These Paleo Soft Pumpkin Cookies are easy to make and incredibly delicious! A thick pumpkin cookie, spiced just right and topped with a sweet frosting. They are gluten free, dairy free, and naturally sweetened.
My first pumpkin recipe of the year! I am always so ready for fall by the time September gets here. I've already been testing new pumpkin recipes and you are going to love these cookies!
The cookie itself is soft and pillowy and perfectly spiced. I almost thought they were too soft, but I think soft cookies are the best and the frosting adds a little texture so that's highly recommended. The frosting is coconut butter (not oil), maple syrup, and a little water to thin it out. It's simple and adds a little extra sweetness.
Room Temperature Ingredients
These are easy to make with ingredients you probably have on hand. An important tip is to make sure everything is room temperature. This makes the ingredients mix well. If the egg and maple syrup are cold then it will make the coconut harden. To quickly warm the egg, fill a cup with hot water and place the egg in there while you measure out the dry ingredients. By the time you add the egg, it will be room temperature.
A rare picture of my daughter eating a cookie! She's not into baked goods usually, but liked these a lot! I never have her try something just for a picture, it's always up to her. And she gladly tried these.
I hope you add these Paleo Soft Pumpkin Cookies to your baking list. I think you'll love how simple and tasty they are.
Here are some more pumpkin treats you will love: Paleo Pumpkin Coffee Cake, Paleo Pumpkin Chocolate Chip Blondies, Paleo Vegan Pumpkin Cheesecake, and Paleo Pumpkin Muffins.
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Paleo Soft Pumpkin Cookies
Ingredients
Cookies
- 1 ¼ cup almond flour
- 2 tablespoons coconut flour
- ¼ cup coconut sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 large egg, room temperature
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- ¼ cup canned pumpkin
Frosting
- ¼ cup coconut butter
- 3 tablespoons maple syrup
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 1-2 tablespoons water
Instructions
- Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
- In a large bowl, combine almond flour, coconut flour, coconut sugar, pumpkin spice, cinnamon, salt and baking soda. Add in the egg, maple syrup, coconut oil, and pumpkin. Mix well until no dry spots remain.
- Divide into 10 spoonfuls, about 1 heaping tablespoons each. Roll into a ball and press down slightly. Bake 10-12 minutes. Let cool and then add the frosting.
- Once cool, make the frosting. In a small bowl, combine coconut butter, maple syrup, salt, and vanilla. Stir and add water as needed to thin out. It should be thick enough to spoon on the cookie and not run off.
- These are best kept in the fridge.
Vickie says
Hi! This looks amazing! But we fave almond allergies- and I’m gluten free - what other flour do you recommend?
Jessica DeMay says
Hi Vickie- you could try using a GF mix in place of the almond flour. Enjoy!
Kari says
Looks amazing! Could I sub grass fed butter for coconut butter?
Jessica DeMay says
Hi Kari- No! Coconut butter is more like a nut butter, it is blended coconut shreds. It can't really be subbed with anything. You can make it yourself by placing unsweetened coconut in a blender or just leaving off the frosting. Hope that helps.
Danielle says
Do you know the calories for a cookie? (Given that I made the batch of 10 cookies)
Jessica DeMay says
Hi Danielle- I don't calculate that for my recipes. If you need to know you can use a site like My Fitness Pal.
Katie Galvin says
I’m having trouble making the icing. Any suggestions or tips? What is the consistency of the coconut butter before you add it to everything?
Jessica DeMay says
Hi Katie- If it's hard then I place it in the microwave for about 30 seconds and stir it. Then mix the icing together. Hope that helps!
Danielle says
I also added like 2 tablespoons of the coconut flower into the icing and it made it sooo good too and a better consistency
Katie Galvin says
Thanks!, that worked for consistency, but I can’t get the icing to look that white color. It’s still a pretty brown color. Any tips?
Teri Stoller says
Hi, can I use flax egg in these, I am having issues with eggs& can't consume right now.Thank u for all your recipes.😇
Jessica DeMay says
Hi Teri- I think that will work great for these. You're welcome!
Lisa Milburn says
These look amazing! I’m wondering about making these advance to bring to a gathering this weekend. Maybe making Thursday evening to be consumed on Saturday.. how does the frosting hold up? Your recomendations please.
Jessica DeMay says
Thanks, Lisa! I think that would work great. Just keep them in the fridge. The frosting will hold up well. Either do a single layer or if you stack them, place a piece of parchment between. Enjoy!
Virg says
Looks so yummy! Any recommendations on how to make this almond-free? What would be a good substitute for almond flour?
Jessica DeMay says
Hi Virg- you can use another nut flour. I've seen cashew and pecan on Amazon. Or make your own by putting the raw nuts in a food processor until it's a "flour". Hope that helps and hope you try them!
Lisa says
How can I make this keto friendly
Jessica DeMay says
Hi Lisa- super simple! Use Swerve in place of the coconut sugar and a sugar free maple syrup in place of the maple syrup. Everything else is keto. Hope you try them!
Ravyn says
What exactly is coconut butter? Can I use coconut oil? I love in a rural area, getting a lot of my gf/df supplies is tough. Also these look so delicious I'd like to make them tomorrow! And I have everything except coconut butter.
Jessica DeMay says
Hi Ravyn- coconut butter (or manna) is unsweetened coconut shreds blended until smooth. You can make your own if you have a high powdered blender or food processor. You cannot use coconut oil because it's very different and won't turn out like a frosting. If nothing else, I hope you try the cookies without the frosting. Enjoy!
Erika Bodwell says
What could one replace the coconut butter with? I do not like coconut and neither does anyone else in our household and find this to be one of the biggest paleo obstacles I have in baking recipes. Thanks in advance for any input you can provide. These cookies look so good.
Jessica DeMay says
Hi Erika- you could do like a "cheesecake" topping. I used one for my red velvet brownies- I think you'll love it. You can also just make the cookies as well. Hope you try them!