Homemade Pumpkin Sugar Cookies

These cozy Pumpkin Sugar Cookies are inspired by the nostalgic Pillsbury classics, soft, buttery, and filled with that cute little pumpkin design, but made with almond flour, honey, and real pumpkin purée.

They taste just like the ones you loved as a kid, only cleaner, gluten-free, and naturally sweetened for a treat your gut (and inner child) will love.

Ingredients

For the Sugar Cookie Dough

• 2 cups almond flour

• ¼ cup arrowroot starch (or tapioca starch)

• 2–3 tbsp honey (adjust to taste)

• ¼ cup butter (softened) — or coconut oil for dairy-free

• 1 egg yolk

• 1 tsp vanilla extract

• Pinch of sea salt

For the Pumpkin Dough (the design!)

• ½ cup of the sugar cookie dough (set aside before chilling)

• 1 tbsp pumpkin purée

• ¼ tsp pumpkin pie spice

• 1 tsp turmeric powder or natural orange coloring (for the pumpkin hue)

(Optional: mix a teaspoon of cocoa powder into a tiny bit of dough to create a small “stem.”)

Instructions

1. Make the base dough:

   • In a bowl, beat together softened butter and honey until creamy.

   • Add the egg yolk and vanilla extract; mix until smooth.

   • Stir in almond flour, arrowroot starch, and sea salt until a soft dough forms.

   • Set aside ½ cup of dough for the pumpkin design.

2. Color the pumpkin dough:

   • Mix the reserved dough with pumpkin purée, pumpkin pie spice, and turmeric (or coloring).

   • Stir until evenly orange.

3. Shape the pumpkin design:

   • Roll the orange dough into a log (about 1 inch thick).

   • Use your fingers or a butter knife to make small indents along the sides so it looks like a pumpkin.

   • Add a tiny bit of darker dough on top for the “stem,” if desired.

   • Freeze this pumpkin log for 20–30 minutes until firm.

4. Form the outer dough:

   • Roll the plain cookie dough into a rectangle.

   • Wrap it gently around the frozen pumpkin log, smoothing the edges so it’s enclosed evenly.

   • Wrap in parchment or plastic and freeze again for 20–30 minutes to make slicing easier.

5. Slice and bake:

   • Preheat oven to 350°F (175°C).

   • Slice into ½-inch cookies and place on a parchment-lined baking sheet.

   • Bake for 9–11 minutes, until just golden on the edges.

   • Let cool on the pan before transferring.

Tips

• Honey Tip: If your dough feels sticky, chill longer or add 1–2 tablespoons of extra almond flour.

• Color: The turmeric + pumpkin combo gives a naturally vibrant orange without any dye.

• Storage: Keep covered at room temp for 2–3 days or refrigerate up to a week.

These Honey-Sweetened Pumpkin Sugar Cookies are a healthier twist on a childhood classic — all the cozy fall vibes, none of the processed ingredients. Perfect for Halloween, baking with family, or a nostalgic night in. 🍂🍪