These chewy, soft pumpkin butter cookies are packed with spice and ARE perfect for the fall season. Gluten-free, grain-free, and can be made paleo or keto.
Unquestionably, this Pumpkin Butter Cookies recipe will leave your home smelling of pumpkin spice and everything nice.
In short, I’m obsessed with this recipe because it’s so simple. In essence, it only requires 8 ingredients that mix quite easily.
If you’ve been meaning to make a fall, pumpkin recipe, without a ton of hassle – this is the easiest recipe you’ll find. Plus, it’s made up of wholesome, good-for-you ingredients.
What is the difference between pumpkin puree and pumpkin butter?
At this point, you might be wondering what’s the difference between pumpkin puree and pumpkin butter.
Glad you asked!
In brief, pumpkin puree is 100% pumpkin and pumpkin butter usually has added sugar, lemon juice, and spices.
What kind of pumpkin butter should I use?
Without a doubt, my favorite is the Trader Joe’s pumpkin butter.
However, you can also use any other brand or make your own.
Note, that store-bought pumpkin butter has sugar. Hence, if you choose to use unsweetened pumpkin butter, you will need to add extra white sugar for sweetness.
What can you use pumpkin butter for?
Got any extra pumpkin butter after making these pumpkin butter cookies?
Specifically, there are a couple ways I love using up my pumpkin butter:
- Add it on top of sweet brekkie: oatmeal, waffles, and pancakes
- Mix it with yogurt and granola
- Add it to your fall themed charcuterie board
- Add a little bit to a warm baked sweet potato
- Add it to some Pumpkin Cornbread
Simply, there is no such thing as too much pumpkin butter!
How does pumpkin affect my baking?
In brief, pumpkin is a sweetener and a means to add moisture to your baked goods.
Specifically, in this recipe we use pumpkin because it gives our cookie a deep, nutty flavor.
However, other recipes use pumpkin to replace butter or oil because of its moisture content. Although, I believe you should not substitute pumpkin for sugar or oil entirely. This is because every recipe tailors its flour, baking soda, and other dry ingredients to the wet ones – you want to make sure you are following the recipes in order to receive the same delicious results.
Ingredients for Pumpkin Butter Cookies
The best part of this recipe is that it is made of 8 simple, wholesome ingredients:
Pumpkin pie spice
Butter, room temp
How to make pumpkin butter cookies
First, mix all the almond flour, tapioca flour, pumpkin pie spice, and baking soda in a bowl.
Second, gently fold in egg yolk, pumpkin butter, softened butter and don’t overmix.
Third, cover and freeze the batter for 20 minutes. Alternatively, you can also leave it in the fridge overnight for making ahead.
Then, scoop them into cookie dough balls and just gently press the top a little bit. Markedly, these cookies will spread a lot.
Next, bake at 350 F for 11 – 12 min.
Here are a few different shapes of cookies that turned out from different shape of cookie dough before baking:
Why are my pumpkin cookies flat?
Specifically, the best way I’ve found to prevent my pumpkin cookies from being flat is using a silicone baking mat or parchment paper.
Markedly, if you’re using a regular pan with nonstick spray, this can make the pan so greasy that your cookies spread out way too much.
In addition, you also want to make sure your butter is room temperature and not too melted. However, if your butter is too melted, you can always put the dough in the fridge for a few hours before baking.
Moreover, you might not be using enough flour. As noted below, the flour must be packed!
What does adding egg yolks to a recipe do?
Specifically, in our Pumpkin Butter cookies, the egg yolk provides that extra chewy texture.
Furthermore, egg yolks are mixed into recipes to provide a homogeneous texture that helps the ingredients bind together.
Contrarily egg whites in recipes generally give baked goods that fluffy, light texture. For example, think of the texture of meringue cookies.
Tips for making pumpkin butter cookies
Without a doubt, these pumpkin cookies are to-die-for. However, I’ve got a couple of tricks up my sleeve to make sure they taste even better
- Measure flour accurately – the almond flour needed here is PACKED.
- Oven temperature – preheat your oven to 350F. Specifically, I recommend using an oven thermometer when baking because I often find oven temperatures to be inaccurate. In sum, too high of a temperature and you’ll have an overly crispy bottom; too low of a temperature and you will have sticky cookies.
- Sprinkle some extra cinnamon and sugar on top – makes for a beautiful décor and added taste with every bite
How to make these pumpkin butter cookies paleo or KETO-FRIENDLY
Evidently, it’s easy to make this recipe paleo or keto friendly.
For example, you can use homemade pumpkin butter or buy unsweetened versions.
Furthermore, if you’d like added sweetness, add monk fruit sweetener. Specifically, my favorite is Lakanto. Particularly, they have white and brown sugar replacements, which would both work great for this recipe.
Can I freeze the pumpkin butter cookie dough?
Certainly, you can refrigerate it for up to 3 – 4 days or freeze it for up to 2 months.
Simply, let the frozen cookie dough stay in the fridge for a day or until the middle is soft to poke through and then bake per instruction.
How to serve pumpkin butter cookies?
In brief, these pumpkin butter cookies taste amazing as they are.
Personally, I love to have these cookies with a cup of coffee and tea.
Other ways to enjoy these delicious treats:
- With a scoop of vanilla ice cream
- Crumbled on top of yogurt or a smoothie bowl
- With a warm bowl oatmeal
- A cup of milk
- With some berries on the side
The possibilities are endless – any way you choose to enjoy these pumpkin butter cookies will be delicious!
How do I store pumpkin butter cookies?
Generally, these cookies can stay covered on the kitchen counter for 2 days or in an airtight container in the fridge for 5 days.
Other than freshly baked, I love them chilled too. As a result, their texture becomes a lot more decadent and chewier.
What’s your favorite type of cookie? Leave a comment below?
I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
OTHER DELICIOUS COOKIE RECIPE:
Pumpkin Butter Cookies
Pumpkin Butter Cookies
- 1 egg yolk room temp
- 1/4 cup pumpkin butter 70g
- 1 1/3 cup almond flour packed, 160g
- 2 tbsp tapioca flour 15g
- 1 tsp pumpkin pie spice
- 1/4 cup butter softened, room temp*
- 1/2 cup coconut sugar**
- 1/2 tsp baking soda
- 1. Mix all the dry ingredients in a bowl.
- 2. Gently fold in egg yolk, pumpkin butter, and softened butter, and don’t overmix.
- 3. Cover and freeze the batter for 20 minutes. You can also leave it in the fridge overnight for making ahead.
- 4. Scoop into cookie dough balls and just gently press the top a little bit. These cookies will spread a lot.
- 5. Bake at 350 F for 11 – 12 min.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.