These soft and chewy paleo coconut flour pumpkin cookies are a nutritious treat for fall or whenever you’re craving pumpkin spice. These cookies are gluten free, dairy free, egg free, and vegan.
Ingredients and substitutions
I used canned pureed pumpkin in this cookies recipe (be sure to use unsweetened purée as opposed to canned pumpkin pie filling). You can substitute homemade pureed cooked pumpkin if you prefer.
These paleo pumpkin cookies are spiced with cinnamon, ginger, nutmeg, and cloves. You can substitute 2 teaspoons of pumpkin pie spice instead if you prefer.
This recipe calls for coconut flour. I don’t recommend substituting any other flours because coconut flour is particularly absorbent and the texture of the cookies would turn out quite different.
These cookies are sweetened with coconut sugar. I like using coconut sugar in baked goods because it has a lower glycemic index compared to regular white table sugar.
I used smooth almond butter in this recipe. For a nut-free version of these cookies you can substitute sunflower seed butter or pumpkin seed butter.
How to make coconut flour pumpkin cookies
Start by preheating the oven to 375 degrees Fahrenheit. Add the coconut flour, coconut sugar, cinnamon, ginger, nutmeg, cloves, salt, and baking soda to a large mixing bowl, then mix well.
Next you’ll add the pureed pumpkin, almond butter, apple cider vinegar, and vanilla extract to a separate mixing bowl, then mix well.
Combine the dry and wet ingredients along with the dark chocolate chips, then use your hands to knead the ingredients together (the dough will be sticky but you can wear kitchen gloves if you prefer).
Next you’ll scoop out two heaping tablespoons of cookie dough into your hands and roll it into a ball, then place it on a parchment paper lined sheet pan. Repeat with the rest of the dough (one batch should make about twelve cookies. I like to use two sheet pans and make six cookies per pan so they’re not too crowded).
Use your fingers to press the cookie dough balls into round, flat circles.
Bake the cookies for 16 minutes (or until the cookies are solid and the edges are light golden brown) at 375 degrees Fahrenheit, then allow them to cool before removing from the pan and serving.
Optional additions
For an additional flavor boost, add 1/2 cup of chopped pecans or any other type of chopped nuts you prefer to the cookie dough.
Coconut Flour Pumpkin Cookies Recipe (Paleo)
Equipment
- Sheet pans
- Parchment paper
Ingredients
- 1 cup pureed pumpkin
- 3/4 cup coconut flour
- 1/2 cup coconut sugar
- 1/2 cup smooth almond butter
- 1/2 cup dark chocolate chips (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the coconut flour, coconut sugar, cinnamon, ginger, nutmeg, cloves, salt, and baking soda to a large mixing bowl, then mix well.
- Add the pureed pumpkin, almond butter, apple cider vinegar, and vanilla extract to a separate mixing bowl, then mix well.
- Combine the dry and wet ingredients along with the dark chocolate chips, then use your hands to knead the ingredients together (the dough will be sticky but you can wear kitchen gloves if you prefer).
- Scoop out 2 heaping tablespoons of cookie dough into your hands, then roll it into a ball and place it on a sheet pan lined with parchment paper. Repeat until all the dough is used up (one batch should make about twelve cookies. I like to use two sheet pans and make six cookies per pan so they're not too crowded).
- Use your fingers to press the cookie dough balls into round, flat circle shapes.
- Bake at 375 degrees Fahrenheit for 16 minutes or until the cookies are solid and the edges are light golden brown.
- Let the cookies cool before removing from the pan and serving.
Notes
- Optional additions include 1/2 cup of chopped pecans or any other nuts you prefer.
- You can substitute 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and cloves if you prefer.
- Store these cookies in an airtight container in the fridge for up to three days or freeze them for up to three months.
Nutrition
More gluten-free pumpkin recipes
- This pumpkin chocolate mousse is spiced just right.
- This pumpkin bread with coconut flour is moist, subtly sweet, and flavorful.
Instructions include apple cider vinegar, but ingredients list does not include it to know how much.
Thank you for catching that error! It’s corrected now.