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Paleo Pumpkin Cookies Recipe (Soft Batch Style) 1

Paleo Pumpkin Cookies Recipe (soft batch style)

Delicious, grain-free, Paleo pumpkin cookies to enjoy any season of the year made with real pumpkin puree for the most nutrition and taste. Soft batch style!

Course Dessert
Cuisine American
Keyword easy, paleo, soft batch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 dozen cookies
Author Sarah Pope MGA



  1. Process all ingredients together in a food processor until smooth.  Form ping pong sized balls on cookie sheets lined with parchment paper.  

    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.

    You can also get really creative and use a pumpkin-shaped cookie cutout for making these cookies.

    Paleo Pumpkin Cookies Recipe (Soft Batch Style)
  2. Bake at 350F/177 C for about 20 minutes.

  3. After 5 minutes in the oven, press down each pumpkin cookie with a fork and then finish baking. Skip this step if you made a cookie cake with the batter.

  4. Cool.and serve. These soft batch style cookies are great for the lunchbox.

    Store pumpkin cookies in airtight containers in the refrigerator.

Recipe Notes

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 SCD or 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.

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.