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GAPS & Paleo Pumpkin Cookie

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 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 servings or cookies
Calories 264kcal
Author Megan
Cost $6


  • bowl
  • cookie sheet


  • 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


  • 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.)


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.



Calories: 264kcal | Carbohydrates: 20g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 282mg | Potassium: 240mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1975IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 1.2mg