Gluten Free Pumpkin Spice Cookies

Gluten free pumpkin spice cookies

It started a week ago. The craving. It began with a punchy orange paper sleeve on a coffee cup. It grew stronger as I encountered first a poster proclaiming its arrival, then the smell of it as a fellow Starbucks patron sipped reverently at the next table. Eventually it consumed all my waking thoughts until I had no choice but to satisfy it. You know what I'm talking about: the Pumpkin Spice Latte. 

Pumpkin macadamia nut butter

The thing is, I'm off the sugar train. Since January I've been doing a darn good job of avoiding refined and processed foods, and I know by now that even one squirt of that tasty pumpkin syrup will send me into a downward spiral of blech. I needed an alternative that would assuage my desire for the quintessential flavor of fall without leaving me feeling flat. Fortunately my holistic nutritionist Season Johnson jumped to the rescue! 

Gluten free cookie recipe

Season has a recipe for a basic almond flour cracker that contains only a few simple ingredients. I adapted it from savory to sweet with a couple small changes and found myself with soft, buttery cookies on my hands. Then I fooled around with a few different pumpkin butter recipes I found online until I had a creamy spread that delivered the taste of autumn in every bite. The result? Bite-sized cookie sandwiches worthy of even the most ardent pumpkin spice devotees. 

Pumpkin spice sandwich cookies

Here's the how-to! They're quick, easy, and so yummy. Let me know how you like them if you try them out, and also let me know if you'd like more recipes like this. Season and I have a ton up our sleeves!

Gluten Free Pumpkin Spice Sandwich Cookies

  • 1 tbsp unsalted butter
  • 1/4 c raw honey
  • 2 eggs
  • 1 tbsp vanilla
  • 2 2/3 c almond flour
  • 1/2 tsp salt
  • 1 c macadamia nuts
  • 1/2 c pumpkin puree
  • 4 pitted dates
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon

In a food processor, cream butter with honey, eggs, and vanilla. Blend in almond and salt until you have a stiff dough. Line a cookie sheet with parchment paper and form dough into 2 tsp size balls, squashing them with the heel of your hand. Bake at 350 degrees for 8-10 minutes, until just barely browned. For the pumpkin butter filling, combine macadamia nuts through to cinnamon in a food processor and blend until smooth. Once cookies have cooled, sandwich a little filling between two of them. Now ride the train to Pumpkin Spiceville!

  • Samantha

    If you’ve been off processed food that long, the chemical taste of pumpkin syrup will be repulsive. Do you really think Starbucks is using real pumpkins here?

  • Erin

    oh my! those look divine and perfect for this gal- who also just got off sugar and is determined to stick with it THIS time. Thanks for the recipe. As soon as I’m off my cleanse, i’m making these bad boys and I’ll let you know what i think.

  • Jess Wells

    These look so yummy! If only canned pumpkin puree wasn’t almost impossible to find in Australia (I have to order it from an online american food website- not very cost effective!)