Tracking Pixel
Pumpkin Desserts & Baked Goods

Pumpkin Peanut Butter Cup Cookies

Pumpkin peanut butter cup cookies are the perfect mash up of pumpkin and peanut butter that make for a delicious and healthier halloween treat! Peanut butter cup pieces are sprinkled into the pumpkin cookie dough dough that’s made with simple ingredients including oat flour.

pumpkin peanut butter cup cookies

Since I was little and would go trick-or-treating Reese’s peanut butter cups were always the coveted candy I wanted more of in my pumpkin candy holder! I’m a lover of anything peanut butter almost as much as I love anything pumpkin, which is why I wanted to create the ultimate mash up of these pumpkin peanut butter cookies!

Just in time for Halloween, they’re the perfect cookie to make if you love pumpkin and peanut butter cups. Because let’s be honest, I can’t be the only one buying a bag of peanut butter cups just for myself this time of year! Chop them up and add them to this pumpkin cookie batter for a delicious cookie.

If you follow me on Instagram then you know my love for all things pumpkin runs deep this time of year. From pasta to pumpkin bread (this pumpkin spice latte bread is everything!) there’s nothing I won’t add pumpkin to! Not only does it give things both sweet and savory that delicious pumpkin taste, but it also adds more vitamin A, C, E, potassium and fiber — including these cookies!

Turn on Hocus Pocus and whip up a batch of these pumpkin peanut butter cup cookies this Halloween. Truly that sounds like a perfect October night in my book! Feel free to substitute semi-sweet or dark chocolate chips for peanut butter cups if that’s more your style.

Ingredients for Pumpkin Peanut Butter Cup Cookies

  • pumpkin puree – I like using LIBBY’S 100% Pure Pumpkin in all of my pumpkin recipes!
  • light brown sugar
  • egg
  • coconut oil or butter
  • maple syrup
  • oat flour – gluten free if desired
  • pumpkin pie spice
  • cinnamon
  • baking soda
  • baking powder
  • salt
  • peanut butter cups or chocolate chips – Reese’s work in this recipe, also the brand UNREAL has lower sugar peanut butter cups that would work great too.

equipment / utensils:

pumpkin peanut butter cup cookies

Pumpkin Peanut Butter Cup Cookies

Maggie Michalczyk, RDN
Pumpkin peanut butter cookies simply scream Halloween! Peanut butter cups are sprinkled throughout pumpkin cookie dough for a delicious twist on a pumpkin cookie.
Prep Time 10 mins
Cook Time 8 hrs 11 mins
Servings 20 cookies

Ingredients
  

  • 1/2 cup pumpkin puree
  • 1/4 cup light brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil or butter melted
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup oat flour
  • 1 tsp. cinnamon
  • 2 tsp. pumpkin pie spice
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup peanut butter cups chopped up

Instructions
 

  • Preheat the oven to 35o degree F and line a baking sheet with parchment paper.
  • In a medium bowl combine the pumpkin puree, light brown sugar, maple syrup, coconut oil, egg and vanilla extract. Whisk until combined.
  • In a small bowl, whisk together the oat flour, pumpkin spice, cinnamon, baking soda, baking powder and salt.
  • Add the dry ingredients to the wet and mix together using a wooden spoon until combined.
  • Fold in the chopped peanut butter cup pieces.
  • Use a cookie scoop to portion out the dough onto the baking sheet. Add a couple more peanut butter cup pieces to the top of each cookie. Bake for approximately 12-14 minutes. Let cool on the pan momentary before transferring to a cooling rack. Enjoy!
Keyword pumpkin peanut butter cup cookies

More Pumpkin Cookie Recipes You’re Sure to Love

Pin this recipe for later

easy and delicious pumpkin peanut butter cup cookies
Pumpkin Desserts & Baked Goods

Gluten-Free White Chocolate Pumpkin Snickerdoodles

Gluten-free white chocolate pumpkin snickerdoodle cookies are soft and fluffy and filled with pumpkin puree and pumpkin spice! Perfect for the season, they’re a twist on a classic snickerdoodle cookie that you’ll love all fall long.

gluten free white chocolate pumpkin snickerdoodles

Snickerdoodle cookies are pretty glamorous in my opinion. Filled with warm spices and sparkly, they’re a fun cookie you want to reach for because they feel extra special, don’t you think?!

