Pumpkin Pecan Cookies {gluten-free & vegan--keto option}

Pumpkin and pecans make the perfect combination in these oh so good and not-too-sweet Pumpkin Pecan Cookies. They taste great, are naturally gluten-free, and also vegan with a low-carb option, so you can feel good about serving them all year round.

Pumpkin pecan cookies on white plate with jar of milk on white table

I love making cookies. Anytime of year.

But especially in the fall.

The air turns crisp and well, it's time to turn on the oven.

What better cookie to make in the fall than these Pumpkin Pecan Cookies.

They're a tasty adaptation of these Soft Pumpkin Cookies.

Ingredients

ingredients for pumpkin cookies
  • unsweetened canned pumpkin
  • coconut oil
  • sweetener
  • vanilla extract
  • water
  • gluten-free flour
  • stevia extract
  • baking soda
  • cinnamon
  • ground ginger
  • ground nutmeg
  • salt
  • chopped pecans

Directions

Combine the sweetener and cinnamon in a small bowl (Photo 1)
Combine pumpkin, oil, sweetener, vanilla and water in a medium bowl (Photo 2)

process photos for pumpkin pecan cookies

Add wet ingredients to dry (Photo 3)
Fold the pecans into the batter (Photo 4)

process photos for pumpkin pecan cookies

Roll 1-2 tablespoon scoops of dough into balls (Photo 5)
Roll each ball into the cinnamon sugar mixture (Photo 6)

process photos for pumpkin pecan cookies

Place the rolled balls on a baking sheet about 2 inches apart (Photo 7)
Bake 8-10 minutes or until lightly browned (Photo 8)

pumpkin pecan cookies in tray process collage

Canned Pumpkin vs Pumpkin Pie Filling

One thing to keep in mind when making these cookies (or truly any pumpkin recipe on my site) is that you should make sure to use canned pumpkin without any additives, as opposed to canned pumpkin pie filling.

Canned pumpkin is just that--canned pumpkin only.

rolling pumpkin cookie dough in sugar in a small wooden bowl

Canned Pumpkin Pie Filling is pre-made pumpkin pie filling, which includes squash, sweetener and spices and sometimes natural flavors.

So make sure to read the label before you buy!

pumpkin cookie dough on baking sheet

Should You Mix These Pumpkin Pecan Cookies by Hand Or With an Electric Mixer?

You can do either. Your results might vary a little per recipe, but really you can do whatever you like.

The benefit of mixing by hand is that you are less likely to over mix, which can make your cookies fall--so they'll be flatter and crispier.

pumpkin pecan cookies on baking sheet

More Pumpkin Recipes

Here are a few more of my favorite Pumpkin Recipes on the blog----we love all of them and I so hope that you do too!

pumpkin pecan cookies on antique style wire cooling rack

Recipe Notes

Storing: You will want to store these Pumpkin Pecan Cookies in an airtight container--that is, if you have any left. My taste tester sure didn't have that issue, so I don't think that you will either :).

These are a great cookie for fall baking, but also for Christmas Cookie time--they freeze well too!

You can either roll the dough in plain sweetener or in the cinnamon sweetener mix in the recipe card. The cookies in the images were rolled in plain sweetener.

Pumpkin pecan cookies on white plate with jar of milk on white table

Special Diet Notes

  • GF & Vegan: These cookies are naturally gluten-free and vegan.
  • Keto: I haven't tried this yet, but you could make this keto by using 2 1/4 cups almond flour, 1/4 cup coconut oil, and 1 1/2 teaspoons baking soda.
  • AIP: I haven't tried this yet, but you could use tiger nut flour instead of the GF flour, skip the pecans or use coconut flakes or chopped tiger nuts instead, omit the nutmeg, and use coconut sugar in place of the low-carb sweetener. For the stevia, use 2 T of coconut sugar. Honey and maple syrup can be used as well, following the recommendations in this post on substituting sweeteners.
  • Sweetener Options: Instead of the low-carb sweetener, you can use whatever granulated sweetener you like. As noted in the AIP option, coconut sugar or other sweeteners should work. Xylitol would work as well.
pumpkin pecan cookies on antique style wire cooling rack
Pumpkin pecan cookies on white plate with jar of milk on white table

Pumpkin Pecan Cookies

These Pumpkin Pecan Cookies are gluten free, vegan, and sugar free--the perfect treat for your fall baking and all year round!
Print Pin Rate
Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan
Keyword: pumpkin pecan cookies
Servings: 20 cookies
Calories: 104kcal

Ingredients

Wet Ingredients

Dry Ingredients

  • 1 1/2 cups gluten-free flour (use almond flour for low-carb, tiger nut flour for AIP - see recipe notes for conversion information)
  • 1/8 teaspoon stevia extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans

Cinnamon Sugar Topping

Instructions

  • Preheat oven to 375.
  • If desired, once the oven is preheated, toast the chopped pecans in the oven for 5-10 minutes before adding them to the cookies.
  • Combine the sweetener and cinnamon in a small bowl for the Cinnamon Sugar Topping and set aside.
  • Combine pumpkin, oil, sweetener, vanilla and water in a medium bowl.
  • Place all dry ingredients except nuts in a large bowl. Mix well until combined.
  • Add wet ingredients to dry.
  • Fold the pecans into the batter. Stir but do not use an electric mixer.
  • Roll 1-2 tablespoon scoops of dough into balls. Roll each ball into the cinnamon sugar mixture. Continue until all the dough has been used.
  • Place the rolled balls on a baking sheet about 2 inches apart.
  • Bake 8-10 minutes or until lightly browned. They will harden a bit as they cool, but will still be nice and soft.
  • Let the cookies cool for at least 3 minutes before removing them from the baking sheet, then transfer them to a cooling rack to complete cooling.

Nutrition

Serving: 1cookie | Calories: 104kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Sodium: 85mg | Potassium: 40mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1906IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg | Net Carbs: 7g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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8 Comments

  1. Hi,

    I've got some grandsons who would love to try these. πŸ™‚ Will organic raw sugar work in place of lakanto? Thank you!

    1. Hi there. Yes it would--I just updated the post with more sweetener options and yes, that would work as well. Hope they enjoy them!

          1. They are just right for my GF, DF grandsons! So happy to find a homemade recipe to replace those pricey little boxes of GF cookies I buy for them. πŸ™‚ I expected them to flatten as they baked, but when those in the first pan came out round, I flattened the rest before baking with the bottom of a glass. Thank you for a great recipe!

              1. Thanks; I look forward to trying more of your cookie recipes. My friend recently discovered she needs to go GF; I recommended your site to her. πŸ™‚

                1. Awww thanks! I am cleaning up things gradually - but most of the recipes are good. I would not do the coconut macadamia ones or the chocolate mint cookies. The first really need work - the latter aren't terrible. Happy to help w/ recommendations anytime!