Name: Loaded Pumpkin Harvest Cookies (Gluten Free!)
Prep time: 10 min
Cook time: 15 min
Ingredients: 1.5 cups almond flour ((or almond meal)); 3/4 cup gluten free all-purpose flour (Can sub with oat flour or regular flour); 1/2 cup canned pumpkin (Not pumpkin pie filling); 1 stick butter, softened; 1 whole egg; 1/2 cup brown sugar, lightly packed; 1/4 cup sugar; 2 tsp vanilla extract; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp allspice; 1/4 tsp salt; 1 cup shredded coconut; 3/4 cup chocolate chips (I used a white/milk/dark chocolate chip combo ); 3/4 cup dates, chopped; 1/2 cup walnuts, chopped

These pumpkin harvest cookies are loaded with chocolate, coconut, dates, walnuts, and contain just the right amount of spice.

Good morning… from Colorado! Since we’re both indefinitely working remote, my husband and I decided we needed a change of scenery so we’ve been in Denver for the last month. This morning we woke up to SNOW! Since I have no intention of leaving the house, I think it’s a great day to read and make some cozy food.

These pumpkin harvest cookies are simple to make and can be whipped up in one bowl (minus chopping the additions). They contain REAL pumpkin (none of this “pumpkin spice” but no real pumpkin nonsense), almond flour, warming spices, and chocolate.

The mix-ins:

Chocolate, coconut, dates, walnuts, oh my! It seems like a lot, but it just works with these cookies. Since the batter isn’t super sweet, the additions are the perfect pop of sweetness.

I used a combo of white, milk, and dark chocolate since I thought the variety would be fun. I’m normally not a white chocolate person, but I think it goes well with pumpkin.

Other options:

This cookie batter is a great base for whichever mix-ins you can imagine. I think pecans and toffee would be quite delicious. Or maybe butterscotch and white chocolate chips, but then dipping the cookies in dark chocolate. The opportunities are endless!

These disappeared quickly at my house and were a hit with my entire family. I hope you love them too!