Gluten-Free Spiced Pumpkin Cookies with Cinnamon Cream Cheese Frosting by VeguKate
1 Dozen Cookies
Make these Gluten-Free Spiced Pumpkin Cookies with Cinnamon Cream Cheese Frosting with VeguKate's recipe! This recipe uses our Coconut Flour, Vanilla Powder and Cream Cheese Powder. Perfect for the fall season paired with your favorite drink of choice.
4 tbsp Judee's Coconut Flour
1 tsp Judee's Vanilla Powder
1/4 cup coconut oil, melted and cooled to room temperature
1/2 cup pumpkin puree
1/4 cup brown sugar or coconut sugar
1 tbsp maple syrup
1 1/2 cup almond flour
1/2 tsp baking soda
1 tbsp pumpkin pie spice
1/4 tsp sea salt
1 cup Judee's Cream Cheese Powder
2 tbsp almond milk
1/2 tsp cinnamon, plus additional to sprinkle overtop of cookies
3 tbsp maple syrup
Cinnamon Cream Cheese Frosting:
Preheat oven to 350F and line a baking sheet with parchment paper.
Prepare the cookie dough: add melted coconut oil, egg, pumpkin, brown/coconut sugar, and maple syrup to a large bowl. Whisk well to combine. Add dry ingredients: almond flour, coconut flour, vanilla powder, baking soda, pumpkin pie spice, and sea salt. Stir to form a thick cookie dough. Place in fridge to set for 5 minutes.
Using your hands, roll a large tablespoon of cookie dough into a golfball-sized ball. Place on parchment paper-lined baking sheet and slightly flatten with the palm of your hand. Repeat with remainder of dough until you have about 12 cookies.
Bake cookies 12-15 minutes, or until tops are crinkled and edges are slightly brown. Remove from oven and let cool completely on a cooling rack before frosting with cream cheese frosting.
Prepare cream cheese frosting: add cream cheese powder to a large bowl with cinnamon, almond milk, and maple syrup. Whisk until mixture is smooth and creamy. If the mixture is too thick, add in a tablespoon of almond milk. Carefully spread a teaspoon of cream cheese frosting onto cooled cookies. Sprinkle with cinnamon.