These 6 ingredient Pumpkin Paleo Cookies are soft, cakey and only 70 calories and made in one bowl! A healthy, gluten free dessert for fall!
Welcome back pumpkin seasonnnnnn!
Like I said in the pumpkin sugar cookies, it’s happening THIS WEEK.
Aaaand, you’re either mad at me, or your about to grab my hands and we’re going to spin around happily, while shoveling our face with spice-sweet, soft and chewy healthy pumpkin cookies. Maybe these in one hand and some Pumpkin Spice Eggless Chocolate Chip Cookies in the other?
I give myself full permission to post it in the September.
Why you will LOVE This Recipe
If you’re anything like me, when summer is coming to a close there’s ONE thing that is on your mind: PUMPKIN. And I mean pumpkin EVERYTHING. As soon as September hits, you will find me in my kitchen baking up pumpkin spice caramel slice bars, whole30 pumpkin muffins, and even eating it for dinner with some creamy pumpkin curry! It’s my absolute fave and I feel like it ushers in fall so perfectly, so that’s why I have yet another pumpkin recipe coming your way today. These easy paleo pumpkin cookies are made with the perfect blend of cozy spices along with a good portion of pumpkin to make them moist, chewy and absolutely delicious. Made with coconut flour, these cookies also happen to be gluten free and made with better-for-you ingredients that you’ll feel good about. Your whole crew will love them!
Go ahead and gather up your ingredients for these paleo pumpkin cookies coconut flour, because it’s time to get baking! You might already have everything you will need to make them hanging around your pantry and fridge:
- Coconut Sugar
- Cashew Butter
- Pumpkin Puree
- Egg Yolk
- Coconut Flour
- Baking Soda
- Pumpkin Pie Spice
- Sea Salt
Can I use another type of flour?
Often, I totally encourage creativity and mixing things up to suit your needs and preferences in my recipes. However, with baking (especially gluten free baking), often you need to stick to the exact ingredients and measurements to ensure they turn out well. For these paleo pumpkin breakfast cookies, I tried different varieties of flours and coconut flour worked best, so I recommend sticking with that!
How to make Paleo Pumpkin Cookies
Turn on your oven so that it can preheat while you work. Line a baking sheet with parchment paper and set aside.
In a large bowl, add the coconut sugar and cashew butter and beat with an electric hand mixer until well combined. Add in the pumpkin and egg yolk and beat once again until smooth.
Add the coconut flour, baking soda, spice and salt and mix together thoroughly.
Drop by rounds onto your prepared baking sheet, gently pressing each cookie down with a fork. Place the pan into your oven and bake until the cookies are golden brown and the tops are set.
Let the cookies cool COMPLETELY on the pan, then serve them up and enjoy!
Top Tips for making Paleo Pumpkin Cookies
- Use a Silpat: If you have a silicone baking sheet, it will work great for this recipe as the dough is very soft and sticky. If not, be sure to use parchment paper!
- Press out each cookie: The dough will not spread out when baking, so be sure to press each dough ball down until it is about ⅓ inch thick.
- Use an electric hand mixer: To make the dough, everything will be best incorporated if you use a hand mixer to blend it all together.
If you want to bring your pumpkin cookies to the next level, consider throwing in some add-ins for fun! I recommend milk, semisweet, or white chocolate chips and/or chopped nuts such as walnuts or pecans. If you’d like, you could also throw in some craisins which are also perfect for fall.
Since these cookies are so tender and moist, I do not recommend storing them at room temperature. Place them in an airtight container and they will last in the fridge that way for about a week. To freeze, place them in a freezer safe container or ziploc bag and label with the date. You can store them in the freezer for up to 3 months!
- 1/4 Cup + 3 Tbsp Coconut sugar + additional for sprinkling
- 1/4 Cup Cashew butter
- 1/2 Cup Pumpkin puree
- 1 Large egg yolk
- 3 Tbsp Coconut flour 18g
- 1/2 tsp Baking soda
- 1 1/4 tsp Pumpkin pie spice
- Pinch of sea salt
- Preheat your oven to 350 degrees and line a baking sheet with a silpat or parchment paper. Do not just rub with oil.
- In a large bowl, using an electric hand mixer, beat together the coconut sugar and cashew butter until combined. Add in the pumpkin and egg yolk and beat again until smooth and well combined, scraping down the sides of the bowl as necessary.
- Add the coconut flour, baking soda and spice to the bowl and stir, scraping down the sides, until well combined. Your dough will be very soft, a little more like muffin batter.
- Drop the batter by heaping 1 Tbsp balls on the cookie sheet.
- Using a fork, press each ball out to about 1/3 inch thick. These cookies do not spread out at all when baking, so you need to press them beforehand. It does take some time, as the dough is soft, so be a little patient.
- Bake until golden brown and the tops feel set, about 16-18 minutes. Let the cookies cool COMPLETELY on the pan.
- Once cooled, use a spatula to GENTLY lift them off the pan and DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 3 POINTS+: 2. OLD POINTS: 1
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Want more healthy pumpkin desserts?
Healthy pumpkin cookies from around the web:
Paleo Pumpkin Breakfast Cookies – The Balanced Berry
Pumpkin Whoopie Pies – Lemons & Basil
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