January 4, 2024

Pumpkin Cake Cookies

Growing up, my mom always made the best pumpkin cake cookies with a pumpkin glaze when pumpkin season began. It was something I would look forward to every year. Once I discovered I had a gluten sensitivity, I could no longer enjoy my mom’s delicious cookies. This year I decided to adapt her recipe and make it gluten- and refined sugar-free. They came out perfect and tasted exactly as my mom would make. I’ve shared that my husband is very picky and doesn’t usually try the food I make, but he did try these cookies and loved them. He ate about a dozen before I had even finished baking them all. Hopefully, you enjoy these as much as we do.

I used canned pumpkin puree for the cookies, but fresh pumpkin puree would also work. My mom always used a freshly baked pumpkin. If you don’t have powdered maple sugar, you can use organic powdered sugar for the glaze.

Pumpkin Cake Cookies

These cookies are paleo friendly, gluten free, and refined sugar free. They are soft like cake with a pumpkin glaze.




Pumpkin Cookies

  • 1/2 C butter, softened
  • 1 1/2 C coconut sugar
  • 2 eggs
  • 1 C pumpkin puree
  • 1 tsp vanilla extract
  • 1 1/4 C almond flour
  • 1 C tapioca flour
  • 6 T coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground ginger
  • 1 T baking powder

Pumpkin Glaze

  • 1/2 C powdered maple sugar
  • 2 T butter, melted
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 6 T pumpkin puree
  1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  2. In a medium bowl or bowl of a stand mixer, add ½ cup butter and the coconut sugar. Cream the mixture until thoroughly combined, scraping down the sides as needed.
  3. Add the eggs, vanilla extract, and 1 cup of pumpkin puree. Mix until combined.
  4. In a small bowl, add the almond flour, tapioca flour, coconut flour, baking powder, ground ginger, ½ teaspoon allspice, and 1 teaspoon cinnamon. Whisk the ingredients until thoroughly combined and there are no lumps.
  5. Add the dry ingredients to the wet ingredients and mix thoroughly until no lumps remain. The batter will be similar to a cake batter.
  6. Use a small cookie scoop to drop the batter onto the parchment-lined baking sheet, giving about an inch between the batter drops.
  7. Place the baking sheet in the oven for 13-15 minutes.
  8. While the cookies bake, make the pumpkin glaze. In a small bowl, whisk the powdered maple sugar, 2 tablespoons melted butter, 2 teaspoons cinnamon, ½ teaspoon allspice, and 6 tablespoons pumpkin puree until it’s smooth and thoroughly combined.
  9. When the cookies are done and still warm, spoon about ½ tablespoon of the glaze over the top.
  10. Store in an airtight container.


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