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Soft & Chewy Pumpkin Spice Cookies | Easy Holiday Baking
Jenna Parker

Soft & Chewy Pumpkin Spice Cookies

Embrace the crisp autumn air with these perfectly soft and chewy pumpkin spice cookies. Expertly crafted to avoid the common cakey texture of pumpkin treats, this recipe uses a precise blend of almond and coconut flours to create a tender, flavorful bite. Infused with warm spices like cinnamon, ginger, nutmeg, and cloves, these cookies are a sophisticated, holiday-ready dessert that fits perfectly into a balanced lifestyle. They are an easy, high-success recipe guaranteed to fill your home with the cozy, festive scents of the season.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 18 servings
Course: Desserts
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 1/2 cup pumpkin purée (blotted to remove moisture)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup monk fruit or erythritol-based granulated sweetener
  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Blot the pumpkin purée with paper towels to remove excess moisture.
  3. In a large bowl, cream together the softened butter and granulated sweetener until fluffy.
  4. Mix in the pumpkin purée and spices until well combined.
  5. Fold in the almond flour, coconut flour, baking powder, and salt until just combined.
  6. Chill the cookie dough in the refrigerator for at least 30 minutes to hydrate the fibers.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheet.
  8. Bake for 12-15 minutes until the edges are lightly golden.
  9. Allow the cookies to cool completely on the baking sheet before serving.

Notes

Ensure the pumpkin purée is well-blotted to achieve the best chewy texture. If you want to increase the protein content, add a half-scoop of vanilla protein powder by adjusting the almond flour ratio slightly. Store in an airtight container for up to 5 days.