MEET THE SOFT HEALTHY PUMPKIN COOKIES that persuade folks to fall in love with pumpkin. I perfected this recipe a few years again and AK readers fell in love — for good cause!

Right here’s the deal, Tony informed me he didn’t like pumpkin. I used to be like WHO ARE YOU? Then I made these tender pumpkin cookies lined in a light-weight salted maple frosting and he principally ate all the batch over two days. That’s when you recognize they’re actually, actually good.

Truthfully, I’m obsessed too. I couldn’t cease myself from sneaking bites right here and there all through the day.

They’re pillowy, wholesome pumpkin cookies that style like a cross between pumpkin pie and a tender pumpkin Lofthouse model cookie, which is ideal as a result of that was principally my inspiration for this recipe.

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Substances in these wholesome pumpkin cookies

Guess what? These tender pumpkin cookies are fairly dang wholesome, too! They’re made with easy components that you just would possibly have already got in your pantry. Right here’s what you’ll have to make them:

  • Coconut oil: you’ll want a little bit of coconut oil for moisture in these pumpkin cookies.
  • Pumpkin puree: for that scrumptious pumpkin taste! Be at liberty to make use of a can or make your personal pumpkin puree with contemporary pumpkin.
  • Natural cane sugar: I like to make use of natural cane sugar on this recipe however you can even use common sugar or coconut sugar. Simply be aware that coconut sugar will make the cookies a bit darker in colour.
  • Maple syrup: only a tablespoon of pure maple syrup offers these cookies that cozy fall taste.
  • Egg: you’ll simply want 1 egg on this recipe. I additionally suppose {that a} flax egg would work effectively to maintain these pumpkin cookies vegan.
  • Vanilla extract: for a bit extra taste.
  • Almond & coconut flour: we’re utilizing a mixture of almond flour and coconut flour to maintain these cookies gluten and grain free.
  • Baking soda & salt: in order that they bake up correctly.
  • Pumpkin pie spice: be at liberty to make use of pre-mixed pumpkin pie spice or you should use a mixture of cinnamon, nutmeg, floor ginger & allspice or cloves.
  • For the salted maple frosting: you’ll want some extra maple syrup, butter (or vegan butter), almond milk and powdered sugar (or my paleo powdered sugar).

soft pumpkin cookies in a stack

One of the best salted maple frosting

The cookies themselves are paleo and dairy free with out the frosting, however truthfully, what’s a pumpkin cookie with no little creamy frosting on high?! Not nearly as good when you ask me.

To make it you’ll merely combine collectively the powdered sugar, pure maple syrup, melted butter and almond milk. Add a pinch of sea salt to style. At first, it’ll appear a bit skinny, however after sitting for five minutes, it will get good and thick for spreading.

I personally love the frosting as a result of it’s gentle, but each candy and a tiny bit salty, simply the way in which most issues in life ought to be. Fairly certain I need to frost my favourite carrot cake muffins with it too!

four healthy soft pumpkin cookies in a stack

Ideas for making these wholesome pumpkin cookies

  1. Don’t use substitutes. Almond flour shouldn’t be changed with some other flour, nor must you try to exchange the coconut flour. The cookies are good as-is! I do have dairy free & vegan choices to strive substituting beneath and within the notes part.
  2. Pack your almond flour. You may pack the almond flour identical to you’d with brown sugar. It makes all of the distinction! Don’t pack the coconut flour.
  3. DIY the pumpkin puree. Try all of my ideas and tips for making your personal pumpkin puree when you can’t discover any canned!
  4. They’re scrumptious from the freezer. These cookies get softer as the times go on so I like to recommend preserving them within the freezer. I do know this appears bizarre, however I froze a bunch of those cookies, then tried one straight from the freezer they usually have been unbelievable!

make these pumpkin cookies vegan, dairy free & paleo

  • To make dairy free: these gluten free pumpkin cookies can simply be made dairy free by simply swapping in vegan butter within the frosting. The cookies themselves are scrumptious even with out the frosting (although the frosting takes these the subsequent stage).
  • To make vegan: strive utilizing a flax egg as a substitute of the common egg (learn to make one right here!) Additionally, bear in mind to make use of vegan butter within the frosting (or omit the frosting).
  • To make paleo: use coconut sugar within the cookies themselves and easily omit the frosting.

four gluten free pumpkin cookies in a stack in front of a milk bottle

Retailer or freeze them for later

  • To retailer: be at liberty to maintain these wholesome pumpkin cookies in an hermetic container at room temperature for 1 day, then switch them to the fridge or freezer. I like to recommend the freezer.
  • To freeze: make sure that the cookies are fully cooled, after which switch them to an hermetic container lined with wax or parchment paper or freezer-safe bag earlier than storing them within the freezer for as much as 2 months (with or with out the frosting). I like to position them in a single layer to keep away from any cookies breaking. As soon as able to eat, merely thaw out at room temperature and luxuriate in!

