Soft, spiced, and naturally sweetened, these Pumpkin Cookies are the perfect treat for those chilly fall afternoons!
There’s something about the first crisp breeze of the fall season that inspires me to bake! When my company hosted a flavors-of-fall potluck last year, I was determined to find the ultimate cozy treat to share with my coworkers. As a pumpkin spice girlie myself, I decided to bake something that incorporated my favorite autumn flavors. After testing out several different recipes ahead of time, I finally decided on this pumpkin cookie recipe. To say my coworkers gobbled them up would be an understatement! These pumpkin cookies have since become my most highly requested recipe for fall gatherings.
The real magic of these cookies lies in their simplicity. Pumpkin purée keeps them tender and moist, while cashew butter lends a slight nuttiness and rich texture. Coconut sugar adds a natural sweetness to this dish, which is balanced perfectly with the aromatic addition of pumpkin pie spice. This recipe also uses coconut flour, which keeps each bite soft, chewy, and full of flavor without being overly heavy. The result? A perfectly sweetened, nostalgic cookie that tastes just like the cozy days of autumn feel.
Are you looking for a crowd-pleasing treat to serve at your next fall gathering? Or are you simply looking for a way to celebrate pumpkin spice season? Whatever you’re searching for, I guarantee you will find it in this pumpkin cookie recipe. Try this quick and easy recipe today and enjoy the flavors of autumn wrapped in an unforgettable cookie.
Tips and tricks for making these cookies your own
I personally love this pumpkin cookie recipe as is, but there are plenty of ways you can customize this recipe to your individual preferences. For an added crunch, I’d recommend adding a handful of chopped pecans, walnuts, or even pumpkin seeds. Looking to spice things up? You could also experiment with a pinch of ground nutmeg or ginger to embolden your flavor profile. If you’d like to add a little extra sweetness to this recipe, you could also consider stirring in chocolate chips or a dried fruit of your choosing. To enhance the festive aspect of these cookies, I also suggest rolling the dough in some extra coconut sugar before baking for a sparkly finish. Finally, you could also play around with a few custom toppings to make these cookies really stand out at your next event. You could top your cookies with a festive glaze of your choosing or even a cream cheese frosting for a bakery-worthy result. No matter where your taste buds land, there are endless ways to adjust this recipe so it becomes uniquely yours!
How do I store leftovers?
After your cookies have cooled, place them in an airtight container. You can store them at room temperature for up to 2 days or in the fridge for as long as 5 days. If you’d like to store your leftover cookies longer, you could also store them in the freezer for up to 2 months. Before serving, transfer them to the fridge to defrost overnight or heat them in the microwave or oven until warmed through.
Serving suggestions
These pumpkin cookies make an amazing treat on their own, but you can also pair them with a range of other dishes to elevate your dining experience. For a pumpkin spice extravaganza, consider serving your cookies with Pumpkin Crème Brûlée, Pumpkin Pecan Cheesecake, or even a Pumpkin Spice Latte. Planning a cookie display for your next gathering? You could serve these pumpkin cookies with Iced Oatmeal Cookies, Almond Flour Sugar Cookies, or even these Shortbread Cookies With Jam.
Ingredients
- 1/4 cup + 3 tablespoons coconut sugar plus additional, for sprinkling
- 1/4 cup cashew butter
- 1/2 cup pumpkin purée
- 1 large egg yolk
- 3 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons pumpkin pie spice
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, using an electric hand mixer, beat together the coconut sugar and cashew butter until combined. Add in the pumpkin and egg yolk and beat again until smooth and well combined, scraping down the sides of the bowl as necessary.
- Add the coconut flour, baking soda, and spice to the bowl and stir, scraping down the sides, until well combined.
- Drop the batter by heaping 1-tablespoon balls onto the cookie sheet.
- Using a fork, press each ball out to about 1/3-inch thick. These cookies do not spread out at all when baking, so you need to press them beforehand. It does take some time, as the dough is soft, so be patient.
- Bake until golden brown and the tops feel set, about 16-18 minutes. Let the cookies cool completely on the pan.
- Once cooled, use a spatula to gently lift them off the pan and serve!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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