I really love the fall solely for all of the pumpkin baked goods. As seasons change, we forget about the scrumptious pumpkin. How dare us!

Photo by Gabby K on Pexels.com

Here is a recipe to bring back that fall feeling with soft pumpkin cookies that are paleo friendly and ready to be eaten!



1.5 cups of almond flour

2 tablespoons coconut flour

1/4 cup of coconut sugar

1 teaspoon pumpkin pie spice

1/2 teaspoon of cinnamon

1/4 teaspoon salt

1/2 teaspoon of baking soda

1 large egg

2 tablespoons of maple syrup

2 tablespoons of melted cocnut oul

1/4 cup canned pumpkin

Frosting on the Cookies

1/4 cup of coconut butter

3 tablespoons of maple syrup

1/8 teaspoon of salt

1 teaspoon of vanilla

2 tablespoons of water

Photo by Pavel Danilyuk on Pexels.com


Preheat oven to 350 degreses Fahrenheit and line a sheet try with parchment paper.

Combine almond flour, cocnut suagr, cocnut flour, pumpkin spice, cinnamon, salt and baking soda. Mix well.

Add in the maple syrup, coconut oil, and pumpkin in well.

Then mix in the eggs until no dry spots remain.

Next divide into 10 spoonfuls. 1 tablesppons each. Roll them into balls and press down slightly.

Bake them 12 miunutes.

Let cool fully then add the frosting.

Once they are cool you add the frosting.

Combine coconut butter, maplye syrup, salt, and vanilla.

Stir and add water needed to thin it out. Make sure it is thick enough so that it doesn’t fall off the spoon.

Store them in the fridge for maximum lasting cookies.


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