Dense and chewy paleo pumpkin cookies aren’t a pipe dream! With a few strategies in place…you can get those thick and chewy cookies of your past made into a healthy pumpkin cookie today! Even better, they are egg free and contain collagen for extra nutrition!
Mission impossible? (Cue the music!)
Husband is a self professed cookie fiend.
He is also a pumpkin treat lover.
He does NOT like a cakey or fluffy cookies.
But the water content of most pumpkin means you will have a more cakey texture?!!
Determined wife sets to work to create the ultimate: a healthy dense and chewy pumpkin cookie!!!
A healthy pumpkin cookie?
What makes these bad boys healthier than your average cookie you ask?
- no inflammatory grains! By using a triefecta of grain free flours, I was able to achieve a perfect texture AND flavor! As an added bonus, cassava is a great resistant starch that feeds good little tummy bugs!!
- lower in sugar!! My desserts are not overly sweet anyways, but I reduced it even further by using my favorite low-carb monk fruit erythritol sweetener!
- pumpkin is loaded with important vitamins (see below!)
- collagen is a magical gut healing source of protein that adds a lovely texture to baked goods. I seriously would not be without a container (or 5!) of my favorite clean collagen!!
What types of pumpkin or squash makes the best dense pumpkin cookies?
In short….a DRY variety! Most people are familiar with butternut squash, which is the right texture. Kabocha is another good one. You can always use a canned variety, but you may need to cook it down to get some of the extra moisture out by squeezing the mixture with a few layers of cheesecloth to remove additional water, or simmer on low heat in a small saucepan on the stove. Your puree should need to be scooped with a spoon!
Most recently with these, I cooked some halved and seeded butternut squash in my beloved Instant Pot. After 10 minutes, I had tender, cooked squash ready to puree! I go into further detail on how to select and bake your own pumpkins and winter squash here.
Why should I eat pumpkin & winter squash?
Besides being incredibly tasty, these colorful fruits are loaded with good for you nutrients for you and your family!!
- High in Vitamins A & C, as well as beta carotene–which all help boost your immune system!
- High in fiber and low in calories, it helps you stay full longer!
- All that Vitamin A is GREAT for your eye health!
- That bright orange color lets you know that antioxidants are present…in the for of beta-carotene!!
- Loaded with potassium, pumpkin makes a great post work out snack to replenish your muscles!
Here are some more healthy pumpkin and squash recipes to try:
- These gluten free pumpkin muffins have hemp and oats and are made all in your food processor for quick prep and easy clean up!
- A healthy muffin, these paleo butternut squash muffins are rich and chocolaty, but totally nutritious too!
- This paleo pumpkin pecan pie combines two of my favorite pie varieties into ONE!
Paleo Pumpkin Cookies – Egg Free Recipe:
If you try these paleo pumpkin cookies, be sure to report back and leave a rating below!
Egg Free Paleo Pumpkin Cookies
Optional Add Ins
- dark chocolate chips
- white chocolate chips (not Paleo)
- cinnamon or pumpkin pie spice
- toasted, chopped nuts
- fresh or dried cranberries
Preheat the oven to 350 degrees, and prepare a cookie sheet. I like to use either parchment paper or my silicon baking mats!
In the bowl of a mixer, beat the wet ingredients until smooth and creamy.
With the mixer still running on low, continue with the dry ingredients.
Choose any additional add ins to mix in at this time.
The dough should be handled easily. Because the moisture content of the squash in this recipe will be variable, if you need to add a bit more of any of the flours, you may.
Gather about 2 tablespoons of batter into you hands, rolling into a ball, pressing it down on the baking mat. These do not spread or lift, so shape them how you like them before baking.
Bake in a preheated oven for 12-14 minutes. Let them rest for about 5 minutes on the cookie sheet to firm up before attempting to transfer them to a cooling rack.
Store in an airtight container. They last on the counter for several days, or in the freezer for a couple weeks!
There is no leavening in this recipe on purpose!! So if you thought baking soda or powder were missing, no worries, it's on purpose to achieve that dense texture!