkin puree-Make sure to get the puree and not the pumpkin pie filling. They are both very different! Also note if there are any other ingredients in it. It should be just plain pumpkin.
- Vanilla-To add to the flavor.
- Egg-To bind everything together.
- Chocolate chips-I like enjoy life chocolate chips because they are dairy free, but any kind will work!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you do not like almond butter, you can use the nut butter of your choice. This could impact the consistency of the cookie.
- If you are not dairy free, you can use the chocolate chips of your choice.
This recipe has not been tested with other substitutions or variations. If you remove or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Photo 1: First, preheat the oven to 350 degrees F. Place all of the ingredients in a bowl and mix until smooth. Using a small cookie scooper, scoop the cookies onto a non-stick baking sheet and bake for 20 minutes.
Photo 2: For the chocolate drizzle, place the milk in a pan on medium heat. Let the milk get warm and simmer. Add the chocolate in, turn off the heat, and whisk continuously until smooth. Drizzle the chocolate over the cookies with a spoon.
Expert Tips
- Tip # 1: You will want to make sure to check the ingredients label on your pumpkin purée to ensure there are not additional additives such as sugar or preservatives.
- Tip # 2: When you are making the chocolate drizzle, you will want to make sure that you are scrapping the bottom of the pan to make sure that no chocolate rests at the bottom and burns.
- Tip # 3: If you are baking these cookies for someone who does not like overly sweet desserts, you may want to choose either to include the chocolate chips in the batter of the cookie or to do the optional chocolate drizzle and not do both.
Recipe FAQs
Yes! You will want to make sure that the cookies cool completely prior to transferring. Line a container with wax paper and lay out the cookies. In between layers of the cookies, add another layer of wax paper.
Absolutely! However, note the flavor of almond butter is a bit milder than peanut butter, peanut butter may mask the almond butter taste.
Of course! You will want to pick up a “sugar pumpkin” or “pie pumpkin” from your local store or farmer’s market. Cut the pumpkin in half, scoop out the seeds, pierce the outer skin of the pumpkin multiple times with a fork, and roast in the oven at 400 degrees F for 45-60 minutes. Once cooled, you will want to scoop out the soft flesh of the pumpkin and place in a food processor to blend.
Storage Instructions
- This recipe can be stored in the refridgerator in an air tight container for up to 5 days.
- You can also store this recipe in the freezer in an air tight container for up to 1 month.
Other Pumpkin Recipes You Will Love
Are you interested in a guide of my go to healthy alternatives?
Download your free guide below
Gluten Free Pumpkin Cookies
Equipment
- Cookie scooper
- Baking sheet with silicone mat
Ingredients
- 1 cup almond butter
- 1 tsp vanilla
- 1/4 cup pumpkin puree
- 1/2 cup chocolate chips I like enjoy life because they are dairy free.
- 1/3 cup maple syrup
- 1 egg
OPTIONAL: chocolate drizzle
- 1/3 cup coconut cream
- 1 cup chocolate chips I like enjoy life dairy free chocolate
Instructions
- Preheat the oven to 350 degrees F. Place all ingredients in a bowl and mix until smooth. Using a small cookie scooper, scoop the cookies onto a non-stick baking sheet. Bake for 20 minutes.
For the chocolate:
- Place the milk in a pan on medium heat. Let the milk get warm and simmer. Add the chocolate in, turn off the heat and whisk continuously until smooth. Drizzle the chocolate over the cookies with a spoon.
Lori says
Really easy to make. Chewy and healthier version of the sugar loaded ones we are used to.
Allianna Moximchalk says
Thanks for your review!
Cora Lursen says
Pumpkin cookies were easy to make, soft with the perfect balance of pumpkin and chocolate :). I made them without the chocolate drizzle.