Soft Pumpkin Almond Flour Cookie Recipe
With a cake-like and pillowy texture, and the look of crinkle cookies, these soft pumpkin cookies with almond flour are the easy one bowl cookies you want to reach for during the autumn season.
Servings 20 cookies
Calories 135kcal
Ingredients
- ¾ cup granulated sugar
- 2 tbsp. olive oil
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin purée Not pumpkin pie filling
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- ½ cup powdered sugar
- 20 almonds optional
Instructions
- In a medium sized bowl whisk together the sugar; oil and egg until thick and pale.
- Stir in the pumpkin purée, almond and vanilla extracts until just combined.
- Use a wooden spoon to stir in the almond flour; baking powder; salt and flour.
- Place the bowl in the refrigerator to chill for 30 minutes.
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Use a 1 tbsp. cookie scoop to scoop dough into a bowl with the powdered sugar. Alternately, use 2 soup spoons to spoon the dough into the bowl with sugar. The dough will be very soft, this is normal.
- Gently roll the dough in the powdered sugar to coat all sides. You do not need to shape it into a perfect ball. Place the cookie onto the baking sheet.
- Continue with the remaining dough. Top each cookie with an almond (optional) and bake for 20 minutes or until golden brown both on top and underneath the cookies.
- Once out of the oven the cookies will be soft. Let sit on the baking sheet for 10 minutes before transferring them onto a wire rack. Let cool completely before serving or storing the cookies.
Notes
Substitutions and Variations
-If you prefer, swap out the almond extract and try adding a pumpkin spice blend.
-In place of olive oil, you may use avocado oil. For a gluten-free version The addition of flour contributes to the cake-like texture of these cookies. However, for a gluten free version, add an extra ¼ cup almond flour in place of all-purpose flour. Tips -The cookie dough is very soft, this is normal and contributes to the soft, cake-like texture of the cookies. Do not over handle the dough when rolling in the powdered sugar. Nor do the cookies requiring rolling into a perfect ball shape. They will puff up beautifully in the oven.
-Coat generously with powdered sugar for that perfect crinkle cookie look. Storage Store in an air-tight container at room temperature for up to 5 days. To Freeze Freeze with parchment paper separating layers of cookies in an freezer safe container for up to 3 months. Defrost at room temperature before serving.
-In place of olive oil, you may use avocado oil. For a gluten-free version The addition of flour contributes to the cake-like texture of these cookies. However, for a gluten free version, add an extra ¼ cup almond flour in place of all-purpose flour. Tips -The cookie dough is very soft, this is normal and contributes to the soft, cake-like texture of the cookies. Do not over handle the dough when rolling in the powdered sugar. Nor do the cookies requiring rolling into a perfect ball shape. They will puff up beautifully in the oven.
-Coat generously with powdered sugar for that perfect crinkle cookie look. Storage Store in an air-tight container at room temperature for up to 5 days. To Freeze Freeze with parchment paper separating layers of cookies in an freezer safe container for up to 3 months. Defrost at room temperature before serving.
Nutrition
Calories: 135kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 33mg | Potassium: 46mg | Fiber: 2g | Sugar: 11g | Vitamin A: 967IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 1mg
