3 Ingredient Pumpkin Cookies With No Eggs

Pumpkin season is here, and what better way to celebrate than with these 3-ingredient pumpkin cookies? These cookies are a great way to satisfy your sweet tooth with minimal effort. The texture is soft on the inside with a slightly crunchy exterior, making them the perfect fall treat. Plus, they’re easy to customize with a dash of pumpkin spice or an extra sprinkle of sweetener if you’re craving a little more flavor.

3 Ingredient Pumpkin Cookies Recipe

The best part? This pumpkin cookie recipe is as simple as it gets. You’ll need just three ingredients: almond flour, pumpkin puree, and your sweetener of choice – I use Monk fruit sweetener. These simple ingredients come together in a snap, making this a go-to recipe for any busy home cook looking for a quick dessert, holidays or not.

These cookies fit perfectly into real life, especially during the busy fall season. They’re quick to make, requiring just a few minutes to mix and about 15-20 minutes in the oven. Whether you’re whipping up a batch for a cozy night in, a quick dessert after dinner, or to bring to a fall gathering, these cookies are a great way to embrace the flavors of the season without spending hours in the kitchen. They also store well in an airtight container, so you can make them ahead of time and have a delicious pumpkin treat ready whenever the craving strikes.

Luckily, my specialty is easy recipes! I came up with this simple recipe after wanting a foolproof way to enjoy the taste of pumpkin without needing a long list of ingredients. I love from-scratch recipes, but sometimes, especially when life gets hectic, it’s nice to have a quick and easy option that still delivers on flavor. These cookies started as a fun experiment in the kitchen, and they quickly became a favorite. They’re perfect for those times when you want to enjoy all the flavors of pumpkin season without all the hard work.

3 Ingredients for Pumpkin Cookies

It cannot get any simpler than this! You probably already have these (or close to these) ingredients in your pantry.

• Almond Flour – Almond flour is the base of these pumpkin cookies, providing a soft, slightly nutty texture that perfectly complements the other ingredients. It’s a great alternative to traditional flour, especially for those following a low-carb or gluten-free diet. The almond flour helps create that tender, cake-like texture that makes these cookies so irresistible. It also adds a bit of richness without being overpowering, making it an essential part of this recipe. Possible substitutes include coconut flour (use ¼ of the amount due to its absorbency) or oat flour (for another healthy alternative to avoid grains).
• Pumpkin Puree – Pumpkin puree is the main event here, delivering that warm, earthy flavor we all crave during pumpkin season. It not only brings the Fall flavor to these cookies but also contributes to their moistness. The natural sweetness of the pumpkin pairs beautifully with the almond flour, and it helps bind the ingredients together without the need for eggs or additional fats. Plus, using canned 100% pure pumpkin puree makes this recipe incredibly easy and convenient—just open the can, mix it in, and you’re good to go. Butternut squash and sweet potato puree make great healthy substitutes.
• Granulated Sweetener of choice (Monk fruit, allulose) – Everyone has their sweetener of choice. My favorites are Monk fruit and allulose for a sugar-free, low carb option. It acts and bakes up just like sugar without all the carbs, giving these cookies just the right amount of sweetness without being overpowering. Whether you prefer your cookies lightly sweet or a bit more indulgent, the sweetener can be adjusted to your taste, making this recipe flexible for any preference. Other alternatives include stevia and erythritol for a low carb diet. If you have no concern for carbs, then coconut sugar, honey, and maple syrup will do just fine.

How to Make 3 Ingredient Pumpkin Cookies

Steps: Mix → Scoop → Flatten → Bake → Cool

Mix and Scoop

1. Add almond flour, pumpkin puree, and sweetener of choice to a medium mixing bowl.
2. Mix well with a spatula (no electric mixer needed!)…
3. …until a dough starts to form.
4. Scoop up cookie dough and place on a parchment lined baking sheet.

Flatten and Bake

1. Flatten each dough ball with the bottom of a glass, a flat measuring cup, or clean fingers.
2. Bake for 15-20 minutes at 350°F / 180°C, depending on how crispy you would like it.

