These soft and chewy paleo pumpkin cookies are a nutritious treat for fall or whenever you’re craving pumpkin spice. These coconut flour pumpkin cookies are gluten free, dairy free, egg free, and vegan.
What to serve with these paleo pumpkin cookies
If you’re adding these cookies to a fall-themed dessert table and want to include another simple treat, try these easy vegan apple bars. They’re warmly spiced, chewy, and delicious. Or try these delicious chocolate figs if you’re in the mood for something a little different.
Ingredients and substitutions
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 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 coconut flour pumpkin cookies you can substitute sunflower seed butter or pumpkin seed butter.
How to make these 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 powder to a large mixing bowl, then mix well.
Next you’ll add the pureed pumpkin, almond butter, 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 these coconut flour pumpkin 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.
Storage and freezing
Store these paleo pumpkin cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.
More gluten-free pumpkin recipes
- This pumpkin spice hummus is a dessert dip that’s perfect for fall.
- This pumpkin spice bread is moist, subtly sweet, and favourful.
Paleo Pumpkin Cookies With Coconut Flour
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 baking powder
- 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 powder to a large mixing bowl, then mix well.
- Add the pureed pumpkin, almond butter, 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 paleo pumpkin cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.
Nutrition
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