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Pumpkin Spice Cookies

prep:20 minutes
cook:30 minutes to 35 minutes
ready in:about 55 minutes
Difficulty
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Show nutritional information
  • Serves: 15 cookies
  • Calories: 4405
  • Total Fat: 350g
  • Total Carbohydrate: 302g
  • Protein: 49g

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Yield: 15 cookies

Yield: 15 cookiesdecrease servingsincrease servings

Ingredients

Process

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.
RECIPE REVIEWS

  1. kerrykovacik@gmail.com
    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. lisahof718@gmail.com
    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!

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