Cool

1. Take out of the oven, allow to cool slightly, then remove from baking sheet to cool on a wire rack.
2. Enjoy this pillowy, soft, chewy goodness!

Frequently Asked Questions about 3 Ingredient Pumpkin Cookies

1. Can I use a different type of flour instead of almond flour? Yes, you can substitute almond flour with other options like coconut flour, oat flour, or even all-purpose flour if you’re not avoiding grains. Keep in mind that coconut flour is more absorbent, so you’ll need to adjust the liquid content. Using all-purpose flour will change the texture slightly, giving the cookies a more traditional cake-like texture.
2. Can I use fresh pumpkin instead of canned pumpkin puree? Absolutely! You can use homemade pumpkin puree if you prefer. Just make sure it’s smooth and well-drained to avoid adding too much moisture to the cookie dough. Using fresh pumpkin puree can enhance the flavor, making these homemade pumpkin cookies even more delicious.
3. What’s the best sweetener to use in this recipe? The sweetener you choose really depends on your taste and dietary preferences. Monk fruit and allulose are great options for a low-carb, keto-friendly sweet treat. However, you can also use stevia, erythritol, or even coconut sugar if you’re not concerned about carbs. Each sweetener will slightly alter the sweetness level, so adjust according to your taste buds.
4. How do I store these pumpkin cookies? These cookies are best stored in an airtight container at room temperature. This will keep them fresh for several days. If you want to make them ahead for the holiday season, you can also freeze them in a single layer and then transfer them to a container or bag once frozen.
5. Can I add mix-ins like chocolate chips or nuts? Definitely! This pumpkin cookie recipe is very flexible. You can add white chocolate chips, dark chocolate chips, or even chopped nuts for extra texture and flavor. These mix-ins can turn your simple 3-ingredient pumpkin cookies into a more decadent treat.
6. Do I need to line my baking sheet with parchment paper? Yes, lining your baking sheet with parchment paper is recommended. It prevents the cookies from sticking and makes cleanup easier. If you don’t have parchment paper, you can also use a non-stick cookie sheet.
7. Can I make these cookies without a sweetener? You can, but the cookies will be less sweet and may taste more like a pumpkin muffin or bread. If you’re looking for a sugar-free option, you could try using a small amount of unsweetened applesauce or mashed banana to add a bit of natural sweetness.
8. What’s the difference between using pumpkin puree and pumpkin pie filling? Pumpkin puree is just cooked, pureed pumpkin with no added sugar or spices, which gives you control over the flavor. Pumpkin pie filling, on the other hand, already has sweeteners and spices added, which could make your cookies too sweet and alter the texture. Stick to pumpkin puree for this recipe to ensure the best results.
9. How long do I bake these cookies for the best texture? Bake these cookies in a preheated oven at 350°F for 15-20 minutes. This will give you soft pumpkin cookies with a slightly crunchy exterior. Be careful not to overbake, as they can dry out quickly.
10. Can I add cream cheese frosting to these cookies? Absolutely! Cream cheese frosting is a great way to elevate these pumpkin cookies. The tangy sweetness of the frosting pairs perfectly with the soft, slightly spiced flavor of the cookies. Simply spread or pipe the cream cheese frosting onto the cooled cookies for an extra layer of deliciousness. This addition makes them even more of a sweet treat, perfect for the fall season.
11. Can I make these cookies vegan or dairy-free? Yes, this recipe is naturally dairy-free, egg-free and vegan if you use a sweetener like monk fruit or allulose. Just be sure to check your sweetener and any mix-ins (like chocolate chips) to ensure they align with your dietary needs.

You might also like these other cookie recipes:

• Keto Pizzelle – Italian Cookies with Coconut Flour
• Keto Pumpkin Cheesecake Cookies
• 3 Ingredient Keto Chocolate Cookies
• 3 Ingredient Keto Peanut Butter Cookies