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Pumpkin Cutout Cookies
Pumpkin coconut cookies are an easy fall spin on sugar cookies you can roll, cut, and frost into any fun festive shape. Vegan and gluten-free!
Ingredients
Cookies
- ¼ cup (50g) coconut oil
- ⅓ cup (50g) coconut sugar
- ⅓ cup (75g) cane sugar
- ½ cup (120g) pumpkin puree
- ½ tsp vanilla extract
- 1¼ cup (185g) gluten-free flour (or all purpose flour)
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Frosting
- 1 cup coconut cream
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- 2-4 tbsp arrowroot (if needed to thicken)
Instructions
- Whisk together pumpkin, coconut oil, coconut sugar, cane sugar, and vanilla.
- Add dry ingredients and mix to form a dough.
- Scoop/roll/press onto a lined baking sheet.
- Or roll out the dough between two sheets of wax paper to about ¼ inch thickness and cut with a cookie cutter. Freeze for 15 minutes after cutting to make them easier to transfer to the pan.
- Bake for 12-14 minutes at 350ºF.
- Cool completely before frosting.
- For the frosting, chill a can of full fat coconut milk or cream overnight. Scoop out just the solid part.
- Whip with a hand mixer, adding maple syrup, vanilla, and spice until combined. If it is too thin, add arrowroot one tablespoon at a time until thick and spreadable.
- Frost cooled cookies, and eat!
Video
Notes
| Nutrition: (Serving Size — 1 cookie) | |||
| Calories: 101 | Fat: 2g | Sugar: 6g | Saturated Fat: 1g |
| Protein: 0g | Fiber: 0g | Sodium: 29mg | Carbohydrates: 14g |
