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Last Updated on April 30, 2025
These soft, frosted gluten-free pumpkin spice cookies will wow your tastebuds. Filled with pumpkin, cinnamon, allspice, and molasses, you’ll love every bite.
Let’s hear it for fall. It’s a time where I get to revel in the appearance of the golden and blood red leaves of the trees in my neighborhood. It’s also my favorite season if only for the warm scent of cinnamon baking in my oven.
It’s amazing how the smell of these pumpkin spice cookies wrapped filled my home with holiday cheer. I snatched them out of the oven and destroyed several before I frosted them. These cookies, like any treat with a lot of spice, get better as they age.
I’ve also shared this recipe over at the Paleo Mama so go check it out.
Ingredients
Cookie batter
- 1 cup pumpkin puree
- 1/2 cup coconut flour
- 2 tbsp coconut oil melted
- 1 tablespoon molasses
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon ground cinnamon power
- 1/2 teaspoon allspice
- 1/2 teaspoon cardamon
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 cup coconut sugar
Frosting
- 1/4 cup sustainable palm shortening
- 2 tablespoon honey
- 1/2 teaspoon pure vanilla extract
- 1/ teaspoon ground cinnamon power
Instructions
- In a mixing bowl add your pumpkin puree, coconut oil, egg, molasses, coconut sugar and vanilla then blend.
- Next add in your dry ingredients and mix until you have a soft dough.
- Pinch a walnut size piece and roll into a ball. Place on a piece of parchment paper on your baking sheet and press flat with your fingertips.
- Repeat.
- Bake in your oven at 350 degrees for 25 – 28 minutes. Remove and let cool until warm and then frost.
- To make the frosting, whip all the ingredient in a small bowl until well combined.
- Enjoy
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These look soft and chewy! I’m going to go check out the recipe. 🙂 If they’re not soft I think I’ll cry a little. Because these look like the best pumpkin cookies ever. And I don’t do crunchy cookies. 😉
They are soft. Almost like a soft sugar cookie!
Can you substitute raw sugar for the coconut sugar?
Yes 🙂
Pumpkin spice, yumm! I’d love to make these to take to Thanksgiving dinner.
Mmm, yes – soft chewy pumpkin cookies. Definitely the best cookies ever!
Mmmmmmm……..that looks really good! I love pumpkin spice.
How much cinnamon is in the frosting? I will have to guess as I am making them right now, but the amount appears to be 1/s and that could be anything. Thanks!
1/4 tsp! I’ll fix that!
1/4 teaspoon is exactly what I used. I tasted it to see if it needed more and it didn’t seem to. These cookies turned out delicious! My son (37) declared them a winner and said I could make them any time. The real test will be tomorrow night when my grandson tries them. Of course, I will make them again regardless. Just more for me if he doesn’t : )
I had my doubts about the frosting. It reminded me of frosting that had crisco in it and I always hated that. The frosting really is good and adds the perfect touch to the cookies. Good job on the recipe!
Thank you so much for sharing Patricia and I’m so glad that you enjoyed them. I liked them even better the second day so i hope that your grandson likes them too.
Would coconut oil work? I avoid palm oil because the industry destroys rainforests and is wiping out the orangutan population.
Butter or lard would be a better substitue hun. Also, I would check out the Topical Traditions brand because they are sustainable harvested.
Just made these, came out great 🙂
So glad you enjoyed them Monica!
Can these be frozen?
Yep 🙂
Why wouldn’t cream cheese frosting work? Seems like it would.
Hi Gail! You’re right—cream cheese frosting can definitely work flavor-wise. The main reason it’s not listed is to keep the recipe dairy-free for those avoiding it. But if you tolerate dairy, go for it—it’d be delicious!