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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!
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!
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 few other pumpkin spice recipes: healthy pumpkin banana bread, low carb pumpkin muffins and two ingredient pumpkin muffins.
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!
Recipe FAQs and Tips
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.
How to Make Paleo Pumpkin Cookies
- Whisk together all of the wet ingredients until they’re smooth.
- In another bowl combine the dry ingredients then gently them into the wet mixture.
- Chill the dough for 30 minutes to allow it to firm up a bit then scoop them and roll them onto a baking sheet.
- 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.
- 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!
You will love these easy healthy pumpkin cookies! They taste like fall and they will make you feel great!
More Paleo Pumpkin Recipes
Paleo Pumpkin Cookies
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Ingredients
Pumpkin Cookies
- 1/3 cup creamy almond butter
- 1/2 cup pumpkin puree
- ½ cup coconut sugar
- 1 egg + 1 egg white
- 2 teaspoons pure vanilla extract
- 2 cups + 3 Tbsp blanched almond flour
- 1 1/2 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
