When the cold weather rolls in, it’s hard to resist the siren smell and taste of pumpkin spice.
This pumpkin cookies recipe is healthier than your standard cookie recipe — oats and almond flour replace white flour as the base, and there’s no oil!
These pumpkin cookies are also gluten-free, but if you have a gluten sensitivity/allergy, make sure the oats you buy are “certified gluten-free.” Oats are often processed alongside gluten-containing grains, so brands will specifically label their oats if there’s no risk of cross-contamination.
With old-fashioned rolled oats and a spice blend that includes ground clove, ginger, and pumpkin puree, these Pumpkin Cookies are out of this world good.
- Nonstick cooking spray
- 1½ cups old-fashioned rolled oats
- ⅔ cup almond flour
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground ginger
- ¼ tsp. sea salt (or Himalayan salt)
- 1 large egg, lightly beaten
- 1¼ cups pumpkin puree
- ⅓ cup maple syrup
- ¼ cup chopped raw pecans (optional)
- 24 pecan halves
Preheat oven for 350° F.
Lightly coat two baking sheets with spray. Set aside.
Combine oats, almond flour, cinnamon, cloves, ginger, and salt in a medium bowl; mix well. Set aside.
Combine egg, pumpkin, and maple syrup in a large bowl; mix well.
Add flour mixture and chopped pecans to pumpkin mixture; mix until blended.
Drop by rounded Tbsp. onto prepared baking sheet; flatten cookies with a spatula. Top each cookie with a pecan half.
Bake for 14 to 15 minutes or until firm.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Watch Tony Horton make his version of this pumpkin cookie recipe.
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Enjoy as an occasional treat. Be sure to track it.
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