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Gluten-Free Pumpkin Cookies

  • 20 m
  • 50 m
Pam Lolley
“These healthy, gluten-free cookies are so deliciously soft that they almost melt in your mouth! Notes of honey add a nice touch to both the cookie and icing—and pair deliciously with the pumpkin and spices. This pumpkin cookie celebrates fall and tastes indulgent, but is filled with good-for-you ingredients. Be sure to let the dough stand and hydrate for easier handling. Almond flour (aka almond meal) can be found in the gluten-free section of large supermarkets and natural-food stores.”


    • ¼ cup coconut oil, melted and cooled
    • ⅓ cup canned pumpkin
    • ¼ cup packed light brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 tablespoons honey, divided
    • 1¾ cups (about 6⅛ ounces) almond flour
    • ½ teaspoon pumpkin pie spice
    • ¼ teaspoon baking soda
    • ½ teaspoon kosher salt, divided
    • 3 tablespoons unsalted butter, softened
    • ¾ cup (about 3 ounces) powdered sugar


  • 1 Preheat oven to 350°F. Whisk together coconut oil, pumpkin, brown sugar, egg, vanilla and 1 tablespoon of the honey in a large bowl. Whisk together almond flour, pumpkin pie spice, baking soda and ¼ teaspoon of the salt in a medium bowl. Whisk flour mixture into canned pumpkin mixture until completely smooth, 2 to 3 minutes. Let dough stand 10 minutes.
  • 2 Scoop cookies out using a 1¼-inch cookie scoop onto parchment paper-lined baking sheets. Using dampened fingers, flatten each cookie to ¼-inch thickness. Bake in preheated oven until lightly browned, 8 to 10 minutes. Remove cookies from oven and let stand on baking sheets for 5 minutes. Remove to wire racks to cool completely, about 20 minutes.
  • 3 Beat butter, powdered sugar and remaining 1 tablespoon honey in a medium bowl with an electric mixer on medium-high speed until smooth and fluffy. Frost each cookie with 1 teaspoon frosting and sprinkle cookies evenly with remaining ¼ teaspoon salt. Store in an airtight container at room temperature up to 3 days.
ALL RIGHTS RESERVED © 2019 Printed From 11/17/2019