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Paleo pumpkin cookies easy is a soft-baked treat made with almond flour, coconut oil, pumpkin puree, and warm spices. Ready in just 20 minutes, this gluten-free recipe yields 12 cookies that are perfect for satisfying autumn dessert cravings. Lightly sweetened with maple syrup, they combine wholesome ingredients with irresistible flavor and texture.
As a mom, I loved seeing the joy on Theo’s face as he bit into these cookies fresh from the oven. The aroma of pumpkin spice filling the kitchen is one of my favorite parts of this recipe.
Table of Contents
- Why are these cookies special?
- What ingredients do you need for Delicious Paleo Soft Pumpkin Cookies?
- How do you make Delicious Paleo Soft Pumpkin Cookies step by step?
- Frequently Asked Questions About Delicious Paleo Soft Pumpkin Cookies
- Common mistakes to avoid with paleo pumpkin cookies
- How to store and reheat paleo pumpkin cookies
- How to serve Delicious Paleo Soft Pumpkin Cookies
- Can you make ingredient swaps for this recipe?
Why are these cookies special?
Delicious Paleo Soft Pumpkin Cookies are special because they combine paleo-friendly ingredients and autumn-inspired spices into soft, flavorful cookies that are easy to make in just 20 minutes. Each bite offers a perfect balance of sweetness, warmth, and texture.
- Soft texture: The combination of almond and coconut flours creates a tender, melt-in-your-mouth crumb.
- Wholesome sweetness: Maple syrup adds natural sweetness without refined sugars.
- Rich fall flavors: Cinnamon, nutmeg, and ginger bring warmth and depth that pair beautifully with pumpkin.
- Quick and easy: With just one mixing bowl and minimal prep time, these cookies are perfect for busy days.
What ingredients do you need for Delicious Paleo Soft Pumpkin Cookies?
This recipe uses a mix of almond flour, pumpkin puree, and warm spices to create soft paleo-friendly cookies. Here’s the full ingredient list for 12 cookies:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup pure maple syrup
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Almond flour is key for its light texture and mild nuttiness, while maple syrup adds the perfect natural sweetness. Make sure to use pure pumpkin puree for the best flavor.
How do you make Delicious Paleo Soft Pumpkin Cookies step by step?
Making these cookies is a quick and straightforward process. With a few simple steps, you’ll have soft, flavorful cookies in no time!
Step 1 — Preheat the oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2 — Mix dry ingredients
In a medium bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and sea salt.
Step 3 — Combine wet ingredients
In a large bowl, whisk pumpkin puree, melted coconut oil, maple syrup, egg, and vanilla extract until smooth and well combined.
You might also enjoy our soft pumpkin cookies recipe.
Step 4 — Form the dough
Gradually stir the dry ingredients into the wet ingredients until a soft dough forms. Avoid overmixing to keep the cookies tender.
Step 5 — Portion and shape
Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each cookie with a spoon or your fingers.
Step 6 — Bake and cool
Bake for 10-12 minutes, or until the edges are set and the tops are slightly puffed. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions About Delicious Paleo Soft Pumpkin Cookies
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices that can affect the flavor and texture of the cookies. Always use plain pumpkin puree for this recipe.
How do I make this egg-free?
Replace the egg with a flaxseed egg by mixing 1 tablespoon of ground flaxseeds with 2.5 tablespoons of water. Let it sit for 5 minutes before using.
Can I add mix-ins like nuts or chocolate chips?
Yes, you can add 1/4 cup of your favorite mix-ins, such as dairy-free chocolate chips or chopped nuts, for added texture and flavor.
For more ideas, check out our soft batch pumpkin chocolate chip cookies.
Why is my dough too wet or too dry?
If your dough is too wet, add 1-2 teaspoons of coconut flour. If it’s too dry, mix in an extra tablespoon of pumpkin puree.
How long do these cookies stay fresh?
These cookies stay fresh in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Common mistakes to avoid with paleo pumpkin cookies
Overmixing the dough can lead to dense cookies. Mix just until combined to keep them soft and tender.
Not flattening the cookies before baking is another common mistake. These cookies don’t spread much, so gently press them down to your desired thickness.
Skipping the cooling step can make the cookies crumble. Let them rest on the baking sheet to firm up before transferring them.
How to store and reheat paleo pumpkin cookies
Store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days. Cool completely before storing to prevent condensation.
Looking for something similar? Try our soft batch pumpkin chocolate chip cookies.
For longer storage, freeze the cookies in a single layer in an airtight container for up to 3 months. Thaw at room temperature or warm them in a 300°F (150°C) oven for 5-7 minutes to refresh their softness.
How to serve Delicious Paleo Soft Pumpkin Cookies
These cookies pair beautifully with a hot cup of tea, coffee, or a warm chai latte, enhancing their cozy autumn flavors. For a festive touch, serve them alongside whipped coconut cream or your favorite dairy-free ice cream.
If you’re hosting a fall gathering, they also make a wonderful dessert option for a cheese platter, balanced with some fresh fruits like figs or apples.
Can you make ingredient swaps for this recipe?
You can replace coconut oil with avocado oil, but note that it may slightly alter the flavor. Use honey instead of maple syrup for a more floral sweetness, but be aware it makes the cookies slightly denser.
If nut allergies are a concern, swap almond flour with sunflower seed flour — though the cookies might take on a slightly green hue due to chlorophyll in the sunflower seeds.
Delicious Paleo Soft Pumpkin Cookies
Equipment
- Mixing bowl
- Whisk
- baking sheet
- parchment paper
- Cookie scoop
- Oven
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup coconut oil (melted and cooled)
- 1/4 cup pure maple syrup
- 1 large egg (room temperature)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and sea salt.
- In a separate large bowl, combine pumpkin puree, melted coconut oil, maple syrup, egg, and vanilla extract. Whisk until smooth and well combined.
- Gradually add the dry ingredients into the wet ingredients, stirring until a soft dough forms. Avoid overmixing.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie slightly with the back of a spoon or your fingers, as they will not spread much during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly puffed.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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