Yummy Pumpkin Cookies

Summary

Yummy Pumpkin Cookie Recipe

Gluten Free! Can easily be Dairy Free.

Prep Time: 15 minutes
Cook Time: 16 minutes

Servings 24 small cookies

Cookie Dough

In a large bowl, mix until well combined:

¼ cup melted butter (or dairy free – melted and cooled coconut oil)
½ cup pumpkin puree
¼ cup coconut sugar (or organic cane or regular sugar)
1 tablespoon pure maple syrup
1 egg – room temperature
1 teaspoon vanilla extract

Next, add in:

1 ½ cups fine almond flour
3 tablespoons coconut flour
¼ cup FIBER 35
¼ teaspoon baking soda
1 tablespoon pumpkin pie spice*
¼ teaspoon salt

Mix together until a dough forms. Allow dough to sit for 5 minutes.

Topping Options:

Cinnamon sugar – ¼ cup sugar + 2 teaspoons cinnamon
Salted Maple Frosting:
1. ½ cup powdered sugar
2. 1 tablespoon maple syrup
3. 1 tablespoon melted butter
4. ½ tablespoon unsweetened almond milk, or a bit more to thin if necessary
5. Pinch of sea salt, to taste

Roasted and Salted Walnuts – to be placed on top of baked cookies (and munched on as a snack!)

Cooking Instructions:

Preheat your oven to 350 degrees F. (I use an air fryer oven on bake setting so I don’t heat up my kitchen, no need to preheat.). Line your baking sheet with parchment paper and set to the side.

Either with your hands or with a small cookie scoop, measure out dough balls approximately the size of ping pong balls.

At this point – roll dough balls in cinnamon sugar if you like (option 1)

Place rounded cookies on baking sheet. Flatten each cookie to about ¼ inch thick. Bake for 13-16 minutes.

Remove from the oven. Transfer to a wire rack to cool completely before frosting. Makes about 24 cookies.

Option 2 – Frosting preparation:

In a medium bowl, mix together ingredients listed above. If your frosting is too thick, add more almond milk, one teaspoon at a time. Frost each cookie.

Add walnuts for crunchy texture. Enjoy!