Pumpkin Spice Cookies with 3 Ingredient Pumpkin Frosting | Paleo & Gluten Free
I am so excited about this recipe! These cookies are pretty dang delicious, and I am sure my husband will ask me to make these year round. I recently posted a recipe for Sweet Potato Pancakes (see recipe here) using sweet potato flour from Glean, and I have totally fallen in love with this company! They sent me a bag of their Pumpkin Goodness (pumpkin flour), and, I must say, we love it!
Glean makes wonderful products, including this Pumpkin Goodness which is made of 100% pumpkins. It’s naturally gluten free, vegan and paleo and can be used for sweet or savory recipes.
Pumpkin Spice is my hubby’s favorite, although I’m not a big fan of the flavor, in general. If you saw my Pumpkin Pie Smoothie recipe, you saw that I don’t even like pumpkin pie (I know, I know), but I do really like these cookies and the frosting on top!
For this cookie, I debated whether I wanted to put chocolate chips, walnuts, a combo of both, neither, or even raisins in it. I couldn’t decide, so I went with none of those options and tried something new.
I made a 3 ingredient frosting, which would be FANTASTIC on a cake or really anything, and used just cashew butter (from Artisana Organics — my favorite), pumpkin puree and a little bit of maple syrup! That’s it! It really was a hit and worked great on the cookies!
I can’t contain my excitement, so let’s start with the recipe…
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INGREDIENTS
Cookies:
3/4 cup Bob’s Red Mill Paleo Flour
1/4 cup Glean’s Pumpkin Goodness
1/4 cup maple sugar*
1/4 cup coconut oil, melted
1/4 cup cashew butter
1 egg**
1/2 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
1 TB vanilla
pinch of sea salt
Frosting:
1/4 cup pumpkin puree
1/4 cup cashew butter
1.5 TB maple syrup***
*You can also use coconut sugar.
**To make it vegan use 1 flax egg. Mix 3 tablespoons of warm water with 1 tablespoon of flax seed meal. Let it sit about 3 minutes until it forms a gel = 1 egg
***You can use honey or agave if you prefer
Directions:
Preheat your oven to 375 degrees.
Make your flax egg and set aside.
If you’re not using a flax egg, mix all wet ingredients: coconut oil, cashew butter, egg, and vanilla in a medium size bowl until smooth. You can do this by hand or with a hand mixer.
Mix all dry ingredients in another bowl: flour, maple sugar, baking soda, nutmeg, cinnamon, and sea salt.
Combine the wet with the dry ingredients until combined.
Using a cookie scoop to ensure cookies are evenly sized, scoop cookies onto baking sheet. I used this one. It’s about 1.5 teaspoons or so.
Bake at 350 for about 15 minutes.
While the cookies are cooling, make the frosting. Mix pumpkin puree, cashew butter and maple syrup together until fully combined. It should be thick. If you prefer it sweeter, add a little more maple syrup.
Once they are completely cooled, frost the cookies & enjoy! Frost as you need them, don’t frost and keep in the fridge as the cookies can get soft and a bit soggy. Best to keep the cookies in the fridge.
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