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 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.
Nutrition Information
Karin says
Can you sub the coconut flour for more almond flour or is it a necessity in this recipe?
Jessica DeMay says
You could try more almond flour. The combo gives the best texture which is why I use it.
Cathy says
The cookies were delicious, but I've never used coconut butter before. Should I have let it melt? I used a mixer to belnd it together but still had little clumps of coconut butter. Still tasked good- but not as pretty as your picture.
Jessica DeMay says
Hi Cathy- thanks for making them and I'm glad you like them. So coconut butter is usually very hard at room temp. I like to warm it first then stir and measure. This makes the glaze more even in consistency. I hope that helps for next time 🙂
Gigi says
First of all thanks for sharing the recipe! What is the nutritional information?
Jessica DeMay says
Hi Gigi- I don't calculate nutritional info. You can use a site like My fitness pal if you need to know.
Brittany says
How many calories are each cookie? (:
Rose says
I put the ingredients into a recipe calorie calculator and came up with 148 calories each.
Jessie says
I can't do any nuts, would gluten free flour work same ratio? Thanks
Jessica DeMay says
Hey Jessie- I think that would work great. Good luck!
Eileen Giampaolo says
I'm am on AIP n cant use Almond flour. Can I use Coconut or Cassava?
Jessica DeMay says
Coconut flour won't work, cassava may. The texture may be off as it doesn't always convert 1:1. Good luck!
Clarissa says
These are YUM! Definitely worth a try. And the icing definitely pairs well. Thank you for such a repeatable recipe. Now on to make another batch. 🙂
Jessica DeMay says
Thanks for making them!
Sally says
Delicious! Light, soft and chewy. It has all what we need for a warm christmasy flavor and smell. I did not have coconut butter at hand but it was lovely just the way it is. Thank you!
Jessica DeMay says
You're welcome!
Jenny says
This looks delicious! Is there another flour I could substitute for coconut flour? Possibly oat flour?
Jessica DeMay says
Hi Jenny- I definitely think oat flour would work. Hope you love them!
Beth says
Can you use another type of flour? I am allergic to almonds