Easy Sugar Free Almond Flour Pumpkin Cookies

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Fall baking always puts me in a good mood, but finding treats that work for different diets can be tricky. I’ve been testing cookie recipes lately, trying to create something that everyone at our family gatherings can enjoy. That’s when these almond flour pumpkin cookies became a regular in my kitchen. They’re naturally sweetened and perfect for anyone watching their sugar intake, but you wouldn’t guess it from how tasty they are.

These cookies came about when my sister started cutting back on sugar, and I wanted to make sure she could still enjoy our afternoon coffee chats with a little something sweet. Now they’re the cookies I reach for when I want that cozy pumpkin spice feeling without the sugar crash later. Plus, they’re really simple to make – just the kind of recipe I like when I want to do some quick baking between errands.

What Kind of Almond Flour Should I Use?

For these pumpkin cookies, blanched almond flour is your best bet since it creates a smoother, more traditional cookie texture than almond meal. You’ll want to look for almond flour that’s finely ground – it should feel similar to regular all-purpose flour when you touch it. While natural almond meal (with the skins still on) can work in a pinch, it will give your cookies a speckled appearance and slightly coarser texture. If you’re buying from the store, brands like Bob’s Red Mill or Anthony’s are reliable choices, but any blanched almond flour will do the job. Just make sure to give your flour a quick sift if you notice any lumps, as this will help ensure your cookies turn out nice and smooth.

Options for Substitutions

This cookie recipe is great for dietary restrictions and offers several swap options:

• Almond flour: You can use other nut flours like cashew or hazelnut flour in equal amounts. For a nut-free version, try sunflower seed flour, but note that it might turn slightly green due to a natural reaction with baking powder (don’t worry – it’s safe to eat!).
• Oats: Replace oats with quinoa flakes or additional almond flour. If using more almond flour, add just 3 tablespoons instead of 1/4 cup to maintain the right texture.
• Granulated sweetener: Any granulated sugar substitute works here – monk fruit, erythritol, or allulose are all good options. Just check the conversion chart on your sweetener’s package as some are sweeter than others.
• Pumpkin puree: You can swap this with mashed sweet potato or butternut squash puree in the same amount. Just make sure to drain excess liquid if using homemade puree.
• Spices: No individual spices? Use 2 1/2 teaspoons of pumpkin pie spice mix instead of the cinnamon, ginger, and clove.
• Chocolate chips: These are optional – you can skip them or swap with chopped nuts, dried cranberries, or sugar-free white chocolate chips.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with almond flour is getting the texture right – these cookies can turn out too wet and fragile if you don’t measure the pumpkin puree precisely, so make sure to drain excess moisture from your pumpkin puree by patting it with paper towels before measuring. Working with sugar-free ingredients requires careful attention to temperature – these cookies can burn quickly due to the absence of regular sugar, so it’s best to bake them at a slightly lower temperature (325°F instead of 350°F) and keep a close eye on them after the 10-minute mark. Another common mistake is over-mixing the dough, which can make the cookies dense and tough – instead, gently fold the ingredients just until combined, and remember that the dough will be slightly sticky (resist the urge to add more almond flour). For the best texture, let these cookies cool completely on the baking sheet for at least 15 minutes, as they’ll continue to firm up during this time.

What to Serve With Pumpkin Cookies?

These cozy almond flour pumpkin cookies are perfect for pairing with your favorite fall beverages! A warm cup of coffee or chai tea brings out the lovely spices in these treats, while a cold glass of almond milk makes for a satisfying afternoon snack. If you’re hosting a fall gathering, try serving these cookies alongside some hot apple cider or a pumpkin spice latte for the full autumn experience. For a fun dessert spread, place these cookies next to other fall favorites like sliced apples with caramel dip or some roasted nuts to create a seasonal snack board.

Storage Instructions

Counter Storage: These pumpkin cookies stay fresh at room temperature for about 2-3 days when kept in an airtight container. I like to place a piece of paper towel in the container to absorb any extra moisture and keep them from getting too soft.

Refrigerate: For longer storage, pop these cookies in the fridge in a sealed container – they’ll stay good for up to a week. The almond flour keeps them nice and moist, and the flavors actually get better after a day or two!

Freeze: These cookies are perfect for freezing! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature for about 30 minutes.

Preparation Time	10-15 minutes
Cooking Time	12-15 minutes
Total Time	22-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 30-40 g
• Fat: 100-110 g
• Carbohydrates: 170-190 g

Ingredients

• 2 cups almond flour
• 1/4 cup oats
• 1/2 cup granulated sweetener (brown or white, as preferred)
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon powder
• 1 teaspoon ginger powder
• 1/8 teaspoon clove powder
• 1/4 teaspoon salt
• 1 cup chocolate chips (if desired)
• 1/2 cup plus 1 tablespoon pumpkin puree (fresh or canned)
• 1 egg or 1 flax egg (combine 1 tablespoon flaxseed meal with 2.5 tablespoons water)

Step 1: Preheat and Prepare Baking Sheet

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

Step 2: Mix Dry Ingredients

In a medium-sized mixing bowl, whisk together the dry ingredients: almond flour, oats, your choice of brown or white granulated sweetener, baking powder, cinnamon, ginger, cloves, and a pinch of salt.

Ensure these ingredients are well combined to avoid any clumps.

Step 3: Incorporate Wet Ingredients

To the bowl with your dry ingredients, add the pumpkin puree and an egg or a vegan flax seed egg.

Stir the mixture until fully incorporated and a dough-like consistency is achieved.

Step 4: Add Optional Mix-Ins

Fold in any optional mix-ins such as chocolate chips, chopped walnuts, white chocolate chips, or pumpkin seeds.

Mix these in evenly throughout the dough for bursts of flavor in every bite.

Step 5: Shape and Arrange Cookies

Using a tablespoon or cookie scoop, drop rounded portions of the cookie dough onto your prepared baking sheet.

Gently press down on each cookie to flatten it slightly, as they won’t spread much during baking.

Shape the cookies into circles by hand if desired.

Step 6: Bake and Cool Cookies

Bake the cookies at 350°F (175°C) for approximately 12-15 minutes.

At the 12-minute mark, use a spatula to check the bottom of a cookie.

For a soft texture, the bottom should only lightly brown.

Be careful not to overbake.

Once finished, remove from the oven and slide the parchment paper with the cookies onto a wire rack to cool for a few minutes.

Enjoy your cookies warm or at room temperature!