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    Home » Desserts

    3 Ingredient Pumpkin Cookies With No Eggs

    Published: Aug 13, 2024 · Modified: Mar 26, 2025 by Olivia Wyles · This post may contain affiliate links · 3 Comments

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    3 Ingredient Pumpkin Cookies
    3 Ingredient Pumpkin Cookies
    3 Ingredient Pumpkin Cookies
    3 Ingredient Pumpkin Cookies
    top down view of stacked 3 Ingredient Pumpkin Cookies
    3 Ingredient Pumpkin Cookies side view
    3 Ingredient Pumpkin Cookies stacked
    Inside view of pumpkin cookies
    3 Ingredient Pumpkin Cookies on a cooling rack
    3 Ingredient Pumpkin Cookies

    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 on a cooling rack
    TABLE OF CONTENTS tap to show
    1 3 Ingredient Pumpkin Cookies Recipe
    2 3 Ingredients for Pumpkin Cookies
    3 How to Make 3 Ingredient Pumpkin Cookies
    4 Frequently Asked Questions about 3 Ingredient Pumpkin Cookies
    5 3 Ingredient Pumpkin Cookies

    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 Ingredient Pumpkin Cookies side view

    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.

    3 Ingredients for pumpkin cookies
    • 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

    how to make 3 Ingredient Pumpkin Cookies

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    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

    3 Ingredient Pumpkin Cookies instructions
    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

    3 Ingredient Pumpkin Cookies stacked
    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!
    Inside view of pumpkin cookies

    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.
    top down view of stacked 3 Ingredient Pumpkin Cookies

    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
    3 Ingredient Pumpkin Cookies on a cooling rack

    3 Ingredient Pumpkin Cookies

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: 3 Ingredient Pumpkin Cookies
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 16 small cookies
    Calories: 61.92kcal
    Author: Olivia Wyles

    Ingredients

    • 1 ½ cups almond flour , blanched and superfine
    • ⅓ cup pumpkin puree , 100% pure
    • ¼ cup granulated sweetener (Monk fruit, allulose)

    Instructions

    • Preheat oven to 350°F / 180°C.
    • Mix almond flour, pumpkin puree, and granulated sweetener in a bowl with a spatula until a dough forms.
    • Scoop up 1.5 tablespoon (heaped tablespoon measure) or small cookie scoop. Place on parchment lined baking sheet. (Note 1)
    • Flatten each dough ball with bottom of a glass or clean fingers. (Note 2)
    • Bake for 15-20 minutes.
    • Cool on a cooling rack.

    Video

    Notes

    1. Scooping – For larger cookies, scoop a level ice cream scoop (about 3 tbsp).
    2. Flattening – These cookies don’t contain gluten so they will not spread like traditional cookies. They must be flattened before baking.
    3. Nutrition and carbs – Be aware that some recipe blogs omit sugar alcohols from the nutrition calculation. I have included it and calculated the net carbs below. Always use a carb counter app like Cronometer according to the brands you use in order to get accurate nutrition information.
    4.31 Total Carbs – 1.25 Fiber – 1.91 Sugar Alcohols = 1.15 Net Carbs per small cookie.

    Nutrition

    Serving: 17g Calories: 61.92kcal (3%) Carbohydrates: 4.31g (1%) Protein: 2.23g (4%) Fat: 5.3g (8%) Saturated Fat: 0.41g (3%) Polyunsaturated Fat: 1.27g Monounsaturated Fat: 3.35g Trans Fat: 0.01g Cholesterol: 0mg Sodium: 1.31mg Potassium: 89.18mg (3%) Fiber: 1.25g (5%) Sugar: 0.66g (1%) Vitamin A: 36.5IU (1%) Vitamin C: 0.09mg Calcium: 26.58mg (3%) Iron: 0.4mg (2%) Net Carbohydrates: 1.15g Sugar Alcohols: 1.91g
    Did you make this recipe?I love hearing how my recipes turned out for you! Add your "try" on Pinterest and mention @oliviawylespins.

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    Reader Interactions

    Comments

    1. Liza

      October 18, 2024 at 8:56 am

      What does everyone use when there is a nut allergy in the family? I would love to try these out.

      Reply
      • Olivia Wyles

        October 18, 2024 at 3:26 pm

        Coconut flour! Not technically a nut even though it’s in the name. Use 1/4 the amount of almond flour.

        Reply
    2. Olivia Wyles

      September 09, 2024 at 9:50 am

      5 stars
      These are the easiest pumpkin cookies to make! I love that they only have 3 ingredients, but still taste amazing.

      Reply
    5 from 1 vote

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    Hi, I’m Olivia, and I’ve been creating easy recipes made for real life since 2018, all with minimal ingredients and convenience in mind. My recipes are quick and easy—just grab a few ingredients and you’re good to go! I focus on keto, high protein, low carb, + carnivore recipes. Learn more about me here.

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