Cinnamon Chip Pumpkin Pecan Cookies
Soft & slightly chewy cinnamon chip pumpkin pecan cookies. Filled with warm spices, cinnamon chips, pecans, honey and maple syrup! And they’re gluten free!
Boo! Happy Halloween! No, this isn’t a spook-tacular recipe to celebrate.
But, I do promise that these cookies are deeeelish.
So it makes up for my complete lack of creativity this year when it comes to Halloween treats. I got nothing, zip, nada, in that department.
I’ll just stand in the corner and eat lots of cinnamon chip pumpkin pecan cookies instead. Which I actually did.
Although instead of the corner, I stood over the baking sheet and shoveled a few into my mouth directly from the oven. True story. Not even the slightest bit ashamed.
Well, until my husband came downstairs, saw the missing spots on the baking sheet and gave me that look. You know, the what-did-you-do look.
About These Gluten Free Pumpkin Cookies
Totally worth it though. Because these taste like fall.
Packed with plenty of spices, cinnamon chips and pecans, they certainly didn’t last long in our house.
They are kind of like a cross between a cakey and a chewy cookie. Not super cakey but not totally chewy either. Right smack dab in the middle.
Plus, there is only honey and maple syrup to sweeten them up, so I didn’t feel so bad about eating them for breakfast on multiple occasions. And maybe dessert too.
So, tell me, have fun plans for tonight?
I’ll be sitting on my front porch handing out candy.
Total attempt to minimize the crazed howling from our little beagle who gets way too excited whenever the doorbell rings. You can imagine how much barking there is on Halloween at our house…
Additional Fall Cookie Recipes You Might Enjoy!
- Soft & Chewy Whole Wheat Pumpkin Cookies
- Apple Walnut Coconut Oil Cookies
- Lemon Thyme Biscotti
- Cranberry Pistachio Biscotti
- Maple Pecan Biscotti
- Soft Pumpkin Cookies with Maple Frosting
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 ½ cups almond flour
- 1 cup oat flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon sea salt
- 1 large egg
- 2 tablespoons pure maple syrup
- ¼ cup plus 2 tablespoons honey
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons melted coconut oil, cooled slightly*
- 1 ½ teaspoons vanilla extract
- ½ cup raw pecans, chopped
- ½ cup cinnamon chips
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and sea salt. In a medium bowl, whisk together the egg, maple syrup, honey, pumpkin, coconut oil and vanilla extract.
- Add the wet ingredients to the bowl with the dry and mix until just combined. Gently fold in the pecans and cinnamon chips (it will be a wetter batter than regular cookie dough).
- Scoop about 1 ½ to 2 tablespoons of dough and drop onto the prepared cookie sheet (I used my large cookie scoop). Gently flatten the cookies slightly (as they won’t spread too much during baking).
- Bake for about 11 to 13 minutes, until light golden brown.
- Remove from the oven and let cool directly on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
To make your own oat flour, just add rolled oats to a food processor and process until finely ground!
*Melt the coconut oil first, then measure out the correct amount. Otherwise you may use too much.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 124 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 8mg Sodium: 72mg Carbohydrates: 11g Fiber: 2g Sugar: 6g Protein: 3g