These Paleo Pumpkin Cookies are soft, chewy and made with a hint of pumpkin, warm fall spices and dairy-free chocolate chips. This gluten free cookie recipe is easy to make in just one bowl and is the perfect healthy, grain free, paleo treat.
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Updated September 2020
Gluten Free Pumpkin Cookie Recipe
Looking for a healthy pumpkin cookie now that fall is just around the corner? Once September rolls around, my family starts asking for all the best pumpkin recipes. Pumpkin waffles, pumpkin pancakes, pumpkin bread, pumpkin muffins and of course, pumpkin spice lattes.
These Paleo Pumpkin Cookies are soft, chewy and perfect when you’re craving a warmly spiced cookie for fall.
The best part though? Just like our reader favorite Paleo Chocolate Chip Cookies, these delicious gluten free pumpkin cookies are completely refined sugar free, paleo grain free, gluten free and come together in just ONE bowl.
Why we love this easy pumpkin recipe
- soft, chewy and delicious with a cup of tea, coffee or mik
- kid-friendly and healthy enough for breakfast, an afternoon treat or dessert
- one bowl recipe with no mixer required
- made with simple pantry-friendly ingredients you most likely have in your kitchen
- refined sugar free, gluten-free and paleo-friendly
- easy to customize with low carb or keto sweeteners
Ingredients you need to make Paleo Pumpkin Cookies:
- Large egg yolk – leaving out the egg white helps the cookies stay chewy instead cakey since pumpkin adds moisture to the batter
- Melted and cooled coconut oil – you can also sub with vegan butter or ghee
- pumpkin (be sure to use pure sugar free pumpkin from a can or homemade pumpkin puree – NOT pumpkin pie filling) – patted dry with a paper towel (this removes excess moisture)
- Creamy cashew butter: adds chewiness and makes the cookies less cakey. You can also sub with another nut or seed butter of your choice depending on any dietary allergies: almond butter, peanut butter, sunflower seed butter etc.
- Coconut sugar
- pure vanilla extract – for flavor
- Almond flour– our favorite grain-free flour we use for baking. Be sure to use superfine blanched almond flour and NOT almond meal
- Coconut flour: another low carb flour we like to use to help make the cookies soft and chewy
- Baking powder and baking soda: both of these leaveners help the gluten free pumpkin cookies rise
- Ground cinnamon AND pumpkin pie spice: add the cozy warm flavors to make these paleo pumpkin cookies delicious
OPTIONAL CHOCOLATE DIP AND TOPPINGS:
- Chopped chocolate or dairy-free mini chocolate chips – use your favorite sugar free chocolate – we usually use Lily’s
- Maldon sea salt or Coarse salt
- Shredded Coconut
- Finely chopped pecans
How to make Paleo Pumpkin Cookies
- BEAT THE EGG YOLK AND MIX THE WET INGREDIENTS: In a large mixing bowl, beat egg with fork then stir in coconut sugar, maple syrup, cashew butter, pumpkin puree, coconut oil and vanilla. Mix until smooth and combined.
ADD DRY INGREDIENTS: Stir in almond flour, coconut flour, baking soda and pumpkin pie spice and mix until dough forms. Chill batter in fridge for 15 minutes.
PREHEAT oven to 350 degrees F. Line a baking sheet with parchment paper.
SCOOP DOUGH ONTO BAKING PAN: Form dough into 2.5 Tablespoon-sized balls or use a small cookie scoop and place on baking sheet. Gently flatten dough with your palm or the bottom of a small glass. Use a fork to flatten and form a criss-cross pattern.
Top with chocolate chips and sea salt OR leave out if making the chocolate dip.
- BAKE: Bake for 9-13 minutes, or until slightly golden. Cool for at least 20 minutes before enjoying.
- TO MAKE THE OPTIONAL CHOCOLATE DIP:
- Be sure to chill cookies completely before dipping. Store in the fridge or freezer to speed up the chilling process.
- Melt the chocolate over a double-boiler or in the microwave in 20 second increments, stirring in between.
- DIP COOKIES: Dip half of each cookie into the chocolate and place back on the parchment lined baking sheet. Sprinkle each cookie with either: salt, shredded coconut or chopped peanuts. Drizzle a few cookies with some melted chocolate.
- COOL: Allow chocolate to harden or enjoy right away.
Tips for making the Best Pumpkin Cookies:.
- USE THE CORRECT COMBINATION OF FLOURS – Superfine blanched almond flour and coconut flour are what give these gluten free pumpkin chocolate chip cookies their soft and fluffy texture. Do not sub with almond meal or shredded coconut since those are both much coarser and will cause your cookies to crumble.
- DO NOT OVERBAKE – Be sure to watch your cookies carefully and remove promptly from the oven once you see the edges start to turn a golden brown. The cookies will continue to cook when removed from the oven.
