Paleo Pumpkin Cookies RecipeUpdated: January 11, 2018 Gluten and Grain Free, Recipes, Snacks and Treats
While we are fortunate not to have any grain allergies in our home, I still try to limit the grain based foods. Have you noticed that the Western diet is super saturated with grain foods everywhere you turn? This is not in any way how Traditional Cultures consumed their grains!
Most folks do not realize how incredibly dependent their diet is on grains until they try to cut them out or simply cut them down. I know I was shocked when I first tried to reduce grains to a moderate level. It is much harder to do than you might think!
Homemade Pumpkin Cookies
I love this particular pumpkin cookies recipe not only because it is grain free, but also because it includes a vegetable!
As we all know, all those wonderful minerals in veggies are not absorbed that well without the presence of a healthy fat. Hence, this pumpkin cookies recipe includes plenty of grassfed butter and coconut oil as well.
The key to the taste is the seasonal, freshly pureed pumpkin. Do yourself a favor and skip the canned puree for these cookies. Make it fresh! It is quite easy as this recipe plus video on how to make pumpkin puree demonstrates.
Gorgeous pumpkins are everywhere in the Fall. Take advantage of the local bounty in your neighborhood and make a batch of delicious pumpkin cookies for your family that will both nourish and delight their tastebuds!
If you enjoy this recipe for pumpkin cookies, be sure to try this recipe for pumpkin bread too! If you would like to try using pumpkin puree in a savory recipe, this traditional pumpkin soup is amazing!
Paleo Pumpkin Cookies Recipe
Delicious, grain free, Paleo pumpkin cookies to enjoy any season of the year made with real pumpkin puree for the most nutrition and taste.
- 1.5 cups pumpkin puree baked, peeled and mashed
- 1.5 cups arrowroot powder
- 1/4 cup grassfed butter
- 1/4 cup expeller pressed coconut oil
- 1 egg preferably pastured or free range
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp ceylon cinnamon ground from fresh sticks
- 1 tsp ground allspice
- 1 tsp baking soda
- 3/4 cup sucanat
- 1/2 tsp sea salt
Process all ingredients together in a food processor until smooth. Form ping pong sized balls on cookie sheets lined with parchment paper.
Bake at 350F/177 C for about 20 minutes. After 5 minutes in the oven, press down each pumpkin cookie with a fork and then finish baking.
You can also get really creative and use a pumpkin shaped cookie cutout for making these cookies.
Cool and serve. Store pumpkin cookies in airtight containers in the refrigerator.
Sweet potato can be substituted for pumpkin as desired.
Make sure the baked pumpkin is moist yet firm and not too runny else your dough will be too wet.
Substitute finely ground nut flour of choice for the arrowroot if you are avoiding starch.
Coconut sugar or date sugar can be substituted for the sucanat. Note that date sugar is permitted on the GAPS diet, but it does not dissolve very well in batter. You may wish to add a few drops of stevia too.
Do not use honey as baking with honey is not a recommended traditional cooking practice.
Sarah, The Healthy Home Economist