Written By: Jessica DeMay
80 CommentsThis post may contain affiliate links.
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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
Author:Jessica DeMay
Prep Time:10 minutes minutes
Cook Time:12 minutes minutes
Servings:10 cookies
5 from 16 votes
Did you make this recipe?
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
Calories: 271kcal (14%)Carbohydrates: 19g (6%)Protein: 7g (14%)Fat: 20g (31%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.002gCholesterol: 19mg (6%)Sodium: 163mg (7%)Potassium: 44mg (1%)Fiber: 5g (21%)Sugar: 10g (11%)Vitamin A: 981IU (20%)Vitamin C: 0.4mgCalcium: 81mg (8%)Iron: 1mg (6%)
Did you make this recipe?Tag me on Instagram at @RealFoodWithJessica or leave me a comment & rating below.
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80 Comments
Todd L. Chaney says
Great recipe! I added vanilla, mini dark chocolate chips and made half of the maple syrup smoked. Turned out wonderful!
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Jessica DeMay says
Thanks, Todd!
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Lizzi says
Is there anything else that you would recommend as a substitute for coconut butter in the frosting? I don’t have any on hand! I do have coconut oil and thick coconut milk.
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Jessica DeMay says
Hi Lizzi- neither of those will work. You can leave it off, make your own coconut butter by blending shredded coconut until creamy or do a powdered sugar/water glaze. Hope that helps!
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Gail McCann says
My favorite cookies!! Flax egg is the only modification. The cookie and icing are amazingly delicious. I can’t get enough.
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Jessica DeMay says
Thanks- I'm so glad you love them!
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Mandy says
Thank you for this recipe! I had to modify it slightly, substituted applesauce for the egg, and they still turned out great! I did add an extra 1-2 minutes of bake time to offset the added moisture. Thank you again!
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Jessica DeMay says
You're welcome! Thanks for making them!
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Maricela McGill says
Ok, hands down the BEST cookies I have ever eaten!!!!!! Even my husband who doesn’t like paleo goods LOVED IT!!!
Had to make another batch the next dayReply
Patty says
I am glad for the gluten, corn and dairy free cookies. I changed the coconut sugar with regular sugar and plant based butter and canola oil instead of coconut. My family isn’t a big fan of coconut. The cookies turned out very good and I didn’t taste the coconut. I will make them again.
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Jessica DeMay says
Thanks, Patty! I'm so glad they were enjoyed!
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Marsha says
Patty, if you are making all of those good substitutions you should be aware that canola oil is a bad, unhealthy oil.Try avocado oil. I have found the coconut oil adds to the flavoring of some treats, such as this one.
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Pastora says
I made these cookies with my 9 year old granddaughter and we both liked them very much. I liked mine with the
delicious and lite frosting and my granddaughter liked her cookies plain.
Thank you !Reply
Jessica DeMay says
You're welcome! Thanks for making them!
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Tim says
These cookies are amazing! I’m really glad we made a double batch, because we ate half of them the night we made them. We’ll definitely be making these again…a lot!
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Jessica DeMay says
Thanks, Tim!
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Emily says
Can I freeze these?
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Jessica DeMay says
Yes!
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