Paleo Pumpkin Spice Cookies

I have a confession to make.

Let me preface this with the fact that I am a fan of BSpears and Gaga. You can say what you want, but I enjoy singing and dancing around to their songs. It’s Britney, bitch. Until recently I had been of the opinion that Miley should have stopped after Party in the USA (much like Billy Ray should have stopped after Achy Breaky Heart). However I think Miley might have outdone BSpears and Gaga in regards to their latest albums. Yeah, I said it. Although “We Can’t Stop” probably goes in my Top 5 Worst Songs of 2013, the rest of the album is actually pretty catchy. It doesn’t top Circus or Fame…but if we’re going off most recent releases, I think Miley wins.

Now that I have that off my chest, I can share my paleo treats of the week. I had some leftover pumpkin, so I just googled until I found a good pumpkin dessert recipe. My main criteria was that I had all the ingredients because I didn’t feel like going to the store. Lazy? …..or efficient? Definitely efficient. I found this recipe over at Against All Grain. I made a few tweaks based on the ingredients I had and was pretty pleased with the results. I especially liked the frosting- it’s hard to do a good paleo frosting!  These cookies are chewy and taste exactly how a spice cookie should. Enjoy!

Paleo Pumpkin Spice Cookies
Paleo Pumpkin Spice Cookies
Paleo Pumpkin Spice Cookies
  • 2½ cups almond flour
  • 2 Tbsp. coconut flour
  • 2 tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. baking soda
  • ½ tsp. nutmeg
  • ¼ tsp. cloves
  •  ¼ tsp. sea salt
  • 1/3 cup honey
  • ½ cup pumpkin
  • 1 egg
  • 1 tsp. vanilla
  • 2 Tbsp. honey
  • 4 Tbsp. coconut butter
  • 4 Tbsp. coconut milk
  • 1 tsp. butter
  • 1 tsp. vanilla

Preheat oven to 350. Mix together the dry ingredients in a bowl. Blend the honey, pumpkin, egg, and vanilla in a food processor. Gradually add the dry ingredients to the pumpkin mixture. Use a cookie scoop to make small balls and place on your cookie sheet (either line cookie sheet with parchment paper or grease it). Use a glass with a flat bottom to flatten each cookie. Bake for 15-16 minutes at 350 degrees.

Paleo Pumpkin Spice Cookies
To make the frosting, blend all of the ingredients in a blender or food processor (I used a magic bullet). You can adjust the consistency of the frosting by adding coconut milk.

Paleo Pumpkin Spice Cookies
Paleo Pumpkin Spice Cookies

Paleo Chocolate Chip Pumpkin Spice Cupcakes

This past week was homecoming week at the school where I teach. If you are unfamiliar with homecoming in Texas, then you have no idea what I’m talking about. All non-Texans can refer to this article. Yes, that really happens and no, I can’t explain why. All I know is that I had to spend an entire day listening to bells and whistles and looking at glitter, gold, and miles of ribbon. Everything is bigger in Texas. We have theme days each day as well to build up school spirit. We don’t mess around. With that said, high school football, homecoming, and a cool front officially ushered in fall. I usually get a constant stream of requests for pumpkin cupcakes once October hits. As I was baking a batch of pumpkin spice cupcakes this week, I realized I had yet to try paleo pumpkin spice cupcakes. A couple days later and I fixed that issue! I’m really trying to provide more flavors for the gluten free crowd, so if you have any suggestions please let me know!

