These healthy date pumpkin cookies are the best easy fall recipe! They’re paleo, AIP, vegan, gluten free, dairy free and sugar free, so enjoy them without worrying about unhealthy ingredients! If you are on a special diet like the autoimmune paleo protocol (AIP), these are free of eggs too!
Mix It Up With Chocolate Chips, Dates or Pumpkin Pie Spice
The thing I love about this recipe is that it’s very versatile. You can add different ingredients to make different flavors. You can remove the chopped dates and add in chocolate chips instead for a fun twist. You can also remove the dates and include pumpkin pie spice for a holiday treat! Or add nuts like walnuts or pecans. The possibilities are endless!
This pumpkin cookie recipe makes a great dessert for the holiday table when pumpkin is in season, or for parties or to pack up as gifts. They will last well in the refrigerator or freezer and do well without refrigeration for a few days too.
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Healthy Date Pumpkin Cookies Recipe
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- 3/4 cup pumpkin puree
- 1 medium banana pureed
- 1/2 cup tapioca flour
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1 tbsp coconut butter
- 2 tbsp coconut flour
- 1/4 tsp apple cider vinegar
- 5-7 dates chopped (optional for AIP)
- 1 tsp pumpkin pie spice (optional)
- 1/4 cup sugar free chocolate chips (optional- for non-AIP)
- Pre-heat the oven to 350°. Use a blender, food processor or stick blender to mix all ingredients except the dates.
- Chop the dates finely. Add the dates to the batter and stir gently with a spoon.
- Place parchment paper on a cookie sheet (you need parchment paper or else the cookies might stick). Spoon out a heaping spoonful of batter and place on the cookie sheet. The batter will be more moist than regular cookie dough. Use the spoon to shape the batter into a flat circle cookie shape. Repeat until all of the batter is out.
- Bake the cookies at 350° for about 10 minutes or until a toothpick inserted comes out clean.
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My kids love this time of year when the pumpkin muffins and cookies are on the counter after school. Bonus that these are healthy. Love it…no guilt eating these cookies.
Love pumpkin cookies! These look thin and crispy – just perfect for dunking in coffee, now I’m ready for fall! Delicious cookies and a wonderful recipe!
These cookies are making my mouth water 🙂 I just love pumpkin and have not tried baking pumpkin cookies. So yummy!
What a delicious fall cookie! I have coconut flower and tapioca flour in my pantry and really don’t use it very much. Glad to have something to make with it…and my kids will surely love these too!
Thank you so much! I don’t have a great pumpkin cookie recipe and I love this one. Can’t wait to make it!
I am in love with this recipe.It’s delicious.I made it and it turned out great.
Glad you enjoyed it!
Pinned!! I can’t wait to give these a try. I usually follow a paleo diet and with fall finally here, I’m all about anything pumpkin!
Can any other flour be used if I don’t have coconut flour?
No, there aren’t really any good subs for coconut flour since it’s so unique. It would change the whole recipe.
These look awesome! We have a banana allergy in our home. What could we substitute for it?
can I use corn starch instead of tapioca flour?
These sound wonderful. I take it the chocolate chips are optional, since they’re not AIP compliant?
Yes, the chopped dates take the place of the chocolate chips for the AIP version.