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Gluten-Free Pumpkin Cookies
Gluten-free pumpkin cookies are the best way to celebrate fall (or any other time of the year!). These chocolate chip filled pumpkin cookies are so delicious, it is impossible to only eat one of them.
This is the time of year where we start putting pumpkin in everything we can. Anyone else?! There are so many delicious recipes made with pumpkin puree and this one incorporates pumpkin in a way we can’t resist! It is also a great recipe to get your kids involved in helping make them. My 5-year-old, Fletcher, loved helping me make these and then enjoyed eating them even more! An orange cookie (that isn’t orange from colored icing) can be strange for kids, so having them be a part of the cooking process, can help them try new things! Fletcher shared the best quote with me during the process, “Umm… you said we were making pumpkin cookies and these do not look like pumpkins.” Luckily, he wasn’t too disappointed in the answer and I did have the pumpkin we cut and roasted ourselves to show him where the pumpkin puree we used came from.
Whether you are looking for a way to use up all that pumpkin you roasted or purchasing a can of pumpkin puree from the grocery, this recipe is absolutely amazing and delicious!
Make yourself a cup of coffee (or a Golden Latte) and get your fall baking on.
Not sure how to roast a pumpkin? Read our quick how-to here!
Want more pumpkin recipes? Get our best pumpkin recipes here!
I dare you to only eat one of these gluten-free pumpkin cookies! – Alane
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Gluten-Free Pumpkin Cookies
- ⅔ cup coconut flour
- ⅔ cup almond flour
- 2 tsp pumpkin spice blend
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup honey or maple syrup
- 3 eggs
- ¾ cup pumpkin puree
- 3 tbsp butter melted
- 3 tbsp olive oil
- 1 tsp vanilla extract
- ⅔ cup chocolate chips
- Preheat oven on 350 degrees.
- Mix all dry ingredients in one bowl.
- In a separate bowl, mix all wet ingredients. Mix wet ingredients into dry ingredients and add chocolate chips until fully combined.
- Spoon out about 2 tablespoon-sized portions onto a cookie sheet, spacing cookies about an inch apart.
- Bake in oven at 350 degrees for about 12-14 minutes.
- Transfer cookies to a wire cooling rack.
- Make it dairy-free by substituting coconut oil for the butter
Pumpkin Spice Blend
- Mix all ingredients together.
- Store in an airtight container.
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Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!
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About Cooking with My Friends
Cooking with My Friends is a video series in which host, Alane Boyd, cooks healthy meals to help people get more comfortable in the kitchen. She sometimes travels to cook with chefs and home cooks around the world!
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I made these pumpkin cookies yesterday and my 7-year old son loved it! It melted my heart when he told me mommy this is the best snack ever! Well, thanks to you Alane for sharing us this awesome recipe!
Hi Rosemarie. I’m so glad that your son loved the pumpkin cookies, this snack is so healthy for him! And his response was priceless, how I wish I was there to hear it.