Spiced Pumpkin Cookies With Maple Pecan Glaze

Written by Elizabeth Finch

We all know the health benefits of pumpkin by now. It's high in fiber, which helps us to feel full and aids digestion. The vitamin A in pumpkin is great for our vision, as well as for keeping our skin wrinkle free.

But you know what else? It also tastes amazing. Especially in this cookie recipe. Combined with cinnamon, maple syrup, and pecans, the flavor of these cookies is just right for a healthy Thanksgiving treat. Give these grain-free cookies a try. Trust me, you won't even miss your pumpkin pie.

Spiced Pumpkin Cookies With Maple Pecan Glaze

Makes 32 cookies



For cookies:

  • 1 cup coconut flour
  • 1/4 cup ground flaxseed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup pureed pumpkin (I used canned pumpkin)
  • 2 eggs
  • 1 cup unsweetened coconut milk (or almond milk)
  • 2 tablespoons coconut oil
  • 1/2 cup grade B maple syrup
  • 1 teaspoon vanilla extract

Ingredients for glaze:

  • 6 large pitted dates
  • 1/4 cup water
  • 2 tablespoons grade B maple syrup
  • 2 tablespoons coconut oil
  • 1/3 cup raw pecans
  • 1 teaspoon vanilla extract
  • Pinch of sea salt


  1. For the cookies: Preheat oven to 350 degrees Fahrenheit. Mix first four ingredients together in a large bowl. Add the rest of the ingredients, mixing by hand until well combined.
  2. Drop cookie dough by the tablespoonful onto a cookie sheet lined with a Silpat, or lightly greased with coconut oil. If you would like the cookies to be flatter in shape, you can flatten them down a bit (they won't flatten out when they bake). Bake for 15 minutes, and remove from the oven to cool before icing.
  3. Directions for glaze: Put all ingredients in a food processor or blender, and process until smooth. Glaze cookies immediately. Store cookies in an airtight container in the refrigerator.

Note: If you want a less sweet cookie, they're also great on their own without the glaze.

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