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These Paleo Soft Pumpkin Cookies are easy to make and incredibly delicious! A thick pumpkin cookie, spiced just right and topped with a sweet frosting. They are gluten free, dairy free, and naturally sweetened. My

Katie

Paleo Soft Pumpkin Cookies

almond flour

coconut flour

coconut sugar

pumpkin pie spice

cinnamon

salt

baking soda

large egg, room temperature

maple syrup

melted coconut oil

canned pumpkin

coconut butter

vanilla

-2 tablespoons  water

oven

Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.

In a large bowl, combine almond flour, coconut flour, coconut sugar, pumpkin spice, cinnamon, salt and baking soda. Add in the egg, maple syrup, coconut oil, and pumpkin. Mix well until no dry spots remain.

Divide into 10 spoonfuls, about 1 heaping tablespoons each. Roll into a ball and press down slightly. Bake 10-12 minutes. Let cool and then add the frosting.

Once cool, make the frosting. In a small bowl, combine coconut butter, maple syrup, salt, and vanilla. Stir and add water as needed to thin out. It should be thick enough to spoon on the cookie and not run off.