MEET THE SOFT HEALTHY PUMPKIN COOKIES that convince people to fall in love with pumpkin. I perfected this recipe a couple of years back and AK readers fell in love — for good reason!
Here’s the deal, Tony told me he didn’t like pumpkin. I was like WHO ARE YOU? Then I made these soft pumpkin cookies covered in a light salted maple frosting and he basically ate the entire batch over two days. That’s when you know they’re really, really good.
Honestly, I’m obsessed too. I couldn’t stop myself from sneaking bites here and there throughout the day.
They’re pillowy, healthy pumpkin cookies that taste like a cross between pumpkin pie and a soft pumpkin Lofthouse style cookie, which is perfect because that was basically my inspiration for this recipe.
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Ingredients in these healthy pumpkin cookies
Guess what? These soft pumpkin cookies are pretty dang healthy, too! They’re made with simple ingredients that you might already have in your pantry. Here’s what you’ll need to make them:
- Coconut oil: you’ll need a bit of coconut oil for moisture in these pumpkin cookies.
- Pumpkin puree: for that delicious pumpkin flavor! Feel free to use a can or make your own pumpkin puree with fresh pumpkin.
- Organic cane sugar: I like to use organic cane sugar in this recipe but you can also use regular sugar or coconut sugar. Just note that coconut sugar will make the cookies a bit darker in color.
- Maple syrup: just a tablespoon of pure maple syrup gives these cookies that cozy fall flavor.
- Egg: you’ll just need 1 egg in this recipe. I also think that a flax egg would work well to keep these pumpkin cookies vegan.
- Vanilla extract: for a little additional flavor.
- Almond & coconut flour: we’re using a mix of almond flour and coconut flour to keep these cookies gluten and grain free.
- Baking soda & salt: so that they bake up properly.
- Pumpkin pie spice: feel free to use pre-mixed pumpkin pie spice or you can use a mix of cinnamon, nutmeg, ground ginger & allspice or cloves.
- For the salted maple frosting: you’ll need some more maple syrup, butter (or vegan butter), almond milk and powdered sugar (or my paleo powdered sugar).
The best salted maple frosting
The cookies themselves are paleo and dairy free without the frosting, but honestly, what’s a pumpkin cookie without a little creamy frosting on top?! Not as good if you ask me.
To make it you’ll simply mix together the powdered sugar, pure maple syrup, melted butter and almond milk. Add a pinch of sea salt to taste. At first, it will seem a little thin, but after sitting for 5 minutes, it gets nice and thick for spreading.
I personally love the frosting because it’s light, yet both sweet and a tiny bit salty, just the way most things in life should be. Pretty sure I want to frost my favorite carrot cake muffins with it too!
Tips for making these healthy pumpkin cookies
- Do not use substitutes. Almond flour should not be replaced with any other flour, nor should you attempt to replace the coconut flour. The cookies are perfect as-is! I do have dairy free & vegan options to try substituting below and in the notes section.
- Pack your almond flour. You can pack the almond flour just like you would with brown sugar. It makes all the difference! Do not pack the coconut flour.
- DIY the pumpkin puree. Check out all of my tips and tricks for making your own pumpkin puree if you can’t find any canned!
- They’re delicious from the freezer. These cookies get softer as the days go on so I recommend keeping them in the freezer. I know this seems weird, but I froze a bunch of these cookies, then tried one straight from the freezer and they were incredible!
How to make these pumpkin cookies vegan, dairy free & paleo
- To make dairy free: these gluten free pumpkin cookies can easily be made dairy free by just swapping in vegan butter in the frosting. The cookies themselves are delicious even without the frosting (though the frosting takes these the next level).
- To make vegan: try using a flax egg instead of the regular egg (learn how to make one here!) Also, remember to use vegan butter in the frosting (or omit the frosting).
- To make paleo: use coconut sugar in the cookies themselves and simply omit the frosting.
Store or freeze them for later
- To store: feel free to keep these healthy pumpkin cookies in an airtight container at room temperature for 1 day, then transfer them to the fridge or freezer. I recommend the freezer.
- To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months (with or without the frosting). I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!
More pumpkin recipes you’ll love
- Nourishing Almond Butter Double Chocolate Pumpkin Muffins (that taste like CAKE!)
- Brown Butter Pumpkin Snickerdoodles
- Blow Ya Mind Pumpkin Cake with Cinnamon Cream Cheese Frosting (gluten free!)
- Mini Paleo Pumpkin Pies with Gingerbread Cookie Crust
- Nourishing Almond Flour Pumpkin Bread
Get all of our amazing pumpkin recipes here!
I highly suggest baking yourself a batch of these healthy pumpkin cookies and frosting them up ASAP. They really soft, but get even softer as the days go on. Everyone is gonna go CRAZY for these bad boys.
I hope you enjoy these healthy soft pumpkin cookies. If you make them, please leave a comment below and rate the recipe — I really appreciate it! xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Soft Paleo Pumpkin Cookies with Salted Maple Frosting
Ingredients
- For the cookie dough:
- 1/4 cup melted and cooled coconut oil (or sub melted butter)
- 1/3 cup pumpkin puree
- 1/4 cup organic cane sugar (regular sugar or coconut sugar will also work!)
- 1 tablespoon pure maple syrup
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups packed fine almond flour (do not use almond meal)
- 3 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1 tablespoon pumpkin pie spice*
- 1/4 teaspoon salt
- Optional if not using frosting: Roll dough in cinnamon sugar (1/4 cup sugar + 2 teaspoons cinnamon)
- For the Salted Maple Frosting:
- ½ cup powdered sugar
- 1 tablespoon pure maple syrup
- 1 tablespoon melted butter
- 1/2 tablespoon unsweetened almond milk, plus 1-2 teaspoons more to thin if necessary
- Pinch of sea salt, to taste
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, add the coconut oil, pumpkin puree, sugar, maple syrup, egg and vanilla extract. Mix until well combined and smooth. Next add in almond flour, coconut flour, baking soda, spices and salt. Process until a dough forms. Allow dough to sit for 5 minutes.
