Pumpkin-Gingerbread Drop Cookies


My goal with these cookies is to continue to re-work the recipe until they are nut-free. I prefer not to rely heavily on almond flour in order to create gluten-free baked goods. I also work with many clients who can’t have nuts and I know how frustrated they get when so many baked recipes call for almond flour…. So before Christmas I definitely will have an edited version! But these will do in the mean time for holiday parties, family gatherings or just because you feel like baking while watching “Elf”.

You can order sweet potato flour online or check your local health food store.

Pumpkin-Gingerbread Drop Cookies
Prep time
Cook time
Total time
Soft, moist cookies with a balanced pumpkin-molasses flavor. You can also make those as cut out cookies but be careful as they break very easily and the dough must be kept cold.
Recipe type: Dessert
Serves: 10
  • ¾ cup almond flour
  • 1¼ cup coconut flour
  • ½ cup sweet potato flour
  • ¼ tsp sea salt
  • 2½ tsp pumpkin pie spice (or just cinnamon will do if that’s what you have!)
  • ¾ cup cultured pastured butter, room temperature
  • ¼ cup maple syrup, or honey
  • 3 eggs, beaten
  • ½ cup pumpkin puree
  • 2 Tbl molasses
  • Coconut sugar or organic cane sugar, reserved for when ready to bake cookies
  1. In a stand mixer with paddle attachment or with a hand mixer, beat butter until softened and uniform in texture, about 1 minute.
  2. While butter is mixing, in a separate bowl combine all dry ingredients: flours, salt, and spices.
  3. With mixer still turned on low, slowly add maple syrup to your butter and beat until combined.
  4. Slowly add your eggs, being sure to beat well as you go. Then add pumpkin puree and molasses, mix to combine.
  5. Now slowly add your dry ingredients, mixing on low as you go.
  6. Once dough is combined, place in fridge to chill for 20 minutes.
  7. Preheat your oven to 325º for convection ovens, 350º for regular ovens.
  8. Once dough has chilled, line a baking sheet pan with parchment paper.
  9. Fill a small bowl with some coconut sugar.
  10. Using a spoon or a small ice cream scoop, scoop out balls of dough, and place on parchment paper 1 inch apart. If using a spoon to scoop, you may want to then use your hands to form the dough into balls.
  11. Sprinkle top of each ball with a little bit of sugar.
  12. Using the bottom of a cup (or anything with a flat surface) push the cookies down a little so they slightly flatten (don’t squish them too much!).
  13. If dough sticks to the bottom of your cup, you need a little more sugar on top of the cookies (that’s what stops them from sticking).
  14. You can also dip the bottom of your cup into the bowl of sugar to help stop cookies from sticking to cup if dough gets on it.
  15. Bake cookies for about 10-12 minutes, until firm but still moist.
  16. I suggest after 10 minutes, pull one cookie out and test it.
Pumpkin-Gingerbread Drop Cookies was last modified: January 1st, 2016 by grace

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