Infusing snickerdoodles with pumpkin puree and pumpkin spice takes makes your typical snickerdoodle cookie even more fun and fabulous. Or should I say faBOOlous for the season! I’m pretty obsessed with the addition of white chocolate chips to make these white chocolate pumpkin snickerdoodles, and just how soft and pillowy their texture is.

Nothing fancy is required to whip up these white chocolate pumpkin snickerdoodles. I do recommend refrigerating the batter for about 45 minutes for baking which you will see noted in the recipe below. This is really important for the overall texture of the cookie!

I also have this recipe for no-bake pumpkin snickerdoodle balls with mini white chocolate chips that I love to make as more of a healthier treat I can snack before a workout or with a cup of coffee. They’re a low sugar way to enjoy that delicious pumpkin snickerdoodle taste and require no baking. Win, win!

Soft & Fluffy Pumpkin Snickerdoodles

Sure, I’m biased but I think this might just be the best soft pumpkin snickerdoodle recipe out there. It’s fairly simple to make and the end result is a delicious soft and fluffy pumpkin cookie with white chocolate chips and lots of pumpkin spice!

They don’t require a ton of ingredients and I’m fairly certain if you follow a gluten-free diet, that you’ll have all of these ingredients on hand.

Perfect for fall in every single way, I know these will be a classic recipe that you’ll want to make again and again for many seasons to come.

Ingredients for Gluten-Free White Chocolate Pumpkin Snickerdoodles

  • Butter – you could also use vegan butter if preferred. I have not tried this recipe with coconut oil.
  • Pumpkin pureeI recommend using Libby’s 100% Pure Pumpkin.
  • Light brown sugarfeel free to substitute coconut sugar if desired.
  • Vanilla Extract
  • Arrowroot Powderthis gluten free alternative to cornstarch really helps with the texture of the cookie. Don’t skip it! Cornstarch would also work but is not gluten free.
  • Gluten-Free FlourI use a 1:1 gluten free flour like one from Bob’s Red Mill.
  • Blanched Almond Flour
  • Pumpkin Pie Spice
  • Baking Soda
  • Salt
  • White Chocolate Chipsyou don’t have to add white chocolate chips if you don’t want to but I think they add a little touch of sweetness and complement the taste of pumpkin really well.
  • Cane Sugaroptional for rolling the cookie dough in before baking for that traditional snickerdoodle cookie look. For a lower sugar option, just roll the cookies in pumpkin pie spice or cinnamon and not sugar.

equipment / utensils

  • mixing bowls
  • whisk
  • hand-held mixer
  • wooden spoon
  • cookie scoop
  • cookie sheet
  • parchment paper

gluten free pumpkin snickerdoodle cookies

Gluten-Free Pumpkin Snickerdoodle Cookies

These pumpkin snickerdoodle cookies are made with a mixture of gluten free flour and almond flour for a super soft and amazing soft texture!

Pumpkin Snickerdoodles Without Cream of Tartar

This is a snickerdoodle recipe without cream of tartar — in this method they don’t need it to bake up perfectly. The arrowroot powder (the gluten free equivalent of cornstarch) helps to hold everything together which is really important since pumpkin puree itself adds a lot of moisture.

Pumpkin Snickerdoodles Vegan

This snickerdoodle recipe does call for butter, however to make them completely vegan, swap regular butter for vegan butter. Using vegan butter would make this recipe vegan because there are no eggs. The pumpkin puree acts as an egg replacer in this recipe — another reason why pumpkin is so amazing — It’s incredibly versatile!

gluten free white chocolate pumpkin snickerdoodles

Gluten-Free White Chocolate Pumpkin Snickerdoodles

Maggie Michalczyk, RDN
Soft pumpkin snickerdoodle cookies with white chocolate chips might just be the perfect cookie for fall! Made gluten free with a soft and chewy texture and lots of pumpkin spice.
Prep Time 55 mins
Cook Time 10 mins
Servings 18 cookies