- Next use your hands to roll dough into golf sized balls. Roll in cinnamon-sugar if you'd like. Place on prepared cookie sheet then flatten each dough ball with the palm of your hand, but still keep the cookies nice and round. They should be about 1/4 inch thick before baking because we still want them to be nice, thick and fluffy. Bake for 8-11 minutes.
- Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 12 cookies.
- For the frosting: In a medium bowl, mix together the powdered sugar, pure maple syrup, melted butter and almond milk. Add a pinch of sea salt to taste. If frosting is too thick, you can add a teaspoon or two more milk to make it spreadable. Frost each cookie then enjoy! Sprinkle top of frosting with a little cinnamon for a gorgeous look. Cookies will get softer each day. Cookies can be stored in a container at room temp for a few days, then I recommend storing them in the fridge.
Recipe Notes
Nutrition
This post was originally published on October 11th, 2018, republished on October 17th, 2021, and republished on September 12th, 2022.
These look amazing. I would love to make a batch or two in advance of a gathering. Do they freeze well (without icing of course!)
They should be fine in the freezer!
These look amazing. I would love to make a batch or two in advance of a gathering. Do they freeze well (without icing of course!)
They should be fine in the freezer!
Wonder how they would work with a flax egg to make vegan?
Also can I use regular flour if not gf?
Flax egg worked great. Monique usually posts substitute suggestions within the recipe, which I love!!
Glad it’s helpful! 🙂
Wonder how they would work with a flax egg to make vegan?
Also can I use regular flour if not gf?
I’ve only tested the recipe as written, so I wouldn’t recommend swapping ingredients!
I made these with a flax egg and they turned out well!
Do you need to have the coconut flour? I only have almond flour.
The flour combination helps these bake to the right consistency so I wouldn’t recommend leaving the coconut flour out
Do you need to have the coconut flour? I only have almond flour.
The flour combination helps these bake to the right consistency so I wouldn’t recommend leaving the coconut flour out
Can I substitute regular flour for almond?
I wouldn’t recommend swapping ingredients in this recipe
I made the this recipe without whole wheat pastry four because I didn’t hav almond and I leftists our the coconut flour. I also added a very ripe banana that I needed to use. The cookies turned out great! Thanks for proving another great healthy recipe Monique.
Great! I’m glad those swaps worked out.
Any subs for almond flour?
Any subs for almond flour?
Not that I’ve tried in this recipe!
I noticed a lot of people are asking about swaps. I did use paleo flour (Bons red mill) and they turned out wonderfully. And as my hubby is diabetic, I switched out the sugar for 1.5 tablespoons of monk fruit. Still worked out beautifully. I love your recipes and as I’m an avid paleo baker, you are one of my go to places to check for recipes. Keep up the great work!
Glad those swaps worked out for you! Here’s a great place for all of my paleo baked goods 🙂
Is there an alternative flour to use for those with tree nut allergies?
Unfortunately not for this recipe! I’ve only tested it this way. Try these pumpkin cookies instead!
My husband is allergic to nuts. What flour can I use instead?
I wouldn’t recommend swapping flours in this one! Try these instead 🙂
My husband is allergic to nuts. What flour can I use instead?
I wouldn’t recommend swapping flours in this one! Try these instead 🙂
Great start! For those (like me) allergic to nuts or unable to use almond flour, subbing half of the desired amount of almond flour (in this recipe 1 1/2 cups almond flour in half would be 3/4 and 3/4) for oat flour and the other half for GF Flour (I use King Arthur) will give you the perfect consistancy.
Hi Monique
Any chance of you testing this recipe with cassava flour in leiu of the others?
I haven’t tried it. Let me know if you do!
Can you use regular flour instead of the almond + coconut? If so, can you use regular flour in the same amount?
I wouldn’t recommend it. I’ve only tested the recipe as-written (it’s delicious that way!)
Can you use regular flour instead of the almond + coconut? If so, can you use regular flour in the same amount?
I wouldn’t recommend it. I’ve only tested the recipe as-written (it’s delicious that way!)
I’m going to try these tonight, they look AMAZING. Don’t worry, I’m not going to ask you for a flour sub 😉
hahahah… I just read all the other comments then came to yours — YES, no subs. hahah
I can’t wait to make these for a dinner party Saturday night!
YES hope you loved them!
Soft cookies are the way to go, EXCEPT for Oreos. Only crunchy cookie I’ll accept. ANYWAYS. These cookies look like round little pillows of dough! LOVE EVERYTHING about how spicy and comforting each cookie looks!
Agreed! Soft cookies always 😉
Soft cookies are the way to go, EXCEPT for Oreos. Only crunchy cookie I’ll accept. ANYWAYS. These cookies look like round little pillows of dough! LOVE EVERYTHING about how spicy and comforting each cookie looks!
Agreed! Soft cookies always 😉
there are SO GOOD I actually omitted the maple syrup and that were STILL great!!! Def a new favorite!!!
Glad you loved them!
It’s a shame you don’t have a donate button! I’d certainly donate to this excellent blog!
I guess for now i’ll settle for book-marking and
adding your RSS feed to my Google account. I look
forward to brand new updates and will share this website with my
Facebook group. Talk soon!
Did anyone else have a problem with the frosting as written in the recipe? The butter was not working. It was not coming together with the mixer. After two tries I omitted the butter and just used powdered sugar, maple syrup and sea salt. Came out great and looks just like the picture.
YES!!! My frosting kept separating!! I didn’t try to do it without the butter but definitely next time. The flavor was there but the consistency was completely off!
Hi Jordan! Please make sure your butter and maple syrup is at room temp when you mix! So sorry you are having issues. I re-tested the frosting today and it worked perfectly.
Make sure your butter and maple syrup is at room temp. Otherwise the butter with harden and separate due the the cold maple syrup!
Yes, I did as well. The butter kept clumping. Cookies are good without the icing though!
I have read the comments about not subbing ingredients but I was just wondering if these could be made with applesauce instead of pumpkin as the spices would be great with apple as well. Really love all your recipes and have shared your wedsite with everyone I know.
I have read the comments about not subbing ingredients but I was just wondering if these could be made with applesauce instead of pumpkin as the spices would be great with apple as well. Really love all your recipes and have shared your wedsite with everyone I know.
I actually think that could work, please let me know if you try it!
