Paleo Pumpkin Cookies

Paleo Pumpkin Cookies

Come October, the only dessert I want is a pumpkin cookie. Make me a batch of pumpkin cookies and then I can move on, but until those cookies are pulled from the oven I'm going to be day dreaming about them. 

I think it's because my mom and I used to make these cakey pumpkin cookies every fall when I was a kid-- it just became tradition. Unintentional, delicious, sweet tradition. 

Paleo Pumpkin Cookies

I've shared a pumpkin cookie recipe with you all before, quite a long time ago, but this year I wanted to give that recipe a bit of an update. This new recipe is sweetened with honey and coconut sugar rather than banana, so the pumpkin is the strongest flavor coming through, just pure delicious pumpkin spice. (If you are looking for the original recipe, you can find it here).

Paleo Pumpkin Cookies

NOTE: This recipe is an update to the original. If you are looking for my original soft pumpkin cookie, you can find it here. Happy baking! 

Paleo Pumpkin Cookies

Paleo, Gluten-Free, Grain-Free    |       |    Print This Recipe

The first fall dessert I crave each year.

Serves: 12   |    Total Time:



Ingredients:

  • 1/2 cup pumpkin puree
  • 1/4 cup coconut oil or butter, softened
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons honey
  • 2 tablespoons coconut sugar
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/16 teaspoon ground cloves

Directions:

  1. Preheat oven to 350°F.
  2. In a medium-sized mixing bowl, cream together the butter, pumpkin, sugar and honey until combined (use an electric beater or a hand whisk). Add the egg and vanilla, and beat into mixture.
  3. Separately, combine the dry ingredients (almond flour, coconut flour, baking soda, salt, and spices), and sift or whisk together until no climbs remain. Add dry ingredients to the wet ingredients and beat until combined in a consistent dough. Place bowl and dough in fridge for 10-15 minutes to chill.
  4. Using two spoons, scoop the cookie dough onto a cookie sheet lined with parchment (or a sil-pat) in heaping tablespoonfuls, making each cookie about 1 each away from the previous one. Next, I like to use the back of one spoon to pat the cookies down a little bit and shape them (they only flatten a small amount in the oven). Optional: sprinkle tops of cookies with cinnamon.
  5. Place pan in oven and bake for 20-25 minutes. Cookies should be soft, but just starting to firm (they will bounce back a little bit when poked). Set aside to cool for 5-10 minutes.