These Paleo Soft Pumpkin Cookies are easy to make and incredibly delicious! They're super soft and thick with a sweet frosting, perfect for fall. Gluten-free, dairy-free, and naturally sweetened, they are a must for the season.
1: Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
2: In a large bowl, combine almond flour, coconut flour, coconut sugar, pumpkin spice, cinnamon, salt, and baking soda.
3: Add in the egg, maple syrup, coconut oil, and pumpkin. Mix well until no dry spots remain.
4: Divide into 10 spoonfuls, about 1 heaping tablespoon each. Roll into a ball and press down slightly.
5: Bake for 10-12 minutes.
6: Let cool and then add the frosting.
7: In a small bowl, combine coconut butter, maple syrup, salt, and vanilla. Stir and add water as needed to thin out.
8: It should be thick enough to spoon on the cookie and not run off.
9: These are best kept in the fridge.