Equipment

  • 2 mixing bowls
  • 1 Whisk
  • 1 Hand-held mixer
  • 1 wooden spoon
  • 1 cookie scoop
  • 1 cookie sheet

Ingredients
  

  • 1/2 cup butter melted
  • 1/4 cup pumpkin puree
  • 3/4 cup light brown sugar
  • 2 tsp. vanilla extract
  • 1 tbsp. arrowroot powder
  • 1 cup gluten-free flour
  • 3/4 cup blanched almond flour
  • 3 tsp. pumpkin pie spice
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup white chocolate chips
  • 1 tbsp. pumpkin pie spice
  • 1/5 cup cane sugar

Instructions
 

  • Using a hand-held mixer, cream softened butter and light brown sugar. Add pumpkin puree, arrowroot powder, and vanilla extract. Mix on low until combine.
  • In a separate smaller bowl whisk together gluten free flour, almond flour, pumpkin pie spice, baking soda and salt.
  • Add the dry ingredients to the wet and using a wooden spoon, stir together until combined. Fold in white chocolate chips and use a cookie scoop to portion into balls. Refrigerate the dough for 45 minutes or freeze for 15 minutes for a quicker option.
  • Combine the cane sugar and pumpkin pie spice in a small bowl and set aside.
  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Roll the cookie balls into the pumpkin spice sugar coating if desired. For a lower sugar option, just mix in the pumpkin spice.
  • Place on a baking sheet and bake for 10 minutes. Let cool on a wire rack and enjoy!
Keyword white chocolate pumpkin snickerdoodle cookies

More Pumpkin Cookie Recipes You’re Sure to Fall in Love With:

pin this recipe for later

best pumpkin snickerdoodle cookies
Pumpkin Desserts & Baked Goods

Pumpkin White Chocolate Macadamia Nut Cookies

Pumpkin white chocolate macadamia nut cookies are chewy pumpkin cookies with crispy edges that are filled with pumpkin, white chocolate chips and macadamia nuts in every bite! Made simply with just a handful of ingredients, you’ll fall in love with these delicious cookies!

pumpkin white chocolate macadamia nut cookies

Pumpkin cookies are hands down one of my favorite treats to enjoy during pumpkin season and this white chocolate macadamia nut twist is a no brainer! White chocolate chips complement pumpkin SO well (if you haven’t tried adding white chips to pumpkin pancakes, I highly recommend it!)

I know fall is still a little ways away when I’m writing this post, but in my opinion there’s no wrong time to start getting in the mood. I already saw this pumpkin candle at the store two weeks ago, and yes I totally bought it. 🙂

soft pumpkin cookies with crispy edges

Oat flour gives these cookies a chewy, soft texture on the inside with crispy edges on the outside so if you love cookies with soft middles, these are for you.

Your kitchen will smell like the warm, cozy scents of fall while these bake and I promise this will be a pumpkin cookie recipe you’ll want to make again, and again! Just like in all of my pumpkin recipes, I used Libby’s 100% Pure Pumpkin because it’s simply the best when it comes to canned pumpkin.

thin and crispy pumpkin cookies with white chocolate chips and macadamia nuts

LIBBY’S 100% PURE PUMPKIN

No matter the time of year you’ll always find Libbys 100% Pure Pumpkin in my pantry. Truly iconic when it comes to baking, Libby’s has been the leading producer of canned pumpkin for generations. I’m sure your mom or grandma always used Libby’s to make pumpkin pie at Thanksgiving just like mine did.

It’s great to know that there are no additives, chemicals, or preservatives used in the production or canning process of Libby’s 100% Pure Pumpkin and that sustainability is a major part of their mission when it comes to growing and harvesting pumpkins.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food. Super cool, right?