I tried the pumpkin biscuits over the weekend and they are amazing. I used cream cheese frosting instead of the maple frosting, only because I had left over from something else. It still tasted wonderful! I had to make another batch yesterday!
Perfect! I’m glad you like them 🙂
These are very good. Like a mouthful of pumpkin pie!
Absolutely!
Sorry to ask. My hubby can only have stevia. Do you think that would work?
I don’t usually bake with stevia so I’m not sure how much to use!
Sorry to ask. My hubby can only have stevia. Do you think that would work?
I don’t usually bake with stevia so I’m not sure how much to use!
These sound delicious! Do you think they could be made into bars, like in an 8×8 or 9×9 pan? Thank you! Love your recipes!
YES!!! Just watch your baking time. I suggest 15 minutes to start.
These are awesome! Made a batch for our Halloween party and they all went! I used cream cheese for the frosting. So good.
These are awesome! Made a batch for our Halloween party and they all went! I used cream cheese for the frosting. So good.
Amazing! So happy to hear that.
Hi Monique. Have you changed the way that your site is set up recently? The last couple of times I’ve tried to save your recipes to Pinterest, I get an error notification saying the “this site doesn’t allow you to save pins”. Help!!!
Hi Monique. Have you changed the way that your site is set up recently? The last couple of times I’ve tried to save your recipes to Pinterest, I get an error notification saying the “this site doesn’t allow you to save pins”. Help!!!
Hi Maureen! We had a tech glitch but it is now resolved (phew!) Apologies for the inconvenience!
These are incredible. I am not a big fan of pumpkin cookies. Or soft cookies, but because I trust Monique so much, I went for it and my husband and I were sold. So delicious. I didn’t have coconut flour, so I just added a little extra almond flour and they were still a great consistency! I put them in the freezer before I added the frosting so it would freeze and stay on the top of the cookie instead of running over and that helped!
Perfect! Glad I was able to convert you both 😉 You’ll have to try these ones next.
These cookies are BOMB. I made them exactly as written and they were so delish. I didn’t make the frosting and decided to bake half plain and half rolled in cinnamon sugar. The ones rolled in cinnamon sugar were much better (duh) and even had a chewier center. I decided to drizzle maple syrup on the plain ones. Thanks for a great recipe!
Okay that sounds amazing! I’ll have to try that next time 🙂
Great recipe!
I made a batch with almond flour and one with unbleached cake flour and they both turned out great.
Frosting worked out fine as well, I just have left overs from it, so I personally would make less next time.
Glad those worked out for you! The frosting is definitely adaptable to your preferences 🙂
What is sprinkled on top?
I couldn’t tell if it was cinnamon/ sugar, pumpkin spice or cinnamon. It’s so pretty!
A little bit of cinnamon! 🙂
What is sprinkled on top?
I couldn’t tell if it was cinnamon/ sugar, pumpkin spice or cinnamon. It’s so pretty!
A little bit of cinnamon! 🙂
These came out delicious and i don’t bake well! Thank you. My only questions are about storing and the color. How do you transport soft cookies with frosting like this? That’s a general question but my cookies seem to crumble and I can only do one layer at a time. #2 question is about the color. My cookies came out more of a pumpkin color compared to that beautiful caramel color, which yours are. It might be due to my coconut sugar? It’s really dark brown. My cookies almost look like falafels bc of color! But they are delicious. I am making another batch today so if you have any insight it would be much appreciated. PS- Love all of your recipes I’ve made.
Glad you liked them! I would suggest transporting these cookies with parchment or wax paper between them (if layering them) and then leaving off the frosting until you’re ready to serve them. The color is likely due to the coconut sugar 🙂
Thank you! I’m making the 2nd batch with Reg sugar and i think that’ll help w/the meatball color :). Easy fix with the parchment! Thanks! (Not a baker)
Perfect! Enjoy 🙂
These cookies were amazing. I used regular sugar (what I had on hand) instead of the coconut sugar. I did adjust the frosting slightly for taste and consistency. The cookies taste great without the frosting but they definitely jump to a new level with the addition of the maple flavor. My whole family loved them and my husband wants me to make them for Christmas to share with everyone. Thank you!!
Perfect! So glad everyone loved them!
These are just: AMAAAZING ! Had some leftover pumkin puree in the freezer and decided to try them out: easy recipe, the cookies are suuuuper soft and soo delicious ! This recipe is a keeper!
Perfect! Glad you loved them 🙂 One of my favs from this fall!
These are just: AMAAAZING ! Had some leftover pumkin puree in the freezer and decided to try them out: easy recipe, the cookies are suuuuper soft and soo delicious ! This recipe is a keeper!
Perfect! Glad you loved them 🙂 One of my favs from this fall!
Made with a flax seed egg (no other substitutions) and they came out good! A little crumbly without the egg but vey tasty!
Perfect! The flax egg does tend to bake up more crumbly in recipes like this, but I’m glad you liked them!
I made these without sugar by substituting Lakanto Monkfruit and Lakanto Maple flavored syrup, omitted the frosting and added Lily’s dark chocolate chips. Holy cow they turned out AMAZING!! My kids and hubby even love the and they were floored when I told them there’s almost no sugar!
I’m glad those swaps worked out! The perfect fall treat 🙂
I made a double batch of these tonight, following your recipe exactly. The only swap I made was in the frosting (I used regular milk instead of almond). They’re delicious! I just put them in the fridge for safe keeping. I look forward to having one for breakfast.
Oh my goodness, that frosting looks AMAZING! And I love the spice on top! Really can’t go wrong with anything pumpkin 🙂 These are just stunning, Monique!
Am I crazy or did you have this recipe in an Instagram post or part of HGC before?! I could SWEAR I made a recipe just like this of yours last year and it was to die for!! Can’t wait to make these 🙂
Ignore this😂Reading comments now from last year so I guess I’m not rly crazy🙃Guess it’ll be round 2 this year!
You’re not crazy! 😉 bringing it back just in time for fall baking!
Great recipe – doubled the batch and they’re a hit with everyone!
However, this recipe would be much easier to follow if the directions we’re separated out (numbered, bulleted, anything) vs in a large paragraph of text. My only change 🙂
I’m glad everyone loved these! Noted on the instructions here, too – we have a brand new site coming soon that will be even easier and clearer to read 🙂
Best soft cookies!
