Paleo Soft Pumpkin Cookies Recipe

I can’t wait to share my latest creation of Healthy Pumpkin Cookies Almond Flour. I blended smooth pumpkin puree, maple syrup, and coconut oil with rich almond and coconut flours enhanced by pumpkin pie spice. I finished with a luscious cashew frosting that offers a naturally sweet treat in every bite.

I’ve been playing around in the kitchen lately and came up with this twist on pumpkin cookies that I just have to share. I used 1 cup pumpkin puree and 1/2 cup maple syrup to get that natural, rich sweetness.

Then I mixed in 2 large eggs and 1/4 cup melted coconut oil to keep the cookies moist and soft. The combo of almond flour and coconut flour gave it a unique texture while the pumpkin pie spice and a splash of vanilla extract really set off the flavor.

What I love most is that they’re completely No Gluten, No Dairy, and naturally sweetened, making them a great option for anyone looking for a clean eating treat. Even the frosting, whipped up with 1/2 cup soaked cashews, 2 tbsp melted coconut oil, and 2 tbsp maple syrup, adds the perfect finishing touch.

This recipe is an easy fall dessert that you’ll actually look forward to making again.

Why I Like this Recipe

I really like this recipe for a few reasons. First, I love how easy it is to make. I mean, even when I’m in a rush, I can get everything ready relatively quickly which is awesome. Second, the natural sweetness from the maple syrup and pumpkin makes it feel like a healthier treat without sacrificing flavor, and I appreciate that a ton. Third, I like that its gluten free and dairy free which means I can enjoy it without worrying about any dietary restrictions. Fourth, the pumpkin flavor with the perfect blend of spices makes it feel just like fall in every bite and reminds me of cozy family gatherings. Finally, the cashew frosting is super smooth and gives a really nice touch to every cookie even if sometimes I mess up the drizzle a little.

Ingredients

• Pumpkin puree: rich in fiber and vitamin A, it helps with digestion and overall health.
• Maple syrup: acts as a natural sweetener, offering carbs and a gentle, rich sweetness.
• Eggs: add protein and structure, making the cookies soft and holding them together.
• Almond flour: this nutrient dense flour has healthy fats and protein for a delicate texture.
• Coconut oil: supplies good fats that make the cookies moist and aromatic.
• Coconut flour: adds extra fiber and a slight sweetness while keeping a tender crumb.
• Cashews: used in the frosting, they boost creaminess and add natural protein.

Ingredient Quantities

• 1 cup pumpkin puree (unsweetened from a can)
• 1/2 cup maple syrup (or honey if you prefer)
• 2 large eggs (room temp works best)
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/4 tsp sea salt
• For the frosting: 1/2 cup soaked cashews
• For the frosting: 2 tbsp melted coconut oil
• For the frosting: 2 tbsp maple syrup
• For the frosting: 1/2 tsp vanilla extract
• For the frosting: a pinch of salt

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a big bowl, mix together the pumpkin puree, maple syrup (or honey), eggs, melted coconut oil, and vanilla extract until it’s well combined.

3. In another bowl, combine the almond flour, coconut flour, baking soda, pumpkin pie spice, and sea salt.

4. Slowly add the dry ingredients to the wet ingredients and stir until just mixed.

5. Scoop out the dough using about a tablespoon for each cookie and place them on the prepared baking sheet. Flatten them a bit with your fingers or a spatula.

6. Bake the cookies in the oven for 12-15 minutes until the edges start to turn a light golden color.

7. While the cookies are baking, blend the soaked cashews, melted coconut oil, maple syrup, vanilla extract and a pinch of salt until the frosting gets super smooth.

8. Remove the cookies from the oven and let them cool on a rack for about 10 minutes.

9. Drizzle or spread the frosting on each cookie while they’re still a bit warm.

10. Enjoy your soft pumpkin cookies and store any leftovers in an airtight container for later!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet
3. Parchment paper
4. A large mixing bowl for wet ingredients
5. A second bowl for dry ingredients
6. Measuring cups and spoons
7. A whisk or spoon for stirring
8. A tablespoon or small cookie scoop for dough
9. A spatula (to flatten cookies)
10. A blender (for the frosting blend)
11. A cooling rack (to let the cookies cool)

FAQ

Paleo Soft Pumpkin Cookies Recipe Substitutions and Variations

• If you dont have unsweetened pumpkin puree, you can swap it with an equal amount of mashed butternut squash – it gives a slightly sweeter flavor though.
• If you dont have maple syrup, honey works just as well, just measure it in equal amounts.
• If you run out of coconut oil, you can use melted ghee or even extra virgin olive oil for a different but still tasty twist.
• If almond flour is hard to come by, try using sunflower seed flour. It does change the flavor a bit, so you might want to experiment with amounts.
• If there is no coconut flour, you can substitute with oat flour but note that it might change the texture of the cookies a little.

Pro Tips

1. Make sure your eggs and any other room temp ingredients are really at room temp before starting cause if they’re cold, your batter might not mix evenly and could change the cookie texture.
2. Don’t overmix the dough once you combine the wet and dry ingredients; just stir until they’re kinda combined so your cookies will turn out soft and not too tough.
3. When you’re making the frosting, blend the soaked cashews slowly and add a little water if needed. It helps get a smoother consistency which is key for a tasty drizzle.
4. Flatten your cookie dough balls a bit before baking. They don’t spread much on their own so squishing them helps them bake evenly and get that perfect golden edge.