I think it’s important for everyone to consider more sustainable practices in their everyday lives and I applaud companies like Libby’s that are making it their mission to do the same.

ingredients for pumpkin white chocolate macadamia nut cookies

equipment / utensils

gluten free pumpkin white chocolate chip macadamia nut cookies with oat flour
pumpkin-white-chocolate-macadamia-nut-cookies

Pumpkin White Chocolate Macadamia Nut Cookies

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 8 hrs 10 mins
Servings 18 cookies

Ingredients
  

  • 1/2 cup unsalted butter softened
  • ¾ cup light brown sugar
  • 1 tsp. vanilla extract
  • ¼ cup Libby’s 100% Pure Pumpkin
  • 1 ¾ oat flour gluten free if desired
  • 1 tsp. pumpkin pie spice or cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup white chocolate chips
  • ½ cup macadamia nuts roughly chopped

Instructions
 

  • Using a hand mixer, cream the softened butter and sugar. Next, add vanilla extract and pumpkin until all combined.
  • Whisk together the oat flour, pumpkin pie spice, baking soda, and salt. Add to the wet ingredients and mix to combine.
  • Fold in the white chocolate chips and chopped macadamia nuts.
  • Use a cookie scoop to portion out the dough and place on a baking sheet. Gently flatten them just a little bit with the palm of your hand.
  • Bake for approximately 11-13 minutes. Cool on a wire rack and enjoy.
  • Store in a sealed container on the counter or in the fridge for up to a week.

This recipe was proudly created in partnership with Libby’s. I hope you love it! If you make them be sure to tag me at Once Upon a Pumpkin on Instagram!

More pumpkin cookie recipes you’ll fall in love with

pin this recipe for later

healthy pumpkin white chocolate macadamia nut cookies

Pumpkin Desserts & Baked Goods

Pumpkin Dark Chocolate Chip Oat Cookies

Pumpkin dark chocolate chip oat cookies are simply made with gluten free oats, pumpkin and dark chocolate chips. Every bite is chewy and delicious with hints of pumpkin and dark chocolate chips.

What I love most about this pumpkin oatmeal cookie recipe is that it’s super simple to make with ingredients that I’m betting are already in your pantry! Each bite it chewy, and spiced to perfection with pumpkin and dark chocolate chips. A great cookie recipe to add to your holiday baking line up this season.

If you follow me on Instagram, then you know I’m in total support of making pumpkin a year-round food and like putting it in baked goods all of the time for the delicious taste and extra nutrition!

Pumpkin adds more vitamin A, C, E and fiber and potassium to each bite, plus the oats give these cookies more fiber. Win, win! Here I added dark chocolate chips but feel free to use whichever chocolate chips you like — dried cranberries would also be delicious!

pumpkin dark chocolate oatmeal cookies

ingredients for pumpkin dark chocolate chip oat cookies

  • 1/3 cup pumpkin puree
  • egg (or flax egg)
  • neutral olive oil
  • coconut sugar
  • vanilla extract
  • oat flour
  • gluten free rolled oats –I like using Quaker oats in all my recipes! Regular old-fashioned oats will also work in this recipe!
  • pumpkin pie spice
  • baking soda salt
  • dark chocolate chocolate chips

Be sure to also try these soft pumpkin oatmeal cookies with maple icing!

pumpkin dark chocolate oatmeal cookies

Pumpkin Dark Chocolate Chip Oat Cookies

Maggie Michalczyk, RDN
Pumpkin dark chocolate chip oat cookies are simply made with gluten free oats, pumpkin and dark chocolate chips. Every bite is chewy and delicious with hints of pumpkin and dark chocolate chips.
Prep Time 7 mins
Cook Time 10 mins
Servings 10 -12 cookies

Ingredients
  

  • 1/3 cup pumpkin puree
  • 1 egg or flax egg
  • 1/4 cup neutral olive oil
  • 6 tbsp. coconut sugar
  • 1 tsp. vanilla extract
  • 3/4 cup oat flour
  • 1/2 cup gluten free rolled oats
  • 1 tsp pumpkin pie spice
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1/4 cup dark chocolate chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a medium bowl combine pumpkin puree, egg, olive oil, coconut sugar and vanilla extract.
  • In a separate bowl whisk together the oat flour, gluten free oats, pumpkin pie spice, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and stir together with a wooden spoon. Fold in the chocolate chips. Let the batter sit for 3-4 minutes so that the oats absorb some of the liquid.
  • Use a cookie scoop to portion out the batter on a lined baking sheet. Cookies will spread so make sure you give them enough room.
  • Bake for 10-11 minutes, let cook and enjoy! 
Keyword pumpkin oatmeal cookies; pumpkin dark chocolate oatmeal cookies

