Last updated on September 21st, 2019
These paleo pumpkin cashew butter cookies are soft and gooey with a bit of warm fall spices like pumpkin pie spice, ground cinnamon and cloves. They can also be made vegan and taste delicious straight out of the freezer, too. Yum!
Just wanted to let you know that these fabulous pumpkin cookies are sponsored by my friends at Nuts.com!
I think I really nailed it making paleo pumpkin cashew butter cookies
I’m so happy the Fall season is here. It’s time for me to incorporate Pumpkin and other warm, fall flavors into every single recipe I make… especially all the sweets and treats!
These pumpkin cookies are the best of the best. They are decadent and gooey and remain crunchy on the outside and chewy on the inside. Can you believe that?
Raw cashews make the best base for these paleo pumpkin chocolate chip cookies
You may have noticed that I tend to use raw cashews quite often when baking.
It’s no mistake.
That’s why when Nuts.com approached me for a potential collaboration, I knew I wanted to highlight their cashew flour. The quality is absolutely top notch, and it’s ground so fine, it incorporates really well into any and all baked goods.
Using cashew flour in these cookies really enhances all of the warm fall spices inside. This is not to mention the texture it adds. You’re going to be chowing down on these cookies, three at a time.
More like this:
1– They’re made with that good, good cashew flour
2– Coconut sugar, baby. It only lightly sweetens them… they’re so balanced!
3– Cloves and ginger. They ignite a warm and Fall-flavored fire in your belly, mhm.
Bring paleo pumpkin cashew butter cookies to your next gathering!
I can’t wait for all of the Fall and Winter baking that is going to go down over the next few months.
I can assure you that there will be a very fair share of Whole30 recipes as well. I’m going to make sure you are covered on all of your bases.
Besides, what better way to celebrate finishing a Whole30 right before the holidays begin than chowing down on a full batch of these cookies? Am I wrong? Nah.
Portion control is not something you should be worrying about during the last few months of the year. It’s fun to indulge with friends and family, and now’s the time to do it. Not that you shouldn’t indulge the rest of the year.
Trust me, I do.
Balance. I live and breathe balance. All around me.
I hope you enjoy these paleo pumpkin chocolate chip cookies as much as we did. They’re the perfect kick off to the Fall and long Holiday season. It’s time to get baking!
This post is sponsored by the lovely folks at Nuts.com. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
Paleo Pumpkin Cashew Butter Cookies
- 1 egg or 1/3 cup unsweetened applesauce
- 1/3 cup cashew butter
- 1/2 cup canned pumpkin
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup coconut sugar
- 2 1/2 cups cashew flour see notes
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2/3 cup dark chocolate chunks
- In a large bowl or in the bowl of a food processor, mix together the wet ingredients and the coconut sugar. Set aside.
- In another large bowl, mix together all of the dry ingredients.
- Slowly add the dry ingredients into the wet and combine well. Fold in the chocolate chunks. The dough will be very sticky and that's fine. Transfer it to the freezer for 15-20 minutes so it firms up a bit.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit. Adjust the oven rack to the middle position and line 2 baking sheets with parchment paper.
- Remove the dough from the freezer and create 18 equal sized balls of dough and place them on the parchment lined baking sheet about 2" apart.
- Place another piece of parchment paper over the dough balls and lightly flatten each one with your hand.
- Bake at 350 degrees Fahrenheit for 15 minutes or until the edges turn slightly brown. Remove from the oven and let sit for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to five days.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.