I have a soft spot for fall flavors. When the air gets crisp and pumpkins start popping up everywhere, I crave something warm and cozy. But let’s be real—so many pumpkin treats out there are loaded with sugar and mystery ingredients that make me feel sluggish.
So, I set out to make a cookie that’s both delicious and actually good for you. These Paleo Pumpkin Cookies are naturally sweetened, packed with wholesome ingredients, and have just the right amount of spice.
They’re soft, slightly chewy, and perfect with a cup of coffee or tea.
The best part?
No refined sugar, no gluten, and no dairy—just real food that tastes amazing.
Tips for the Best Paleo Pumpkin Cookies
- Use fresh, organic pumpkin puree if possible—it makes a difference in taste.
- Don’t overbake! These cookies stay soft and chewy when baked just until the edges are set.
- Want extra texture? Add chopped nuts, shredded coconut, or a handful of dried cranberries.
Variations & Substitutions
- Nut-free? Swap almond flour for sunflower seed flour (just note it might turn slightly green due to a reaction with baking soda—it’s totally safe!).
- Egg-free? Use a flax egg instead (1 tablespoon flaxseed meal + 2.5 tablespoons water, let sit for 5 minutes).
- Extra spice? Add a pinch of cardamom for even more warmth.
- More crunch? Toss in some chopped walnuts or pecans.
Serving & Storage
These cookies are best enjoyed fresh, but they store well! Keep them in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months—just thaw at room temp before eating.
Perfect for breakfast on-the-go, an afternoon snack, or a sweet treat without the guilt.

Soft & Chewy Paleo Pumpkin Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
These gluten-free, dairy-free pumpkin cookies are soft, chewy, and naturally sweetened. Perfect for a healthy fall treat!
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ⅓ cup pure pumpkin puree (not pumpkin pie filling)
- ¼ cup maple syrup or raw honey
- 1 egg (or flax egg: 1 tablespoon ground flaxseed + 2.5 tablespoons water)
- ¼ cup coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- ⅓ cup dark chocolate chips or chopped pecans (optional)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, maple syrup (or honey), egg, melted coconut oil, and vanilla extract until smooth.
- Combine & Stir: Pour the wet ingredients into the dry ingredients and mix until a thick batter forms. If adding chocolate chips or pecans, fold them in now.
- Scoop & Shape: Using a spoon or cookie scoop, drop 1½-inch mounds of dough onto the prepared baking sheet. Gently press them down slightly—these cookies won’t spread much.
- Bake: Bake for 10-12 minutes or until the edges look set and slightly golden.
- Cool & Enjoy: Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for freshness. Freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg