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Chocolate Glazed Pumpkin Cookies

  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 15 cookies 1x


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.


  • 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


  1. Preheat the oven to 350F.
  2. Combine all the ingredients in a blender or mixing bowl. Blend/mix until combined, but be careful not to over mix.
  3. Drop large spoonfuls of the batter onto a baking pan lined with parchment paper and flatten/smooth them out into domes.
  4. Bake for 13-15 minutes at 350F or until just golden on the bottom edges.
  5. Remove from the oven and cool completely before glazing.
  6. 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.
  7. Drizzle the glaze onto the cool cookies and then refrigerate them for 5-10 minutes to set. Enjoy!


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.