These healthy soft pumpkin cookies with an addicting salted maple frosting are absolutely delicious! These melt-in-your-mouth cookies are both gluten free and grain free and taste like a slice of your favorite pumpkin pie!
MEET THE HEALTHY & SOFT PUMPKIN COOKIES that convince people to fall in love with pumpkin.
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, soft 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.
Healthy pumpkin cookie ingredients
Guess what? These pumpkin cookies are pretty dang healthy too! They’re made with simple ingredients like almond flour, a little coconut flour, coconut sugar (or regular sugar), maple syrup, vanilla, pumpkin spices, baking soda and salt. EASY!
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.
The salted maple frosting involves just a few ingredients (maple syrup, butter, almond milk and powdered sugar) and is quite frankly, a little too addicting. 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!
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.
My advice? Make them for thanksgiving or an upcoming football party and get ready for all the compliments. Or you can just be like me and bake a batch all to yourself. xo!
HUGE NOTE: Please don’t try to substitute ingredients unless I indicate otherwise. I’ve only tested the recipe as written!
See how to make these healthy pumpkin cookies:
- Serves: 12 cookies
- Serving size: 1 cookie (with frosting)
- Calories: 207
- Fat: 15.1g
- Saturated fat: 6.7g
- Carbohydrates: 16.0g
- Sugar: 11.7g
- Fiber: 2.6g
- Protein: 3.9g
- 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 (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice or cloves)
- 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 teaspoon unsweetened almond milk, plus 1-2 teaspoons more to thin if necessary
- Pinch of sea salt, to taste
- Cinnamon for dusting the cookies after frosting
- 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.
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