So excited for this because I am not a huge pumpkin person either (don’t hate me…) but my husband is, and i’m a sucker for a soft cookie so maybe these are a great way to meet in the middle? We’re GF and DF, so I’m curious if you think I can use melted coconut oil in the frosting as well? I saw you noted it as a butter substitute in the cookie ingredients, but not the frosting ingredients, so wasn’t sure. Thank youuu and LOVE THE NEW SITE!!!!!!!!!!!!!
Hi! I think it would probably be best to use a dairy free butter (or vegan butter) however, coconut oil would probably work too! Let me know how they turn out for you 🙂
I followed the recipe exactly, except I used sweet potato purée. They are amazing. I make gluten free quite often, and this recipe really nails it. Fluffy, moist, delicious flavor. I preferred the cookies rolled in cinnamon and sugar, but the frosting is yummy too.
Great idea! Love that you used sweet potato.
These are delicious! We made them and ate them all in one day. I used bob’s red mill egg substitute bc we have an egg allergy and they came out great! The frosting is delicious. Will definitely make again. 😁
Whoo hoo!!
This recipe is AMAZING!
Glad you love it!!
Hi M! Refined or unrefined coconut oil for this recipe?
Hi! Unrefined 🙂
I made these and they were awesome – a huge crowd favorite! I doubled the batch which always makes me nervous when I first try a recipe, but they turned out perfect! I love pumpkin everything so I knew I was going to love them but even non-pumpkin-lovers were a fan. They said they were crazy overpowering with pumpkin flavor which is why they really liked them. The pumpkin and maple combo was delicious!
Amazing! So happy to hear that.
If you are even thinking about making these, don’t think about it, JUST DO IT. I made a double batch of these for a football party I hosted and everyone went NUTS. There were less than 10 left over and those were gone within 3 days. People not only asked for the recipe, but asked when I was making them again. I followed all of the ingredients, no substitutes, and they were delicious. Definitely let the frosting set for about 5 minutes before frosting the cookies, unless you just want to dip the cookies in like an icing. These were so good, I got the ingredients to make them again this weekend!
These were super easy to make and tasted absolutely yummy. They reminded us of the old pumpkin scones you used to be able to get at Starbucks (they have a new brand now) – except these cookies are seriously healthier to eat. Thank you!!
Absolutely! Glad you loved these 🙂
I am sensitive to Almond flour do you think Oat flour would work? I did make a batch with the almond flour and they were delicious. Also made a cashew frosting. Thank you.
I haven’t tried these with oat flour, so I can’t say for sure if they would work. Not all flours are interchangeable, but please let me know if you feel like experimenting.
YUM. Made these a few weeks ago. Perfectly sweet (but not too sweet), so soft. A great fall flavor! I’ll make these again!
So happy to hear that!
Just one question what can I substitute for the almond flour. I am allergic to nuts and really do not want to try almond flour. Thanks in advance
Unfortunately I’ve only made these cookies this way, so I wouldn’t recommend swapping out the flours. Sorry!
These look so good! I’m surprised nobody has commented yet! I cannot have sugar unfortunately, even coconut sugar. I think I will try this recipe and substitute the sugar for more maple syrup. Not sure how it will turn out. Hopefully it works!! If it does, I will try to come back and let everyone know.
They’re delicious! If you click “show comments” you’ll be able to see what everyone else thinks 🙂 I’m not sure how the all-maple syrup will hold up, but let me know if you try it!
Can you eat the cookies plain without the frosting? Do they still taste just as good or is it the frosting that really makes them good? Could you also use a cream cheese frosting?
The cookies are delicious even without frosting and feel free to use a cream cheese frosting, too!
Obsessed! I can’t believe these are paleo. They’re the much healthier version of my grandma’s 🙂 Thanks for another amazing recipe.
So glad you love them! Some better-for-you ingredients but still delicious 🙂
HI! I want to make these for a gathering this weekend. Can this recipe be successfully doubled? Or should I make two separate batches?
These are delicious! Came together quickly! Made for a dinner party and everyone loved them! Can’t wait to make them again!
love your recipes always something great and healthy!
Thank you, Rosa! I’m so glad you’re finding recipes here that you love.
I only made the frosting and spread it on my own cookies but it was sooo good!!
Perfect! Love that frosting.
I seriously LOVED these pumpkin cookies, and so did the rest of my family. I’ve been doing a lot of cooking lately since we’re all stuck inside but I haven’t been doing much baking. I didn’t want to worry about packing on too many calories. But then I came across this recipe. It’s a healthier cookie choice but tastes fantastic.
The perfect treat! Glad everyone loved them 🙂
These were great! Just what I was looking for. I used a mix of coconut oil and vegan butter. And coconut sugar. They are delish. And easy. I hate rolling out cookies and most recipes I found were too complicated. Oh, and I made a triple recipe because I wanted to use a while can of pumpkin. I just rolled them in brown sugar. No icing needed. Thanks!
Perfect! Such a great treat!
Can I use stevia rather than cane sugar? Thanks!
I wouldn’t recommend it! Stevia is much sweeter than cane sugar so it will likely be overpowering.
I made these and they tasted bad to me. They baked well;nicely raised and soft, but the after taste is bad.
Sorry to hear that. I’m surprised because these are a reader favorite! Are you sure you measured out the baking soda correctly?
I made these for my roommate and we LOVED them! I used monkfruit sweetener and also made them smaller to yield more cookies, and they turned out great. They’re the perfect amount of sweetness and pumpkin flavor!
I’m glad that worked out well! Such a great treat 🙂
love this recipe! perfect fall dessert that’s not too sweet! I followed the recipe as-is and didn’t make the frosting because I didn’t have powdered sugar. Next time will try them with frosting! yummmm
Absolutely! The perfect fall treat 🙂
I tried this recipe and the dough came out really wet, I couldn’t form it into balls to roll in the cinnamon sugar. Did I do something wrong?
Hmmm I’m not sure, could it be that perhaps you measured an ingredient wrong? if you followed the recipe exactly, these should work out perfectly. So many people love them so I hope you give it another shot.
So delicious and fluffy!
The perfect fall treat!
