Soft-baked, pumpkin spiced, and deliciously drizzled – these Chocolate Glazed Pumpkin Cookies made with almond or oat flour are an easy fluffy fall treat!
What I meant to say was Chocolate Glazed (Super Fluffy!) Pumpkin Cookies. The kind of cookies that look like they were hijacked off the top of a muffin The kind of cookies that taste like a cross between cake and clouds. The kind of cookies you plop onto a pan and then anxiously wait twelve to fifteen minutes while they puff up into perfect pumpkin domes. Yep, you know the ones.
But you’ve never truly experienced a fluffy pumpkin cookie until you’ve experienced one with CHOCOLATE GLAZE. Game changer. How do I know? I did a side-by-side comparison taste test, and the not-chocolate glazed one did not fair so well. So that statement is basically backed by science. When it comes to eating cookies, I am nothing if not thorough.
Pumpkin has seen many forms around here over the past few months: pie, pie bars, cake, cake bars (are you noticing a pattern here too?). December – a.k.a. time to let go of pumpkin and embrace peppermint month – is going to hit me hard. Let’s not think about that.
Let’s think about cookies instead. Cute. Quicker than pie. Better because chocolate in every bite. Cookies.
I’ve been feeling very conflicted lately when it comes to flours. Almond flour is so butterydelicious but also so expensive but also grain-free. Oat flour is much cheaper but also drier but also doesn’t require a starch to help it hold together. Too many pros and cons and decisions and I just want to eat cookies already.
I’ve been dealing with this inner baking turmoil by switching back and forth between the two, or including an option for both whenever possible. But sometimes it’s just not possible without major tweaking. Luckily this is one of those times where an option for both is possible. But I need you to know that the almond flour ones are better. More moist, more fluffy, more sweet, just better.
Btw. Trader Joe’s almond flour for $7.99 a bag is the cheapest I’ve found, but if you know something I don’t then please share!
After making the ever so tumultuous flour decision, the rest is so so simple…
- Seven ingredients. And we’re talking already in your pantry/fridge, not funky stuff.
- Blender batter (that is very yummy for un-baked eating).
- Drop/plop on a pan. But shape them nicely because no butter = no spreading, so go into the oven pokey -> come out of the oven pokey.
- The world’s easiest chocolate glaze – coconut butter + cacao powder + optional sweetener (I skipped it and zero regrets!)
- Fluffy choco-drizzled feasting.
And that’s how you do a pillow-y pumpkin cookie right.
She says with zero humility. But one thousand percent YOU GOTTA TRY THESE for realness.
Happy pumpkin baking/cloud-making to you!
Chocolate Glazed Pumpkin Cookies
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 15 cookies 1x
Description
Soft-baked, pumpkin spiced, and deliciously drizzled – these Chocolate Glazed Pumpkin Cookies made with almond or oat flour are an easy fluffy fall treat! Vegan, gluten-free, paleo.
Ingredients
- 3/4 cup (185g) pumpkin puree
- 1/3 cup (110g) maple syrup
- 1/4 cup (65g) nut/seed butter ((I used almond butter))
- 2 tsps baking powder
- 1 tbsp pumpkin pie spice
- Pinch of sea salt
- 2 cups (225g) almond flour ((*see notes for oat flour option))
- 1/2 cup (60g) tapioca starch ((can sub arrowroot or cornstarch))
Chocolate Glaze
- 1/4 cup coconut butter
- 1 tbsp cacao powder
- Optional: 1 tbsp maple syrup
Instructions
- Preheat the oven to 350F.
- Combine all the ingredients in a blender or mixing bowl. Blend/mix until combined, but be careful not to over mix.
- Drop large spoonfuls of the batter onto a baking pan lined with parchment paper and flatten/smooth them out into domes.
- Bake for 13-15 minutes at 350F or until just golden on the bottom edges.
- Remove from the oven and cool completely before glazing.
- For the glaze, whisk together the ingredients until smooth and drizzle-able. If your coconut butter is too thick, microwave it for a few seconds to soften.
- Drizzle the glaze onto the cool cookies and then refrigerate them for 5-10 minutes to set. Enjoy!
Notes
For the oat flour option, replace the almond flour with 1 3/4 cup (210g) oat flour and omit the tapioca starch. They will be somewhat drier, so I recommend using almond flour for best texture and flavor.
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Damn! they have my name written all over them Natalie! Fluffy like a cloud aaaand backed by science- they must be the best cookies in the world! Gimme all of them!
★★★★★
If science in high school had been more like this kind of science, college/life could’ve gone an entirely different direction for me😂 Thanks Anna!
Chocolate makes EVERYTHING 10x better!
