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This pumpkin cookie recipe is classic, tender & cake-like, with fall spices. Make Paleo Pumpkin Cookies — or one giant frosted cookie — whichever you prefer. With optional Buttercream Frosting!
Pumpkin Cookies for Paleo and GAPS
Frosted pumpkin cookies are a seasonal treat I’ve loved for years.
This spin is perfect for the GAPS and Paleo diets.
I’m especially excited for GAPS diet folks who feel they need a special treat. GAPS treats are harder to find. This recipe can also be made dairy-free, with an alternative to the Buttercream Frosting here.
For birthdays, this recipe makes a fun and different birthday “cake”.
For Thanksgiving, the pumpkin flavor is perfect, seasonal and festive.
For Christmas or winter celebrations, this recipe can be made into traditionally sized cookies and is a great addition to any cookie plate.
Ingredients in Paleo Pumpkin Cookies
This recipe uses a small amount of coconut flour and then recommends sprouted nut flour, for best digestion. This guidance is especially key for those of you on the GAPS diet. It’s so easy to get by with convenience foods like almond flour and almond butter, but for healing the gut there is a much better and more effective way.
Here’s how to sprout nuts! 🙂 Here’s a great dehydrator if you don’t already have one. Or this one is perfect when you are on a tight budget (it’s what we had for about 15 years). The added step is well worth it to allow our digestive mechanisms to heal or prevent wear and tear on our guts.
This recipe also features a bit of collagen, extra protein to balance the sweets we’re eating. Collagen (find it here) is also great for the texture of this cookie, which you’ll love — a bit cakey, just like a pumpkin cookie should be, and super moist.
My family LOVES Paleo Pumpkin Cookies and the Giant Pumpkin Cookie — both with the Buttercream Frosting, and I think you will too! (Share your comments below when you make the recipe!)
Paleo Pumpkin Cookies with Buttercream Frosting
- cookie sheet
- 1 cup nut flour (preferably sprouted: see How-to link in Recipe Notes) or blanched almond flour
- ½ cup butter melted and cooled slightly, or use lard or coconut oil for dairy-free version
- ⅓ cup canned pumpkin or butternut squash puree
- ⅓ cup honey or Paleo folks: maple syrup will probably work fine here
- ¼ cup coconut flour for fruit-free, flax seed meal may sub well here
- ¼ cup collagen see discount code and link in Recipe Notes
- 1 egg
- 2 teaspoons cinnamon
- 1 teaspoon apple cider vinegar or sauerkraut juice for fruit-free
- ½ teaspoon baking soda sifted
- ¼ teaspoon sea salt
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheet or round pizza pan with parchment paper, or use a Silpat baking mat (see Recipe Notes).
- Combine dry ingredients in medium size bowl: sprouted nut flour, coconut flour, collagen, cinnamon, baking soda and sea salt. Stir to mix.
- Combine wet ingredients in medium size bowl: butter, pumpkin, honey, egg and apple cider vinegar. Whisk to combine.
- Add wet ingredients to dry ingredients and fold in well without over-mixing.
- Pour cookie batter onto prepared baking sheet. Spread evenly into 8-8.5" circle.
- Bake in preheated oven about 12 minutes, or until puffed in center and browned all over, without being too dark.
- Cool while you make the buttercream. (See Buttercream Frosting link in Recipe Notes, as well as dairy-free version.)
- Frost cookie simply or decoratively. The recipe makes a generous amount of frosting: If you wish to put fluting around the full circumference of the cookie you'll have enough; or save some for next time. (The frosting keeps well in a sealed container in the fridge. Simply bring to room temperature and beat again before using.)
Fast to make cookies
If life feels busy and full, but you need a great treat, this recipe will come in handy!
The batter comes together quickly, and then, if you make the huge cookie, you pour the whole thing onto a lined cookie sheet — easy.
Or scoop out the individual cookies, and bake.