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Pumpkin Pie Cookies (gf/dairy-free)

These pumpkin pie cookies are way less of a commitment to make than a whole pie, but just as delicious. They’re also dairy-free, gluten-free, and sweetened with coconut sugar, making them a great option for a Thanksgiving gathering if loved ones have different dietary needs. Topped with maple whipped cream, fall apart in your mouth soft, and full of the classic spices, they hit the pumpkin pie craving spot just right.


Ingredients for cookies:

  • 1/3 cup California Olive Ranch Avocado Blend
  • 1/3 cup pumpkin puree
  • 1/4 cup coconut sugar
  • 1 tablespoon maple syrup
  • 1 egg
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups almond flour
  • 3 tablespoons coconut flour
  • 1/4 teaspoon salt
  • (Optional) chocolate chips

Ingredients for Maple Whipped Cream:

  • 1 carton organic heavy whipping cream
  • 1/2 cup maple syrup
  • Pinch of salt


  1. Preheat oven to 350F
  2. In a large bowl, add California Olive Ranch Avocado Blend, pumpkin
  3. puree, sugar, maple syrup, egg, and vanilla extract. Mix well.
  4. Add in almond flour, coconut flour, baking soda, pumpkin spice and salt.
  5. Mix well.
  6. Let dough sit for 5 minutes.
  7. Scoop approximately a tablespoon of dough and roll it into a ball. Gently
  8. flatten on a lined cookie sheet.
  9. If desired, top some, or all cookies with chocolate chips
  10. Bake for 9-10 minutes
  11. While the cookies are baking, add heavy whipping cream, maple syrup and
  12. salt to a stand mixer.
  13. Turn the mixer on high and let run until soft peaks form.
  14. When cookies are done baking, let cool for 15 minutes then top with a
  15. scoop of whipped cream.

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