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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.
Sarah, I’ve been meaning to write about one thing: I have the Grade B syrup and it makes everything taste sulfur-y/molasses-y. I made your recipe for vanilla egg custard and then turned it into ice cream and it tastes like dulce de leche. Am I doing something wrong? It turns everything beige too!
I just made these with sweet potato pure and arrowroot powder.
Sarah, how did you form them into balls? My batter was smooth but runny, I had to use a spoon to put the cookies on the cookie sheet. They did turn out verrrrry tasty though!
I love grain free baking. It’s always great to be introduced to more of them. Thank you for sharing it. We’ll give it a go!
YUM!!!!!!
Cookies are much better use of pumpkins than jack-o-lanterns. Signed, Cookie Monster
I should add that I use about 3 ounces of applesauce in place of two whole eggs. This also works in cakes.
In cookie recipes, I’ve been subbing applesauce for the eggs for years and years, with great success. It’s a great binder.
I’m a little confused. Is arrowroot powder (used in place of cornstarch) the same as arrowroot flour?
i would appreciate clarification on this as well.
I went online and googled this question. The answer I got was that they are the same. Just the flour is sold in bigger bags, the powder in smaller or a box. They suggest storing in the freezer. I only have the powder at home now but it looks like enough to bake a batch of these cookies. If they turn out, I’ll buy the bigger bag labeled as flour next time.
Can I use butternut squash as a substitute for the pumpkin? I have 2 very large squashes from my farmer’s market and I am looking something fun to make my friends at our get together.
Thanks
I think that would work. I haven’t tried it myself though.