You can say that again! And again. And again. And I think we should just stop talking and start DEVOURING now 🙂
Hey Natalie, I was feeling like a cakey pumpkin cookie today…and, as usual, you have the perfect recipe just waiting for me! Yumyumyum!
I used oat flour, sun butter, a little less maple and a little more pumpkin and added chopped dates. Exactly what I wanted!! Maybe I’ll add chopped pecans or walnuts next batch 🤔
★★★★★
Oh I love the sound of the date addition😋 They are super versatile, lots of yummy fall ways you can go here your ideas sound delicious. So happy I could come through for your cookie cravings, thanks for the feedback Valerie!
Sooooo fluffy I can hardly handle it!! And by hardly handle it I mean I definitely could handle shoveling about 10 in my mouth, as quickly as possible. The flour conundrum is a seriously real struggle, though, so I can totally relate to those feelings! Looks like you made the right choice here, these look so dreamy and the texture looks perfect. Love the idea of a glazed cookie!! Keep on with the pumpkin right up until the calendar tells us we’re supposed to stop, especially if it produces gems like these 🙂
I try so hard to not play flour favorites but it’s HARD right?! You do the same I see, alternating between oat and buckwheat and BANANA! How could i forget banana, I need to get back to that one. Really just too many yummy options. Haha or defy the calendar and make pumpkin pies in December secretly too 😉 Thanks Sara!
Hey Natalie: Can I use 1/2 almond flour and 1/2 oat flour? I am trying to cut the fat while still keeping some of the texture you are talking about. The almond flour is calorie dense. I am a plant-based dietitian who DOES NOT share your recipes with my patients because they are too good and they will eat too much of your great stuff. I only do if they have gotten down to a healthy weight. However, I do use your recipes to keep my lovely wife ensconced in everything you make. Thank you Natalie!
Hi Martin! That’s a great idea, could be the perfect happy medium. I’d probably try 1 cup of each to start and only add more if the batter is way too thin to scoop and hold it’s shape. And you shouldn’t need the tapioca in that case, although 1/4 cup could make the texture even better if you have it. I hope you and your wife both enjoy, and I would love to hear how they turn out 🙂
How should these cookies be kept? Would it be alright in a airtight container in pantry for a week?
If you want them to stay fresh any longer than a few days I’d recommend the fridge, but yep airtight container is perfect!
These look wonderful? Any thoughts on how to make the Chocolate glaze without the coconut butter? I don’t want to skip the chocolate. Thanks!
You could simply melt down chocolate chips instead and drizzle it on top, that would be just as good!
They look so fluffy, soft and “pillowy” and I love that the recipe is so easy to make. Wonderful shots my dear, I can see that the texture of these cookies is just PERFECT! 🙂
PS: I know this is random, but it’s so funny and interesting that you make almost all recipes in your blender, whereas I make all of my recipes in my food processor, haha. I hate cleaning my blender, that’s why I use my food processor all the time 😀
★★★★★
Pillowy is basically their middle name, right in between “glazed” and “pumpkin” lol. Yeah the blender usage has gotten a bit excessive, I actually get a little annoyed when I have to use a bowl nowadays. That’s so funny because I hate having to clean the food processor so never use it😆 Too many parts! To each their appliance own😊
Dang, I forgot to comment on this one! Cookies! How dare me and my cookie monster ways, lol. I love that took a simple pumpkin cookie and added a chocolate drizzle on top because everything is better with chocolate in my book! I can never have enough chocolate in my life. These cookies look so darn cute and puffy and I love that they are loaded with my favorite flour and maple syrup! You are speaking my language! And I don’t need to say again how much I love coconut butter, so I’m really loving that drizzle…it would be hard not to just eat it all with a spoon and save some for the cookies, bahahaha! They look TOO GOOD!
Hahaha no worries at all. Amidst all the pies and pumpkin everything it isn’t exactly prime cookie time…but soon! Happy thanksgiving Brandi, I hope you and your family have a lovely celebration and I know it will be delicious 🙂
I made these this morning and they are amazing! I have to guiltily confess I ate three of them cause I just couldn’t help myself. I substituted potato starch for the tapioca starch since I didn’t have it in my pantry. Also, the chocolate glaze wasn’t drizzling for me so I added in a little coconut oil to thin it down and it worked perfectly. You are so creative and all your recipes look amazing. I’m so glad I found your blog but I might gain a few pounds while enjoying it!
★★★★★
I am so happy you liked these, Gina! And good to know that the potato starch worked too. Yep, I often add a little coconut oil to my melted chocolate too, drizzle-ability can vary a lot with brand and cacao content but that almost always works. Thanks for the kind words, and I look forward to hearing what you try next 🙂