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This Paleo Pumpkin Cookies 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!
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Pumpkin Cookies for Paleo, Gluten free and GAPS
Frosted pumpkin cookies are a seasonal treat I’ve loved for years.
This spin is perfect for grain free, Paleo, GF and even GAPS diets.
This recipe can also be made dairy-free, with an alternative to the Buttercream Frosting here.
Special Occasions
For birthdays, this recipe makes a fun and different birthday “cake” if you decide to make the big cookie version.
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 almond flour and coconut flour. Also: one egg, honey, pumpkin or winter squash, cinnamon, ACV, baking soda and quality salt.
Plus: 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! (Or, see the dairy-free frosting link below.)
Paleo Pumpkin Cookies with Buttercream Frosting
Equipment
- bowl
- cookie sheet
Ingredients
- 1 cup blanched almond flour
- ½ cup butter melted and cooled slightly, or use lard or coconut oil for dairy-free/Paleo 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
Instructions
- Preheat oven to 350℉. 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: 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.
- Scoop cookie batter onto prepared baking sheet.For single larger cookie: Pour cookie batter onto prepared baking sheet. Spread evenly into 8-8.5" circle.
- Bake smaller cookies 8 to 12 minutes in preheated oven. Bake larger cookie about 12 minutes, or until puffed in center and browned all over, without being too dark.
- Cool while you make the buttercream.
- 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.)
Notes
Nutrition
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.
Tessa Simpson says
I love skillet cookies like this…so much more hands off!! And a pumpkin version, drool!! I will definitely be trying this out!
Joni Gomes says
The perfect fall cookie cake! Love all of these ingredients. I need to get one of these round silpats!
Megan says
It is SO handy! 🙂
linda spiker says
What a beautiful treat! And your little icing flowers are on point!
Renee Kohley says
But who wouldn’t want a giant cookie!? YUM! This looks great – love the ingredients! My girls will really enjoy this!
whatggmaate says
You can never go without a giant cookie, especially when it’s pumpkin flavored! I would totally prefer this over cake for my birthday.
Megan says
Thanks Jean LOL! I’m with you! 🙂
Raia Todd (@RaiasRecipes) says
Oooh! I think I have everything for this! Can’t wait to try it. 🙂
ChihYu Smith says
Wow ! How fun!! Love giant cookies and that buttercream frosting sounds delicious!
Megan says
Thank you ChihYu! The buttercream frosting really is so special. I end up using the leftovers on my waffles at breakfast!! — SO good!! 🙂
Real Food Real Deals says
This is so pretty! I love pumpkin desserts that look decadent but are secretly healthy.
Megan says
Well said! 🙂 Thanks!
Lindsey Dietz says
I remember passing the giant cookie place in the mall as a kid and being so enthralled with cookies THAT big! This is such a fun recipe, perfect for fall, and perfect for me!
Megan says
Haha, cute and thanks! I’m glad others remember the big cookie places at the mall, ha! Something about them really captures us, especially children or … grown up children. 🙂 I hope you get to make it Lindsey!
Karen Kelly says
What a great idea to make a pumpkin skillet cookie. I love using almond flour and think it has such nice flavor. This looks like a perfect fall treat!
Emily @ Recipes to Nourish says
WITH the buttercream frosting, swoon! My goodness this is such a fun cookie. My eyes got so big when I saw that it was a giant cookie. You truly are the baking queen Megan! xo
Megan says
You are too sweet!! MWA, thank you love!! 🙂
anne says
I love this giant cookie that’s filled with pumpkin and that icing yum!
Kari says
I love making giant or skillet cookies because you don’t have to bake batch after batch! Your pumpkin version looks so good, and that buttercream frosting… well I don’t think I could be trusted with the leftovers!
Shelby @Fitasamamabear says
This combines a bit of everything delicious! I love it
Kristine says
Is canned pumpkin legal for GAPS? I never can find fresh pumpkin
Megan says
Hi Kristine, yes, it is! As long as the only ingredients are “pumpkin” or “winter squash”.
Jenn says
Can you use gelatin instead of collagen in this recipe?
Megan says
Hi Jen, gelatin and collagen play different roles in baked goods, so in this case, unfortunately no.