Simple AIP Pumpkin Cookies

Fall baking season is here, and I’m all about finding treats that work with my family’s dietary needs. My youngest has been following the AIP diet, which means regular cookies are off the table. But that doesn’t mean we have to skip out on cozy autumn flavors.

That’s where these AIP pumpkin cookies come to the rescue. They’re soft, spiced just right, and nobody would guess they’re free from grains, dairy, and eggs. I love that I can make a batch and everyone in the house can enjoy them together. No need to bake separate treats or feel left out.

The best part? They taste like fall in cookie form. All those warm spices mixed with pumpkin make the whole kitchen smell like October. I usually double the recipe because they disappear fast around here.

What Kind of Pumpkin Should I Use?

For these AIP cookies, canned pumpkin is your best bet and what I always reach for in my pantry. Make sure you’re grabbing plain pumpkin puree, not pumpkin pie filling which has added spices and sugar that could throw off the recipe. Libby’s is a reliable brand that’s available at most grocery stores, but any pure pumpkin puree will work great. If you happen to have fresh pumpkin on hand, you can absolutely roast and puree your own – just make sure to drain any excess moisture by letting it sit in a fine-mesh strainer for about 30 minutes before using.

Options for Substitutions

Since this is an AIP recipe, substitutions need to stay within those guidelines, but there are still some swaps you can make:

• Cassava flour: This is pretty essential for the cookie structure, so I’d stick with cassava flour if possible. If you’re out, you could try tigernut flour, but you might need to adjust the liquid slightly as it absorbs differently.
• Coconut butter: If you can’t find coconut butter, you can make your own by blending shredded coconut until it becomes a paste, or substitute with additional softened coconut oil (about 1/3 cup total).
• Honey vs maple syrup: These work interchangeably in this recipe. Maple syrup will give a slightly different flavor profile, but both will provide the sweetness you need.
• Collagen and gelatin: These help bind the cookies together since there are no eggs. You can use all collagen (1/4 cup total) if you don’t have gelatin, but the texture might be slightly different.
• Coconut oil vs ghee: Both work great here. Ghee will give a richer flavor, while coconut oil keeps it dairy-free if that’s important to you.
• Spices: Feel free to adjust the ginger and cloves to your taste. You can also add a pinch of nutmeg if you have it on hand for extra warmth.

Watch Out for These Mistakes While Baking

The biggest mistake with AIP pumpkin cookies is not measuring your coconut butter and coconut oil at the right consistency – your coconut butter should be warmed until spreadable but not melted, while coconut oil should be soft but not liquid, or your cookies will spread too much and turn flat.

Another common error is skipping the sifting step for your baking soda, which can create uneven pockets and affect the texture since alternative flours behave differently than regular wheat flour.

Don’t forget to let your cookie dough rest for 15-20 minutes before baking, as this allows the coconut and cassava flours to fully hydrate and prevents crumbly, dry cookies.

Finally, watch your baking time closely since these cookies can go from perfectly soft to overcooked quickly – they should still look slightly underdone in the center when you remove them from the oven, as they’ll continue cooking on the hot pan.

What to Serve With AIP Pumpkin Cookies?

These soft, spiced cookies are perfect with a warm cup of herbal tea like chamomile or ginger tea, which complements the pumpkin and spice flavors beautifully. You can also enjoy them alongside a mug of golden milk made with coconut milk, turmeric, and a touch of honey for a cozy autumn treat. For a fun dessert spread, serve these cookies with some coconut whipped cream or a simple fruit salad featuring apples and pears. They’re also great on their own as an afternoon snack or packed in lunchboxes for a wholesome sweet treat that fits perfectly into an AIP lifestyle.

Storage Instructions

Store: These AIP pumpkin cookies stay soft and chewy when kept in an airtight container at room temperature for up to 5 days. I like to place a piece of parchment paper between layers to keep them from sticking together. They actually taste even better the next day once all those warm spices have had time to meld together!

