Pumpkin Spice Cookies (AIP/Paleo)

Pumpkin Spice Cookies (AIP/Paleo)

As much as I have always been a warm weather, summer girl I am really looking forward to fall this year. This past summer was hectic and filled with a lot of transition for my family, we moved, started new jobs and just had a lot of business and newness from start to finish. However, now that we are settling into our new lives, routines and realities I am looking forward to a slightly slower paced fall, filled with some fun family time. I want to watch college football, enjoy the cooler weather, pick some pumpkins and look forward to Thanksgiving and Baby Sweet Potato’s first birthday (I know, crazy).

So, to help usher in this wonderful season I decided to create a new pumpkin spice recipe for the year that I hope all of you will enjoy. These little cookies are delicious and cute and filled with just the right amounts of sugar and spice. Perfect for a little fall celebration.


Pumpkin Spice Cookies (AIP/Paleo)

Pumpkin Spice Cookies (AIP/Paleo)



3/4 cup of Tigernut Flour

3/4 cup of Arrowroot Flour

1/4 cup of Pureed Pumpkin

1/4 cup of Palm Shortening

1/4 cup of Coconut Sugar 

1 TBS Gelatin

1/2 tsp Baking Soda

1/2 tsp Sea Salt

1/2 tsp Cinnamon

1/4 tsp Ground Cloves

1/4 tsp  Ground Ginger


1/3 cup Palm Shortening

1 TBS Coconut Butter (melted)

2 TBS Maple Syrup



Preheat oven to 350 degrees. In a medium mixing bowl combine all of your cookie ingredients in the order listed and beat with an electric mixer until well blended. Scoop out batter in well-formed TBS sized balls and place on a lined cookie sheet. Flatten the balls slightly with you fingers. Bake for 12-14 minutes or until the cookies become slightly golden around the edges. Remove from the oven and let cool completely. To make your icing combine all of your ingredients and blend well with a mixer or immersion blender. Spread icing over the tops of cookies and garnish with a sprinkle of cinnamon. If you would like the icing to harden allow it to cool in the fridge, however cookies are best served at room temperature. Enjoy.



Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.


  • These look amazing! If I’ve reintroduced eggs do you think 1 egg is the equivalent of the 1Tbsp of gelatin?

    • The egg worked fine, however, I reacted to the cloves unfortunately. I’m guessing cloves are not AIP compliant bc they’re from a seed?

  • Just made these!!! I didn’t have palm shortening so I used coconut oil and they turned out great!! Thanks for the delicious recipe??

  • Just wanna let you and other readers know that I replaced the palm oil with lard in both the cookies and the frosting and they came out wonderfully! A great AIP cookie, surprisingly sweet for how little sweetener it has. And it holds together well!

    • You would probably be better off substituting almond flour (if you have reintroduced it successfully), I’m not sure how cassava would would work, it will probably change the texture significantly.

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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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