wholefood for 7 logo

Paleo Pumpkin Sugar Cookies - Gluten-free, dairy-free. Perfect fall treat!

I don’t really like pumpkin, but I keep finding ways that I love it like these cookies and my Paleo Pumpkin Muffins/Cupcakes. These cookies are soft with a just enough pumpkin spice to make you feel all the cozy fall feels. My kids love the frosting, which is such a win as paleo frostings can be hard to pull together. You could also leave off the frosting and toss in some chocolate chips instead.

Need a nut-free option? I have you covered!

Perfect for any fall celebration or treat. Delicious!

Paleo Pumpkin Sugar Cookies - Gluten-free, dairy-free. Perfect fall treat!
5 from 1 vote
Print

Paleo Pumpkin Sugar Cookies

Servings 12 cookies
Author Autumn @wholefoodfor7

Ingredients

Cookies

  • 1/4 cup palm shorting*
  • 1/2 cup maple sugar*
  • 1 egg
  • 1/2 cup pureed pumpkin
  • 1 teaspoon vanilla
  • 1 1/4 cup almond flour
  • 3/4 cup tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice

Frosting

  • 1/4 cup palm shortening*
  • 2 tablespoons ghee
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla
  • 1/4 cup honey
  • 1/4 ` cup maple sugar*

Instructions

  1. Preheat oven to 350. Line a cookie sheet with parchment.

  2. Cream shortening, sugar, egg, pumpkin and vanilla.

  3. Add all the dry ingredients and stir until combined.

  4. Scoop small spoonfuls (about 1 tablespoon) of batter onto the cookie sheet, spacing about 2" apart. Bake for 10-11 minutes in the 350 degree oven.

  5. While baking, combine all the frosting ingredients in a small bowl, whisking or beating with a mixer to combine.

  6. Let the cookies cool completely, and then frost. Enjoy! We love these stored in the fridge or freezer for a thicker frosting texture.

  7. Cookies can be frozen in a single layer and then stored in the freezer in a sealed container for 3+ months.

Recipe Notes

NUT-FREE SUBSTITUTION - I definitely prefer the almond flour/tapioca flour combo above, but I know that's tough for a nut-free homes. To make this nut-free, use 2/3 cup cassava flour total to replace the almond + tapioca flour. This will result in a smaller batch of cookies.
.
Can I use coconut sugar or ghee instead? Yes, these will turn out with coconut sugar and ghee, but I have found maple sugar and palm shortening game-changing for better Paleo cookies and highly recommend! I get mine on Amazon.
.
KETO VARIATION: Use Lakanto Golden Monkfruit Sugar instead of the maple sugar in the cookies, and all Golden Monkfruit Sugar in the frosting instead of the honey + maple sugar in the frosting

2 Comments

  1. 5 stars
    I made these and my picky teens loved them! Love love love all that you do, thank you!

    Reply
    • I’m so happy these were enjoyed even by the picky teens – thank you!

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




SORT BY