Pumpkin Spice Cookies

‘Tis the season! Well, almost. Fall is my absolute favorite season. Growing up in New England, I was blessed with crisp air, changing leaves, Apple picking, and lots of sweaters. My favorite food memory of the season was going to Williams Sonoma and buying the Spiced Pecan Pumpkin Quick Bread. It sounds as good as it is. If you’ve never tried it, it is amazing. If you don’t mind a little gluten/ dairy, it’s worth the try. Anyways, I am pretty sure this is where my love for pumpkin spice began.

Although I am waiting until the first real day of autumn (even though here in the desert it will probably still be 100 degrees) to put up some decorations, I will still be making and posting all of the fall inspired meals. So to kick it off, I’m sharing my pumpkin spice cookies! They’re packed with walnuts and pecans. Of course I made them gluten free and grain free. They do however contain eggs. I haven’t tried an egg replacer in this recipe yet, but if you try it let me know how it turns out. These cookies were pretty easy to make. One reason I love cookies, is because they are done baking usually in under 15 minutes. So you can eat them in a snap.


These cookies are perfect for game day, or just a cozy fall night by the fire. These cookies are moist, but are perfect if you want to crumble over some ice cream. This recipe was actually inspired from a sugar cookie recipe I created last winter, which I will share again.

Recipe makes 15 cookies
1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup coconut sugar
1/4 tsp baking powder
1/2 tsp baking soda
1/2 cup coconut oil melted
1 egg
1 tsp vanilla extract
1/4 cup pumpkin puree
1 tsp pumpkin pie spice (I love the one whole foods carries, but I also love Simply Organic Pumpkin Pie Spice too
dash of himalayan salt
walnuts and pecans chopped

Preheat oven to 350
Line a baking sheet with parchment paper. In a medium bowl, mix together the dry ingredients, leaving out the walnuts and pecans. In a separate bowl, mix together wet ingredients (usually mix in the coconut oil last because sometimes it can harden when it touches the cold ingredients). Combine wet and dry ingredients. Once combined, fold in the walnuts and pecans. Feel free to add more pumpkin spice also if you like more flavor. Once combined, scoop out a small amount and roll into balls and place on parchment paper, leaving about an inch in between each ball. You can also use an ice cream/ cookie scooper to scoop the dough as well. Then with a spatula or the back of a spoon, flatten down each ball of dough just a bit (this step is important because the cookies will not flatten as they bake).
bake for 13 minutes. Remove from oven. You may remove the cookies from the sheet and place on a cooling rack. Once cooled, ENJOY!

I hope you guys enjoy these cookies as much as I did! Let me know in the comments what you guys think!

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