more pumpkin cookie recipes you’re sure to love

pin this recipe for later

healthy pumpkin dark chocolate oat cookies
Pumpkin Desserts & Baked Goods

Pumpkin S’mores Cookies

Pumpkin s’mores cookies are a delicious twist on a pumpkin cookie! Made gluten free, with vegan marshmallows and dairy free chocolate chips in every bite.

As I continue my journey to infuse pumpkin into literally anything and everything, I’m excited to share the perfect pumpkin cookie for summer, pumpkin s’mores cookies!

You don’t need a fire pit and skewers to make these, just a few simple ingredients and pumpkin and pumpkin spice. S’mores are such a summer staple, and pumpkin such a fall one, so I though combining the two made for the perfect summer or fall treat!

These pumpkin cookies are thin and crispy with gooey marshmallows and melted chocolate chips in every bite! The recipe is super easy to make, gluten free and a little lower in sugar than a typical cookie recipe. Made with almond flour and just a couple other simple ingredients, you’ll love how easy they are to make.

In my book, pumpkin is a year round food and If you’re reading this post right now I’m betting you like it that much too! I’m really excited because in just over a month, my first cookbook, The Great Big Pumpkin Cookbook is hitting store shelves! From pumpkin pancakes to pumpkin dog treats, everything is covered in the book with plenty of dairy free, gluten free and paleo options as well!

healthy pumpkin s'mores cookies

pumpkin cookies with mini marshmallows and chocolate chips

Thin, chewy and delicious, these cookies have an awesome taste and texture! Usually to get a really nice thin and crispy cookie you need to refrigerate the dough. Not with these! These cookies are made with almond flour and almond butter which contribute to their thin and crispy texture. I also found that vegan mini marshmallows work the best in the recipe. Regular marshmallows will melt into the cookie batter while cooking. I REPEAT: regular marshmallows will MELT into these cookies and not turn out like this. They will still taste good, however will not look exactly like these do!

After they’re a day old, I recommend heating them up in the microwave for a couple of seconds to get the marshmallows and chocolate chips inside each bite all warm and gooey again!

gluten free pumpkin cookies with marshmallows and chocolate chips

ingredients for gluten & dairy free pumpkin s’mores cookies

  • creamy unsweetened & unsalted almond butter– I love this one from Target. Make sure it’s a very drippy, creamy consistency
  • pumpkin puree – I always have a can of LIBBY’S 100% Pure Pumpkin
  • almond flour
  • light brown sugar or coconut sugar
  • egg
  • vanilla extract
  • vegan mini marshmallows — I use this brand every time I make these cookies. **PLEASE NOTE:The marshmallows MUST BE VEGAN in order for the cookies to turn out like this. **
  • chocolate chips or chunks (I love this brand for baking)
  • baking soda
  • salt

** I have not tested this recipe with other flours or regular butter or vegan butter vs. almond butter. I recommend using creamy, unsweetened almond butter! Please note that subbing different ingredients will most likely give you a different result.

equipment / utensils

  • baking sheet
  • cookie scoop
  • mixing bowls
  • whisk

how to make pumpkin s’mores cookies

Making these delicious cookies is easy! You don’t need any fancy equipment. You’ll simply mix the wet ingredients and dry ingredients together to make the cookie batter.

