These 2-Ingredient Pumpkin Cookies are soft, simple, and made with a base of just pumpkin and almond flour. I add sweetener, pumpkin pie spice, a little salt, and chocolate chips on top to give them more of a fall dessert flavor.
These are definitely a soft cookie, not a crisp or chewy bakery-style cookie. The pumpkin keeps them moist, while the almond flour gives them enough structure to hold together.
They make just 4–5 cookies, so this is an easy small-batch recipe when you have a little leftover pumpkin to use.
Why You'll Love These Pumpkin Cookies
Simple Base: Pumpkin and almond flour make up the actual cookie dough.
Small Batch: You only get 4–5 cookies, so you are not stuck with a huge batch.
Soft Texture: These stay soft and tender from the pumpkin.
Easy Fall Dessert: Pumpkin spice and chocolate chips give them plenty of fall flavor without making the recipe complicated.
How to Make 2-Ingredient Pumpkin Cookies
Mix the pumpkin, almond flour, sweetener, pumpkin spice, and salt together until a soft dough forms.
Divide the dough into 4–5 cookies on a parchment-lined baking sheet. These cookies will not spread very much, so flatten each one into the shape and thickness you want before baking.
Press chocolate chips into the tops.
Bake at 350°F for about 15 minutes, or until the cookies are set.
Let them cool for a few minutes before eating. The texture will firm slightly as they cool, but they should still stay soft.
2-Ingredient Pumpkin Cookies (Almond Flour)
Ingredients
- 1/3 cup pumpkin
- 1 cup almond flour
- 2 tablespoons sweetener
- 1 teaspoon pumpkin pie spice
- salt dash
- chocolate chips for topping
Equipment
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the pumpkin, almond flour, sweetener, pumpkin pie spice, and salt until combined.
- Divide the dough into 4–5 cookies and flatten each one into the desired shape and thickness.
- Top the cookies with chocolate chips.
- Bake at 350°F for about 15 minutes, or until set.
- Let cool slightly before serving.
