Paleo pumpkin cookies are soft, chewy, and full of warm spice flavor. You won’t believe how deliciously decadent these paleo pumpkin cookies are. 

Best of all, they are easy to make. With only 10 minutes of prep time and 12 minutes of cook time, you will be eating these tasty cookies in no time. 

Paleo Pumpkin Cookies Ingredients 

These paleo pumpkin cookies are made with nutritious ingredients you probably already have on hand. Here’s everything you need to make these tasty pumpkin treats: 

• Flour: I used almond flour, cassava flour, arrowroot starch, coconut flour, and pea protein powder to create the flour blend for this recipe. 
• Baking Powder: Helps the cookies rise slightly and gives the cookies a chewy texture. 
• Spices: Cinnamon, nutmeg, cloves, and ginger to add a warm spice flavor to the cookies. Alternatively, you can add 1 1/2 teaspoons of pumpkin pie spice to the pumpkin cookie dough instead of the spices mentioned above. 
• Salt: Salt helps balance out the sweet flavor of the cookies. 
• Coconut Oil: Adds moisture to the pumpkin cookies. Use melted grass-fed butter instead if you do not like coconut oil. 
• Pumpkin Puree: Pumpkin puree gives the cookies the pumpkin flavor. Use homemade or canned pumpkin puree to make the pumpkin cookies. 
• Coconut Sugar: Adds sweetness to the pumpkin cookies. If you do not like coconut sugar, use maple sugar or date sugar instead. 
• Eggs: Eggs act as a binder. They help hold the cookies together. They also add moisture to the cookies. 
• Vanilla Extract: Vanilla extract adds a subtle vanilla flavor.

Tips For Making Paleo Pumpkin Cookies

Use superfine-blanched almond flour. Super fine almond flour has a fine texture that works perfectly in this recipe. Do not use almond meal to make the cookies, or the cookies will have a grainy texture. 

Use room-temperature eggs. If you use cold eggs, the coconut oil will solidify when you mix the cookies. These clumps will melt in the oven and create pockets in your cookies. To avoid this, use room-temperature eggs. 

Use pumpkin pie filling. Do not use pumpkin pie filling to make these cookies. Pumpkin pie filling contains sugar, which is not paleo. Furthermore, the cookies will be way too sweet. Use pumpkin puree to make the cookies instead of pumpkin pie filling. 

Variations

This paleo pumpkin recipe is perfect on its own. But if you want to customize it even more, try one of these variations. 

• Chocolate Chips: Add 1 cup of paleo dark chocolate chips to the cookie dough to add a decadent chocolaty flavor that pairs perfectly with the sweet pumpkin flavor. 
• Nuts: Nuts add texture to the cookies. Add 1/3-1/2 cup of chopped walnuts or pecans to the dough after you combine the dry and wet ingredients. 
• Cinnamon ‘Sugar’: Combine 1/2 cup of coconut sugar or maple sugar and 1 tablespoon of ground cinnamon in a small bowl. Roll the pumpkin cookies in the cinnamon sugar before baking. This simple trick will make the cookies irresistible. 

Storing Paleo Pumpkin Cookies 

Store the paleo pumpkin cookies in an airtight container at room temperature for 2 days. You can also store the pumpkin cookies in the refrigerator for 4-5 days. 

If you are freezing unbaked pumpkin cookies, make the dough and scoop it onto baking sheets lined with parchment paper. Freeze the cookies for 4 hours until they are frozen solid. Place the cookies in a Ziploc bag and freeze them for 3 months. 

If you are freezing baked pumpkin cookies, place them in a Ziploc bag and freeze them for up to 1-2 months.

How To Make Pumpkin Cookies Vegan

To make these pumpkin cookies vegan, use 2 flax eggs instead of 2 eggs. Simply combine 2 tablespoons of ground flaxseeds and 6 tablespoons of water in a small bowl. Next, let it sit for 5 minutes until it thickens before making the pumpkin cookies. 

How To Make Pumpkin Cookies Keto

Replace the cassava flour and arrowroot starch with almond flour. In total, you will add 2 cups of almond flour to the cookie dough instead of 1/2 cup of almond flour. Substitute the coconut sugar with monk fruit sweetener, Swerve, or another sugar-free sweetener. 

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