Soft-Baked Pumpkin Cookies

These Soft-Baked Pumpkin cookies are a perfect fall treat with just the right sweetness and a balance of fall spices! No one will notice they’re gluten-free, lectin-light, and paleo.

I got obsessed with pumpkin lately as it can be used in both sweet and savory dishes, I like the gut and health benefits of pumpkin. If you tried any of my pumpkin recipes like Pumpkin Waffles or Pumpkin Smoothie you know what I’m talking about.

Pumpkin is incredibly healthy as it’s rich in vitamins, minerals, and antioxidants. In addition to beta carotene, pumpkins offer vitamin C, vitamin E, iron, and folate — all of which strengthen your immune system. What’s more, its low-calorie content makes it a weight-loss-friendly food.

Pumpkin also has great benefits for the gut as it is an excellent source of soluble fiber. Eating soluble fiber-rich foods can improve both constipation and diarrhea and normalize bowel function overall.

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Ingredients

For approximately 12 cookies:

1¾ cup almond flour
¼ cup arrowroot flour
1 tsp baking soda
2 teaspoons pumpkin pie spice seasoning
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup softened coconut oil, ghee, or grass-fed butter
1/4 cup Allulose
1/4 cup Monk fruit sweetener golden
1 large eggs, beaten
1/2 cup pumpkin puree
1 tsp vanilla extract

Optional frosting ingredients:

1 Tbsp goat cheese
1 Tbsp yogurt of your choice
1 tsp raw honey

1 Tbsp coconut oil
3 oz cacao chips or 85% dark chocolate

Directions

In a medium bowl, combine the almond flour, arrowroot flour, pumpkin pie spice, baking soda, cinnamon, and salt. Mix well and set aside.
In a separate large mixing bowl, combine the softened refined coconut oil or ghee with allulose and monk fruit sweetener. Add the pumpkin purée, egg, and vanilla and mix until combined.
Add in the dry ingredients and mix it all together until well combined.
Cover and chill the cookie dough for at least 30 minutes or until the dough firms a bit and becomes easier to work with.
Heat the oven to 350°F with the rack in the middle position and line the rimmed baking sheet with parchment paper.
Using a tablespoon, scoop out 12 dough balls. Roll the dough into balls and space out 12 balls on a lined baking sheet.
Bake the cookies in the oven for about 12 minutes or until the edges are golden brown and the cookies are cooked through.
Transfer cookies to a wire rack to cool completely. If desired, frost the tops with optional frosting like goat cheese frosting or melted dark chocolate.

Storing: You can store the frosted or unfrosted cookies in an airtight container in the fridge for up to a week. You can also keep the unfrosted baked cookies in the freezer for up to 3 months.

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Soft-Baked Pumpkin Cookies