Almond Flour Pumpkin Cookies
Soft, cakey almond flour pumpkin cookies with warm fall spice, topped with a rich brown butter cream cheese frosting. Ready in about 30 minutes.
Servings: 15 servings
Ingredients
For the Cookies
- 1¼ cups fine almond flour packed
- ¼ cup coconut flour
- ¼ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- ¼ tsp fine sea salt
- ¼ cup unsalted butter melted and room temperature
- ½ cup pumpkin puree
- ¼ cup brown sugar
- 2 tbsp maple syrup
- 1 large egg room temperature
- 1½ tsp vanilla extract
For the Frosting
- 5 tbsp unsalted butter browned and room temp, until mostly solid
- 4 oz cream cheese room temperature
- 2 cups powdered sugar
- 1 tsp vanilla
- ⅛ tsp salt
Instructions
- Preheat oven to 350°F (177°C). In a medium bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, cloves, and sea salt.
- In a large bowl, whisk together the melted and cooled butter, pumpkin puree, brown sugar, maple syrup, egg, and vanilla extract until thoroughly combined.
- Stir the almond flour mixture into the pumpkin mixture until well combined. Let the cookie dough sit while lining two cookie sheets with parchment paper.
- With a 1½ tbsp scoop, scoop the cookies onto the prepared cookie sheets. Flatten the cookies with the palm of your hand, about ½” thick.
- Bake 12-15 minutes, until the cookies look set. Cool completely before frosting.
- In a mixing bowl fitted with the paddle attachment, beat together the browned butter and cream cheese until smooth. Add the powdered sugar, vanilla, and salt and beat until well combined.
- Generously spread or pipe the frosting onto the cookies and serve.
Notes
- The frosting alone brings a lot of sugar to this recipe, so frost only the cookies you plan to serve that day and leave the rest of the batch unfrosted in the freezer until you need them.
- Canned pumpkin puree varies in moisture between brands. If your batter looks noticeably wetter than a thick, glossy paste, add a tablespoon of extra coconut flour to bring it back in line.
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which will throw off both the sweetness and the spice balance of the recipe. Use plain canned pumpkin puree.
- Ovens run hot or cool at the edges, so rotate the pan halfway through baking if you notice the back row browning faster than the front.
- Cut the ground cloves in half if you're serving these to anyone sensitive to strong spice, since cloves are the most potent flavor in the mix and easy to overdo.
- For a lower-sugar version, skip the frosting and dust the cooled cookies with cinnamon sugar instead; the cookies hold up fine on their own without it.
Nutrition
Serving: 1serving | Calories: 242kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 112mg | Potassium: 47mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1602IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 1mg