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10.07.17

Pumpkin Spice Latte Cookies {Paleo, GF, DF}

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These Paleo Pumpkin Spice Latte Cookies have lots of sweet spice and are topped with a maple cinnamon cashew “cream cheese” frosting! Soft and chewy, gluten-free, dairy-free, vegan option.

These Paleo Pumpkin Spice Latte Cookies have lots of sweet spice and are topped with a maple cinnamon cashew "cream cheese" frosting! Soft and chewy, gluten-free, dairy-free, vegan option

I’m loading you guys up with pumpkin spice latte everything this week, this I know.

Okay, maybe it’s just 2 things, but I felt the need to address it anyway – we had a creamy date-sweetened pumpkin spice latte on Wednesday, and now pumpkin spice latte cookies.

You might be wondering how I got pumpkin spice latte flavor into a cookie.  Or, if these cookies actually do taste like a pumpkin spice latte.  Or, you might be scrolling down to grab the recipe and see for yourself…

These Paleo Pumpkin Spice Latte Cookies have lots of sweet spice and are topped with a maple cinnamon cashew "cream cheese" frosting! Soft and chewy, gluten-free, dairy-free, vegan option

Well hi again!  Now, for the deets.  First, I originally had no intention of putting any frosting on these cookies, but the whole latte thing made me feel that they’d be missing an important something if they didn’t have the creamy factor going for them.

And, just as a side note, these are really yummy with or without the frosting – so you can totally decide for yourself if you’re going that route.

In truth, my 10 year old daughter (the “most paleo” kid) said she likes them better without the frosting, because you can really taste the ginger that way, and she’s a big ginger fan.  Naturally paleo, for sure.

These Paleo Pumpkin Spice Latte Cookies have lots of sweet spice and are topped with a maple cinnamon cashew "cream cheese" frosting! Soft and chewy, gluten-free, dairy-free, vegan option

If I’m going to be honest (and attempt to sell you on trying out this frosting) I personally prefer the frosting version of these.

It’s a maple cinnamon cashew “cream cheese” frosting (say that 5 times fast, with air quotes) and the texture is ridiculously perfect when combined with the soft chewy cookie.  Yes, it covers up some of the pumpkin spice flavor, but with maple cinnamon complements the cookies so well.

Plus, look how creamy?  You’ll be at risk for eating the frosting alone, just a warning.

These Paleo Pumpkin Spice Latte Cookies have lots of sweet spice and are topped with a maple cinnamon cashew "cream cheese" frosting! Soft and chewy, gluten-free, dairy-free, vegan option

Texturally, these cookies are pretty similar to my other pumpkin cookies – very soft (and chewy when chilled!) and a little bit cake-like due to the pumpkin and almond butter combo (or so I believe!)

And oh!  How can I forget the whole latte part of this – that’s how I started the post!  To get the latte in your latte cookies, you’ll need some espresso powder, which is amazing for baking.  You can probably also use instant coffee, but I haven’t tested this out, so I’m not sure how it would affect the texture.

Anyway, you get just enough coffee flavor to add a bit of depth to the otherwise sweet and spicy cookie.  If you really want to go wild, eat your cookies while drinking an actual pumpkin spice latte (or is that just crazy?!)

Either way, I hope you enjoy these!  Let’s get those ovens preheated and BAKE!

Pumpkin Spice Latte Cookies {Paleo, GF, DF}

These Paleo Pumpkin Spice Latte Cookies have lots of sweet spice and are topped with a maple cinnamon cashew "cream cheese" frosting! Soft and chewy, gluten-free, dairy-free, vegan option

Pumpkin Spice Latte Cookies {Paleo, GF, DF}

These Paleo Pumpkin Spice Latte Cookies have lots of sweet spice and are topped with a maple cinnamon cashew "cream cheese" frosting!  Soft and chewy, gluten-free, dairy-free, vegan option.

Author: Michele Rosen
Prep Time: 25 minutes
Total Time: 35 minutes
Course: Baking/Dessert
Cuisine: dairy-free, Gluten-free, Paleo
Servings: 20
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Did you make this recipe?
Leave a review
5 from 6 votes

Ingredients

Cookies:

  • 1 egg
  • 1/3 cup smooth almond butter
  • 1/2 cup organic pumpkin puree
  • 2/3 cup organic coconut sugar
  • 2 tsp pure vanilla extract
  • 2 cups + 2 Tbsp blanched almond flour
  • 1 1/2 Tbsp pumpkin pie spice
  • 2 Tbsp espresso powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine grain sea salt

Cinnamon cream cheese frosting:

  • 1 cup raw cashews soaked for at least 3-4 hours
  • 1 Tbsp coconut oil soft, or palm oil shortening
  • 3 Tbsp pure maple syrup
  • 2 tsp lemon juice
  • 2 tsp pure vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon

Instructions

Frosting:

  1. Blend cashews in a food processor or high speed blender until a paste forms, scraping sides as needed. Add remaining frosting ingredients and blend on high speed until smooth and creamy, stopping to scrape sides as needed. Transfer frosting to a bowl and chill in the refrigerator until ready to use.

Cookies:

  1. Preheat your oven to 350 degrees and line 2 large baking sheets with parchment paper.
  2. Whisk together the egg, almond butter, pumpkin,  coconut sugar, and vanilla until very smooth. In a separate smaller bowl combine the almond flour, espresso powder, pumpkin pie spice, baking soda and salt.

