Pumpkin Spice Cookies (AIP/Paleo/Low-Carb)

These pumpkin spice cookies are the perfect fall treat. They are simple and quick to make and are paleo, AIP, and low-carb!

It’s a crisp autumn day, and all you want is an allergy-friendly fall treat that doesn’t require a ton of work, doesn’t need a ton of ingredients and doesn’t take forever to make.

What do you make?

You make these pumpkin spice cookies, my friend!

What you need to make these pumpkin spice cookies

  • Tigernut flour – my AIP flour of choice
  • Coconut flour – I prefer a mix of tigernut flour and coconut flour in a lot of my AIP baking recipes.
  • Canned Pumpkin – good ol’ plain canned pumpkin purée.
  • Gelatin – preferably grass-fed gelatin. My go-to is Great lakes gelatin.
  • Coconut oil – you can also use palm shortening.
  • Coconut Sugar – for my AIPers. Although I consider these cookies low carb with coconut sugar, you can cut the carbs even more by using Lakanto sugar (monk fruit sweetener). Note: Lakanto sugar is not strict AIP.
  • Cinnamon, Ginger, Mace, Cloves – a mix of AIP spices to get the pumpkin spice flavour that I heart so much!

Easy and quick to make

Don’t let the ingredient list scare you off from making these. Ten ingredients in total so not a super short list but I’m telling you it’s really simple.

The gelatin and pumpkin are the binding ingredients in these cookies – so no eggs and no need to make gelatin eggs. Woot woot!

There aren’t really any extra hard steps, you’re pretty much just mixing all ingredients together and then forming cookies on a pan and baking! Easy peasy!

Pumpkin Spice Cookies (AIP/Paleo/Low-Carb)

Yield: 15 cookies

Pumpkin Spice Cookies (AIP/Paleo/Low-Carb)

Prep Time:
10 minutes
Cook Time:
15 minutes
Additional Time:
5 minutes
Total Time:
30 minutes

These pumpkin spice cookies are the perfect fall treat. They are simple and quick to make and are paleo, AIP, and low-carb!


Wet ingredients

  • 1/2 cup canned pumkin
  • 1/2 cup coconut oil


    1. Preheat oven to 350F.
    2. Line a baking pan with parchment paper or a silicone baking mat and set aside.
    3. In a large mixing bowl, whisk together all dry ingredients.
    4. Then add pumpkin purée and coconut oil and mix to combine.
    5. Roll 1 tbsp of the cookie dough into a ball and then slightly flatten onto the prepared cookie sheet. Repeat until all the cookie dough is used. This should give you approx 15 cookies!
    6. Bake in the middle of the preheated oven for 10-15 minutes or until edges are slightly browned.
    7. Allow to cool and enjoy!


  1. Tiger nut flour? Can not find this ANYWHERE, most stores have never heard of this. What would be a good substitute?

    • Right, tigernut is not available everywhere although I wish it were! I order mine from amazon or well.ca. But if you want to substitute, I would suggest almond flour if you tolerate it.

  2. Marsha Whitt

    Thank you for this recipe! I was craving cookies! I wanted a bit lower carb count, so I substituted pure stevia for the coconut sugar, and also subbed an egg for the gelatin. I left everything else as is (but I didn’t have mace). I made 12 cookies with 1.4 carbs each. They’re wonderful!

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