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These soft-batch style, grain-free pumpkin cookies are delicious to enjoy any season of the year. Making them in the Fall with homemade purée from locally sourced pumpkins is highly recommended for the best flavor.
I love to make this particular pumpkin cookies recipe not only because it is grain-free (to mix things up), but also because it includes a vegetable as the primary ingredient.
Since the nourishing minerals in vegetables are not well absorbed without healthy fat, this recipe includes plenty of grass-fed butter and coconut oil.
The flavor of these cookies really pops if you skip the canned purée and make it fresh! I demonstrate the simple process in video format here: how to make pumpkin purée.
Gorgeous pumpkins are everywhere in the Fall. Take advantage of the local bounty and make a batch of delicious pumpkin cookies for your family that will both nourish and delight their taste buds!
If you enjoy these pumpkin spice cookies, try this recipe for pumpkin bread too. If you would like to use pumpkin purée in a savory dish, this traditional pumpkin soup is amazing.
Hint: Try making pumpkin spice breakfast oatmeal with some of that purée too!
Preparation Tips
Sweet potato may be substituted for pumpkin as desired.
Make sure the baked pumpkin purée you use is moist yet firm. If it is very runny, the dough will be too wet.
If you are avoiding starch, substitute finely ground nut flour of choice. Homemade almond flour is ready in a jiffy using a coffee grinder.
Do not use honey for this recipe. Baking with honey is not a recommended traditional cooking practice.
Substitute potato, tapioca or cassava starch for the arrowroot (or a blend) if you prefer. Using potato starch adds the nutritional benefits of resistant starch to the cookies once they’ve fully cooled.
Pumpkin Spice Cookies (grain-free)
These soft-batch style, grain-free pumpkin cookies are delicious to enjoy any season of the year. Making them in the Fall with homemade purée is highly recommended for the best flavor.
Ingredients
- 1 1/2 cups pumpkin purée
- 1 1/2 cups arrowroot powder
- 1/4 cup grassfed butter
- 1/4 cup expeller pressed coconut oil
- 1 egg preferably pastured or free range
- 3/4 cup sucanat or coconut sugar
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp ceylon cinnamon
- 1 tsp ground allspice
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions
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Preheat oven to 350 °F/177 °C
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Process all ingredients together in a food processor until smooth.
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Form ping pong sized balls from the dough on greased and lightly floured cookie sheets (expeller pressed coconut oil and arrowroot flour recommended).
Alternatively, make one giant cookie and shape the batter with a knife into a pumpkin with a stem. This saves time and works well if you prefer a cookie cake.
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Bake cookies for 5 minutes. Remove from the oven and press down each pumpkin cookie with a fork. Skip this step if you made a cookie cake with the batter.
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Return cookies to the oven and bake for an additional 20 minutes.
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Remove cookies from the oven, cool and serve.
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Store cookies in airtight containers in the refrigerator for up to a week.
Hi, I don’t have a food processor – how can I make these by hand? Thanks
You can mash the pumpkin by hand until smooth with a potato masher. This is very tedious though and hard to get out all the lumps without a food processor. I recommend getting one. They aren’t that expensive for the small ones.
I am searching for your older pumpkin cookie recipe and can no longer find it 🙁
Has different nut flours in it (I already loved using pecan) and I’ve made it every year for YEARS now. Where did it go??? Is this the same? Thanks!
I think you might mean the ginger snaps recipe. https://www.thehealthyhomeeconomist.com/grain-free-ginger-snaps/
Great recipe that my kids loved! Thanks!
Can you substitute the sucanat for raw honey?
I’d like to know too. That would make these GAPS-legal.
I bet they taste great but that photo rather reminds me of something other than a pile of cookies 😉