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 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 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 to 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.
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Enjoy as an occasional treat. Be sure to track it.
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