Paleo Pumpkin Sugar Cookies
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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!

Paleo Pumpkin Sugar Cookies

Autumn @wholefoodfor7
4.67 from 3 votes
Servings 12 cookies

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
 

  • Preheat oven to 350. Line a cookie sheet with parchment.
  • Cream shortening, sugar, egg, pumpkin and vanilla.
  • Add all the dry ingredients and stir until combined.
  • 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.
  • While baking, combine all the frosting ingredients in a small bowl, whisking or beating with a mixer to combine.
  • Let the cookies cool completely, and then frost. Enjoy! We love these stored in the fridge or freezer for a thicker frosting texture.
  • Cookies can be frozen in a single layer and then stored in the freezer in a sealed container for 3+ months.

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.
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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

6 Comments

  1. 5 stars
    These are SO GOOD! My husband always requests them and any friends who “don’t like pumpkin spice” have fallen in love and get so excited when I tell them I’m making a batch! They have just the right amount of spice and the frosting is a must! I had to sub coconut sugar and a little maple syrup before I found maple sugar and it’s just as delicious – in case you don’t have it near!

    Reply
    • Aw, I’m so happy these are a favorite and requested! Thanks for the tip on what worked for you with the coconut sugar + maple syrup.

      Reply
  2. 4 stars
    My 14 year old made these for the family and we loved them. The frosting has a buttery flavor and texture that is whipped and creamy. Your recipes are helping all 6 of us to eat better.

    Reply
    • I’m so happy your family loved them and how great your 14 year old made them. Thank you!

      Reply
  3. 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

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