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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



  • 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


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


  • 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.


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