These soft, moist pumpkin cookies with maple frosting will melt in your mouth. I guarantee that these are by far the best pumpkin cookies you will ever eat! Plus they are vegan and gluten-free.
I could not go through the fall season without making these scrumptious treats. I absolutely love all the things I can do with pumpkin! I used some pumpkin puree in another recipe the other day, and had some left over. I decided to try making these mouthwatering cookies. The cookie is cake-like in the center with a nice crisp outside. The cookies are sweetened with coconut palm sugar. If you haven’t tried this sweetener, I recommend you do for not only is it healthy but it also lends a nice caramel flavor to your desserts. Its therefore perfect to sweeten my pumpkin cookies.
The frosting is creamy, with a hint of pumpkin spice flavor. The cookies are great without the frosting, but the frosting really take them to another level. They are very addictive, my son Daevyd kept coming back for more and more.
- 1 cup brown rice flour
- 1/3 cup almond meal
- ½ cup coconut palm sugar
2 tablespoons ground flax seeds
- 2 tablespoons tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin spice (optional)
- ¼ teaspoon sea salt
- 1/2 cup almond milk
- 1/3 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 2 teaspoons vanilla
- 1 cup raw cashews, soaked for about 2 hours
- 1/4 cup maple syrup
- 2 tablespoons almond milk
- 1 teaspoon vanilla
- 1/2 teaspoon lemon juice
- 1/4 teaspoon pumpkin pie spice
- Pinch of sea salt
Preheat oven to 350ºF. Line a baking pan with parchment and grease. In a large bowl combine, brown rice flour, almond meal, coconut palm sugar, flax seeds, tapioca starch, baking powder and sea salt until thoroughly combined. In a small bowl, mix almond milk, pumpkin puree, coconut oil, and vanilla. Stir wet ingredients into dry ingredients and mix until fully combined. Using a small ice cream scoop or tablespoon, scoop and drop cookies on prepared baking sheet and slightly flatten with hand. Bake for 15-20 minutes. Transfer to cooling rack and allow to cool before adding the frosting.
Drain cashews, rinse and add to a high-speed blender or food processor. Add remaining ingredients and process until smooth and creamy.
If you don’t want to use pumpkin pie spice use 1/4 teaspoon cardamom and 1/4 teaspoon ground coriander instead.