Description
Delight in these Healthy Soft Pumpkin Cookies topped with a luscious Salted Maple Frosting. Made with wholesome whole wheat flour and natural sweeteners like coconut sugar and maple syrup, these autumn-inspired treats are perfect for a cozy snack or festive dessert. The pumpkin puree keeps the cookies moist and soft, while a hint of warming spices and a sprinkle of sea salt on the maple frosting provide a perfect balance of sweet and savory flavors.
Ingredients
Scale
Cookies
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Salted Maple Frosting
- 1/4 cup maple syrup
- 2 tablespoons coconut cream
- 1/2 teaspoon vanilla extract
- Sea salt, for sprinkling
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix wet ingredients: In a large bowl, combine the pumpkin puree, melted coconut oil, coconut sugar, and vanilla extract. Whisk together until the mixture is smooth and evenly blended.
- Combine dry ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, ground ginger, and salt to distribute the spices and leavening evenly.
- Form cookie dough: Gradually add the dry ingredients to the wet ingredients, stirring carefully until a uniform dough forms without overmixing.
- Shape cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them evenly, and gently flatten each scoop slightly with the back of a spoon or fingers.
- Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden at the edges. Remove from oven and allow to cool completely on the baking sheet.
- Prepare frosting: While the cookies cool, whisk together maple syrup, coconut cream, and vanilla extract until smooth and creamy.
- Frost and finish: Drizzle the salted maple frosting over the completely cooled cookies and sprinkle a pinch of sea salt on top to enhance the flavor experience.
Notes
- Let cookies cool fully before frosting to prevent the frosting from melting.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a gluten-free version, substitute the whole wheat flour with a gluten-free all-purpose flour blend.
- Adjust spices to taste to make cookies more or less spiced.
- Coconut cream used in the frosting can be substituted with dairy cream if not dairy-free.