Extra pumpkin recipes you’ll love

Get all of our wonderful pumpkin recipes right here!

I extremely counsel baking your self a batch of those wholesome pumpkin cookies and frosting them up ASAP. They actually tender, however get even softer as the times go on. Everyone seems to be gonna go CRAZY for these dangerous boys.

I hope you take pleasure in these wholesome tender pumpkin cookies. When you make them, please go away a remark beneath and fee the recipe — I actually admire it! xo.

Tender Paleo Pumpkin Cookies with Salted Maple Frosting

soft pumpkin cookies in a stack

Wholesome tender pumpkin cookies with an addicting salted maple frosting! These melt-in-your-mouth gluten free pumpkin cookies are grain free, simply dairy free and style like a slice of your favourite pumpkin pie. The right dessert for fall and holidays!


  • For the cookie dough:
  • 1/4
    melted and cooled coconut oil (or sub melted butter)
  • 1/3
    pumpkin puree
  • 1/4
    natural cane sugar (common sugar or coconut sugar may even work!)
  • 1
    pure maple syrup
  • 1
    egg, at room temperature
  • 1
    vanilla extract
  • 1 1/2
    packed fantastic almond flour (don’t use almond meal)
  • 3
    coconut flour
  • 1/4
    baking soda
  • 1
    pumpkin pie spice*
  • 1/4
  • Elective if not utilizing frosting: Roll dough in cinnamon sugar (1/4 cup sugar + 2 teaspoons cinnamon)
  • For the Salted Maple Frosting:
  • ½
    powdered sugar
  • 1
    pure maple syrup
  • 1
    melted butter
  • 1/2
    unsweetened almond milk, plus 1-2 teaspoons extra to skinny if vital
  • Pinch
    of sea salt, to style


  1. Preheat oven to 350 levels F. Line a big baking sheet with parchment paper and put aside.

  2. In a big bowl, add the coconut oil, pumpkin puree, sugar, maple syrup, egg and vanilla extract. Combine till effectively mixed and clean. Subsequent add in almond flour, coconut flour, baking soda, spices and salt. Course of till a dough kinds. Enable dough to sit down for five minutes.

  3. Subsequent use your arms to roll dough into golf sized balls. Roll in cinnamon-sugar if you would like. Place on ready cookie sheet then flatten every dough ball with the palm of your hand, however nonetheless hold the cookies good and spherical. They need to be about 1/4 inch thick earlier than baking as a result of we nonetheless need them to be good, thick and fluffy. Bake for 8-11 minutes.

  4. Take away from oven, switch to a wire rack and permit cookies to chill fully earlier than frosting. Makes about 12 cookies.

  5. For the frosting: In a medium bowl, combine collectively the powdered sugar, pure maple syrup, melted butter and almond milk. Add a pinch of sea salt to style. If frosting is simply too thick, you may add a teaspoon or two extra milk to make it spreadable. Frost every cookie then take pleasure in! Sprinkle high of frosting with a bit cinnamon for a beautiful look. Cookies will get softer every day. Cookies could be saved in a container at room temp for a couple of days, then I like to recommend storing them within the fridge.

Recipe Notes

*If you do not have pumpkin pie spice, you may combine collectively: 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon floor ginger, and 1/4 teaspoon allspice or cloves.

See the complete put up for ideas, tips & storing directions!


Servings: 12 cookies

Serving measurement: 1 cookie (with frosting)

Energy: 207kcal

Fats: 15.1g

Saturated fats: 6.7g

Carbohydrates: 16g

Fiber: 2.6g

Sugar: 11.7g

Protein: 3.9g

This put up was initially revealed on October eleventh, 2018, republished on October seventeenth, 2021, and republished on September twelfth, 2022.

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