Then place marshmallows into cookie scoop, then scoop up the dough so that they are mixed into the dough. Scoop onto a parchment lined baking sheet and bake.

thin and crispy pumpkin cookies
healthy pumpkin s'mores cookies

Pumpkin S’mores Cookies

Maggie Michalczyk, RDN
Pumpkin s’mores cookies are made gluten free and with simple ingredients and delicious! Gooey, melted marshmallow and chocolate fill every bite along with the hints of pumpkin and pumpkin spice! 
Prep Time 10 mins
Cook Time 12 mins
Servings 12 cookies

Ingredients
  

  • 1/2 cup creamy unsweetened almond butter
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/4 cup pumpkin puree
  • 1 tsp. vanilla extract
  • 1/4 packed cup almond flour
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup vegan mini marshmallows**
  • 1/2 cup semi-sweet chocolate chips or chunks

Instructions
 

  • Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  • In a large bowl with a wooden spoon mix together almond butter, brown/coconut sugar, pumpkin puree, vanilla and egg until well combined. In a separate bowl whisk together almond flour, pumpkin pie spice, baking soda and salt.
  • Add the dry ingredients to the wet and stir together until all mixed together. Fold in the chocolate chips 
  • Place 2-3 marshmallows  into your cookie scoop and then scoop up the cookie batter. You want them to be on the top of the batter but still mixed in with the cookie dough. Portion out onto the baking sheet.
  • Sprinkle extra chocolate chips or chunks on each cookie if desired. 
  • Bake for 10-12 minutes. Remove from oven, let cool and enjoy!

Notes

** I recommend using vegan marshmallows for the recipe because they don’t melt into the cookie batter like regular marshmallows will. If using regular mini marshmallows please note they will melt into the cookie while they bake. 
Keyword pumpkin s’mores cookies; s’mores cookies

more pumpkin cookie recipes you’re sure to love

pin this recipe for later

pumpkin cookies with marshmallows and chocolate chips
Pumpkin Desserts & Baked Goods

Pumpkin Dark Chocolate Chip Oat Cookies

Light, fluffy, and full of pumpkin, these pumpkin dark chocolate chip oat cookies are fluffy, chewy and full of pumpkin!

There’s something about pumpkin and dark chocolate together that’s just so right for the season! Combined together they make these super fluffy cookies perfect for a little sweet treat in the fall!

This is not a super oat-y cookie. The oats hit you as you’re chewing the cookie as a nice little crescendo at the end. That wasn’t totally my goal with making these pumpkin cookies but as I continued to eat them, I actually liked it a lot!

The flaky sea salt adds a whole other level to these pumpkin dark chocolate chip oat cookies, it’s like the exclamation point of each bite so be sure not to forget it!

best pumpkin chocolate chip cookie

Pumpkin puree adds a nice dose of vitamin A, C, E, potassium and fiber to these cookies giving them a little nutritional boost when compared to a regular chocolate chip cookie. The pumpkin puree is what gives them their “fluff factor” too.

If you’re new around here, the versatility of pumpkin is one of the reasons I love it so much — from cookies to soups, to quesadillas, there is such a wide variety of foods you can use it in!

Ingredients in Pumpkin Dark Chocolate Chip Oat Cookies

  • pumpkin puree
  • 1 egg (can sub a flax egg)
  • coconut oil
  • coconut sugar
  • gluten free or regular rolled oats
  • gluten free or regular oat flour
  • dark chocolate chips
  • vanilla extract
  • pumpkin pie spice
  • salt
  • flaky sea salt — (you’re not going to want to forget this step!)
fluffy pumpkin chocolate chip cookie
pumpkin dark chocolate chip oat cookies

Pumpkin Dark Chocolate Chip Oat Cookies

Maggie Michalczyk, RDN
Get ready to take a bite out of the most perfect cookie for fall! Pumpkin, dark chocolate and oats come together in this delicious cookie that you’ll want to make again and again all season long! 
Prep Time 8 mins
Cook Time 11 mins
Servings 12 cookies

Ingredients
  

  • 1/3 cup pumpkin puree
  • 1 egg or flax egg
  • 1/4 cup coconut oil melted and cooled
  • 1/2 cup coconut sugar
  • 1 tsp. vanilla extract
  • 3/4 cup oat flour
  • 1/2 cup gluten free rolled oats
  • 1 tsp pumpkin pie spice
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1/4 cup dark chocolate chocolate chips ( I like this brand) plus more or other dark chocolate chunks to add on top before baking
  • sea salt for sprinkling on top

