Pumpkin Cutout Cookies


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!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes



  • ¼ cup (50g) coconut oil
  • cup (50g) coconut sugar
  • cup (75g) cane sugar
  • ½ cup (120g) pumpkin puree
  • ½ tsp vanilla extract
  • cup (185g) gluten-free flour (or all purpose flour)
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt


  • 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)


  • 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!



Nutrition: (Serving Size — 1 cookie)
Calories: 101Fat: 2gSugar: 6gSaturated Fat: 1g
Protein: 0gFiber: 0gSodium: 29mgCarbohydrates: 14g
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