Almond Flour Pumpkin Cookies Recipe (with Video)

Preparing the Dough
1. In a large bowl, add the pumpkin, coconut sugar, melted and cooled coconut oil, and vanilla. Whisk until combined.
2. Add the almond flour (sifting it through a sieve, if it's clumpy), cinnamon, ginger, salt, nutmeg, and cloves. Stir with a spatula until blended. Dough will be thick but soft, like play dough.
3. Chill the dough in the fridge for at least an hour so it can firm up.
Preparing the Oven and Baking Sheet
1. Heat the oven to 350°.
2. Line a baking sheet with parchment paper.
Shaping and Baking the Cookies
1. Using a small ice cream/cookie scoop, portion out 2 tablespoon-sized balls of dough, rolling them between your palms to create a smooth, round shape. Place the cookies on the lined baking sheet, about 2" apart (the cookies will not spread as they bake). Use the palm of your hand to gently flatten them to about 1/4" thickness (get your palm just a bit damp with water if the cookies stick). Add chocolate chips, if using.
2. Bake for 20-25 minutes, rotating the pan halfway through baking. This is longer than most cookies but these are very moist and need the extra time to bake all the way through. This will give you soft, chewy cookies. If you want a bit of a crispy edge, bake them for 30 minutes.
Finishing Touches
1. Let cool completely on the baking sheet. Drizzle with the chocolate or caramel glaze, if using, then enjoy!