Paleo Pumpkin Spice Cupcakes
Paleo Pumpkin Spice Cupcakes

Paleo Chocolate Chip Pumpkin Spice Cupcakes (~10 cupcakes)

  • 1 c. almond flour
  • 1/4 c. coconut flour
  • 2 Tbsp. arrowroot powder
  • 2 tsp. baking soda
  • 1 Tbsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ginger
  • 1/2 tsp. cloves
  • 1/4 tsp. pepper
  • 1/2 c. pumpkin
  • 3 eggs
  • 1/3 c. coconut oil, melted
  • 1/2 c. honey
  • 1 Tbsp. apple cider vinegar
  • 1- 1 1/2 c. chocolate chips (optional)

Preheat the oven to 350* and line your cupcake pan. Whisk together the flours, arrowroot, baking soda, and spices. With an electric mixer, mix together the pumpkin, eggs, oil, honey, and vinegar until well combined. Add the flour mixture and mix until combined. Fold in chocolate chips (the chocolate chips I use are dairy/gluten free). Bake at 350* for 20 minutes or until they pass the toothpick test.

Paleo Pumpkin Cupcakes

Maple Cream Cheese Frosting

  • 3/4 c. heavy cream
  • 8 oz. cream cheese
  • 2 Tbsp. maple syrup
  • 2 Tbsp. honey

Whip the heavy cream until stiff peaks form. In a separate bowl, whip the cream cheese until smooth. Add the maple syrup and honey to the cream cheese, mix until combined. Fold the whipped cream into the cream cheese and mix until combined. Frost your cupcakes, and sprinkle with a cinnamon/nutmeg mixture.

Paleo Pumpkin Cupcakes


Pumkpin Spice Cupcakes with Maple Cream Cheese Frosting

For those of you who don’t know, I work on the side as a high school science teacher. A hidden perk of being a high school teacher are theme days during football season. I’m not sure where dress up boxes fit in with being a well functioning adult, but I’m not giving mine up. This week we had superhero day and I had to borrow from my friend’s dress up box since mine was lacking. See I’m not the only one with a dress up box. I was Robin (Batman’s other half), complete with a cape. It was awesome. The flaw in being that awesome presented itself when I was running errands after school. Sitting in a waiting area in a cape while your car is getting inspected? Cool feeling. Checking out at the grocery store in a cape? Superheroes need to eat too.

Theme Days
Not superhero day. But you get the idea. Oh it’s a holiday? Bust out the tutus.

And of course what fits in with fall and football season? (Besides beer.)  PUMPKIN! I feel like pumpkin is a trend…people go nuts over anything if pumpkin is in the title. Honestly pumpkin kind of grosses me out. It looks like baby food and I have a scar from when a can of pumpkin spliced my finger open one Thanksgiving. Nevertheless, I love me some pumpkin spice cupcakes. It’s definitely a crowd favorite. And by crowd favorite, I mean people beg for these. FYI- These are very good for bribing people. So as cooler weather and seasonal flavors fall upon us (get it??), here are some pumpkin spice cupcakes!

Pumpkin Spice Cupcakes
Forget about pumpkin pie.

Pumpkin Spice Cupcakes (~16 cupcakes)

– 1 stick butter, room temperature

– 1 c. dark brown sugar, packed

– 1/3 c. sugar

– 2 c. flour

– 2 tsp. baking powder

– 1 tsp. baking soda

– 1 tsp. cinnamon

– 1 tsp. ginger

– 1/2 tsp. nutmeg

– 1/8 tsp. cloves

– 1/2 tsp. salt

– 1/4 tsp. pepper

– 2 eggs

– 1/2 c. buttermilk mixed with 1 tsp. vanilla

– 1 1/4 c. canned pumpkin

Preheat to 350*. Beat butter and sugars together until fluffy. Sift flours, baking powder, baking soda, and spices together in a seperate bowl. Add eggs one at a time to the butter and sugar. Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture. Beat in the pumpkin until smooth. Divide batter between cups and bake for ~20 minutes or until it passes the toothpick test.

Maple Cream Cheese Frosting

Make cream cheese frosting. Add about 1/4- 1/3 cup of maple syrup. Be careful about adding too much- it does change up the consistency and it won’t pipe that well if you add a lot. If you want a lot of maple flavor and don’t care about what it looks like…add whatever you want! Frost your cupcakes and sprinkle with cinnamon and nutmeg.