These cookies were delicious. Very soft, I swapped a flax egg for a real egg and they turned out perfectly. The recipe says 3 Tablespoons flax and 1 Tablespoon water, I think that’s backwards. I did the opposite (as I usually do) and it turned out perfect.
Perfect! And YES thank you for the catch – updating now 🙂
These cookies are SO Good. I made a batch last night and they’re gone already. They are such a fantastic texture, and perfectly spiced. I will be making these all fall, and probably for years to come, too. <3 Thanks Monique!!!
Perfect for fall! So glad you loved them!
Cookies are delicious but instructions reference cream cheese but cream cheese isn’t a listed ingredient. Maybe that’s why my Icing is so runny?
Whoops – great catch! That was from a different frosting recipe 🙂 this one does not have cream cheese. If it’s runny try just adding a bit more powdered sugar (and next time use less almond milk).
These were sooo delicious! So quick and easy too! I subbed pumpkin puree with pumpkin butter since puree is out everywhere! I thought it would make them too sweet so I didnt do a full 1/4 cup of sugar and it was perfect! Thanks for this gem!
I’m glad that worked out well! Such a great treat for fall 🙂
I saved this recipe last fall, and it was one of my first bakes after our kitchen finished renovation in March. And last week I made them again! Our dogs eat canned pumpkin with their breakfast and dinner, but I have now started hiding some from their supply so I have it on hand to make an emergency batch of these pumpkin cookies when needed. Thanks for the great recipes, Monique!
Haha you have to keep a stash for all of the pumpkin recipes! So glad you love these 🙂
These were perfectly spiced and perfectly soft and just perfect for a fall treat!
Absolutely! Glad you loved them!
Super good! I subbed a flax egg in and they turned out really well. I followed others’ comments about not butter in the frosting and the frosting was perfect.
Wonderful recipe! 🙂
Perfect! I’m glad that worked out well 🙂
These were moist and perfect for fall! Great flavor. If you love pumpkin pie, you will enjoy these!
Absolutely! Glad you enjoyed!
If you double the batch, will they turn out ok?
Yes I think so!
The salted maple glaze is sooooo good…I was licking the bowl!! I modified to use flax eggs and coconut sugar.
Isn’t it amazing?? Glad you loved it and that those swaps worked out well!
These were absolutely delicious! My husband said they are his favorite cookies I’ve made and he couldn’t even tell they were gluten free. Will definitely be making these again!
So happy to hear that!
These cookies are amazing!!! The cookies are so soft and the icing is DELICIOUS! Will definitely be making these again
So good! Glad you enjoyed 🙂
These are delicious!! I’m hoping they will last until tomorrow’s Thanksgiving dinner but at the rate they are being devoured, it doesn’t seem likely!! Thanks so much for such a great, easy, yummy recipe!
So happy to hear they’re a hit! 🙂
Absolutely delicious. In fact, my main advice would be to double the recipe as I can already see that I’m going to have trouble keeping me from eating all the cookies myself right now. I didn’t go for the frosting as I love cinnamon sugar and I also had to substitute the maple syrup because I annoyingly discovered that someone had finished ours when I had all the ingredients out, so tried golden syrup instead. They came out beautiful and I will make them with maple next time to see the difference – and double the recipe!
Perfect! And yes, great idea to double 🙂
I would head a warning, not all almond flour is created equal. I made this recipe and my dough was just super dry and still very powdery. I followed the recipe to a T, including “packing” the almond flour. The only thing I can think of is that the almond flour is of a different brand and therefore gave me different results.
Sorry to hear that! Did you by chance use an almond meal instead of a flour?
Delicious! These are fast and easy. I would not recommend them without the frosting, but with it- they are perfectly sweet and full of pumpkin spice flavor! Mine baked in ten minutes. No substitutions.
Delicious! I do find the cookies themselves wonderful, too, but the frosting is next-level amazing 🙂
These cookies are INSANE! I’ve made 2 batches in the last week because they are THAT good. I used coconut sugar in place of brown/cane sugar. Only other adjustment I would make is doubling the frosting because it is so addicting!! We keep these in the freezer and they will definitely be a staple dessert for us this fall.
Amazing! So glad you love them!
I made these cookies without the frosting and added in chopped pecans and dark chocolate. They’re not too sweet and perfect for fall! I put them in the freezer and have been enjoying them straight out of the freezer, They have a fudgy texture to them when frozen and it’s a nice cool treat for when it’s hot outside.
Perfect! So glad you enjoyed 🙂
So delicious!
New fav fall cookie stocked in my freezer!! Soft, chewy texture with cozy autumn spices — could we really ask for anything better?? I had some leftover maple cream cheese icing from a cake and it paired perfectly with these cookies.
The best! Such a great treat for fall 🙂
So good!!! We got lazy and ended up using Trader Joe’s Maple Butter as icing and it was amazing. The cookies themselves were warmly spiced and perfectly pumpkin-y. The cookie wasn’t overly sweet which was a great compliment to the icing we used. Will make again!
Perfect! Sounds delicious 🙂
I made these over the weekend and they turned out AMAZING! They are so soft and delicious! My husband loved them and said they taste like bite sized pumpkin pie! My best friend and her roommate also raved about them!
I followed the recipe exactly except I used butter instead of the coconut oil (because I didn’t have any). I also ended up making smaller balls and got 20 cookies with this recipe 🙂
Thank you for the delicious recipe!! Can’t wait to make them again!!
Make these ASAP. I made these for me and my husband and I think there was maybe 1 left in the morning. They melt in your mouth and are seriously so flavorful. I’m always looking for pumpkin treats that are healthy but don’t sacrifice flavor/texture. These are dense (in the best way) and the glaze is perfect.
Amazing! So glad you both loved them!
I love these cookies so much I’ve already made them three times this fall! As someone who bakes GF and lives at altitude, I’m always a little skeptical that things are going to come out well but these have been great each time I’ve made them. I even ran out of Almond flour last time and I substituted 3/4 cup of Bob’s Redmill GF Flour blend and they still were great.
Amazing! I’m glad the blend worked out well, too.
I have made a number of your recipes and typically enjoy them but was disappointed with this one. It doesn’t feel like I am eating a cookie. There is something about almond flour I just can’t get use to…. I gave it a try but it is not a repeat for me.
