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pumpkin harvest cookies

Loaded Pumpkin Harvest Cookies (Gluten Free!)

These pumpkin harvest cookies are lightly sweet, spiced, and packed with goodies!

Prep Time 10 minutes
Cook Time 15 minutes
Servings 24 cookies

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

Instructions

  1. Preheat oven to 350 degrees.

  2. In a large bowl beat together butter, pumpkin, egg, both sugars, vanilla, and spices. Once combined mix in almond and regular flour. Finally, mix in coconut, chocolate chips, dates, and walnuts until just combined.

  3. Form into 2" balls on a baking sheet lined with parchment paper. Bake for 14-19 minutes, until lightly browned on the edges.

Recipe Notes

Recipe adapted from Carrots n Cake.