Instructions
 

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or spray with cooking spray.
  • In a small bowl combine the pumpkin, egg, coconut oil, coconut sugar and vanilla extract to the bowl; whisk together until smooth.
  • Next add in the oat flour, rolled oats, pumpkin pie spice, baking soda and salt. Mix until well combined. Fold in chocolate chips.
  • Use a cookie scoop to portion out the cookie dough on a baking sheet. Add any extra chocolate chips or chunks. Gently press down on the top of the cookies with the palm of your hand to flatten ever so slightly. 
  • Bake for 10-11 minutes. Remove from the oven, and let cool on the cookie sheet for a few minutes, then sprinkle with sea salt and enjoy! 

Fall in Love With These Pumpkin Recipes Too

If you have pumpkin spice fever like I do, be sure to check out my list on the 25 best healthy pumpkin foods you need to try this fall!

Other fall decor I’m loving for the season!

Pin this pumpkin cookie recipe for later!

Pumpkin dark chocolate chip oat cookies are the perfect cookie for fall! Fluffy, and chewy, plus full of pumpkin! They can also be made gluten free and vegan. #pumpkindarkchocolatechipcookies #pumpkincookies #glutenfree #vegan  #fall #baking #pumpkinspice #onceuponapumpkin
Pumpkin Desserts & Baked Goods

Gluten Free Pumpkin Snowball Cookies

Light and fluffy like the real thing, these pumpkin snowball cookies are perfect for transitioning from fall to all things holiday and Christmas cookies! Made with almond flour, and coconut flour and only lightly sweetened, they will glisten on your holiday table!
 

While I hate seeing pumpkin season go, I definitely get in the holiday spirit the day after Thanksgiving and am ready to put up all of our lights, the tree and sparkly decor. These gluten free pumpkin snowball cookies are my way of hanging on to the flavor of pumpkin when peppermint tries to infiltrate our our tastebuds, and still embrace the Christmas spirit.

gluten free pumpkin snowball cookies
 
gluten free pumpkin snowball cookies

These pumpkin snowball cookies are made with almond and coconut flour. Almond and coconut flour are a more nutritious and gluten free substitution for white flour  and together create a really moist cookie texture. Many of the gluten free recipes you will find in the Once Upon a Pumpkin Cookbook use almond flour and or coconut flour as well as these recipes here on the blog: pumpkin chocolate chip cookie bars with a maple sea salt pumpkin seed bar topping, and gluten-free baked pumpkin donuts. The substitution for regular flour is not 1:1 in recipes, especially for coconut flour so make sure to do your homework when remaking a recipe with almond and or coconut flour.

gluten free pumpkin snowball cookies

Baking is what this season is all about and I say nothing says “thanks for having me over” more than a tin of cookies for any hostess! If they love all things pumpkin and this time of year, they are sure to love these pumpkin snowball cookies. For a nut free version, do not add the walnuts, or if walnuts are not your thing try adding pecans. As you can see I did not coat the entire cookie in powered sugar. I think they are sweet enough with simply the dusted look! 

XOXO

MAGGIE 

 
 
Pin this recipe for later!
 
 
 
gluten free pumpkin snowball cookies

Gluten Free Pumpkin Snowball Cookies

Maggie Michalczyk, RDN
Gluten free pumpkin snowball cookies are airy, fluffy and delicious–the perfect pumpkin infused holiday cookie!
Prep Time 10 mins
Cook Time 22 mins
Servings 12 cookies

Ingredients
  

  • 1 ¼ cup almond flour
  • 1 tbsp coconut flour
  • 1/3 cup coconut sugar can substitute brown sugar
  • 1/4 cup pumpkin puree
  • 1/4 cup coconut oil*
  • ½ tbsp pumpkin pie spice
  • 1 egg yolk whisked
  • 2 tbsp crushed walnut pieces optional
  • to coat after baking
  • 2 tbsp. powdered sugar optional
  • 1 tbsp. pumpkin pie spice

Instructions
 

  • Preheat oven to 300° F, and line a cookie sheet with parchment paper.
  • In a large mixing bowl combine almond flour, coconut flour, brown sugar, pumpkin pie spice, and cinnamon. Mix together.
  • Add coconut oil, egg yolk, and pumpkin puree. Combine thoroughly and add in optional walnut pieces and stir in.
  •  Roll a tablespoon size of dough into balls and place on cookie sheet in rows. Bake cookies in oven for 22 to minutes. The bottom of the cookies will be golden brown.
  • While cookies are still warm, dab them into the powered sugar, not covering completely, just “dusting”.
  • Sprinkle additional pumpkin pie spice on top and enjoy!

