• Melanie

Pumpkin Spice Sugar Cookies

Updated: Oct 26, 2017

Fall is officially underway, so here is my pumpkin spice recipe for you pumpkin lovers out there! This was inspired by a recent recipe for pumpkin sugar cookies that my friend Kate shared on her Facebook page. She loves everything pumpkin spice, fall, and baking cookies. The recipe was of course made with all purpose flour, lots of sugar, and refined vegetable oil, so I promised to make it without all the junk. So here you go, Kate, hope you give them a try! And you can enjoy a few (ok, maybe a dozen;)) without the guilt, or the blood sugar hit!

This is a soft sugar cookie. I attempted a chewy, crispy sugar cookie without much success. I think the addition of pumpkin puree and the lack of a large amount of cane sugar is the reason for this. If and when I get it right, I will definitely post the recipe because I actually prefer the chewy kind!

These cookies are good with just some whipped coconut cream, or if you do dairy, a cream cheese icing is super yummy!

Pumpkin Sugar Cookies

Makes approx. 2 dozen cookies


1 cup cassava flour ( I like Otto's Cassava Flour but you can also use Anthony's)

1 1/2 cups almond flour

1/3 cup arrowroot flour

2 tsp baking soda

1 tsp salt

1/2 tsp ground cinnamon

1/4 tsp pumpkin pie spice

2 eggs

1/4 cup coconut oil, softened

1 tsp vanilla extract

1 Tbs raw honey

1/4 cup pure maple syrup

1/3 cup pumpkin puree

Preheat oven to 350. Mix together all dry ingredients in a bowl. In a food processor or using a hand mixer, cream together the coconut oil, maple syrup, and honey, then add the eggs, vanilla extract, and pumpkin puree.

Blend in the dry ingredients and mix until a sticky dough forms.

Shape the dough into a ball, cover with plastic wrap, and refrigerate for about 2 hours.

Dust your work surface with cassava flour (you can also use coconut flour) and divide dough in half. Roll out dough to 1/4" ( I like to place a piece of wax paper on top to prevent sticking). Cut out your cookie shapes and bake at 350 for 8-10 minutes.

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