These Paleo Pumpkin Fudge Cookies are simple to make and so delicious. They are gluten free, dairy free, egg free, and naturally sweetened.
Warning: these are not pumpkin spice cookies! While pumpkin is used, no pumpkin spice is so they don’t have the classic pumpkin taste. This is a good or bad thing depending on your love for pumpkin spice. I think they are perfect as is, but if you want, feel free to add a teaspoon of pumpkin spice.
Paleo and Vegan Cookies
Canned pumpkin makes a great egg replacement so no eggs are needed for these cookies. Usually cookies with both egg and pumpkin are more cakey, where here, using no egg keeps them very fudgy.
Using almond flour as the base, sweetening them with coconut sugar and maple syrup and using no dairy keeps them paleo.
These cookies don’t spread at all while baked so they can all be placed on the cookie sheet at once. They do need to be pressed down before baking or they will be thick and tall and not as fudgy. The dough is a little sticky, just wet your hands while rolling them if needed.
These cookies are so rich, thick and chocolatey. The texture is incredible and of course they taste amazing. They are so simple to make, just some basic ingredients, mixed by hand and ready in about 20 minutes. A delicious treat!
I know you will love these paleo pumpkin fudge cookies because they are simple to make and are like a rich brownie, but in cookie form. Here are some more cookie recipes you will love:
- Paleo Vegan Chocolate Sandwich Cookies (nut free)
- Vegan Paleo Orange Frosted Cookies
- Paleo Brownie Stuffed Chocolate Chip Cookies (vegan)
- Vegan Paleo Samoa Cookies
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Paleo Pumpkin Fudge Cookies
Ingredients
- 1/2 cup canned pumpkin
- 1/2 cup nut butter (I used almond)
- 2 tablespoons maple syrup
- 1/3 cup coconut sugar
- 1/4 cup cacao powder
- 1 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup dairy free chocolate chips
Instructions
- Preheat oven to 350° and line a sheet tray with parchment paper.
- In a large bowl, combine pumpkin, nut butter, maple syrup and coconut sugar. Stir until well mixed. Add in the cacao powder, almond flour, salt and baking soda and stir until fully combined and no dry spots remain. Add in the chocolate chips and stir again.
- Scoop into heaping tablespoon balls and roll between palms to make smooth. Place on the sheet tray and press to about 1/2 inch thick. These don't spread so you can place all the cookies on one sheet tray. It should make 16. Add a few chocolate chips on top if desired.
- Bake for 10 minutes and let cool 5 minutes before removing from the pan.
- These are best stored covered in the fridge up to a week.
Nutrition Information
Naomi says
Any substitute for coconut sugar? My son is allergic to coconut. These look yummy!
Jessica DeMay says
Hi Naomi- another granulated sugar will work. Maple sugar (not syrup), date sugar, or whatever else you may have. Hope you love them!
TJ says
Hi thanks for your recipes! What is a good substitute for the almond flour? Our daughter is allergic to tree nuts (she is fine with coconut and peanut though). Thank you!
Jessica DeMay says
Hi TJ- coconut flour may work, but only 1/3 cup. Hope they work for you!
TJ says
Thanks! I will give it a try and let you know.
Chloe says
So easy and delicious! I had to stop myself from eating all the batter and they were gobbled up so fast.
Jessica DeMay says
Thanks for making them, Chloe!