Paleo Pumpkin Cookies

These pumpkin cookies are so soft and tasty you'll want to eat them all year long! They're paleo, gluten-free, dairy-free, and heavenly. You can make these pumpkin snickerdoodles by using the cinnamon sugar coating instead of the icing. I top these with a simple icing but feel free to omit the icing if you're strictly paleo as these cookies are delicious on their own as well!

Ingredients

Here are the ingredients you'll need:

• pumpkin puree
• coconut sugar
• maple syrup
• egg
• coconut oil
• vanilla
• pumpkin pie spice
• almond flour
• coconut flour

See recipe card for quantities.

Storage

Store these in the fridge for up to 5 days before moving to freezer.

Paleo Pumpkin Cookies

1 from 1 vote

These pumpkin cookies are super soft, delicious, paleo, gluten-free, dairy-free, and easy to make!

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Servings: 15 cookies

Course: cookie, Dessert, Snack

Ingredients Method

Ingredients

  

For the cookies:

• ⅓ cup pumpkin puree
• ¼ cup coconut sugar
• 1 tablespoon maple syrup
• 1 egg
• ¼ cup coconut oil melted
• splash of vanilla extract
• 1 tablespoon +½ teaspoon pumpkin pie spice
• ¼ teaspoon baking soda
• pinch of salt
• 1 ½ cup almond flour
• 3 tablespoon +1 teaspoon coconut flour

For the icing (not paleo):

• ¼-1/2 cup powdered sugar
• 1 tablespoon maple syrup
• 1 tablespoon coconut oil melted

To make them snickerdoodles:

• 1 teaspoon cinnamon
• 2 tablespoon coconut sugar

Method

 

1. Preheat oven to 350°F and line a large baking sheet with parchment paper. Using a hand mixer, mix together all of the cookie ingredients until well combined.
2. Roll into cookies, lightly flatten, and bake for about 8 min. If making these into snickerdoodles, roll each ball of dough in the cinnamon sugar mixture before flattening. Let cool while you mix up the optional icing. Add more or less powdered sugar until you have the consistency you'd like. Ice the cookies and enjoy!