GAPS & Paleo Pumpkin Cookie

GAPS Diet & Paleo Giant Pumpkin Cookie with Buttercream Frosting

Make one giant frosted cookie or a batch of cookies, 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 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 servings or cookies
Calories 264 kcal
Author Megan


  • 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


  1. 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).

  2. Combine dry ingredients in medium size bowl: sprouted nut flour, coconut flour, collagen, cinnamon, baking soda and sea salt. Stir to mix.

  3. Combine wet ingredients in medium size bowl: butter, pumpkin, honey, egg and apple cider vinegar. Whisk to combine.

  4. Add wet ingredients to dry ingredients and fold in well without over-mixing.

  5. Pour cookie batter onto prepared baking sheet. Spread evenly into 8-8.5" circle.

  6. Bake in preheated oven about 12 minutes, or until puffed in center and browned all over, without being too dark.

  7. Cool while you make the buttercream. (See Buttercream Frosting link in Recipe Notes, as well as dairy-free version.)

  8. 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.)

Recipe 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 Facts
GAPS Diet & Paleo Giant Pumpkin Cookie with Buttercream Frosting
Amount Per Serving
Calories 264 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 51mg17%
Sodium 282mg12%
Potassium 240mg7%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 12g13%
Protein 13g26%
Vitamin A 1975IU40%
Vitamin C 0.4mg0%
Calcium 34mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.