Pillow-soft, naturally sweetened, and bursting with cozy autumn flavor, these 3-Ingredient Pumpkin Cookies are as effortless as it gets. Made with flourless oat/almond base, real pumpkin puree, and warm pumpkin pie spice, they’re gluten-free, healthy, and ready in 15 minutes!
Why You’ll Love This Recipe
3 Pantry Staples: Simple, clean ingredients with no flour, oil, or refined sugar needed.
Melt-in-Your-Mouth Soft: Delivers a cake-like, chewy crumb that stays moist for days.
Fall-in-a-Bite: Rich pumpkin paired with aromatic spices captures pure autumn comfort.
Essential Kitchen Equipment
Baking Sheet & Parchment Paper: Prevents sticking and ensures even browning.
Mixing Bowl & Cookie Scoop: For fast, uniform portioning.
Ingredients
1 cup Pumpkin puree (pure canned pumpkin, not pie mix)
1 1/2 cups Oat flour (or blanched almond flour for low-carb)
1 tbsp Pumpkin pie spice (or 1 tsp ground cinnamon + 1/2 tsp nutmeg/cloves)
Optional Sweetener: 2-3 tbsp maple syrup, honey, or brown sugar sweetener (if you prefer sweeter cookies)
Optional Add-ins: 1/3 cup dark chocolate chips or chopped pecans
Step-by-Step Instructions
1. Prep Oven & Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Mix Dough: In a medium bowl, stir together the pumpkin puree, oat flour (or almond flour), pumpkin pie spice, and sweetener (if using) until a thick, smooth dough forms.
3. Scoop & Shape: Use a cookie scoop or spoon to drop 12 round balls of dough onto the parchment paper. Gently press down on each ball with a fork or the back of a spoon to flatten into cookie shapes (these do not spread much while baking).
4. Bake: Bake for 12 to 15 minutes, or until the edges are set and the tops feel dry to the touch.
5. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to firm up completely.
Chef’s Tips
Drizzle with Maple Glaze: Whisk 1/4 cup powdered sweetener with 1 tbsp maple syrup and a splash of milk to drizzle over the cooled cookies!
Blanched Almond Flour vs. Oat Flour: Oat flour yields a soft, cakey cookie, while almond flour creates a richer, lower-carb bite.
Nutritional Breakdown (Per Cookie / 12 Cookies Yield)
Servings: 12 cookies
Calories: ~55 kcal
Protein: 2g
Net Carbs: 8g
Fat: 1g
Frequently Asked Questions (FAQ)
How should I store these pumpkin cookies?
Because of their high moisture content, store these cookies in an airtight container in the refrigerator for up to 5 to 7 days, or freeze them for up to 3 months.