- ALLOW THE COOKIES TO COOL – if you want the cookies to set up properly, don’t try to grab them right away when you remove them from the oven. Give them at least 20 minutes before transferring to a cooling rack.
- STORE IN THE FRIDGE – these cookies taste even better when you cool them in the fridge overnight. They’re perfectly soft and chewy.
Substitutions
- Coconut sugar: you can swap with maple sugar or any other granulated brown sugar substitute. Use golden monk fruit sweetener or erythritol to keep these pumpkin cookies low carb. You can also just use brown sugar if there are no dietary concerns in your family.
- Egg: I have not tried but use ONE flax egg or chia egg to make these pumpkin cookies vegan
- Chocolate chips: Leave out or add chopped nuts instead
- Almond flour: To keep these cookies nut free, you can try swapping the superfine almond flour with superfine sunflower seed flour.
Frequently Asked Questions:
Are these Grain-Free Pumpkin Cookies Cakey?
Not at all, these paleo pumpkin chocolate chip cookies are slightly soft and chewy but not cakey at all. The texture will be different than a regular pumpkin cookie made with all purpose flour since they are grain free but these gluten free pumpkin cookies bake up soft, chewy moist and flavorful.
If you prefer cakey pumpkin cookies then you can try adding an egg or increasing the pumpkin puree to 1/3 cup and reducing the amount of almond flour to 1 cup instead.
Can you freeze Healthy Pumpkin Cookies
Yes, absolutely! I always make a double batch of these pumpkin chocolate chip cookies since they are perfect for making ahead and they’re freezer friendly!
How to freeze Chocolate Chip Pumpkin Cookies
Once the cookies are cooled, place them on a baking sheet and freeze for 15 minutes or until hard. Transfer to a freezer bag and freeze for up to 3 months. Thaw at room temperature or in the microwave.
How to Store Gluten Free Pumpkin Cookies
Store leftovers in a covered container or a clear zip-lock bag to enjoy throughout the week. Then when you’re craving a warm and gooey cookie, just pop one in the microwave for about 7 seconds and they’re the perfect texture.
What to do with leftover pumpkin puree?
You can store leftover pumpkin in an airtight container in the fridge or freeze in ice cube trays to use for later.
Or try making one of these pumpkin recipes we love:
These Paleo Pumpkin Cookies are soft, chewy and made with a hint of pumpkin, warm fall spices and dairy-free chocolate chips. This gluten free cookie recipe is easy to make in just one bowl and is the perfect healthy, grain free, paleo treat.
- 1 large egg , room temperature
- 1/3 cup coconut sugar OR sub with favorite granulated sweetener
- 1/2 Tbs maple syrup OR sub with favorite liquid sweetener
- 2 tablespoons creamy unsalted cashew butter , (can also sub with almond or sunflower seed butter)
- 1/4 cup pure pumpkin puree , patted dry with a paper towel
- 1/4 cup melted and cooled coconut oil OR sub with vegan butter or ghee
- 1 teaspoon vanilla extract
- 1 1/4 cups super fine blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 3 oz paleo OR sugar free chopped chocolate or 1/3 cup chocolate chips , we use Lily's Sweets OR Hu's Kitchen for paleo - omit if making the chocolate dip
- 8 ounces dark chocolate , melted
- Maldon sea salt or coarse flakey salt
- Shredded Coconut
- Finely chopped pecans
In a large mixing bowl, beat egg with fork then stir in coconut sugar, maple syrup, cashew butter, pumpkin puree, coconut oil and vanilla. Mix until smooth and combined.
Stir in almond flour, coconut flour, baking soda and pumpkin pie spice and mix until dough forms. Fold in the chopped chocolate or chocolate chips. Chill batter in fridge for 15 minutes.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Form dough into 2.5 Tablespoon-sized balls or use a small cookie scoop and place on baking sheet. Gently flatten dough with your palm or the bottom of a small glass. Top with chocolate chips and flakey salt OR leave out if making the chocolate dip.
Bake for 9-13 minutes, or until slightly golden. Cool for at least 20 minutes to set.
TO MAKE THE OPTIONAL CHOCOLATE DIP:
Be sure to chill cookies completely before dipping. Store in the fridge or freezer to speed up the chilling process.Melt the chocolate over a double-boiler or in the microwave in 20 second increments, stirring in between.
Dip half of each cookie into the chocolate and place back on the parchment lined baking sheet.
Sprinkle each cookie with either: salt, shredded coconut or chopped peanuts. Drizzle a few cookies with some melted chocolate.COOL:Allow chocolate to harden or enjoy right away.
Heather -
These cookies look like such a treat!
Emma -
What great looking cookies Kelly.
Laura -
Yum!
Beeta -
These cookies look fantastic.
Brianne -
Wow these cookies are just calling my name, Kelly!