Description
Pillow-y soft pumpkin cookies topped with cashew frosting that tastes like buttercream. The perfect dessert recipe for fall or the holidays!
Ingredients
Units
Scale
- 1 batch of Healthier Vegan “Buttercream” Frosting
- Cookies
- 1 1/2 cups blanched almond flour
- 3 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 egg, room temperature
- 1/3 cup melted coconut oil
- 1/4 cup pure maple syrup (or sub honey)
- 1/3 cup pumpkin puree (NOT PUMPKIN PIE FILLING)
Instructions
- Make the frosting : Make the cashew frosting as directed in the recipe. Keep in the fridge to chill until the cookies are baked. The frosting could be made several days ahead of time.
- Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet by greasing it or lining it with parchment paper or a silpat mat. Set the baking sheet aside.
- Make the dough: In a large mixing bowl whisk together the dry ingredients, almond flour, coconut flour, salt, baking soda, and pumpkin pie spice until well mixed.. Add in all of the wet ingredients, pure vanilla extract, egg, melted coconut oil, maple syrup, pumpkin puree and mix using a spatula until everything is well incorporated.
- Scoop cookies: Use a small cookie scoop (about 2 tablespoons) to scoop the cookies onto the prepared baking sheet. You should have 17 small cookies. Use a spatula to flatten the cookies.
- Bake: Bake the cookies for 10 to 12 minutes or until the cookies have browned slightly. Allow to cool completely before removing the cookies.
- Frost: Once the cookies have completely cooled allow the frosting to sit at room temperature for 10 to 15 minutes, or until softened. Frost the cookies using a knife or spatula.
- EAT: Enjoy the cookies immediately or store them in an air tight container at room temperature for up to 4 days. They do keep for up to 7 days, but they start to soften more and loose their texture after 4 days, still good though! Also the frosting does keep frosted on the cookies at room temperature for up to several days.
Notes
You will have vegan cashew frosting left over. Lucky you! It will keep in the fridge for up to one week. Spread it on muffins, cookies, cupcakes, cakes – anything! It will freeze for up to 6 months!
