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…
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.
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.
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}
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.
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:
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:
- Preheat your oven to 350 degrees and line 2 large baking sheets with parchment paper.
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.
- 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.
- 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.
- 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
What I used to make my pumpkin spice latte cookies:
Want More Paleo Pumpkin Treats? Try of of these!
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}
Tell Me!
Are you a PSL fan?
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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.
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 🙂
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!
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!
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!
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
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.
Can these be frozen?
Haven’t tried that with the frosting – but without, yes 🙂
These are amazing!! I rarely comment on recipes but these were fantastic. My coworkers that are very picky raved about them!
What would be a good substitute for expresso to get that yummy flavor without the coffee? Thanks!
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