These soft and chewy paleo pumpkin cookies are a nutritious treat for fall or whenever you’re craving pumpkin spice. They’re gluten-free, dairy-free, oil-free, and vegan.
I used canned pureed pumpkin in this 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 cookies are spiced with cinnamon, ginger, nutmeg, and cloves. You can substitute 2 teaspoons of pumpkin 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 completely different.
I used a flax egg in this recipe to give these cookies a soft and slightly chewy texture. Flax eggs are commonly used in vegan baking as an egg substitute. Alternatively, you can use chia seeds instead of flax seeds if you prefer.
These cookies are sweetened with maple syrup but you can substitute honey (if you don’t need these to be vegan) or date paste if you prefer.
I used creamy almond butter in this recipe. For a nut-free version of these cookies you can substitute sunflower seed butter or pumpkin seed butter.
These paleo pumpkin cookies are quick and easy to prepare. Start by preheating the oven and preparing the flax egg. To prepare the flax egg, mix 1 tablespoon of ground flax seeds with 3 tablespoons of cold water, then allow that mixture to thicken in the fridge for 10 minutes.
Once the flax egg is ready, add it to a large mixing bowl along with the pureed pumpkin, almond butter, maple syrup, vanilla extract, and spices. Mix well, then add the coconut flour and mix once more.
Next you’ll scoop out 1 heaping tablespoon 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 22 cookies).
The next step is to use your fingers to press the cookie dough balls into round, flat circles.
Bake the cookies for 16 minutes (or until the edges look golden brown) at 375 degrees Fahrenheit, then allow them to cool before removing from the pan and enjoying.
For an additional flavour boost, add 1/2 cup each of dairy-free dark chocolate chips, raisins, chopped pecans, or any other type of chopped nuts you prefer to the cookie dough.
More gluten-free pumpkin recipes
- This pumpkin hummus is a dessert dip that’s perfect for fall.
- This pumpkin spice bread is moist, subtly sweet, and favourful.
- Or try these delicious pumpkin muffins. They’re grain-free, dairy-free, and gluten-free.
Paleo Pumpkin Cookies (Gluten-Free, Dairy-Free, & Vegan)
- Sheet pans
- 1 cup pureed pumpkin
- 1 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 1 flax egg (see instructions below)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare the flax egg by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of cold water, then allow that mixture to thicken in the fridge for 10 minutes.
- Once the flax egg has thickened, add it to a large mixing bowl along with the pureed pumpkin, almond butter, maple syrup, vanilla extract, salt, and spices. Mix well.
- Add the coconut flour to the mixing bowl and mix until all the ingredients are thoroughly combined.
- Scoop out 1 heaping tablespoon of cookie dough into your hands, then roll it into a ball and place it on a parchment paper lined baking sheet. Repeat until all the dough is used up (one batch makes about 22 cookies).
- 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 cooked and the edges look golden brown.
- Let the cookies cool before removing from the pan and enjoying.
- Optional additions include 1/2 cup each of dairy-free dark chocolate chips, raisins, chopped pecans, or any other nuts you prefer.
- Store the cookies in an airtight container for up to five days or freeze for up to six months.