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Chewy Gluten-Free Pumpkin Cookies

Kaleena Martinez
The perfect soft and chewy Gluten-Free Pumpkin Cookie
5 from 1 vote
Prep Time 10 mins
Cook Time 14 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 12 Cookies


Dry Ingredients

  • 1 ¼ Cup Almond Flour
  • ¼ Cup Oat Flour
  • 1 TBS Pumpkin Pie Spice Seasoning
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Salt

Wet Ingredients

  • ¼ Cup Canned Pumpkin Puree
  • 1 Egg
  • ¼ Cup Melted Coconut Oil
  • ¼ Cup Coconut Sugar
  • 2 tablespoon Maple Syrup
  • 1 teaspoon Vanilla Extract


  • Preheat oven to 350
  • Mix all the dry ingredients (almond flour, oat flour, pumpkin pie spice seasoning, baking soda, salt) together in a medium-sized mixing bowl
  • Whisk all the wet ingredients (pumpkin puree, egg, maple syrup, coconut sugar, coconut oil, vanilla extract) together in a large mixing bowl
  • Slowly whisk the dry ingredients into the wet ingredients making sure there are no clumps. The mixture will be pretty sticky
  • Line a cookie sheet with parchment paper
  • Using a spoon, spoon the mixture onto the parchment paper into 16 equal cookies. I use the spoon to smooth out each of the cookies to make the cookies have more of a round shape
  • Bake at 350 for 14-16 minutes
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