Almond Flour Pumpkin Cookies (Gluten-Free) | Elizabeth Rider

If you’re looking for the perfect fall dessert, these Almond Flour Pumpkin Cookies with browned butter are a must-try. Soft, chewy, and full of warm spice, they’re naturally gluten-free pumpkin cookies that everyone will love.

Made with almond flour, pumpkin puree, maple syrup, and browned butter, this recipe delivers all the cozy flavors of fall—without being overly sweet or complicated. They’re easy to whip up with pantry staples and a great way to use up that leftover can of pumpkin puree.

Tip: If you love baking with almond flour, don’t miss my Almond Flour Christmas Cookies—a buttery shortbread treat that’s delicious any time of year. If you’d prefer a more traditional version, check out my Pumpkin Cookies with Maple Icing recipe made with regular all-purpose flour.

Whether you’re baking for a holiday party or just want the house to smell amazing, these cookies always hit the spot.

Why You’ll Love This Recipe

• Gluten-free and family-friendly: These delightful cookies are made with almond flour.
• Incredible flavor: Browned butter adds a rich, nutty depth. You can also use vegan butter if you need these to be dairy-free, though they won’t have the same flavor.
• Quick and easy: No fancy steps, ready in under 30 minutes.
• Perfect texture: Soft in the center with slightly crisp edges.

Key Ingredients

Here’s what makes these cookies so special:

• Unsalted butter – Browning the butter transforms it into a nutty, caramel-like base.
• Almond flour – Keeps the cookies gluten-free and adds richness.
• Brown sugar – Gives sweetness with a hint of molasses flavor.
• Pumpkin puree – Flavorful and full of nutrients, it also adds moisture to the dough (make sure it’s 100% pumpkin, not pumpkin pie filling).
• Maple syrup – Adds natural sweetness and depth.
• Egg – Binds the ingredients and adds structure.
• Pumpkin pie spice – The classic mix of cinnamon, nutmeg, ginger, and cloves. Sub all cinnamon if needed.
• Cinnamon sugar (for rolling) – Optional, but it makes the outside sparkle and taste irresistible!

How to Make Almond Flour Pumpkin Cookies

Follow these simple steps for bakery-style pumpkin cookies every time:

1. Brown the butter: In a saucepan over medium heat, melt the butter. Keep whisking until it foams, then turns golden brown with browned milk solids at the bottom (about 10 minutes). Transfer to a glass bowl and cool for 15-20 minutes. (This prevents the hot butter from scrambling the egg; it should remain melted but be room temp or slightly warm.)
2. Preheat the oven: Set to 350°F and line a baking sheet with parchment paper.
3. Mix dry ingredients: In a medium bowl, whisk together almond flour, baking powder, baking soda, sea salt, and pumpkin pie spice.
4. Mix wet ingredients: In a large bowl, whisk the cooled browned butter and brown sugar until smooth. Add the egg, maple syrup, and pumpkin puree. Stir until combined.
5. Combine: Slowly add the dry mixture into the wet mixture. Stir until just combined. (If the dough feels too wet, add a little more almond flour.)
6. Shape: Scoop dough into balls with a cookie scoop or clean hands. Roll in cinnamon sugar if desired, then flatten slightly onto the baking sheet, leaving 3 inches between cookies.
7. Bake: 12–15 minutes, or until edges are set and lightly browned.
8. Cool: Let cool on the pan for 5 minutes before transferring to a wire rack.

First time browning butter? If you’ve never browned butter before, it’s easy. Melt butter in a light-colored saucepan over medium heat. Stir constantly as it foams, then watch for it to turn golden brown with little browned bits on the bottom. This takes about 8–10 minutes. Remove from heat right away so it doesn’t burn—the nutty aroma means it’s ready.

Recipe Tips

• Blot the pumpkin puree: If it’s extra watery, blot with a paper towel to avoid overly cakey cookies.
• Don’t over-bake: They’ll firm up as they cool, so pull them out when edges are just set.
• Use a cookie scoop: For evenly sized cookies that bake consistently.
• Want dairy-free? Swap butter with coconut oil (but skip browning).
• Try another almond flour favorite: My Almond Flour Christmas Cookies are a shortbread-style cookie that’s great for the holidays and year-round. You can also browse my full Almond Flour Recipes collection for more gluten-free baking inspiration.

Storage & Make Ahead

• Store: Keep cookies in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week.
• Freeze baked cookies: Up to 3 months, thaw at room temperature.
• Freeze dough: Shape into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 2–3 minutes to bake time.

Variations

• Add chocolate chips: Turn them into almond flour pumpkin chocolate chip cookies.
• Top with glaze: Drizzle with a simple maple or cream cheese glaze.
• Nutty twist: Fold in chopped pecans or walnuts.
• Refined sugar-free: Replace brown sugar with coconut sugar.

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Frequently Asked Questions

Can I make these cookies dairy-free?

Yes, just use coconut oil or a vegan butter substitute. Since you can’t brown those, simply melt and use them as directed in the recipe.

Can I use another type of flour?

Any nut flour works here, but if you’d like to use all-purpose flour, try my Pumpkin Cookies with Maple Icing instead.

Do almond flour cookies spread in the oven?

Not as much as regular flour cookies. That’s why you’ll want to gently flatten them before baking.

Can I use coconut flour instead of almond flour?

No—coconut flour is much more absorbent. Stick with almond flour for best results.

Can I freeze almond flour pumpkin cookies?

Yes! Store baked cookies or unbaked dough in the freezer for up to 3 months.

More Fall Cookie Recipes

If you liked this pumpkin cookie recipe, try these next: