Soft Paleo Pumpkin Cookies (gluten-free, grain-free)

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You are going to love these soft paleo pumpkin cookies with chocolate chips! They are gluten-free, grain-free, and so delicious!

paleo pumpkin chocolate chip cookie

Soft cookies. Melty chocolate. Pumpkin spice. Flaky sea salt.

The end.

Okay, not really the end. But I basically just told you everything you need to know about these cookies. If you decide to stick around for more, it’s because you love me. Or want to get to know me. Either way, it’s cool. 😎

soft paleo pumpkin cookies

These cookies are basically tasty clouds of pumpkin spice with chocolate chips. I’d totally jump on these cookie clouds if I could… like if I were teeny tiny or if the cookies were actually the size of clouds. If I tried to jump on them now, I’d squish them. And that, of course, would be a silly thing to do. 🍪🎃☁️

soft paleo pumpkin cookies

This cookie dough is mainly made out of almond flour, maple syrup, canned pumpkin, and cashew butter.

Cashew butter is great in baked goods because it has a neutral nutty flavor.

I’m sure you can use any nut butter in this recipe. I wouldn’t use peanut butter, though, because (while marvelous) it tends to take over in the flavor department. Pb is basically an attention hog, you know? 🙄

Cashew butter is really chill. Cashew butter understands that this is pumpkin’s time and is cool with letting pumpkin take over. I mean, really, pumpkin only gets a couple of months out of the year; let’s let pumpkin have this.

paleo pumpkin spice cookie

Something to know about the dough:

When you make this cookie dough, you’ll notice that it looks more like a thick and sticky wet batter – it’s not going to look like a normal/non-paleo cookie dough (if you want something more along those lines, check out my gluten-free slice and bake cookies). You need to let the dough chill in the fridge for at least 15 minutes, so the wet ingredients have time to absorb. You’ll also need to use a cookie scoop. I like using this small scoop, but you can make these cookies as big or as small as you want.

Suggested

I highly recommend getting a small cookie scoop. It makes scooping out dough a breeze.

Happy pumpkin season! If you want to try more pumpkin recipes, you can check them out here. Want to try more cookies? Here are my cookie recipes!

soft paleo pumpkin cookies

Soft Pumpkin Chocolate Chip Cookies (gluten-free, paleo)

paleo pumpkin spice cookie

Soft Pumpkin Chocolate Chip Cookies (gluten-free, paleo)

5 from 1 review
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Ingredients
 

Dry:

  • 2 ½ cups almond flour
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice

Wet:

  • 1 egg
  • ½ cup cashew butter
  • ½ cup canned pumpkin puree
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract

 

Instructions
 

  • Preheat oven to 350F.
  • Combine dry ingredients in a bowl and mix well, then add wet ingredients and mix well. 
  • Stir in the chocolate chips.
  • Chill the cookie batter for at least 15 minutes in the fridge, this will give the liquid time to absorb and will help thicken the batter. Keep in mind that the batter will still be soft (different from non-paleo/regular cookie dough) and you will want to use a cookie scoop.
  • Using a cookie scoop, place the dough onto a parchment-lined cookie sheet. Top with flaky sea salt.
  • Bake for 15 minutes, or until set.
  • Remove from the oven and allow the cookies to cool on a wire rack.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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soft paleo pumpkin cookies
soft paleo pumpkin cookies

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. EM says

    These are tasty! I made my cookies on the smaller side, and used mini-chocolate chips.

    One note: I made these with sunflower seed butter. Due to the baking soda and sunbutter, the cookies will be green on the inside. Taste totally fine, and a neat Halloween effect 🙂

  2. Jenna says

    5 stars
    These were so good! Added a cream cheese frosting topping and omitted the chocolate chips! I always compare recipes and make half a batch so to not waste ingredients if it doesn’t turn out. These did not disappoint! Easy and delic!

    • My Heart Beets says

      Hi Maneesha! I’m sure almond butter will work! I’m just partial to cashew butter in paleo desserts but let me know what you think of these cookies if you try with either type of nut butter!

  3. Dipali says

    Can’t wait to try these. My kids are obsessed with pumpkin! Is it alright to use regular butter? My son is allergic to tree nuts.

    • My Heart Beets says

      Hi Dipali, unfortunately you can’t use regular butter in place of cashew butter — you can try sunbutter! It may have more of a sunbutter (sunflower seed butter) flavor but it’ll still be good. Hope your kiddo likes it!