Sorry to hear that! This is one of my most popular gf cookie recipes. Almond flour & gluten free flours do create a slightly different texture, so they just might not be your favorites!
Yum yum these are so good!! I love pumpkin everything and these are a nice little treat that I don’t have to feel guilty about eating.
Absolutely! Glad you liked them 🙂
These cookies were the perfect amount of cakeY-ness and cookie-ness! Very easy and came together with pantry ingredients . Will make again for sure
Absolutely! Such a great dessert!
These are my favorite fall cookies to make! I have made them for multiple parties and no one could believe they were Paleo. So so good!!
So happy to hear that!
Is there any possible substitution for almond flour??? I have a tree nut allergy. I am always getting excited to try your recipes but then I can’t use almond flour!
I’ve only tested these as is. I have plenty of recipes that use regular flour too! Or you can try cashew flour.
Omg this was AMAZING!!! Making my second batch today!!! 😁
Love it! Perfect treat 🙂
Wow! Just as easy and delicious as you said they’d be!
And so pretty! I used Monkfruit instead of sugar in the cookies and they came out fine!
THANKS so much for sharing your HEALTHY versions of great recipes! Can’t wait to try another!
Absolutely! I’m glad that worked out well 🙂
These cookies are the best! I will definitely make them again. I used butter instead of coconut oil and they turned out great
Perfect! Glad you enjoyed!
Mine may not look nearly as good as hers, but they taste absolutely delicious. Great easy recipe!
Perfect! Glad you enjoyed!
Absolutely amazing flavor. Because of food allergies I always come to this blog for alternative baking and if never disappoints. I used a combo of earth balance and olive oil bc I didn’t want to taste coconut oil in pumpkin cookies.
So happy to hear that! Glad you enjoyed 🙂
I have loved all of your recipes that I have tried! I love how quick, easy and exceptionally good they are. I have used many of them over and over! BUT, this cookie recipe was not anything I would ever use again or send to my friends. They came out exactly as described, were easy to make, but the taste was nothing I would ever want to try again. It must be the almond and coconut flour.
So sorry to hear that, Julie! I’m not sure where the taste could be off. Were all of your ingredients fresh? This is one of my most popular cookie recipes so I wish I could help troubleshoot!
I love these cookies! I made them once and ate two batches in a couple days with my husband and one year old daughter!
I did have a question though…what did you mean by “packed” almond flour? I didn’t pack it the first time. They did fall apart somewhat easily, which wasn’t a big deal, it wondering if “packing” the almond flour would have helped. I’ve never seen a recipe with packed almond flour. Pack it like brown sugar?
Glad you love them! And yes, you should pack it like you do brown sugar.
The frosting was INCREDIBLE.
The cookies were OK, the texture was off- I like the ingredients so I’ll try one more time and cook for longer. I had 22 cookies, my cookie scoop was on the smaller side, so I only cooked 9 minutes. I would recommend 11 minutes at least. My kids asked if they were raw batter….
Hmmm these cookies will be soft because they’re gluten free but should still hold together well! Let me know if baking them longer helps 🙂
Would a flaxseed egg work? We are vegan and the recipe looks great for us with the exception of the egg.
Yes, I think so! Check out the full post for all of my instructions for making substitutions 🙂
These are delicious! Really easy to make and a great treat to share with family around Halloween/Thanksgiving. I could eat these with or without the glaze.
These cookies will actually change your life. My friend brought them to a Christmas cookie exchange a few years ago and I’ve been obsessed with them ever since. Follow the recipe exactly and your mind will be blown!! The flavor and texture is unreal.
I made these with coconut sugar and they did not disappoint. I love ginger..a lot..these really hit the spot for a ginger cookie craving paleo style.
Perfect! So glad you loved them!
Do I have to use an egg?
A flax egg should work out well, too!
Make these cookies if you want to be everyone’s favorite person! They are amazing and such a crowd pleaser to bring to gatherings!
I followed the recipe to a T using coconut oil and all the flours you suggested. Cooked for 10 min and the cookies came out cooked on the outside and dough in the middle. Tried a second time for 15 min and same thing. Any suggestions?
I haven’t heard of anyone else having this issue as long as the recipe was followed properly. I’m sorry you had trouble! They do end up being doughy in a way but they are still cooked!
I know this recipe is two years old LOL but can I swap out the coconut flour for more almond flour?
Not totally sure since I haven’t tried it! You could try doing 1/4 cup of almond flour, but I don’t know how it would go. Let me know if you do!
Wow. These are fantastic! Thanks so much for the recipe!
Fluffy, gorgeous texture, delicious flavor and very versatile. Thank you!!
So happy you loved these, Miriam!
These were so yummy straight from the oven! We all loved them! But once they cooled down the taste/texture was not great. (And I bake with almond flour on a regular basis.) If you and your crew plan on eating them right away, I totally recommend this recipe! Just don’t save them for later.
Sorry to hear that, Kate! Any chance they could have been a bit overcooked? They should stay soft and tasty!
These came out so soft and delicious! Made them for friends and everyone loved them. I would definitely make these again.
So happy to hear that everyone enjoyed them!
These are easy to make and everyone in my family loved the taste and texture of these cookies! Rolling in cinnamon and sugar is a must. A little taste of fall!
Yay! So glad that they turned out perfect and that everyone loved them!
These are so easy and yummy. Thank you for all of your recipes, So many of them have become favorites!
Aw thank you! I’m so happy you’re enjoying everything 🥰
HI I am allergic to almond flour can more coconut flour be used with AP Flour mixed with it? Or GF flour or Oat flour?
Sorry to say I haven’t tested those, but feel free to experiment and let me know how it goes!
I rarely make cookies. But, these caught my eye! Gluten and dairy free! I also substituted with flax egg, ran out of almond flour, so had to use one cup oat flour instead. They are out of this world. Could’ve named them Blow ya mind pumpkin cookies, Monique!
Yaaaay! So happy they turned out perfect.
I tried this recipe today using coconut sugar, which I shouldn’t have done because I forgot that the coconut flavor from the coconut sugar tends to be overpowering. So I didn’t get much pumpkin spice flavor. The texture was soft and fluffy though!
