Your Cart
Your Cart is Currently Empty

Three NEW Savory Flavors. Try this nourishing sipping broth in three flavors inspired by classics. Shop Now

Buy 1, get 1 50% off Cyber Immune Health Collection with code: SATURDAY50 Shop Now

Three NEW Savory Flavors. Try this nourishing sipping broth in three flavors inspired by classics. Shop Now

Buy 1, get 1 50% off Cyber Immune Health Collection with code: SATURDAY50 Shop Now

Home/Blog/Pumpkin Spice Cookies

Pumpkin Spice Cookies

By Holly Darnell, RD

October 24, 2022

Pumpkin spice cookies. Three magical words this time of year, with Halloween coming soon and the need for homemade cookies to accompany your afternoon hot beverage.

But you probably also want a pumpkin spice cookie that won’t throw a nutritional train wreck into your day. This recipe makes sure that that doesn’t happen, with healthy ingredients that still deliver a delicious batch of cookies. We aim to please!

Key Ingredients

Pumpkin puree: It contains several phytonutrients belonging to the categories of alkaloids, flavonoids, and palmitic, oleic and linoleic acids.

Paleo flour blend: With almond flour, arrowroot flour, coconut flour and tapioca flour, it's far superior to white flour, as it doesn’t cause spikes in blood sugar and contains healthy fats.

Pumpkin pie, cinnamon and ginger spices: Pumpkin spice adds a classic Fall flavor with the spices cinnamon, ginger, nutmeg and cloves all being powerful antioxidants and showcasing anti-inflammatory properties.

Bone Broth Protein: Whether you pick Pumpkin Spice, Pure or Vanilla, know that you’re getting the best bone broth protein powder that also supports the gut, skin and joints.

Pumpkin spice cookies ingredients

How to Make Pumpkin Spice Cookies

First, preheat the oven to 350 and line a baking sheet with parchment paper or a silpat.

Melt the coconut oil. In a medium bowl, add in the melted oil and coconut sugar. Whisk to combine, then ad in pumpkin puree and vanilla extract and whisk to combine. 

Use a Paleo flour or make your own. (Use 1½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour and ½ cup tapioca flour. Mix all ingredients in a bowl. Put in an airtight container and store in a dry place.)

Add the Paleo flour (2 cups), Bone Broth Protein (Pumpkin Spice, Pure or Vanilla), pumpkin pie spice*, cinnamon, ginger, baking powder, baking soda and sea salt to the mixing bowl. Mix well. Add in almond milk to help thin out the cookie dough and mix until fully combined. 

Use an ice cream scooper to scoop balls of dough onto a lined baking pan. Cook for 10 to 12 minutes, or until fully cooked throughout. Remove the cookies from the oven and let them cool on a pan for 5 minutes. Remove and place on a baking rack. 

While the cookies are cooling, make the maple glaze. In a small bowl, whisk together coconut oil, maple syrup, monk fruit sweetener and almond milk. Add in the almond milk one tablespoon at a time until desired consistency is achieved.

Dip the cookies into the glaze and allow to set until hardened, about 15–20 minutes.

Notes

* If using Pure or Vanilla Bone Broth Protein: adjust spices and use 2 tablespoons pumpkin pie spice instead of 2 teaspoons. Homemade pumpkin pie spice: use ½ teaspoon of each spice (ground nutmeg, ground clove, ground allspice, and ground ginger).

* To make ahead of time: Cookie dough can be prepared, scooped and chilled for up to 48 hours. Bring to room temperature before baking. The dough can also be shaped and frozen for up to 3 months. Thaw and bring to room temperature before baking.

*Storage: cover leftover cookies tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week. Cookies without icing can be covered and stored at room temperature for up to 1 week.

Other Afternoon Treats to Make

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Pumpkin Spice Cookies Recipe

Servings

12

Time

30 min

Calories

280

Author

Holly Darnell, RD

This Fall, people are looking for the tastiest yet healthy cookies to make and share. These pumpkin spice cookies deliver the goods.

Pumpkin spice cookies
Ingredients
  • ½ cup coconut oil, melted

  • 1 cup coconut sugar

  • 1½ cup pumpkin puree

  • 2 teaspoons vanilla extract

  • 2 cups Paleo Flour*

  • 1 scoop Bone Broth Protein (Pumpkin Spice, Pure or Vanilla)

  • 2 teaspoons pumpkin pie spice**

  • 1½ teaspoons ground cinnamon

  • ¼ teaspoon ginger

  • 1½ teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 teaspoons unsweetened almond milk

Maple Glaze (optional)

  • 2 Tablespoons coconut oil, melted

  • ⅓ cup maple syrup

  • 1 cup powdered monk fruit sweetener

  • 1 tablespoon unsweetened almond milk, adding in 1 Tablespoon at a time until desired consistency is achieved

*Paleo flour blend: 1½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour, ½ cup tapioca flour. Mix all ingredients in a bowl. Put in an airtight container and store in a dry place. **Homemade pumpkin pie spice: use ½ teaspoon of each spice (ground nutmeg, ground clove, ground allspice, and ground ginger).

Directions
  1. Preheat the oven to 350. Line a baking sheet with parchment paper or a silpat.

  2. In a medium bowl, add in the melted coconut oil and sugar. Whisk to combine. 

  3. Add in pumpkin puree and vanilla extract and whisk to combine. 

  4. Add in all remaining ingredients: Paleo flour, Bone Broth Protein Pumpkin Spice (or Pure or Vanilla), pumpkin pie spice, cinnamon, ginger, baking powder, baking soda, sea salt, and mix to combine. Add in almond milk to help thin out the cookie dough and mix until fully combined. 

  5. Use an ice cream scooper to scoop balls of dough onto a lined baking pan. Cook for 10–12 minutes, or until fully cooked throughout.

  6. Remove the cookies from the oven and let them cool on a pan for 5 minutes. Remove and place on a baking rack. 

  7. While the cookies are cooling, make the maple glaze. In a small bowl, whisk together coconut oil, maple syrup, monk fruit sweetener and almond milk. Add in 1 tablespoon of almond milk at a time until desired consistency is achieved (usually 1–2 tablespoons is desired)

  8. Dip the cookies into the glaze and allow to set until hardened, about 15–20 minutes.

Nutrition

Without glaze:

Serving Size 2 cookies (64g) Calories 238, Carbs 34.5 grams, Fiber 0.9 grams, Sugar 17.3 grams, Fat 9.4 grams, Saturated Fat 7.9 grams, Unsaturated Fat 0.9 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Protein 3.9 grams, Sodium 217 milligrams (15% DV)

With glaze:

Serving Size 2 cookies (75g) Calories 280, Carbs 40.4 grams, Fiber 0.9 grams, Sugar 22.5 grams, Fat 11.7 grams, Saturated Fat 9.9 grams, Unsaturated Fat 1.2 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Protein 3.9 grams, Sodium 218 milligrams (15% DV)

icon-subscribe-save
25% off any first subscription, 15% off moving forward
icon-free-shipping
FREE SHIPPING ON ORDERS OVER $49
30 day money back guarantee icon
30-DAY MONEY 
BACK GUARANTEE
Get $10 off your next order when you sign up for emails.