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A stack of Apple Sauce Pumpkin Cookies with the ingredients as the props

Apple Sauce Pumpkin Cookies

These soft, chewy and cake like Apple Sauce Pumpkin Cookies are perfect Fall dessert. They have the perfect seasonal ingredients and delicious flavor. Its vegan and gluten free making it suitable for almost all types of diet. Its even kid friendly and easy to bake.
Course Dessert
Cuisine American, glutenfree, vegan
Keyword apple cookies, apple pumpkin cookies, apple sauce, pumpkin cookies
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 14
Calories 90kcal
Author Gunjan


  • oven


For the apple sauce

  • 1 whole apple (peeled and sliced)
  • 1 cup water
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon powder


  • 1 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup pumpkin puree
  • 1 tsp olive oil
  • 1 tbsp vanilla extract
  • 1 cup unsweetened coconut milk (tetra pack)


  • In a saucepan combine all the ingredients of apple sauce and cook until apples are soft and mushy. Turn off the flame and let it cool down.
  • In mixing bowl combine coconut flour, baking powder and salt and mix well with a spoon until no lumps are present in it.
  • Once the apple sauce cools down puree it in a blender. (Consistency would be slightly liquidy as compared to other apple sauce/store bought apple sauce).
  • Preheat the oven at 375 degree Fahrenheit and prepare a cookie sheet with a parchment paper and grease it well.
  • Now, fold in all the ingredients (including apple sauce) into the coconut flour mixture and mix well with a spoon. (You may use your hands in the end to make sure there are no lumps in the batter).
  • The batter would be sticky and extremely soft but not liquid. Now divide the batter into 14 equal parts and form small balls between your palms. Gently press with your palm to give it a cookie shape and place on a prepared cookie sheet.
  • Repeat the process for the rest of the batter and place the cookie sheet in the middle rack of the oven. Bake for 30 minutes then shift the cookie sheet to the top rack and bake again for 10 minutes. (If you feel the cookies are still little tender bake for another 5 minutes).
  • Take out the oven let it cool until slightly warm and serve because it tastes best when it’s mild warm.



  • These cookies are soft cake texture.
  • Do not over bake. So bake these cookies for maximum 50 minutes.
  • These cookies can be refrigerated in an air tight container up to 5 days. Just microwave for 10 seconds before serving.


Calories: 90kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 5g | Sodium: 65mg | Potassium: 117mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2724IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg