Get ready to transform your kitchen into a cozy autumn paradise with these irresistible Harvest Pumpkin Cookies! Imagine biting into a soft, perfectly spiced cookie that captures the essence of fall in every single crumb. These gluten-free, almond flour cookies are not just a treat – they're a seasonal experience that will have your family and friends begging for more. With a delightful blend of warm spices and nutritious ingredients, these cookies prove that healthy can be absolutely delicious!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 1/2 cups almond flour
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp baking soda
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 1/2 cups of almond flour, 1/2 cup of coconut sugar, 1 tsp of cinnamon, 1/2 tsp of nutmeg, 1/4 tsp of salt, and 1/2 tsp of baking soda. Mix well until all dry ingredients are evenly distributed.
- In a separate bowl, melt 1/4 cup of coconut oil in the microwave or on the stovetop until it's liquid. Allow it to cool slightly before adding it to the mixture.
- Add 1 cup of pumpkin puree to the bowl with the melted coconut oil. Stir until the pumpkin and oil are well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix everything together until a dough forms. The dough should be slightly sticky but manageable.
- Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Once all the dough is on the baking sheet, gently flatten each cookie with the back of a fork or your fingers to create a uniform shape.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Harvest Pumpkin Cookies with a cup of tea or coffee, or store them in an airtight container for up to a week.
Tips
- Ingredient Temperature Matters: Ensure your pumpkin puree and coconut oil are at room temperature for the smoothest dough consistency.
- Don't Overmix: Gently combine wet and dry ingredients to keep the cookies tender and soft.
- Uniform Sizing: Use a cookie scoop or tablespoon for consistent cookie sizes, ensuring even baking.
- Cooling is Crucial: Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Hack: Store in an airtight container with a piece of bread to keep cookies moist for up to a week.
- Bonus Variation: Sprinkle some chopped pecans or dark chocolate chips on top before baking for extra flavor!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 6g
Protein: 2g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 0mg
