Pumpkin coconut cookies combine the warm, spiced flavors of pumpkin with the tropical sweetness of coconut for a truly delicious cookie. Perfect for snacking, sharing, or adding to your Halloween dessert lineup!
These cookies are perfect anytime of year, but they are a delicious cookie to have on your rotation for the fall. They pair well with our pumpkin coconut soup, and look amazing on a plate alongside our pumpkin pie cookies.
The ingredients for this recipe are simple. But you'll notice these aren't our usual 5 ingredient or less recipes so if you're needing more pumpkin in your life with minimal ingredients try some pumpkin whoopie pies or some 3 ingredient pumpkin donut holes.
For this recipe you will need:
- brown sugar
- granulated or cane sugar
- vanilla extract
- pumpkin puree
- baking powder
- baking soda
- pumpkin pie spice
- unsweetened coconut flakes
Combine the butter, sugar, vanilla extract, and pumpkin puree in a bowl, stirring until smooth. Add the flour, salt, baking soda, baking powder, and spices, then mix until fully incorporated. Fold in the coconut. Cover the dough and chill it for 30 minutes to overnight.
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper. Roll the dough into balls, using approximately 2 tablespoons of dough for each cookie. Optionally, roll the dough balls in additional coconut before placing them on the baking sheet. Space the dough balls a few inches apart on the sheet. Flatten each ball slightly with the back of a glass or your fingers.
Bake the cookies at 350 degrees Fahrenheit for 11-13 minutes, or until the edges are golden brown and set. Remove the cookies from the oven and let them cool on the baking sheet for 7-10 minutes before transferring them to a wire rack to cool completely.
There are several substitutions you can make with these cookies to accommodate for food allergies and intolerances.
- Gluten free: To make these gluten free pumpkin cookies, substitute gluten free flour in place of all purpose flour.
- Vegan: Use plant based butter in place of regular butter.
- Dairy free: Use a dairy free butter instead of regular butter in the recipe.
- Sugar: You can use coconut sugar or sugar alternatives in place of the sugar in this recipe
You will want a cookie sheet to make this recipe.
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.
Yes, you can use fresh pumpkin puree if you prefer. Simply roast and puree a small pumpkin until smooth, then use it in place of canned pumpkin puree in the recipe.
While shredded coconut adds texture and flavor to the cookies, you can omit it if you prefer. The cookies will still be delicious without it.
Yes, you can make the cookie dough in advance and refrigerate it for up to 24 hours before baking. Alternatively, you can freeze the cookie dough and bake the cookies as needed.
Yes you can make these cookies with coconut flour. Please note it might change the texture of the cookie.
Pumpkin Coconut Cookies
- Cookie sheet
- ½ cup butter melted
- ¼ cup brown sugar
- ½ cup granulated or cane sugar
- 2 teaspoons pure vanilla extract
- 6 tablespoons pure pumpkin puree
- 1 and ½ cups flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice if no pumpkin pie spice you can use cinnamon as a substitute
- ½ cup fine unsweetened coconut flakes plus more for rolling if desired
- In a bowl, mix together the butter, sugar, vanilla extract and pumpkin puree until smooth.
- Add and stir in the flour, salt, baking soda, baking powder and spices. Fold in the coconut.
- Cover and chill the dough for 30 minutes to overnight.
- Preheat oven to 350 degrees. Lightly grease or line a baking sheet with parchment paper. 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).
- 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.