Can I use almond meal instead?

Almond meal is not the best choice for these cookies․ Almond meal has a coarser texture than almond flour and can include almond skins‚ which can make cookies denser and grainier․ To make the best cookies using almonds‚ blanch and grind them into flour․ Use the spoon-and-level method‚ rather than packing‚ to measure flour․

Why is my cookie dough wet?

Soft dough is normal because pumpkin puree is very moist‚ and almond flour is different from wheat flour in terms of water absorption․ The dough should be soft but pliable enough to roll with your hands if they are greased․ Let the dough rest for about a minute if it is extremely soft before shaping․ Do not add additional flour unless your recipe directs you to do so․

Do these cookies spread while baking?

These cookies don't spread much while baking․ You can press these dough balls slightly before baking to resemble a more traditional cookie․ Pressing dough balls evenly can help cook the outsides and insides of the cookies evenly․ Leave space between dough balls on baking sheets to prevent powdered sugar coatings from sticking together․

Can I freeze pumpkin spice cookies?

Yes‚ freeze fully cooled cookies․ Pack cookies between sheets of parchment paper in an airtight container for optimal storage of cookie texture․ To serve individual cookies‚ thaw in the refrigerator or at room temperature․ Cookies should be fully cooled before freezing to avoid condensation issues with the cinnamon sugar topping in the storage container․

How should I warm leftover cookies?

These cookies don't need to be reheated‚ though a brief trip in the microwave can help warm and soften them․ Watch out for overmicrowaving‚ as almond flour cookies may get very soft with extended microwave heating․ Let a cold cookie sit at room temperature for a while before microwaving to help it warm more slowly․ Don't microwave cinnamon sugar cookies for too long to avoid making the topping soggy․

Almond Flour Pumpkin Spice Cookies with Cinnamon Sugar Coating

By Lucas MorganOct 15, 2026

Prep

10 min

Cook

13 min

Total

28 min

Servings

Level

Easy

Jump to recipe

Bake for 28 minutes․ These almond flour cookies with pumpkin spice flavors are simple snacks to make and enjoy all year round․ Prepare the dough using just one bowl without refrigeration․ Pumpkin puree in the cookies helps keep them moist․ Topping the cookies with a mixture of cinnamon and coconut sugar gives them light sweetness and warmth․

Almond Flour Pumpkin Spice Cookies with Cinnamon Sugar Coating

Finely ground blanched almond flour is used in this recipe because it yields a softer coating than almond meal․ Coconut sugar sweetens the coating and pie dough․ Pumpkin pie spice adds cinnamon flavor․ Partially cooling the melted coconut oil before adding it to pumpkin puree makes the dough thick enough to roll into balls when making and chilling the pie․

The dough should be soft and moist‚ not crumbly․ Pumpkin puree adds moisture to the dough․ Letting the dough rest for 1 minute may help the almond flour absorb some of the liquid from other dough ingredients․ The biggest error people make is assuming the cookies will spread during baking․ Press each cinnamon-sugar-dusted dough ball down slightly to create more evenly shaped‚ flat cookies․

Bake until the tops of the cookies are lightly golden․ Cool the cookies on the baking sheet for 5 minutes‚ as they are very soft immediately after baking․ Serve warm cookies with coffee or tea or as a dessert table item with apple or pear slices․ Wait until cookies are fully cooled before storing to avoid moisture issues․

Why you'll love this recipe

Can be made in 28 minutes as part of a dinner recipe․ Does not require long chilling times for the dough; the dough rests for only 1 minute․
Helps simplify cleanup by mixing dough in one bowl and cinnamon-coconut sugar topping in a smaller bowl․
Has fewer ingredients commonly available in most households․ Pumpkin pie spice is used instead of other spices for added flavor․
Doesn't involve decorating‚ cookies are made by rolling dough into balls‚ coating the balls‚ and pressing them into a pan․
Saves cookies from being too chewy because blanched almond flour is less chewy and pumpkin puree is a softer cookie filling․
Works well for seasonal food service options because cookies do not need to be frosted and are coated with cinnamon for a decorative surface treatment of food service portions․

Instructions

Preheat the oven to 350°F (180°C). Cover a large baking sheet with parchment paper, then lightly coat the parchment with cooking oil spray to help prevent sticking. Set the prepared baking sheet aside.

Place the almond flour, 1/3 cup coconut sugar, and pumpkin pie spice in a large mixing bowl. Stir thoroughly until the sugar and spices are evenly dispersed throughout the almond flour.

Add the pumpkin puree, cooled melted coconut oil, and vanilla extract, if using. Mix with a spatula until a thick, moist, uniform dough forms. The mixture should remain slightly wet without becoming runny.

Allow the dough to rest for about 1 minute so the almond flour can absorb some of the moisture.

