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.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Paleo Soft Pumpkin Cookies
Ingredients
Cookies
- 1 1/4 cup almond flour
- 2 tablespoons coconut flour
- 1/4 cup coconut sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg, room temperature
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1/4 cup canned pumpkin
Frosting
- 1/4 cup coconut butter
- 3 tablespoons maple syrup
- 1/8 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.
Nutrition Information
Tara says
I am new to gluten free baking. I have seen recipes that have both almond and coconut flour in them. Does coconut flour serve some sort of purpose in stability?
Jessica DeMay says
Hi Tara- I’ve found that the mix of almond and coconut gives the best texture. Using all almond flour can make them more likely to fall apart. I hope you try them!
Kari says
These are fantastic! Love the soft cakey texture of the cookie and the consistency of the frosting! I did not need that much water as it came out about right. thanks!
Jessica DeMay says
You’re welcome, Kari! Thanks for trying them and I’m so glad you like them!
Leigh says
Can you put your website on your printable version? I’m going to print it but I don’t want to forget the source. Thanks! I’m going to make these tomorrow. 😍
Jessica DeMay says
Hi Leigh, I don’t know if I can, but I’ll try. For now, maybe just write it on there with a pen once it’s printed. Hope you love these!
Whitney says
Can I store on the counter?
Jessica DeMay says
Hi Whitney- for 1 day, then store in the fridge. Hope you love them!
Kim Flynn says
I made these and they were delicious! I substituted unsweetened applesauce for the coconut sugar (didn’t have any) and they turned out very good. They didn’t roll since the applesauce changed the consistency, so they had to be drop cookies but we didn’t even make the frosting because they were so good without it. Thank you for the recipe!
Jessica DeMay says
You’re welcome, Kim! Thanks for trying them 🙂