Description
Delight in these soft paleo pumpkin cookies featuring a naturally sweet maple frosting with a touch of sea salt. These cookies are gluten-free and grain-free, made with wholesome ingredients like almond flour, coconut oil, and pumpkin puree, perfect for a cozy fall treat or anytime you crave a lightly spiced, fluffy dessert.
Ingredients
Scale
For the Cookie Dough:
- 1/4 cup melted and cooled coconut oil (or melted butter)
- 1/3 cup pumpkin puree
- 1/4 cup organic cane sugar (or regular sugar or coconut sugar)
- 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: 1/4 cup sugar mixed with 2 teaspoons cinnamon for rolling dough
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 as needed
- Pinch of sea salt, to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and prepare for baking.
- Mix wet ingredients: In a large bowl, combine the melted and cooled coconut oil, pumpkin puree, cane sugar, pure maple syrup, egg, and vanilla extract. Stir until the mixture is smooth and well blended.
- Add dry ingredients: Gradually mix in the almond flour, coconut flour, baking soda, pumpkin pie spice, and salt. Stir or process until a cohesive dough forms. Let the dough rest for 5 minutes to thicken.
- Shape the cookies: Using your hands, roll the dough into golf ball-sized balls. Optionally roll the balls in cinnamon sugar mixture for added flavor and texture. Place the dough balls on the prepared baking sheet, spacing evenly. Flatten each ball gently with your palm to about 1/4 inch thickness, keeping them round and slightly thick for a soft, fluffy texture.
- Bake: Place the baking sheet in the preheated oven and bake for 8 to 11 minutes or until just set and lightly golden at the edges. Avoid overbaking to maintain softness.
- Cool: Remove cookies from the oven and transfer them to a wire rack. Allow them to cool completely before frosting to ensure the frosting does not melt.
- Prepare the frosting: In a medium bowl, whisk together powdered sugar, pure maple syrup, melted butter, and almond milk. Add a pinch of sea salt to balance the sweetness. Adjust consistency by adding an additional teaspoon or two of almond milk if needed until spreadable.
- Frost the cookies: Spread a generous layer of the salted maple frosting on each cooled cookie. For a decorative touch and added warmth, sprinkle a little cinnamon over the frosted cookies.
- Storage: Enjoy immediately or store cookies in an airtight container at room temperature for a few days. For longer freshness, keep refrigerated. Note that the cookies will soften more with each passing day.
Notes
- Use fine almond flour, not almond meal, for a smooth dough texture.
- Resting the dough for 5 minutes helps thicken it and improves cookie shape.
- Rolling cookies in cinnamon sugar is optional but adds extra sweetness and spice.
- Ensure cookies are completely cool before frosting to prevent frosting from melting.
- Cookies soften over time; refrigerate to maintain texture longer.
- This recipe yields about 12 medium-sized cookies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: paleo pumpkin cookies, pumpkin spice cookies, maple frosting, gluten free cookies, soft pumpkin cookies, fall desserts, healthy cookies