  3. Gently stir the dry mixture into the wet until a thick sticky dough forms. Chill cookie dough 15 minutes in the refrigerator, then scoop with cookie scoop or spoon onto the two prepared baking sheets. Gently press each dough ball down to about 1/2” thickness since they won’t spread much in the oven.
  4. Bake in the preheated oven for 10 minutes or until just set. Remove from oven and allow them to cool about 2 minutes on the baking sheets before transferring to wire racks to cool completely.
  5. Once cooled, spread each one with 1 tbsp of the frosting and sprinkle with additional cinnamon or pumpkin pie spice if desired. Enjoy! Store leftovers covered in the refrigerator.

Recipe Notes

*A flax egg can be substituted to make these vegan:  mix 1 Tbsp ground flaxseed with 2.5 Tbsp water and allow to sit for 15 minutes before adding.

**Prep time DOES NOT include the time needed to soak the cashews

***Nutrition stats are calculated using the entire amount of frosting, however, you may use considerably less frosting.

Nutrition

Calories: 244kcal
Carbohydrates: 15g
Protein: 7g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 8mg
Sodium: 76mg
Potassium: 113mg
Fiber: 3g
Sugar: 7g
Vitamin A: 965IU
Vitamin C: 0.4mg
Calcium: 78mg
Iron: 1.7mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I used to make my pumpkin spice latte cookies:


These Paleo Pumpkin Spice Latte Cookies have lots of sweet spice and are topped with a maple cinnamon cashew "cream cheese" frosting! Soft and chewy, gluten-free, dairy-free, vegan option

Want More Paleo Pumpkin Treats? Try of of these!

Paleo Pumpkin Snickerdoodles

Paleo Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookie Dough Truffles {Vegan}

Pumpkin Cupcakes with Maple Cinnamon Frosting

Triple Chocolate Flourless Pumpkin Brownies

Pumpkin Chocolate Cashew Cheesecake {Vegan}

Classic Paleo Pumpkin Pie

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Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

  • Paleo Pumpkin Chocolate Chip Cookies
  • Pumpkin Spice Fudge {Paleo & Vegan}
  • Soft Paleo Pumpkin Snickerdoodles
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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Lisa says

    October 7, 2017 at 9:43 pm

    5 stars
    These look fabulous and I can’t wait to make them! I’ve never eaten a cashew cream frosting but it sounds delicious. I’m not strictly Paleo but love a lot of the recipes and due to health considerations currently can’t have dairy. Sometimes unintended consequences can create an environment that requires you to try new and wonderful things. And in case nobody has said it in a while, I’m very thankful and appreciative of talented people such as yourself sharing your lovely creations. Bless you.

    Reply
    • Michele says

      October 8, 2017 at 11:30 am

      Thank you and so glad to hear you’re enjoying the recipes! I think you’ll like the cashew frosting, the texture and flavor are so yummy 🙂

      Reply
  2. Kira says

    October 8, 2017 at 9:37 pm

    Hi! I’m on Day 23 of my Whole30 and then plan to transition to a Paleo lifestyle. I will definitely be taking much inspiration from your site! Is there something that could be substituted for the espresso powder in this one? I’d love to try but I don’t like any sort of coffee flavor at all!

    Reply
    • Michele says

      October 9, 2017 at 8:28 am

      Hi! To make these a straight pumpkin spice cookie, you can omit the espresso powder and use a total of 2 and 1/4 cups almond flour, and maybe add a bit more cinnamon :). Good luck with the last stretch of Whole30!

      Reply
  3. Brooke Warren says

    October 9, 2017 at 5:04 pm

    5 stars
    Hey I love your recipes!! Can I sub the cashews for another nut? I am allergic to cashews but I really want to make these cookies!

    Reply
  4. Cake Delivery in says

    October 14, 2017 at 3:18 am

    What a delicious and nice compiled recipe you have shared via this blog. I think you have got the expertise in this. I really like your fodiee behaviors. Thanks1

    Reply
  5. Kristen says

    November 15, 2017 at 8:52 pm

    5 stars
    I took these on a “girls night out.” I was prepared because I knew my friend and I couldn’t eat any dessert at The Cheesecake factory because we eat paleo. They were sooo good! All the other girls got their cheesecake to go and ate my cookies instead- and loved them! Lol. Now THAT is a compliment to your recipe to outdo Cheesecake. Thanks so much!! Taking them to Thanksgiving dinner too.

    Reply
  6. Toni Ann says

    September 9, 2018 at 3:32 pm

    Can these be frozen?

    Reply
    • Michele says

      September 9, 2018 at 5:23 pm

      Haven’t tried that with the frosting – but without, yes 🙂

      Reply
  7. Nicole says

    September 19, 2018 at 8:00 pm

    5 stars
    These are amazing!! I rarely comment on recipes but these were fantastic. My coworkers that are very picky raved about them!

    Reply
  8. Alicia says

    September 24, 2018 at 4:25 pm

    What would be a good substitute for expresso to get that yummy flavor without the coffee? Thanks!

    Reply
  9. Atherosclerosis says

    November 22, 2018 at 10:48 am

    5 stars
    This is not the first recipe of vegan desserts I found throughout Internet. And do you know what? I cought myself at the thought that they look much more delicious then regular desserts. Thank you for the recipe. I’ll try it for sure!
    P.S. I am not a vegan

    Reply

Trackbacks

  1. Paleo Pumpkin Snickerdoodle Skillet Cookie with Salted Caramel | The Paleo Running Momma says:
    October 18, 2017 at 1:05 pm

    […] Pumpkin Spice Latte Cookies […]

    Reply
  2. Salted Caramel Pecan Pie {Paleo, Gluten-Free} | The Paleo Running Momma says:
    October 21, 2017 at 5:02 am

    […] Pumpkin Spice Latte Cookies {Paleo} […]

    Reply
  3. Healthy Pumpkin Cookies [Dairy Free | Gluten Free] | What Molly Made says:
    October 6, 2018 at 9:00 am

    […] This recipe was inspired by Paleo Running Mama. […]

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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