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Delicious pumpkin cookies with maple frosting

Gluten Free Pumpkin Cookies with Maple Frosting (AIP, Paleo, Dairy-free)

Prep Time 20 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 10


  • 3/4 cup tigernut flour
  • 1/2 cup arrowroot flour
  • 1/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp gelatin

Maple Frosting

  • 2 tbsp coconut butter softened
  • 2 tbsp palm shortening
  • 1 tbsp maple syrup


  • Preheat the oven to 375° F and line a cookie sheet with parchment
  • In a medium bowl, sift together the tigernut flour, arrowroot flour, baking soda, salt, and gelatin, then set aside
  • Add the pumpkin puree, maple syrup, and coconut oil to a large mixing bowl and stir until smooth and combined
  • Mix in the dry ingredients, stirring well until a dough forms
  • Form dough into 1 in ch balls, place on the cookie sheet and flatten slightly with the palm of your hand
  • Bake at 375 degrees for 8-10 minutes, remove from the oven and allow to cool completely before frosting
  • While the cookies are cooling, add the coconut butter, palm shortening, and maple syrup to a medium mixing bowl. Using a hand mixer, beat on high until combined and slightly fluffy
  • Spread the frosting over the top of the cookies and sprinkle with some cinnamon if desired!
Keyword AIP, Autoimmune, Autoimmune paleo, dairy-free, gluten free