Pumpkin Spice Cookies

prep:20 minutes
cook:30 minutes to 35 minutes
Show nutritional information
  • Serves: 15
  • Calories: 186
  • Total Fat: 14g
  • Total Carbohydrate: 10g
  • Protein: 3g

Serves: 15

Serves: 15decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350.
  2. Blend all ingredients in a large mixing bowl with a hand mixer.
  3. On a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size).
  4. Bake for 30-35 minutes.
  5. Let cool and serve.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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    1. [email protected]
      September 20, 2012

      Are the measurements right? I tried this last night (and the batter tasted incredible!) but the consistency was off…like it was too much flour or something. I tried turning them into cookies anyway and they completely crumbled… I thought the 2 cup may have been 1/2 cup with part of the numbers chopped off from printing the recipe but now I see it definitely says 2 cup…

    2. ameliat
      September 27, 2012

      These are my absolute favorite cookies. These are a hit with everyone who tastes them. I sometimes make them with blanched almond flour (nice fine texture) but they also work with the rougher almond meal they sell at Trader Joes (they come out more like an oatmeal cookie). I also had success using water and a couple squirts of stevia in place of the maple syrup since I’m trying to keep very low carb right now. It came out way better than I expected and my guests did not notice a difference.

    3. Tabitha
      July 26, 2013

      I absolutely love these cookies! Being able to find egg and honey free recipes due to my allergies can be a little difficult so THANK YOU for these fabulous cookies!

    4. SandyK
      October 8, 2013

      My daughter made these cookies this evening. The house smelled so good! However, when she was mixing the coconut oil became solid again. The cookies did not come out flat and large like your picture. They were smaller and kind of like a spoon drop cookie a bit mounded in the middle. My husband liked them. The boys will try them tomorrow. For me, they were just okay. Maybe I’ll have her use sweetened shredded coconut. Can you tell me why they came out like a drop cookie and not flat and crispy like the picture. All the ingredients were fresh. The Syrup was Grade B. She used Libby’s can pumpkin. Thanks

    5. EA
      October 9, 2013

      I absolutely loved these cookies! I used Trader Joe’s almond meal, which is a bit rougher, and Grade B maple syrup. I also mixed all the wet ingredients together first, then the dry ingredients and was careful not to overmix. The batter consistency was almost like pancake batter and I was worried it was too runny but it worked perfectly. When I dropped the batter onto the cookie sheet I did swirl them a little to flatten them out and that worked great. I also cooked the first ones 30 mins and that was a little too long so I did the second ones for 25 mins and it was perfect. But every oven cooks a little differently! Took them to work to share and they are a hit!! I’m making another batch tonight…

    6. [email protected]
      October 30, 2014

      Absolutely LOVED these cookies! I used Trader Joe’s almond meal (1 cup) and Bob’s Mill Fine Almond flour (1 cup)……….not sure but it seemed to make the consistency just perfect! I will be making these again and again! Thank you!

    7. clkelly
      November 12, 2014

      I have made these cookies twice now and each time they have turned out perfectly! I love how simple and easy these cookies are to make! Great recipe!!

    8. SandraC
      December 2, 2014

      I also have made these wonderful cookies twice now and both times got rave reviews! “Melt in your mouth” was one description! I was out of my normal almond flour, so the first time I used Bob’s Red Mill, and the second time I used half Trader Joe’s almond meal/flour and half Bob’s…turned out the same both ways for me. Thanks for the wonderful recipe – I was sure to share it!

    9. Infinitelycooking
      December 26, 2014

      I switched around this recipe a bit when I made it, and it was lovely. To see my version, visit http://infinitelycooking.weebly.com/blog/chewy-pumpkin-spice-noatmeal-cookies

    10. paleoprincess_
      November 6, 2016

      I made these but for whatever reason they came out extremely thin, crumbly, and burnt on the edges for both times i made them. If I pulled them any earlier than 30 mins they would be raw to the touch. Any thoughts on what could have went wrong? The cookies were still delicious but they were not as similar to the cookies displayed in the pictures as I would have liked. Thanks 😉

    11. paleoprincess_
      November 7, 2016

      Hey guys, I found that with some modifications, the cookies are MUCh better. I added an egg as well as about 1/4 cup of coconut flour, and a pinch of baking powder. Also, I made sure to carefully monitor the cookies every 10 minutes.The cookies actually looked like cookies and my father, who does not follow paleo, thought they were pretty good! Good luck =)

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