Paleo Soft Pumpkin Cookies Recipe

I can never resist these thick, spiced pumpkin cookies with their sweet frosting and soft bakery-style bite. They’re gluten free, dairy free, naturally sweetened, and always disappear fast.

I’m obsessed with these Paleo Soft Pumpkin Cookies because they hit that thick, bakery-style bite without feeling heavy or dry. I get real pumpkin flavor from pure pumpkin puree, not some sad whisper of spice, and the sweet frosting makes every bite feel a little extra.

But the texture is what gets me. Soft centers, tender edges, and enough structure to actually hold up.

I love that they’re gluten free, dairy free, and naturally sweetened with maple syrup, but mostly I love how fast they disappear from my counter. A fall cookie I keep craving long after pumpkin season ends.

Ingredients

• Almond flour keeps these cookies soft, tender, and actually filling.
• Tapioca starch adds that light, bakery-style bite you’ll notice right away.
• Pumpkin puree brings moisture, cozy flavor, and a little veggie bonus.
• Eggs help everything hold together without making the cookies cakey.
• Coconut oil adds richness, so they don’t taste “health food” dry.
• Maple syrup sweetens naturally and gives that warm fall-cookie vibe.
• Coconut sugar adds deeper sweetness, almost like a soft brown sugar feel.
• Cinnamon, ginger, and nutmeg make it taste like sweater weather.
• Sea salt keeps the sweet stuff from getting too flat.
• Vanilla rounds things out.

  Basically, it makes the cookies taste finished.

• Baking soda and gluten-free powder give them a soft little lift.
• Coconut butter makes the frosting creamy, thick, and kind of dreamy.
• Plus, coconut milk can loosen the frosting when it’s being stubborn.

Ingredient Quantities

• 2 cups blanched almond flour
• 1/2 cup tapioca starch
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder (gluten free)
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 cup pure pumpkin puree
• 1/4 cup melted coconut oil
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup coconut sugar
• For the frosting: 1/2 cup coconut butter (softened)
• For the frosting: 2 to 3 tablespoons pure maple syrup
• For the frosting: 1/2 teaspoon vanilla extract
• For the frosting: pinch of fine sea salt
• Optional for frosting: 1 to 2 tablespoons full fat coconut milk to thin if needed

How to Make this

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large bowl whisk together 2 large eggs, 1 cup pure pumpkin puree, 1/4 cup melted coconut oil, 1/3 cup pure maple syrup and 1 teaspoon vanilla extract until smooth.

3. In a separate bowl combine 2 cups blanched almond flour, 1/2 cup tapioca starch, 1 teaspoon baking soda, 1/2 teaspoon gluten free baking powder, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground nutmeg; stir in 1/2 cup coconut sugar to the dry mix.

4. Fold the dry ingredients into the wet mixture until a thick, slightly sticky dough forms; if too wet, chill 10 minutes to firm.

5. Scoop about 2 tablespoons of dough per cookie and place on prepared sheets about 2 inches apart, gently flattening each mound to form a thick cookie shape.

6. Bake for 12 to 15 minutes or until edges are set and tops spring back lightly; allow cookies to cool on the pan 5 minutes, then transfer to a wire rack to cool completely.

7. Meanwhile make the frosting by beating 1/2 cup softened coconut butter with 2 to 3 tablespoons pure maple syrup, 1/2 teaspoon vanilla extract and a pinch of fine sea salt until smooth and spreadable.

8. If the frosting is too thick, thin it with 1 to 2 tablespoons full fat coconut milk, adding 1 tablespoon at a time until desired consistency is reached.

9. Once cookies are completely cool, spread or pipe the coconut butter frosting on each cookie.

10. Chill the frosted cookies for 10 to 15 minutes to set the frosting, then serve or store in an airtight container in the refrigerator for up to 5 days.

Equipment Needed

1. Oven and two rimmed baking sheets
2. Parchment paper
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. 2 tablespoon cookie scoop or measuring spoons and a spoon for portioning
8. Hand mixer or stand mixer for frosting (or a sturdy whisk)
9. Wire cooling rack

FAQ

Paleo Soft Pumpkin Cookies Recipe Substitutions and Variations

• Almond flour → Finely ground pecan or walnut flour. Use 1:1; note it may darken the dough and add a nuttier flavor.
• Tapioca starch → Arrowroot powder. Use 1:1 for similar binding and chewiness.
• Coconut oil → Melted avocado oil or light olive oil. Use 1:1; oil will yield a less coconut-forward flavor and a slightly softer texture.
• Coconut butter (frosting) → Smooth cashew or almond butter thinned with 1 to 2 teaspoons melted coconut oil. Keeps creamy texture and mild flavor for spreading.

Pro Tips

1. Measure the almond flour by spooning it into the cup and leveling, or fluff it with a fork first. Packing almond flour makes the dough too dense and the cookies heavy.

2. If the dough feels sticky or hard to shape, chill it for 10 to 20 minutes. Cold dough holds its shape better and yields thicker, chewier cookies.

3. Watch the bake time closely. These cookies continue to firm as they cool, so pull them when the edges are set and the centers still spring back lightly to avoid dryness.

4. For frosting that spreads smoothly, warm the coconut butter slightly in a warm water bath or by letting it sit at room temperature until soft, then thin as needed with coconut milk one teaspoon at a time. Chill briefly after frosting to help it set without becoming rock hard.

5. Keep leftovers refrigerated in an airtight container and bring to room temperature for 10 to 15 minutes before serving, or warm gently in a low oven for a fresher texture.