This post may contain affiliate links. Read our disclosure policy.

These soft paleo pumpkin cookies are easy to make and have so much pumpkin flavor! This recipe is gluten free, dairy free and easy to make because it’s made with almond flour and sweetened with maple syrup!

a bite taken out of a paleo pumpkin cookie
Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Please enable JavaScript in your browser to complete this form.

I love a good soft baked pumpkin cookie. Before I switched over to all healthy recipes, I made these classic soft baked pumpkin cookies and they are to die for! A craving came over me recently, and knew it was time to turn that recipe healthy. Hence, these healthy pumpkin cookies!

Why You’ll Love this Recipe

  • Gluten free, dairy free and sugar free!
  • Endless pumpkin spice flavor
  • Soft texture
  • Easy to make!

If you follow a paleo diet, this cookie is for you!

healthy pumpkin cookies cooling on a wire rack

Ingredients You Need

This recipe calls for traditional healthy baking ingredients:

  • Almond butter
  • Eggs
  • Almond flour
  • Coconut sugar
  • Vanilla, baking soda, and salt
  • Real pumpkin puree
  • Pumpkin spice
  • Frosting: soaked cashews, coconut oil, maple syrup, pumpkin pie spice, and salt.

You can buy pumpkin pie spice from the store, but if you already have the ingredients to make it at home you don’t need to buy it again!

a batch of paleo pumpkin cookies on a marble tray

Once you have the base of the recipe, then you can get the frosting ready! The frosting is a must for these healthy pumpkin cookies!

spreading dairy free frosting on a pumpkin cookie

Recipe FAQs and Tips

How do you make dairy-free frosting?

You only need a few simple ingredients to make this frosting! It’s very similar to cashew cream.

All you need are cashews, coconut oil, maple syrup, lemon juice, vanilla and more pumpkin pie spice.

To turn cashew into this dairy free frosting, start by soaking the cashews for at least 4 hours. If you forget to do this, you can heat water to almost boiling then allow the cashews to soak for 15 minutes.

healthy pumpkin spice cookies recipe

How to Make Paleo Pumpkin Cookies

  1. Whisk together all of the wet ingredients until they’re smooth.
  2. In another bowl combine the dry ingredients then gently them into the wet mixture.
  3. Chill the dough for 30 minutes to allow it to firm up a bit then scoop them and roll them onto a baking sheet.
  4. These healthy pumpkin cookies don’t spread much in the oven, because of that, gently press them down with the palm of your hand to make them about 1.5 inches thick and more flat on the top.
  5. Bake in the oven for 10 minutes at 350°F then remove and allow them to cool completely before frosting. That’s it!

Storage and Freezing

Leftover frosted pumpkin cookies stay fresh in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.

Freeze unfrosted cookies in a single layer then transfer to a freezer bag and store for up to 3 months. Thaw in the fridge overnight, frost, and serve!

healthy pumpkin spice cookies

You will love these easy healthy pumpkin cookies! They taste like fall and they will make you feel great!

Tap stars to rate!
5 from 1 vote

Paleo Pumpkin Cookies

Prep: 45 minutes
Cook: 10 minutes
Total: 55 minutes
These soft paleo pumpkin cookies are easy to make and have so much pumpkin flavor! This recipe is gluten free, dairy free and easy to make because it's made with almond flour and sweetened with maple syrup!

Save this Recipe!

Enter your email and we’ll send it directly to you.
Please enable JavaScript in your browser to complete this form.
Servings: 12 cookies


Pumpkin Cookies

Cream Cheese Frosting

  • 1 cup raw cashews
  • 1 tablespoon coconut oil
  • 3 tablespoon pure maple syrup
  • 2 teaspoons lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pumpkin pie spice


  • To make the frosting, soak the cashews in warm water for 3-4 hours. If you don’t have time, soak the cashews in scolding hot water for 15 minutes.
  • Place soaked cashews in a food processor or blender until a paste forms and no visible chunks of cashews are left. Scrape down the sides then add the coconut oil, maple syrup, juice, vanilla and pumpkin pie spice. Blend on high until combined then transfer to the refrigerator until ready.
  • To make the cookies, in a medium bowl, whisk together the almond butter, pumpkin, egg, egg white, coconut sugar and vanilla until combined. In a separate small bowl, whisk together the almond flour, pumpkin pie spice, baking soda and salt. Add the dry mixture to the wet mixture and whisk until no clumps are left. Place in the refrigerator to chill for 30 minutes.
  • Preheat oven to 350°F and line a large baking sheet with parchment paper or a silpat mat. Once dough is chilled, remove from the refrigerator and scoop heaping tablespoons onto the prepared baking pan. The dough will be thick and somewhat wet and sticky. Gently roll/press the dough until it’s 1 inch thick and flatter on top. Cookies won’t spread in the oven.
  • Bake for 8-10 minutes, or until cookies are set. Remove from oven and cool on baking sheet for 5 minutes then move to wire baking rack to cool completely. Spread 1-2 tablespoons of frosting on each cookie once they’re completely cooled. Store in the refrigerator for up to one week.
Last step! If you make this, please leave a review letting us know how it was!


Serving: 1cookie | Calories: 292kcal | Carbohydrates: 20g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 139mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1701IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating