Pumpkin Spice Cookies with Vanilla Cinnamon Icing


I am finally getting around to giving you the recipe for the sweet little Pumpkin Spice Cookies I teased you with on Facebook a week ago. My intention was to post it right after we arrived in Kona, but life has been so hectic! I feel like I’ve been in an out of grocery stores and Target for the past week and haven’t even gotten to stop and smell the salty ocean breeze.

On top of that, Asher is having a tough time adjusting to life here. He’s testing me with every bed time and nap, getting out of the pack-n-play a million times, and purposefully throwing things out to make me come in. It’s been such a battle every day but he’s starting to get the idea that I mean business, so things are getting a little better. Oh toddlers!

It’s early, and my brain isn’t full functioning yet, so I won’t try to write anything poetic or witty. We’ll just get straight to the recipe, because that’s what you all care about anyways right?


Pumpkin Spice Cookies with Vanilla Cinnamon Icing

AUTHOR: Danielle Walker - AgainstAllGrain.com


  • 2½ cups blanched almond flour, sifted
  • 2 tablespoons coconut flour
  • 1½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon baking soda
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • dash of sea salt
  • ⅓ cup grade B maple syrup (honey for SCD)
  • ½ cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla


  • 1 tablespoon raw honey
  • 2 tablespoons coconut butter (also called coconut manna or creamed coconut)
  • 2 tablespoons coconut milk
  • 1 teaspoon palm shortening or butter
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon vanilla beans (or ½ teaspoon vanilla extract)


  1. Preheat oven to 350 degrees F.
  2. Mix together the dry ingredients in a small bowl.
  3. In the bowl of a stand mixer (or for a smoother texture, food processor), combine the maple, pumpkin, egg, and vanilla.
  4. Slowly incorporate the dry ingredients into the wet while the mixer is running.
  5. Scoop golf-ball size balls of dough onto a lined cookie sheet. Press down lightly with your palm to flatten them a bit.
  6. Bake for 18 minutes at 350 degrees. Let cool completely.
  7. While the cookies are cooling, make the icing by pureeing all of the ingredients in a blender or small food processor. Leave at room temperature until you are ready to frost the cookies.

Variations - Skip the glaze and add chocolate chips or raisins to these cookies. Incredible!


  • Crystal

    These are amazing! I made the icing with only coconut oil, honey, and cinnamon and they still turned out perfect!

  • Kristin

    Looking to reduce the amount of maple syrup in the recipe to about 1/4 cup or less would you recommend an extra egg for moisture or something else?
    Thank you these look amazing!!!!

  • Rachel Davis

    Just made these on a rainy day in Colorado!! Delicious and great texture, it’s so hard to find good paleo cookie recipes that stay together. I added some almond butter to the icing in place of the butter/palm shortening – a good substitution!

  • Julie

    This recipe produces a cookie that is unlike ANYTHING I’ve had in the two-plus years I’ve been eating Paleo. They’re tender, just sweet enough, perfectly spiced, and truly satisfy my seasonal pumpkin craving the way that Starbucks pumpkin scones used to. Kudos, Danielle, on another MASTERPIECE!