Delightful Soft Pumpkin Cookies with Cinnamon Frosting

Soft Pumpkin Cookies with Cinnamon Frosting are delightfully cozy and satisfy sweet cravings, ideal for busy weeknights and are vegan and gluten-free.

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Course: Dessert

Cuisine: American

Keyword: Cinnamon Frosting, Fall Baking, Gluten-Free Cookies, Pumpkin Desserts, Soft Pumpkin Cookies, Vegan Cookies

Prep Time: 15

Cook Time: 10

Cooling Time: 15

Total Time: 40

Servings: cookies

Calories: 120kcal

Equipment

Mixing bowls
Whisk
spatula
Baking sheets
Parchment Paper
wire rack

Ingredients

For the Dough

½ cup pumpkin puree adds moisture and natural sweetness
¼ cup coconut oil melted
¼ cup maple syrup natural sweetener
½ cup brown sugar provides a deeper sweetness
1 ¾ cups gluten-free all-purpose flour
1 cup almond flour adds nutty flavor
⅓ cup pumpkin spice gives warm taste
½ teaspoon baking soda helps cookies rise
½ teaspoon baking powder
¼ teaspoon salt enhances flavors

For the Frosting

1 batch cinnamon frosting creamy and sweet finish

Instructions

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and gather mixing bowls and parchment paper.
In a mixing bowl, combine the pumpkin puree, melted coconut oil, maple syrup, and brown sugar. Blend until smooth.
In another bowl, whisk together the gluten-free all-purpose flour, almond flour, pumpkin spice, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
Drop spoonfuls of cookie dough onto a parchment-lined baking sheet, leaving space for spreading.
Bake for 10 minutes, until lightly golden around the edges but soft in the center.
Cool the cookies on the baking sheet briefly, then transfer to a wire rack to cool completely. Frost with cinnamon frosting before serving.

Notes

These cookies are best enjoyed fresh, and can be stored in an airtight container at room temperature for up to 3 days.

Nutrition