Ahh ok good to know! Glad the texture came out well 🙂 Hope you can make them again soon!
Can you please make a note if a nut-free flour can be used instead. Nuts are one of the most common allergens, and it’s not uncommon. For someone to be GF and allergic to tree nuts. Thanks.
Hi, Alicia. There’s a note in the blog post saying that I wouldn’t recommend subbing flours here, sorry to say. These brown butter pumpkin snickerdoodles are nut free, though!
These cookies are very delicious! I used coconut sugar. Great way to use up a little leftover pumpkin purée. Didn’t last long enough to freeze! 😊
Can a flax egg substitute for real egg? What would the ratio be?
Thank you!
Yes! Get my flax egg tutorial here 🙂
I didn’t have coconut flour, so I used more almond flour and they were delicious. Super soft, moist and great fall flavors! I just bought coconut flour today to bake another batch, per my kids request
These were a fun project with my 2 and 4 year old. The dough feels like play dough so it was definitely a joyful project for them. We followed the cookie recipe exactly and added a bit of cream cheese to the frosting. They do taste like pumpkin pie but so much healthier!!
So went to the cupboard and discovered I had NO pumpkin so I used apple sauce and rolled in cinnamon sugar as one of the suggested options. End Result…Delicious! I know that pumpkin in here will be just as wonderful, the main cookie base is very tasty!
Oh amazing!! So happy to hear that worked well 🙂 I have a similar banana bread cookie recipe you might like, too!
So good and soft! We made them yesterday and are making them again today. It’s like tasting fall in a cookie!
So happy to hear you’re loving them!
At present I’ve only browsed your site and your recipes look great ! I’m excited as I look forward to trying a few of them soon, beginning with the maple iced, soft pumpkin cookies !
I have several friends who will be excited to hear about your site. I’ll be visiting you often !
Thank you
I’m so excited for you to try them, Denise! Thanks so much for commenting, glad you’re here 🙂
Fantastic! I used butter, almond flour, and substituted whole wheat flour for the coconut flour. I also used cinnamon sugar instead of the frosting. These were easy and delicious!
Hi! Have you tried doubling this recipe? I wonder if it would still turn out.
It should work well to double it! Hope you enjoy these, Bekah 🙂
Absolutely delicious. I have to confess, I’m not a baker and these turned out incredible. my family thought I bought them 🙂
Omg look at you being an amazing baker ☺️ So happy you all loved them!
I made these without the frosting but substituted some chocolate chips instead and they were INSANELY GOOD!!! Thanks for bringing us recipes that never disappoint!!
Nice! LOVE the addition of chocolate chips in here.
So delicious and easy to make. My grandkids were my helpers, age 2, 4 and 7. Cookies were gone in no time!
These cookies were amazing! I made them for my family and they were a hit! I will definitely be making them again.
Oh yay, so glad everyone loved them! 🧡
This was my first time making cookies that were so pillowy and soft! Such a fun treat. I took them to an event and they got several complements. Thank you! (and yes, even though they’re pumpkin, I made them in March!)
YAY! It’s never *not* pumpkin season in my house either haha 🙂 So glad they came out amazing.
This recipe is amazing! These are the softest cookies my boyfriend and I have ever had. I ended up accidentally putting the cookies in the oven in a ball form for 8 minutes, then I checked them and noticed so I pressed them down but left them pretty thick. I put them in for another 6-8 minutes. This made the outside perfectly cooked, but the inside incredibly soft and moist without being undercooked. The icing was incredible as well. Simple yet the flavor is so loud! I loved them!
Ahh I’m so glad you both loved them YAY!! Isn’t that texture heavenly?!
My substitutions: Instead of the coconut oil, I used half veggie oil spread and half applesauce. I also used sweet potato instead of pumpkin. For the frosting, I had some cream cheese I needed to get rid of, so I instead made your glaze for your carrot cake baked oatmeal cups.
They turned out great! I’ve made them before following the recipe properly, but this time they came out even softer, even though I left them in the oven for a bit longer. Maybe because of the applesauce or something? But despite their over-softness, they were delicious and a hit with my guests!
So glad that all worked well! And yes it’s likely that the apple sauce changed the texture because of the moisture content. Happy everyone still loved them 🙂
My mouth is already watering. Can’t wait to try this out.
Hi! These look amazing i cant wait to make them! I have a question, can you substitue the sugar and powdered sugar for more maple syrup and/or honey?
Sorry, I wouldn’t recommend it! The texture of both the cookies + the frosting will be off because of the added moisture.
If there is a nut and gluten allergy, what kind of flour can be substituted?
Hi! I wouldn’t recommend swapping the flours in this recipe but you might like these pumpkin cookies instead, which are nut free 🙂
Do you have any swap suggestions for someone allergic to tree nuts? These sound delicious but I can’t have the flours you used. Thanks!
Hi! I wouldn’t recommend swapping the flours in this recipe but you might like these pumpkin cookies instead!
hi! these cookies had a perfect crunchy then soft texture, and a great autumn flavor. i subbed the coconut flour for bread flour and it still worked out. thanks for sharing this recipe.
A killer recipe!!! Sooooo good. At first I thought the cookies were a bit undercooked but that’s how they’re supposed to be.
Don’t skip out on the frosting. They finish them perfectly!
I followed this recipe except used butter instead of coconut oil. They were OUTSTANDING! Soft and flavorful. Will absolutely make again.
Amazing!! So glad they came out delicious. Thanks for commenting, Ellen 🙂
Love these and the banana version!! Perfect little soft treat! Do you think you could press the dough into an 8×8 and make these into bars??
Glad you love them! And I’m not totally sure, I’ve never tried it!
These are GOOD, but I won’t make them again. They are more like mini cakes than cookies, and perhaps I got sick of them since nobody else in my house would eat them. I will save the glaze recipe though, it’s insanely good and easy. I’ve never succeeded in making an icing/frosting until now!
Appreciate the feedback! Do you think they were a bit overcooked? They’re definitely soft but the texture should be more fudgy than cakey. Glad you loved the icing, though!
Delicious, soft cookies and packed with nutrition. I do cheat sometimes by using store-bought icing either buttercream or cream cheese flavors.
