Do you like pumpkin pie? Do you like cookies? Do you like icing? If you just answered yes to all of those questions (and I don't know why you wouldn't) then this is the recipe for you! These cookies are soft, chewy and have that signature pumpkin flavors with all of the beautiful hints of fall. This recipe is completely gluten free, dairy free, has no added sugars (if you omit the icing), and is paleo friendly (if you omit the icing).
Fall has always been one of my favorite seasons. Living in Pennsylvania, we get the pleasure of enjoying the crisp weather, vibrant and colorful leaves, pumpkin patches, apple picking, and planted mums. These are only some of my favorite parts of fall though. I would be lying if I didn't say that my love for all foods pumpkin and pumpkin spice didn't trump all of my other favorite parts of fall.
Growing up, pumpkin pie was one of my favorite fall desserts. I love the soft texture, the spice, all paired with the crispy, flakey crust. I figured why not turn my favorite dessert into a cookie? My goal was to get these cookies super soft and pumpkin pie like on the inside and cookie like on the outside. This is exactly what I was able to accomplish.
For the cookies:
- pureed pumpkin
- melted refined coconut oil
- maple syrup
- pumpkin pie spice
- almond flour
- coconut flour
- baking powder
- baking soda
For the icing:
- powdered sugar
First, mix together the pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla. I use a whisk to do this so I can make sure it is combined very well. Add in the pumpkin pie spice, almond flour, coconut flour, baking powder, baking soda and salt. Using a rubber spatula, mix well until completely combined.
On a baking sheet lined with parchment paper, scoop about 3 tablespoon of batter in the shape of a cookie on the baking sheet. Lightly press the cookies down so they are slightly flat. Bake 20-22 minutes. Once done, remove the cookies from the baking sheet to the cooling rack. Cool for 10 minutes.
Mix powdered sugar, water, and vanilla into a bowl. Once the cookies are cool, spoon icing on the cookies. Some will run off the side so make sure there is something underneath the cookies to catch any that falls.
Why is both almond flour and coconut flour used?
Almond flour is a very dry flour. Coconut flour needs to be added in order to add moisture into the batter. This helps closely mimic all purpose flour but keeps the recipe still completely gluten free.
Do I need to include the icing?
Nope! That is completely optional. If you are following a paleo diet or are sugar free, you would want to omit this. The cookies are just as delicious without the icing, but the icing is definitely an added bonus.
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Healthy Iced Pumpkin Pie Cookies
- Baking Sheet
- Mixing Bowl
For the Cookies
- 1 15 oz can of pumpkin puree
- 2 eggs
- ⅓ cup refined coconut oil melted
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 ½ cup almond flour
- 3 tablespoon coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Icing
- 1 cup powdered sugar
- ⅛ cup water
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a bowl, mix together the pumpkin puree, eggs, maple syrup, refined coconut oil, and vanilla. Use a whisk and make sure it is well combined.
- Add in almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well.
- Spoon the cookies onto the baking sheet. Scoop about 3 tablespoon of batter at a time. Slightly flatten each ball into a cookie shape.
- Bake the cookies for 20-22 minutes.
- Remove cookies from the oven and remove cookies from the baking sheet on to the cooling rack.
- When the cookies are cooling, mix together powdered sugar, water and vanilla.
- Spoon the icing onto the cookies. Some will run off the sides of the cookies so make sure there is something underneath to catch any that falls.
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