Description
Enjoy these easy paleo soft pumpkin cookies that deliver a perfect balance of warm spices and natural sweetness, complemented by a creamy coconut butter frosting. Made with wholesome almond and coconut flours, these soft cookies are grain-free, dairy-free, and perfect for a nutritious treat or dessert.
Ingredients
Cookies
- 1 ¼ cup almond flour
- 2 tablespoons coconut flour
- ¼ cup coconut sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 large egg, room temperature
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- ¼ cup canned pumpkin
Frosting
- ¼ cup coconut butter
- 3 tablespoons maple syrup
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1-2 tablespoons water
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a sheet tray with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, stir together almond flour, coconut flour, coconut sugar, pumpkin pie spice, cinnamon, salt, and baking soda until evenly combined.
- Add Wet Ingredients: Incorporate the egg, maple syrup, melted coconut oil, and canned pumpkin into the dry ingredients. Mix thoroughly until the dough is uniform and no dry spots remain.
- Form Cookies: Divide the dough into 10 portions, about 1 heaping tablespoon each. Roll each portion into a ball and gently press down to flatten slightly for even baking.
- Bake: Place the shaped dough balls on the prepared sheet tray. Bake for 10-12 minutes until the edges are set and cookies are soft but firm to the touch. Remove from oven and let cool completely.
- Prepare Frosting: In a small bowl, combine coconut butter, maple syrup, salt, and vanilla extract. Stir well and gradually add water a tablespoon at a time to thin the frosting to a spoonable consistency that does not run off the cookies.
- Frost Cookies: Once the cookies are cooled, spoon or spread the frosting generously on top of each cookie.
- Store: Keep the frosted cookies refrigerated to maintain freshness and firmness of the frosting.
Notes
- For best results, use room temperature egg and melted coconut oil to ensure even mixing.
- Adjust the amount of water in the frosting to get the perfect spreading consistency.
- These cookies are best stored in the refrigerator and consumed within 5 days for maximum freshness.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
- Make sure cookies are fully cooled before adding frosting to prevent melting.