Soft Pumpkin Cookies (Grain-free and paleo)

NOTE: This recipe has been updated. For the updated version, click here

Call me old school, but when it comes to all things pumpkin and spice, I opt for cookies, pie, and bread. Pumpkin spice latte? Eh. Pumpkin Oreos? Nah. Pumpkin Bubble Gum (Yes, it's a thing)? NO! Here are 20 other things you can now get in Pumpkin Spice flavor. But you know what? Good old homemade pumpkin cookies are better than every single one of those items. 

Maybe it's because I'm biased. All of those pumpkin spice things, they taste fine, but they're missing that story--that story that makes a grandma's gravy the best gravy there is. See, pumpkin cookies are my mom's tradition. I'm not really sure when it began, but I remember the way we gobbled them all up when it did. From then on, Pumpkin Cookies with Vanilla Icing became our hallmark dessert of the fall season. 

Last week was the epitome of fall: mid sixties, everything shadowed by grey cloud cover, and golden leaves being pulled from the trees at every touch of wind. It was pumpkin cookie time. So I pulled out the bowls and the spoons, a can of pumpkin and the eggs, and got to it. The nice part about "paleoizing" these soft pumpkin cookies is that the originals were soft and fluffy, which is pretty easy mimic. Chewy, flat cookies tend to be more difficult, because they require a hard-crystal sugar, like white cane sugar. These, on the other hand, I sweetened with only a banana and a tablespoon of honey! 

The next best part?? Licking up all of the coconut butter icing drips!! 

NOTE: This recipe has been updated. For the updated version, click here

Soft Pumpkin Cookies (Paleo and Grain-Free) makes about 16 cookies

1 very ripe banana, peeled and chopped (Note: Add 1 to 2 tablespoons honey if your banana is underripe or you are looking for an even sweeter cookie)

1 egg

1/2 cup pumpkin puree

1/4 teaspoon vanilla extract

1 tablespoon honey

1/2 cup almond flour

3 tablespoons coconut flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

1/8 teaspoon baking soda

1/16 teaspoon ground cloves 

1 batch coconut "icing" (see below)

 

1. Preheat oven to 350°F. 

2. In a blender, combine the banana, egg, pumpkin, honey and vanilla.

3. In a medium sized mixing bowl, whisk together the flours, spices, salt and baking soda. Ensure that all of the coconut flour chunks have been broken up. 

4. Fold the wet mixture into the dry. A sticky, goopy batter will form. Scoop this batter, by the tablespoonful, onto a cookie sheet, leaving 1 inch between each cookie. 

5. Bake in the center of the oven for 20-25 minutes, or until the tops of the cookies are just starting to turn golden. Remove from oven, and place on a wire wrack to cool. Once cookies are completely cool, drizzle each one with a teaspoon of icing. Serve along side a tea latte while watching scary movies! 

Coconut Icing

1 tablespoon coconut oil

1/4 cup coconut manna (butter)

 

1. Melt the coconut oil and manna in a small sauce pan over low heat. Whisk them together until fully combined. Remove from heat, and allow to cool 5-10 minutes, just until it's no longer streaming hot before drizzling over cookies or other baked good.  

Soft Pumpkin Cookies (Grain-free and paleo)