Paleo Pumpkin Cookies with Buttercream Frosting

Paleo Pumpkin Cookies with Buttercream Frosting

Make a batch of Paleo Pumpkin Cookies or one giant frosted cookie, whichever fits your occasion. This pumpkin cookie recipe is classic, tender and cake-like, with fall spices.

Course Dessert, Snack

Cuisine American

Keyword cookies, gaps diet, paleo, pumpkin

Prep Time 10

Cook Time 12

Total Time 22

Servings servings or cookies

Calories 264kcal

Author Megan

Cost $6

Equipment

bowl
cookie sheet

Ingredients

1 cup nut flour (preferably sprouted: see How-to link in Recipe Notes) or blanched almond flour
1/2 cup butter melted and cooled slightly, or use lard or coconut oil for dairy-free version
1/3 cup canned pumpkin or butternut squash puree
1/3 cup honey or Paleo folks: maple syrup will probably work fine here
1/4 cup coconut flour for fruit-free, flax seed meal may sub well here
1/4 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
1/2 teaspoon baking soda sifted
1/4 teaspoon sea salt

Instructions

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.)

Notes

Learn how to sprout nuts/seeds and make nut or seed flour HERE.

Find grass-fed, grass-finished, pesticide-free Collagen Peptides HERE.

Find the Silpat baking mat HERE.

Find Buttercream recipe HERE.

Find Dairy-free Buttercream recipe HERE.

Nutrition