Pumpkin Cookies

Pumpkin Cookies

Moist, delicious and made with unprocessed ingredients, these Pumpkin Cookies are a great snack for those who want something sweet and wholesome. The spices go so well with the pumpkin flavour.  Almond flour is a healthier alternative to regular wheat flour as it contains protein and healthy oils. These cookies are gluten-free, refined sugar-free and dairy-free if you use coconut oil instead of butter. For sugar-free, use xylitol or stevia. Hope you like them!

Makes 9 large cookies


  • 1½ cups almond flour
  • 2 tablespoons aluminium-free arrowroot powder
  • ½ teaspoon aluminium-free bicarbonate soda
  • 1 ½ teaspoons cinnamon
  • ¾ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ tsp sea salt
  • 1 free-range egg, at room temperature
  • 1 tablespoon of melted coconut oil or butter
  • ½ cup pumpkin puree (cooked pumpkin mashed well)
  • 1/3 cup maple syrup, honey, coconut sugar, xylitol or stevia equivalent
  • 1 teaspoon vanilla extract or powder



  1. Preheat oven to 180C.
  2. In a medium-size bowl, place the almond flour, bicarb soda, spices and sea salt and mix well.
  3. Add the pumpkin puree, egg, coconut oil, sweetener, and vanilla extract and mix well again. (If it’s very wet mixture, you can place in the freezer to firm up a bit.)
  4. Scoop round tablespoons of the mixture and place on a baking tray lined with paper.
  5. Bake for about 15 minutes or until golden brown. Enjoy!
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