Dessert

Soft Paleo Pumpkin Cookies with Salted Maple Frosting Recipe

ByJulian Dempsey November 16, 2025November 16, 2025

Introduction

These Soft Paleo Pumpkin Cookies with Salted Maple Frosting are a perfect seasonal treat that combines warm spices and a tender texture. Lightly sweetened and naturally gluten-free, they make a delightful snack or dessert for the fall and beyond.

A stack of four soft cookies is shown, each cookie thick and crumbly with a rough, golden brown texture. The top cookie is bitten into, revealing a dense, moist inside with a light brown color. Each cookie is topped with a layer of creamy white frosting, slightly uneven in texture and lightly dusted with brown powder. The cookies are stacked on a surface that is blurred but has a dark background, making the cookies stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup melted and cooled coconut oil (or substitute melted butter)
1/3 cup pumpkin puree
1/4 cup organic cane sugar (regular sugar or coconut sugar also work)
1 tablespoon pure maple syrup
1 egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups packed fine almond flour (do not use almond meal)
3 tablespoons coconut flour
1/4 teaspoon baking soda
1 tablespoon pumpkin pie spice*
1/4 teaspoon salt
Optional: Cinnamon sugar for rolling (1/4 cup sugar + 2 teaspoons cinnamon)

For the Salted Maple Frosting:

1/2 cup powdered sugar
1 tablespoon pure maple syrup
1 tablespoon melted butter
1/2 tablespoon unsweetened almond milk, plus 1-2 teaspoons more to thin if necessary
Pinch of sea salt, to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
Step 2: In a large bowl, combine the coconut oil, pumpkin puree, sugar, maple syrup, egg, and vanilla extract. Mix until smooth and well combined. Add the almond flour, coconut flour, baking soda, pumpkin pie spice, and salt. Stir until a dough forms. Let the dough rest for 5 minutes to allow the flours to absorb moisture.
Step 3: Roll the dough into golf ball-sized balls using your hands. If desired, roll each ball in cinnamon sugar for extra flavor. Place the balls on the prepared baking sheet and gently flatten each to about 1/4 inch thick, maintaining a round shape. This thickness ensures the cookies stay soft and fluffy.
Step 4: Bake the cookies for 8 to 11 minutes. Once baked, remove from the oven and transfer them to a wire rack to cool completely before frosting. This recipe makes about 12 cookies.
Step 5: To make the frosting, whisk together the powdered sugar, maple syrup, melted butter, almond milk, and a pinch of sea salt in a medium bowl. If the frosting feels too thick, add a little more almond milk, one teaspoon at a time, until spreadable. Spread the frosting over each cooled cookie and, if desired, sprinkle a pinch of cinnamon on top for a lovely finish.

Tips & Variations

Use fine almond flour instead of almond meal for a finer texture and softer cookies.
For a nut-free option, try substituting almond flour with sunflower seed flour.
Adjust the sugar to your taste—coconut sugar adds a richer flavor while regular sugar keeps it classic.
If you prefer no frosting, roll the cookie dough balls in cinnamon sugar before baking for a sweet, simple coating.
Make the pumpkin pie spice at home by mixing cinnamon, nutmeg, ginger, and cloves for a fresher aroma.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. After that, it’s best to refrigerate them to maintain freshness. When refrigerated, cookies may firm up but will become softer again if left at room temperature for a bit. Reheat gently in a microwave for a few seconds if desired before serving.

How to Serve

A stack of four light brown cookies with a rough, crumbly texture is shown on a white marbled surface. Each cookie is separated by a pale cream layer of frosting, and the top cookie is broken in half revealing a soft, moist inside. There is a dusting of dark cocoa powder on the frosting of the top cookie. Surrounding the stack, there are some pecan nut pieces and scattered white powder. In the background, a blurred bottle filled with white milk is visible against a dark backdrop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works well for this recipe. Just make sure it is plain pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.

Is this recipe dairy-free?

The cookie dough is dairy-free if you use coconut oil. However, the frosting includes butter. You can substitute the butter with coconut oil or a dairy-free margarine to keep the entire recipe dairy-free.