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Pumpkin Spice Cookies

Grain-free cookies (with a vegan option) with a cloud-like (borderline cakey) texture and lots of pumpkin spice flavor.
Course Dessert, Snack
Servings 18 cookies


  • 1 cup pumpkin puree
  • 1 egg or chia egg
  • 2 tablespoons coconut oil melted
  • ¾ cup coconut sugar
  • 1 cup chickpea flour
  • 1 ½ cups almond flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon pumpkin spice blend*


  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves


  1. Heat the oven to 350°F. Line a baking tray with parchment paper. In a medium mixing bowl, whisk together ingredients with a fork until will combined. In a large mixing bowl combine wet ingredients and whisk together to combine.
  2. Add the dry bowl to the wet ingredient bowl and mix together until the mixture doesn’t have any major lumps and your dough is formed.
  3. Scoop dough out into rounds about the size of golf balls and space them out evenly on your prepared baking tray. No need to get the shape perfect as the dough is on the stickier side, you don’t want to bother rolling them into balls
  4. Bake for 13 to 15 minutes. Let them cool on the tray for 10 to 15 minutes before transferring them to a cooling rack.