Baby Pumpkin Cookies 🎃

Soft, Healthy, and Perfect for Little Ones (9 Months & Up)

These baby pumpkin cookies are the perfect fall snack. Soft, naturally sweetened, and made with wholesome ingredients, they’re ideal for little hands and growing tummies.

Made with almond flour, pumpkin puree, pumpkin spice, and a touch of date syrup, these cookies are cozy, nutritious, and family-approved — without refined sugar or additives.

Nutritional Benefits

Almond flour: Healthy fats, protein, and vitamin E.
Pumpkin puree: Vitamin A, fiber, and antioxidants.
Date syrup: Natural sweetness with minerals like potassium and magnesium.
Pumpkin spice: Flavor plus antioxidant and anti-inflammatory benefits.

Serving Suggestions

Babies (9–12 months): Break into soft pieces for easy picking.
Toddlers: Serve with fruit slices or yogurt.
Older kids & adults: Enjoy with warm milk, tea, or coffee.

Ingredients

1 cup almond flour
1/4 cup pumpkin puree (canned or fresh)
2 tbsp date syrup
1/4 tsp pumpkin spice or cinnamon

Directions

Preheat oven to 350°F (180°C).
In a bowl, mix almond flour and pumpkin spice or cinnamon.
Add pumpkin puree and date syrup and combine well.
Scoop dough with a tablespoon and roll into balls (about 8).
Place on parchment-lined tray and gently flatten with a fork.
Bake for 7–8 minutes, watching closely to avoid burning.
Cool for 10 minutes before serving.

Notes

Storage: Store in a closed container at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze for up to 1 month. Thaw or gently reheat before serving.

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