Can I use coconut flour instead of almond flour?

Oh honey, I learned this one the hard way - don't do it! Coconut flour behaves completely differently and will turn your cookies into dry little pucks. Almond flour gives that perfect soft and chewy texture we love. If you need an alternative, try cashew flour - but you'll need to adjust the liquid slightly. Trust me, almond flour's worth it for these pumpkin cookies!

How do I make these dairy-free?

So easy! Just grab dairy-free chocolate chips (I love the Enjoy Life brand) instead of regular ones. All the other ingredients are naturally dairy-free already. Bonus - this makes them perfect for those following weight loss programs or anyone avoiding dairy!

Can I skip chilling the dough?

Technically yes... but your cookies won't be as thick and glorious. That 30-minute chill time helps prevent spreading, giving you those bakery-style chewy pumpkin cookies. No time? Pop the dough in the freezer for 15 minutes instead - it helps a little!

Why are my cookies too cakey?

Ah, you probably measured the pumpkin wrong! Always pack your pumpkin puree into the cup (I use my homemade roasted version ), but don't go overboard. Too much moisture = cakey texture. And remember - don't overmix that almond flour dough!

How long do these stay fresh?

They're best within 3 days when stored properly (that bread trick really works!). But let's be real - they've never lasted that long in my house. For longer storage, freeze them - they thaw perfectly for sudden cookie cravings!

Soft Chewy Gluten-Free Pumpkin Cookies in Just 30 Minutes

Name: Gluten-Free Pumpkin Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups almond flour; 1/2 cup pumpkin puree; 1/4 cup maple syrup; 1 tsp vanilla extract; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ginger; 1/4 tsp cloves; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup chocolate chips (optional)

Gluten-Free Pumpkin Cookies

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Soft and chewy pumpkin cookies made with almond flour, warm spices, and optional chocolate chips. Perfect for fall treats.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Yield: 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2 cups almond flour
1/2 cup pumpkin puree
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (optional)

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, mix almond flour, pumpkin puree, maple syrup, vanilla, and spices.
Add baking soda and salt, then fold in chocolate chips if using.
Drop spoonfuls of dough onto the baking sheet, spacing them apart.
Bake for 12-15 minutes until edges are golden. Let cool before serving.

Notes

Chill dough for 30 minutes for thicker cookies.
Store in an airtight container for up to 5 days.
For dairy-free, use dairy-free chocolate chips.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 6g
Sodium: 85mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/gluten-free-pumpkin-cookies-recipe-soft-chewy/