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container or bag. I often make a double batch and freeze half for later when I’m craving something sweet but don’t want to bake from scratch. Just layer them with parchment paper to prevent sticking.

Thaw: When you’re ready to enjoy frozen cookies, simply let them thaw at room temperature for about 20-30 minutes. They’ll be just as soft and flavorful as when you first made them. No need to warm them up unless you prefer them that way!

Preparation Time	15-20 minutes
Cooking Time	12-15 minutes
Total Time	27-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 18-24 g
• Fat: 80-95 g
• Carbohydrates: 145-165 g

Ingredients

For the dry mix:

• 1 tbsp powdered gelatin
• 1/2 to 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 cup coconut flour
• 1/4 cup collagen powder
• 1/4 tsp sea salt
• 1 tsp ground cinnamon (for best aroma)
• 1/2 cup cassava flour (I recommend Otto’s brand for best results)
• 2 tbsp maple sugar

For the wet mixture:

• 1/3 cup honey (local honey works well here)
• 2/3 cup pumpkin puree (I like Libby’s 100% pure pumpkin)
• 1/2 cup coconut butter (gently warmed until smooth)
• 1 tbsp apple cider vinegar
• 1/3 cup coconut oil

Step 1: Prepare the Baking Sheet and Preheat Oven

Line a cookie sheet with parchment paper to prevent sticking.

Preheat your oven to 325 degrees Fahrenheit so it’s ready for baking.

Step 2: Combine the Dry Ingredients

• 1/2 cup cassava flour (preferably Otto’s or Bob’s)
• 1/4 cup coconut flour
• 1/4 cup collagen powder
• 2 tbsp maple sugar or coconut sugar
• 1 tbsp powdered gelatin
• 1 tsp ground cinnamon
• 1/2 to 1 tsp ground ginger or 2 tsp freshly grated ginger root
• 1/2 tsp sifted baking soda
• 1/4 tsp ground cloves
• 1/4 tsp sea salt

In a large bowl, combine the cassava flour, coconut flour, collagen powder, maple sugar or coconut sugar, powdered gelatin, ground cinnamon, ground ginger or freshly grated ginger root, sifted baking soda, ground cloves, and sea salt.

Whisk all the dry ingredients together until they are evenly mixed.

I always make sure the baking soda and spices are well distributed so every bite is flavorful.

Step 3: Mix the Wet Ingredients

• 2/3 cup canned pumpkin
• 1/2 cup coconut butter (gently warmed)
• 1/3 cup coconut oil (softened, or use ghee as substitute)
• 1/3 cup honey or maple syrup
• 1 tbsp apple cider vinegar

In a medium-sized bowl, whisk together the canned pumpkin, gently warmed coconut butter, softened coconut oil (or ghee), honey or maple syrup, and apple cider vinegar until the mixture is smooth and fully blended.

Step 4: Combine Wet and Dry Mixtures

• Combined dry ingredients from Step 2
• Combined wet ingredients from Step 3

Pour the wet ingredients from Step 3 into the bowl of dry ingredients from Step 2.

Fold the mixture together gently using a spatula or wooden spoon until just combined; avoid over-mixing to keep the cookies tender.

Step 5: Shape the Cookies

• Cookie dough from Step 4

Using a 2-ounce (about 3 tablespoon) cookie scoop, portion the cookie dough onto the prepared parchment-lined baking sheet.

Leave about 1 inch of space between each mound of dough.

With three wetted fingers, gently press down on each cookie to slightly flatten them.

I find that wetting your fingers helps prevent sticking and gives the cookies a nice uniform shape.

Step 6: Bake and Cool the Cookies

Bake the cookies in the preheated oven for 12 to 15 minutes, or until they are golden brown around the edges and on top.

Once baked, let the cookies cool fully on a wire rack before serving.

If you wish to frost them with AIP Buttercream or another icing, be sure to allow the cookies to cool completely first.