Notes

*Can substitute butter
Pumpkin Desserts & Baked Goods

Gluten and Dairy Free Pumpkin Cookies

These gluten and dairy free pumpkin cookies are the perfect taste of fall wrapped up into one cookie! They’re gluten free, dairy free, and delicious!

These pillowy pumpkin cookies are made with simple ingredients, and if I didn’t tell you that they were gluten and dairy free I sweat you wouldn’t know because of how delicious they are! I don’t have to avoid gluten and dairy myself, yet these are my go-to pumpkin cookies in the fall!

Extra soft, a little sweet, and packed with extra nutrition from the pumpkin puree, banana, and flax seeds. Most cookies contain little to no fiber, but when you add pumpkin you’re getting more fiber, vitamin A, C and potassium per bite! 

gluten free pumpkin cookies

These gluten and dairy free pumpkin cookies have a nice soft and moist texture.  You can feel good knowing they’re made with without a ton of sugar, and that at majority of the sweetness is coming from the banana.

I knew this pumpkin recipe was a winner when I had someone who does not usually eat gluten or dairy free treats and they thought they were delicious too! Win! I’ve made them a couple of times now with both white chocolate chips, dark chocolate chips and a combination of both–you really can’t go wrong!

If this pumpkin recipe is giving you all the feels, I know you will love this one for gluten free pumpkin chickpea blondies, and this recipe gluten free pumpkin banana bread!

super soft gluten free pumpkin cookies

And if you’re like me and try to put pumpkin in as many things as possible all fall long, you’ve got to grab a copy of my Once Upon a Pumpkin Cookbook featuring 50+ recipes including gluten free pumpkin recipes, dairy free recipes and paleo pumpkin recipes.

To make these cookies you will need:

gluten and dairy free pumpkin cookies with chocolate chips

Gluten and Dairy Free Pumpkin Cookies

Maggie Michalczyk, RDN
Soft, pillowy and full of pumpkin flavor, you will FALL in love with these cookies all season long! They are especially great with a cup of coffee on a chilly fall morning!
Prep Time 10 mins
Cook Time 16 mins
Servings 24 cookies (2 batches)

Ingredients
  

  • 2 1/4 cup gluten-free flour
  • 2/3 cup pumpkin puree
  • 1 medium banana very ripe
  • 1 tbsp. ground flax seeds*
  • 3 tbsp. water
  • 1 cup coconut oil melted
  • 2 1/4 cups coconut sugar
  • 1 tsp. vanilla
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup dairy free chocolate or white chocolate chips

Instructions
 

  • Preheat oven to 375 degrees. Grease a baking sheet with coconut oil or baking spray.
  • In a large bowl, mix melted coconut oil and coconut sugar until combined.
  • In a small bowl mix together the flax seeds and water. Let stand.
  • Mash the banana until smooth. Add the pumpkin, flax mixture, and vanilla and combine.
  • Sift flour, pumpkin pie spice, baking soda and salt, add to larger bowl and mix together until just combined.
  • Add white or chocolate chips, and use a cookie scoop to portion onto baking sheet.
  • Bake for 16 minutes, cool on wire rack, repeat with remaining dough and enjoy! Store cookies in an airtight container in the fridge for up to a week or freeze for longer.

Notes

*The flax seed egg is in place of a regular egg. You can substitute that for 1 egg if you do not wish to make this recipe dairy free.
 

 

XOXO

MAGGIE

This post contains affiliate links. Thanks for supporting Once Upon a Pumpkin! 

Pin these Gluten and Dairy Free Cookies for later!