Pumpkin Coconut Cookies

Gluten Free

There is a flavor combination I have come to love during the fall season–pumpkin and coconut. These pumpkin coconut cookies are delicious. They taste amazing. And the flavor combination must be tried.

Once you’ve tried these cookies and decide they are equally as amazing I know you will absolutely want to branch out and continue eating more of this flavor combination so why not try some of these amazing recipes?

Pumpkin Coconut Bread

Zupa’s Carribean Pumpkin Coconut Soup

That’s all I’ve got so far but I will definetely add some more. Pretty much I’ve got all your meals covered for you for a day. A pumpkin coconut bread loaf for breakfast followed by pumpkin coconut soup for lunch. Have some leftovers for dinner and grab a pumpkin coconut cookie (kidding like 2 or 3 cookies) for dessert.

Pumpkin Coconut Cookies

Serving Size:
1 cookie
30 min


  • 1/2 cup butter, melted (can substitute dairy free)
  • 1/4 cup brown sugar (coconut sugar/Swerve can be substituted)
  • 1/2 cup granulated or cane sugar (can substitute Swerve)
  • 2 tsp pure vanilla extract
  • 6 tbsp pure pumpkin puree
  • 1 and 1/2 cups flour (can use gluten free flour blend, unbleached all purpose or whole wheat flour)
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice (if no pumpkin pie spice you can use cinnamon as a substitute)
  • 1/2 cup fine unsweetened coconut flakes, plus more for rolling if desired


  1. In a bowl, mix together the butter, sugar, vanilla extract and pumpkin puree until smooth.
  2. Add and stir in the flour, salt, baking soda, baking powder and spices.
  3. Fold in the coconut.
  4. Cover and chill the dough for 30 minutes to overnight.
  5. Preheat oven to 350 degrees. Lightly grease or line a baking sheet with parchment paper.
  6. Roll the dough into balls (approximately 2 tablespoons for each cookie). Roll dough balls in additional coconut if desired before placing on the baking sheet. Continue making dough balls and placing on cookie sheet, leaving a couple of inches of space in between each cookie. Press each cookie dough ball down with the back of a glass or with your fingers (you just want to flatten the top of the dough ball a little).
  7. Bake at 350 degrees for 11-13 minutes or until the edges of the cookies are cooked and set. Remove from oven and allow cookies to cool on the baking sheet for 7-10 minutes before placing on a wire rack to finish cooling completely.
  8. To store cookies you can freeze in an airtight container for up to one month or in an airtight container for up to one week.

Recipe Adapted from Sally’s Baking Addiction

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