Paleo pumpkin cookies with molasses – soft, chewy & melt-in-your-mouth! Made with a blend of coconut and tapioca flour | Gluten Free + Nut Free + Paleo
This Sunday is the first official day of Fall which means that it’s time for all things pumpkin, spice and everything nice….starting with these ultra soft and chewy molasses paleo pumpkin cookies.
Let’s do it!
How to Make: Paleo Pumpkin Cookies
Altogether these cookies can be made in one bowl in under 40 minute. The hands on prep time is much less but that’s including about 10 minutes of fridge time about about 10 minutes of bake time. Easy!
These paleo pumpkin cookies are pretty easy to make – it’s mostly just a matter of mixing together the wet ingredients and then mixing in the dry. Nothing too difficult or complicated here. Just mix and go.
As I just mentioned I do recommend popping these cookies in the fridge for about 10 minutes – nothing too long. You just want to oil to solidify just slightly so it doesn’t spread too much while baking. While you’re heating up the oven and tidying up kitchen you can just let the cookies rest for moment in the fridge and that should be plenty of time.
Video Correction:
When you’re ready to bake take the dough out of the oven, roll the cookie dough into little balls, place on the baking sheet and flatten down with the palm of your hand slightly. I missed this step in the video but I do recommend doing this. It’s mostly just a superficial step but the cookies look a little too puffy otherwise.
After about 10 minutes in the oven take the cookies out to cool for a few minutes and then you’re all set!
The end result is a soft and spiced melt-in-your-mouth pumpkin cookie that is:
✔️Gluten
✔️Grain
✔️Nut
✔️ & Dairy Free
Just one of the many reasons to love Autumn!
Paleo Pumpkin Cookies with Molasses
Paleo pumpkin cookies with molasses - soft, chewy & melt-in-your-mouth! Made with a blend of coconut and tapioca flour | Gluten Free + Nut Free + Paleo
Ingredients
- 1/4 cup coconut oil, melted (55 g)
- 3/4 cup coconut sugar (105 g)
- 3 tablespoons pumpkin puree (42 g)
- 1 egg
- 1 tablespoon blackstrap molasses (20 g)
- 1 teaspoon pure vanilla extract
- 1 1/2 cup | 150 grams tapioca flour (168 g)
- 2 tablespoon coconut flour (14 g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- In a mixing bowl beat together the mix the coconut oil and coconut sugar with an electric mixer on a low speed. Add the egg, pumpkin, molasses, and vanilla extract. Mix until well combined.
- Add the tapioca flour, coconut flour, baking soda, salt, cinnamon, and nutmeg to the egg mixture. On a medium-low speed, beat until everything is fully mixed together.
- Cover the dough and place in the refrigerator for at least 10 minutes. This time in the fridge helps the cookies set to prevent them from spreading too much while baking.
- Heat your oven to 325°F/170°C. Lightly grease or line the baking sheets with baking paper.
- Scoop out 1 tablespoon of the chilled dough and roll into a ball. Place the cookie dough balls on your lined baking sheet and leave at least 2 inches on all sides so that the cookies have room for spreading. Press the dough down slightly so that you get less of a rounded top on the cookie and then bake for 8-10 minutes until the slightly brown.
- Allow the cookies to rest on the baking sheet for a couple of minutes then transfer to a wire rack to fully cool and enjoy.
Kay says
Hi Saucy Kitchen! (love your name:)
What would be a good substitute for coconut flour?
Thanks!
Cook from Oregon
Sarah Nevins says
Hi Kay! Thank you 🙂
I haven’t tried it with either of these yet so I can’t say for sure, but I do think you’d be able to sub the coconut flour for oat flour (2 tablespoons) or almond flour (double it to 1/4 cup).
Maria says
First time I’m made them, I hade to make an oil substitute (I did part olive oil part avocado oil) and they turned out amazing! Looked like the picture, and had the BEST texture for a gf cookie! The second time I had to make the same oil substitute, but also had to sub normal sugar. They were completely flat. I decided to just bake them a little extra and they turned into some fantastic crackers. Third time I had all the correct ingredients, so I was hopeful to have them turn out like they did the first time…… no such luck. They are flat (though not as flat as the cracker batch) with a crumbly cakey texture 😩. I can’t figure it out they were SO, SO, SO amazing the first time! I’m going to keep trying to figure it out….
Sarah Nevins says
Strange! Coconut oil can be a bit temperamental which can make things hard. If I were you I’d keep making them as you did the first time with olive & avocado oil – if it works, it works!
Su says
Hi Sarah, the flavor in these is very good, but the first time I made them they came out flat, not like yours with all the cracks in the surface. They also are dry and fall apart when you pick them up. I tried them again and chilled the dough much longer, but they are still flat. Is the temp. Right at 325? That seems low and 10 minutes is not long enough as far as I am experiencing.
Any advice?
Sarah says
Hi Su! What’s your dough look like after everything is mixed together – would you say it’s comparable to the dough in the video? As for the falling apart after baking, how long are you letting the cookies cool on the baking sheet before trying to move them? It could be that they need a little longer to cool down before you pick them up. The temperature listed is correct – is it possible that your oven might be calibrated a little off? How much longer are you needing to bake them for? Cookies usually continue to cook an extra minute or two when left on a hot baking sheet – you might be letting them bake too long in the oven which could be a reason they are coming out dry maybe
Kim says
Mine tasted more like cake than a cookie. I wonder where I went wrong?
Sarah says
Hi Kim! Pumpkin cookies typically come out more soft and cake like because the pumpkin keeps things very soft.
Cathy says
These were delicious! I used GF oat flour instead of tapioca because I had it on hand, also increased the pumpkin by 1 TBS. They are more chewy than cakey if stored in the fridge which I preferred, definitely making these again!
Sarah says
Ooh thanks for sharing that Carthy – that’s super helpful to know! So glad you liked them!
Milly says
I just made them and used 1/4 cup applesauce in place of the egg and they came out great! Thanks for sharing the recipe!
Sarah says
That’s so helpful to know! Thanks so much for sharing that Milly – glad you liked them!
Bailey says
They were a little dry but I wonder if at higher altitudes timing maybe different? And maybe more pumpkin? Will have to play with a little. 🙂
Sarah says
Thanks for letting me know Bailey – I’m gonna look into these again!
Kim says
I was so excited..then really disappointed 😔..I followed the recipe..was even happy cause they looked like the picture..but they are too dry..taste more tapioca than pumpkin..Not worth making again.
Sarah says
Sorry to hear that Kim!
cohava cohen says
bonsoir sarah,
pouvez-vous me dire par quoi peut-ont remplacer la farine de tapioca.
merci
Sarah says
Hello!
You can use arrowroot starch and corn starch as well 🙂
Natalie says
These cookies look so delicious! Perfect for holiday season!
Sarah says
Thanks Natalie!