Such a great treat! Your icing secret is safe with me 🙂 still delicious!
I just made these and holyyy they are amazing. I didn’t use coconut flour and I subbed the egg for flax and just cooked them a bit longer and they are perfect – I will try with an egg next time!
The swaps sound great. So happy you’re a fan of this recipe!
Delicious and super easy to make.
I only deducted 1 star because they were a little bit crumbly but I will definitely make these again.
So happy to hear that. Easy and delicious!
Another exceptional recipe! I baked mine 11 minutes, perfection!
Yay! Happy to hear it came out great 😊
Can you sub coconut milk for almond milk in this recipe?
I would not recommend subbing any of the ingredients in this recipe. The almond milk is for the frosting and I would not suggest substituting the milk in this recipe. If you do give it a try, let me know how it works out.
Yummi!! Can I sub almond flour (I am out 😅) with all purpose flour? Thank you!
I do not suggest making any substitutions for the flours in this recipe. So sorry.
My first attempt at baking with almond flour. I used the cinnamon sugar instead of frosting because I’m a little bit lazy. Totally amazing. I made smaller cookies and got 24 from the batch. Thank you for the great recipe.
Ah yay! So glad you are loving this recipe and that these cookies came out great ❤️
All your comments on these cookies are correct!! yes, theyre amazing, and healthy. I used coconut manna for the top and a sprinkling of pumpkin seeds.
Just tried this recipe for the first time. I was looking for a pumpkin flavored cookie for Thanksgiving. The cookies turned out really well. I replaced the egg with a gelatin egg and used coconut sugar. I also made my own pumpkin spice with 2 teaspoons of cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon cloves (no allspice or nutmeg). I accidentally forgot the vanilla extract. I baked the cookies for 11 minutes and did not frost them. They really taste good even with the modifications that I made. My other oops was to use a cold bowl and the coconut oil became too solid, not room temperature. I placed the bowl in warm water and the oil became soft again. Great recipe and it’s a keeper.
Ahhh this is amazing. So happy you loved this recipe! ❤️🙂
WOW. These cookies are so easy to make and absolutely delicious. I think I’ve made them 5+ times and they always come out perfect. They are great to bring to events because they look soooo fancy. They taste like the filling of pumpkin pie! Someone I know that isn’t fond of pumpkin thought they were amazing too.
It was hard to tell when these were done in the oven because they remained so soft, ended up doing about 10 mins… and they are fabulous! With the icing, they are to die for.
OMG! These are so satisfying! The frosting is crazy good!! I encourage everyone to make these cookies asap. You need them.
Ah thank you so much for this, Alexandra. I am so glad you’re loving these cookies 😍
the cookies sound good can you make them with out nut flours as i am allergic
Hi Caroline – I do not recommend subbing the almond flour in this recipe. I recommend my brown butter pumpkin snickerdoodles.
I really liked the texture of these but they were just a little too bland for me. I even added even a little more pumpkin spice than the recipe called for. My frosting was on the thin side. Next time I’d probably start without the milk and add as needed.
Thanks so much for sharing your feedback, Jen. Did you change anything about the recipe?
Way better than I thought. Perfect at 10,000 ft too. And, they got better after a couple days. Will make these again!
I am interested in baking these cookies as an alternative for those who are gluten-free when I host coffee hour at my church in November. To get accurate measurements for flour, I like to measure by weight. Do you have a weight measurement for the packed almond flour? Thanks!
I do not at this time (but hope to soon), I would recommend searching a metric converter online that would give you the most accurate answer. Hope that helps.
where are the reviews
Made recipe as written and it was delicious! I’m normally not a big fan of of pumpkin or pumpkin spice, but I really enjoyed these. They are so soft, and perfectly sweet. I would make these again!
So good! Glad you gave this recipe a try and are loving it, Erin!
These are so good! Very soft with the perfect amount of sweetness. I did not include the glaze and they were still amazing.
Amazing! So glad you’re loving these cookies and they turned out amazing for you!
You offer a lot of substitution options to make these vegan, dairy-free, etc. but then are adamant that people not substitute regular flour. Could you offer a version with regular AP flour? These sound delicious but I don’t always have alternate flours available.
Have made these cookies so many times, super easy, and always a crowd favorite !
i did it with the “rolling in sugar” version – took em out at around 9 or 10 mins and they are so goood. i love the texture – the dough came together perfectly.
So happy to hear that!
This is similar to the Ambitious Kitchen Birthday Cake Cookied recipe, which I love, so I knew I would love these too! They’re soft and perfectly spiced. My icing never looks like the pictures. It’s more off white and a bit transparent, but still delicious.
Absolutely! Glad you found these ones!
Can I use all purpose flour in substitution for the almond and coconut flours?
I wouldn’t recommend it – sorry! Try my Brown Butter Pumpkin Snickerdoodles instead.
By far, this is the best pumpkin cookie we have ever had. Thank you for such an excellent recipe.
So happy to hear that!!
So happy you loved them!!
I made these last year and took them to church. They disappeared quickly—SO good! Highly recommend this recipe!
One of my fav fall treats!
Can you use all almond flour and forgo the coconut flour?
I wouldn’t recommend it, sorry! The texture will be different. You could try using oat flour, but please note that I haven’t tested it.
Me encantan estás galletas 😍
I really wanted to like these, but mine turned out chalky and grainy. I subbed a flax egg for an egg, so maybe that’s why?
So strange! Did the batter look/feel grainy? Did you use fine, blanched almond four?
Absolutely delicious! I followed the recipe except replaced the egg for a vegan version with bobs red mill vegan egg substitute. They turned out perfectly and are so soft. This will be a repeat recipe.
Perfect! So glad you enjoyed!
These were really yummy. Thank you. I modified the recipe as I’m allergic to almonds, doubling the recipe and mixing oats and pecans in the blender for the almond substitute. Overall, will make again!
I’m glad that worked out well! Perfect treat 🙂
DELICIOUS!!!! I didn’t make a single change to the recipe, these cookies are a hit!
So glad you loved them!
My wife thinks there might have been something wrong with our coconut flour, but I had to bake these for twice as long as the recipe stated to get any kind of structure. The first batch just fell apart in my hands.
So strange! What did the batter look like?