Soft Pumpkin Cookies with Maple Frosting | Tenley Molzahn
Soft Pumpkin Cookies with Maple Frosting
15 mins prepServes 16
These soft pumpkin cookies with maple frosting are naturally gluten-free, grain-free & dairy-free, but they still taste like a real-deal fall cookie. Soft, pumpkin-y, perfectly spiced & that maple frosting makes them SO good.
Preheat oven to 350°F & line a baking sheet with parchment. Mix almond flour, coconut flour, coconut sugar, pumpkin pie spice, cinnamon, baking soda & salt. In a separate bowl, mix pumpkin, egg, melted coconut oil & vanilla. Add wet ingredients to dry & mix until a soft dough forms. Fold in pecans if using. Scoop about 2 Tbsp of dough per cookie & gently flatten—they won’t spread much. Bake at 350°F, starting to check around 8 minutes. You want them soft + set, not gooey. Don’t wait for them to look noticeably browned. Oven times vary, so keep an eye on them from there. Let cool completely before frosting. For the Maple Frosting, mix powdered sugar with maple syrup. Frost cooled cookies & ENJOY.
