Ingredients
• Cookies: 1 ½ cups almond flour or whole wheat pastry flour, ½ cup pure pumpkin puree (not pie filling), ⅓ cup plain Greek yogurt, ⅓ cup pure maple syrup or coconut sugar, 1 large egg or flax egg, ¼ cup melted coconut oil or light butter, 1 tsp pure vanilla extract, 1 ½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves), 1 tsp baking powder, ½ tsp baking soda, pinch sea salt
• Sugar Coating: ¼ cup coconut sugar or pure cane sugar + ½ tsp cinnamon + pinch nutmeg, mixed for rolling
• Optional Glaze: 2 tbsp Greek yogurt + 1 tsp maple syrup + pinch vanilla + dash cinnamon for elegant drizzling
• Optional Mix-Ins: 2 tbsp chopped pecans, 1 tbsp unsweetened shredded coconut, or 1 tbsp sugar-free chocolate chips
Instructions
• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt until lump-free and fragrant.
• In another bowl, mix pumpkin puree, Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like cookies that stay moist for days.
• Optional: Fold in pecans, coconut, or chocolate chips for extra texture and flavor.
• Chill dough 10-15 minutes if too soft for easier handling (especially with almond flour or very ripe pumpkin).
• In a small bowl, mix coconut sugar, cinnamon, and nutmeg for the sparkling coating.
• Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball in the spiced sugar mixture until evenly coated.
• Place on baking sheet 2 inches apart; gently flatten with a fork or palm for that classic sugar cookie shape. Optional: press a pecan half on top.
• Bake 10-12 mins until edges are lightly golden and centers are set but still soft.
• Cool 5 minutes on pan, then transfer to a rack. Optionally drizzle with Greek yogurt glaze once cooled for extra elegance!
• In a medium bowl, whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt until lump-free and fragrant.
• In another bowl, mix pumpkin puree, Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like cookies that stay moist for days.
• Optional: Fold in pecans, coconut, or chocolate chips for extra texture and flavor.
• Chill dough 10-15 minutes if too soft for easier handling (especially with almond flour or very ripe pumpkin).
• In a small bowl, mix coconut sugar, cinnamon, and nutmeg for the sparkling coating.
• Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball in the spiced sugar mixture until evenly coated.
• Place on baking sheet 2 inches apart; gently flatten with a fork or palm for that classic sugar cookie shape. Optional: press a pecan half on top.
• Bake 10-12 mins until edges are lightly golden and centers are set but still soft.
• Cool 5 minutes on pan, then transfer to a rack. Optionally drizzle with Greek yogurt glaze once cooled for extra elegance!
PREP TIME & NUTRITION :
Prep Time : 12 mins, Cook Time : 12 mins, Total Time : 24 mins (+ optional chilling), Servings : 12, Calories : 135, Net Carbs: 14g, Fats: 8g, Protein: 6g
Prep Time : 12 mins, Cook Time : 12 mins, Total Time : 24 mins (+ optional chilling), Servings : 12, Calories : 135, Net Carbs: 14g, Fats: 8g, Protein: 6g