Description
Delight in these Soft Pumpkin Cookies topped with an irresistible cinnamon frosting. Perfectly spiced and gluten-free, these cookies offer a moist, tender bite with a creamy, flavorful vegan frosting that complements the pumpkin’s natural sweetness. Ideal for fall gatherings or anytime you crave a cozy, comforting treat.
Ingredients
Scale
Cookies
- 1 cup Pumpkin Puree (Use homemade or canned.)
- 1 cup Coconut Sugar (Brown sugar works as a substitute.)
- 2 cups Gluten-Free Flour Blend (1:1 gluten-free blend gives best results.)
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 1 tsp Salt
- 1/2 cup Coconut Oil (Melted.)
- 1/4 cup Almond Milk (Dairy-free.)
- 1 tsp Vanilla Extract
Frosting
- 1/2 cup Vegan Butter (Coconut cream works as a non-dairy alternative.)
- 2 cups Powdered Sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) ensuring it’s ready to bake your cookies evenly.
- Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In another bowl, mix the pumpkin puree, coconut sugar, melted coconut oil, and almond milk until the mixture is smooth and homogeneous.
- Form the Dough: Gradually fold the dry ingredients into the wet mixture, mixing gently until fully incorporated without overworking the dough.
- Shape Cookies: Using a cookie scoop, drop portions of dough onto a lined baking sheet, leaving adequate space between each to allow for spreading.
- Bake Cookies: Bake in the preheated oven for about 10 minutes or until the edges begin to turn lightly golden, indicating they are cooked through.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Prepare Frosting: In a bowl, beat the vegan butter with powdered sugar, cinnamon, and vanilla extract until the mixture is light and fluffy, perfect for spreading.
- Frost Cookies: Generously frost the cooled cookies, spreading the cinnamon frosting evenly to enhance flavor and texture.
Notes
- Ensure cookies are completely cool before frosting to prevent melting.
- Substitute brown sugar if coconut sugar is unavailable, but it may alter the flavor slightly.
- For a nut-free option, use oat milk instead of almond milk.
- Use a 1:1 gluten-free flour blend for best texture and taste.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies freeze well; freeze unfrosted, then thaw before frosting.
