I think if every season had a flavour then autumn would be pumpkin spice! Seriously, can you go anywhere without hearing about pumpkin spice everything? I can’t blame anyone though. Pumpkin spice is spectacular! Well I can’t be any different can I?

I would like to introduce you to my pumpkin cookies that are filled with lovely pumpkin spice! They are not only free from gluten, dairy, sugar, grains but they are also vegan, paleo and nut free! So what is left in my cookies? Just plain old deliciousness!!

Paleo Pumpkin Cookies

Pumpkin Cookies (Paleo/ Vegan/ Nut-Free/ Gluten Free/ Dairy Free/ Refined Sugar Free)

1/3 c. tapioca starch

1/3 c. coconut flour

2/3 c. ground flax

2/3 c. palm sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 Tbsp. pumpkin spice

1/2 tsp. sea salt

1/3 c. coconut oil- softened

1 Tbsp. lemon juice

1 c. pumpkin puree

Preheat oven to 350 degrees

In a small bowl whisk together tapioca starch, coconut flour, ground flax, palm sugar, baking powder, baking soda, pumpkin spice and sea salt. Set aside.

In a medium size bowl beat coconut oil, lemon juice and pumpkin puree. Stir in dry mixture. Spoon batter into one inch balls onto parchment paper lined baking sheet. Flatten cookie balls with fork or they will remain cookie balls.

Paleo Pumpkin Cookies

Bake 10-11 minutes for soft cookies. These freeze beautifully.

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Free From Fridays, Savoring Saturdays,

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22 comments on “Pumpkin Cookies (Paleo/ Vegan/ Nut-Free/ Gluten Free/ Dairy Free/ Refined Sugar Free)”

  1. Hi! I am allergic to Flax. What can I substitute? Cannot have almond flour, rice flour, any type of grain. Craving those pumpkin goodies for the season!

      • Just made these! After walking thru the grocery stores all week dreaming about pumpkin pie,which I can’t have- these were nice! Instead of ground flax (I’m allergic to) I sub’d ground raw pine nuts- think I blitzed them too long because they became like a paste…which required me to bake the cookies a lot longer in order for them to set. Other than extended baking, they were awesome! Not too sweet, sort of reminded me of pumpkin bread. It’s been a long time since I’ve had a cookie, so thanks for the recipe!!

  2. Cookies!! I made your chocolate chip cookies earlier this week and they were SO GOOD! I bet these are too. The chocolate chip ones didn’t last long at all ;p
    Thanks so much for sharing this at Healthy Vegan Fridays – I’m pinning & sharing!

  3. These sound delicious, Sandi! I’m definitely going to have to give them a try. 🙂 Thanks so much for sharing them with us at Savoring Saturdays! Hope you had a wonderful Thanksgiving and hope to see you back at the party this weekend!

  4. You’re right, pumpkin spice is everywhere but it is just the perfect flavour and scent for the season. Thanks for linking with #freefromfridays

  5. Hey Sandy!!! Amazing amazing flavour…… But our cookies were wayyyyyyy to soft…. I did not have tapioca starch…. So I used half arrowroot and half potato starch…. Was this a wrong combination? Tapioca starch is never available to me…. Pls help me fix this…. I have some more purée left… And want to try again😑

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