Simple Pumpkin Cookie
Welcome to the Pumpkin Season!
These pumpkin cookies are made with pumpkin puree and pumpkin spice. The perfect cookie recipe for fall!
I’ve had these Pumpkin cookies on my mind for a while now, so a few weekends ago, I set out to finally figure out how to make pumpkin cookies that weren’t cakey. I wanted to create a pumpkin cookie recipe that was soft, chewy, and loaded with pumpkin flavor, So here it is!
3 tablespoons coconut oil
5 tablespoons pure maple syrup
1/4 cup pumpkin purée
11/2 teaspoons ground flaxseed
1/2 teaspoon vanilla extract
3/4 cup almond flour
1 cup gluten-free all-purpose flour
3 tablespoons tapioca starch
1/4 cup cane sugar
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
For the cream on top
1/4 cup vegan butter
11/2 cups powdered icing sugar
Pinch fine sea salt
Cinnamon powder to sprinkle on top
How to Make
Preheat the oven to 350°F and line two small baking sheet with parchment
Into a small bowl, mix in all the wet ingredients. Whisk until
Now in another bowl, mix all the dry ingredients.
Pour the wet mixture over the dry mixture.
Make sure to mix everything well until combined. Now you should have a sticky thick dough.
Scoop about 1 tablespoon of dough into your hand, and roll it into a ball using your palm.
Continue with the remaining dough
Place them on the baking sheet, about 2 to 3 inches apart. If needed, you can lightly wet your fingers during this
Bake the cookies for about 15 minutes or until edges starts to become golden
Cool the cookies completely on the baking sheet.
You can save this as it is by sprinkling sugar on top.
For the cream on top,
Add the vegan butter. Using a beater, beat the butter until smooth
(about 30 seconds). Add powdered sugar, and salt until smooth. Beat until smooth and fluffy,
Optional: I used a little bit of oat milk to get a liquidy cream on top to use it as a glaze.
Spread the frosting onto the completely cooled cookies, an top with a sprinkle of cinnamon