In a separate small bowl, combine the remaining 2 tablespoons coconut sugar with the ground cinnamon. Stir until evenly blended, then set the cinnamon sugar mixture aside.

Portion approximately 2 tablespoons of dough for each cookie. Lightly oil your hands and gently roll each portion into a ball.

Roll every dough ball in the cinnamon sugar mixture until the surface is fully coated. Arrange the coated portions on the prepared baking sheet, leaving approximately a thumb-width of space between them.

Use a finger to gently press each dough ball down slightly, creating a lightly flattened cookie shape.

Bake at 350°F (180°C) for 13–15 minutes, or until the tops develop a golden-brown appearance.

Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes. Transfer them carefully to a wire cooling rack and leave them until completely cooled.

FAQ

Yes‚ you can make the dough ahead of time and chill it‌ for a short time before shaping․ Chilling will firm the dough‌ as the coconut oil cools․ Let the dough sit at room temperature for a few minutes if it's too firm to roll or‌ drop․ The cinnamon-sugar‌ topping should not be made ahead of time but prepared just before shaping the cookies․

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Snacks & Appetizers Desserts Cookies & Bars Vegetarian American Gluten Free Baking

Almond Flour Pumpkin Spice Cookies with Cinnamon Sugar Coating

Name: Almond Flour Pumpkin Spice Cookies with Cinnamon Sugar Coating
Prep time: 10 min
Cook time: 13 min
Total time: 28 min
Yield: 4 servings
Ingredients: 1 1/2 cups finely textured blanched almond flour (lightly measured and leveled); 2 teaspoons pumpkin pie spice; 1/3 cup pure pumpkin puree; 1 teaspoon vanilla extract (optional); 2 tablespoons coconut oil (melted and allowed to cool slightly); 1/3 cup coconut sugar; 1 teaspoon finely ground cinnamon; 2 tablespoons coconut sugar (for the cinnamon sugar coating); cooking oil spray (for lightly coating the parchment)

By Lucas MorganOct 15, 2026

Prep

10 min

Cook

13 min

Total

28 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Can be made in 28 minutes as part of a dinner recipe․ Does not require long chilling times for the dough; the dough rests for only 1 minute․
Helps simplify cleanup by mixing dough in one bowl and cinnamon-coconut sugar topping in a smaller bowl․
Has fewer ingredients commonly available in most households․ Pumpkin pie spice is used instead of other spices for added flavor․
Doesn't involve decorating‚ cookies are made by rolling dough into balls‚ coating the balls‚ and pressing them into a pan․
Saves cookies from being too chewy because blanched almond flour is less chewy and pumpkin puree is a softer cookie filling․
Works well for seasonal food service options because cookies do not need to be frosted and are coated with cinnamon for a decorative surface treatment of food service portions․

Ingredients

Servings4

•1 ½ cups finely textured blanched almond flour (lightly measured and leveled)
•2 teaspoons pumpkin pie spice
•⅓ cup pure pumpkin puree
•1 teaspoon vanilla extract (optional)
•2 tablespoons coconut oil (melted and allowed to cool slightly)
•⅓ cup coconut sugar
•1 teaspoon finely ground cinnamon
•2 tablespoons coconut sugar (for the cinnamon sugar coating)
•cooking oil spray (for lightly coating the parchment)

Instructions

1
Preheat the oven to 350°F (180°C). Cover a large baking sheet with parchment paper, then lightly coat the parchment with cooking oil spray to help prevent sticking. Set the prepared baking sheet aside.
2
Place the almond flour, 1/3 cup coconut sugar, and pumpkin pie spice in a large mixing bowl. Stir thoroughly until the sugar and spices are evenly dispersed throughout the almond flour.
3
Add the pumpkin puree, cooled melted coconut oil, and vanilla extract, if using. Mix with a spatula until a thick, moist, uniform dough forms. The mixture should remain slightly wet without becoming runny.
4
Allow the dough to rest for about 1 minute so the almond flour can absorb some of the moisture.
5
In a separate small bowl, combine the remaining 2 tablespoons coconut sugar with the ground cinnamon. Stir until evenly blended, then set the cinnamon sugar mixture aside.
6
Portion approximately 2 tablespoons of dough for each cookie. Lightly oil your hands and gently roll each portion into a ball.
7
Roll every dough ball in the cinnamon sugar mixture until the surface is fully coated. Arrange the coated portions on the prepared baking sheet, leaving approximately a thumb-width of space between them.
8
Use a finger to gently press each dough ball down slightly, creating a lightly flattened cookie shape.
9
Bake at 350°F (180°C) for 13–15 minutes, or until the tops develop a golden-brown appearance.
10
Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes. Transfer them carefully to a wire cooling rack and leave them until completely cooled.