Name: Pumpkin Pie Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup canned pumpkin puree; 1/2 cup coconut oil, melted (or butter); 1/2 cup coconut sugar (or brown sugar); 1 teaspoon vanilla extract; 1 large egg; 1 1/2 cups rolled oats; 1/2 cup almond flour (or all-purpose flour); 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/2 teaspoon baking soda; Optional: 1/2 cup chocolate chips or chopped nuts

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These Pumpkin Pie Cookies are the ultimate way to enjoy all the cozy flavors of fall in a soft, chewy cookie. With the warm combination of pumpkin, cinnamon, ginger, and a touch of vanilla, each bite transports me to crisp autumn days. They’re a delightful treat for any occasion, but especially perfect for when I’m craving something sweet with a seasonal twist. Whether it’s for a cozy evening at home or a fall gathering, these cookies will hit the spot.

Pumpkin Pie Cookies

Ingredients

½ cup canned pumpkin puree

½ cup coconut oil, melted (or butter)

½ cup coconut sugar (or brown sugar)

1 teaspoon vanilla extract

1 large egg

1 ½ cups rolled oats

½ cup almond flour (or all-purpose flour)

1 teaspoon pumpkin pie spice

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon salt

½ teaspoon baking soda

Optional: ½ cup chocolate chips or chopped nuts

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the pumpkin puree, melted coconut oil, coconut sugar, vanilla extract, and egg. Stir until fully combined.

In a separate bowl, whisk together the rolled oats, almond flour, pumpkin pie spice, cinnamon, ginger, salt, and baking soda.

Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.

If desired, fold in chocolate chips or chopped nuts.

Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Flatten the tops of the cookies slightly with the back of a spoon.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 18 cookies

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Variations

There are a few ways I like to mix things up with this recipe:

Chocolate Chips or Nuts: I sometimes add a ½ cup of chocolate chips or chopped nuts like walnuts or pecans for a little crunch and extra flavor.

Flour Options: If I don’t have almond flour on hand, I’ve swapped it for all-purpose flour with great results.

Sweetener Options: While I love coconut sugar for a more natural, caramel-like sweetness, brown sugar works just as well if I want a more traditional flavor.

Storage/Reheating

I keep these cookies in an airtight container at room temperature, and they stay soft for up to a week. If I want them to last a little longer, I can refrigerate them for up to two weeks. If I prefer them warm, I just pop them in the microwave for about 10-15 seconds, and they’re as good as fresh-baked!

FAQs

How do I make these cookies gluten-free?

This recipe is naturally gluten-free if I use gluten-free rolled oats and almond flour. Just make sure to double-check that all the ingredients I use are certified gluten-free.

Can I use butter instead of coconut oil?

Yes! If I prefer, I can easily substitute coconut oil with butter in equal amounts. It’ll give the cookies a slightly different flavor, but they'll still turn out delicious.

Can I freeze these cookies?

Absolutely! I can freeze the cookie dough before baking by scooping the dough onto a baking sheet and freezing it in individual portions. Once frozen, I transfer the dough to an airtight container or freezer bag and store it for up to three months. When ready to bake, I just need to pop the dough directly onto the baking sheet and bake for a few extra minutes.

Are these cookies vegan?

To make these cookies vegan, I can swap the egg for a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and make sure the chocolate chips (if I use them) are dairy-free.

Can I use a different type of sugar?

Yes, if I prefer, I can use brown sugar, maple sugar, or even a sugar substitute. Just keep in mind that different sugars may slightly alter the taste and texture, but they’ll still be delicious.

Conclusion

These Pumpkin Pie Cookies are a must-try if I’m looking for a simple yet flavorful treat that’s perfect for fall. The combination of pumpkin and spices gives them all the comforting flavors I love, while the chewy texture makes them irresistibly good. Whether I’m sharing them with friends or enjoying a few with a hot cup of tea, these cookies are sure to become a seasonal favorite!

Recipe:

Pumpkin Pie Cookies

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Author: Cheryl
Total Time: 22 minutes
Yield: 18 cookies
Diet: Vegetarian

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Description

These Pumpkin Pie Cookies combine the warmth of pumpkin and spices in every bite, offering a soft and chewy texture perfect for fall.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the pumpkin puree, melted coconut oil, coconut sugar, vanilla extract, and egg. Stir until fully combined.
In a separate bowl, whisk together the rolled oats, almond flour, pumpkin pie spice, cinnamon, ginger, salt, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
If desired, fold in chocolate chips or chopped nuts.
Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten the tops of the cookies slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.