This is an older recipe, but one I love! I recently updated it with new images, and notes on how to ice the cookies. Enjoy!
Come October, the only dessert I want is a pumpkin cookie. Make me a batch of pumpkin cookies and then I can move on, but until those cookies are pulled from the oven I'm going to be day dreaming about them.
I think it's because my mom and I used to make these cake-y pumpkin cookies every fall when I was a kid. It just became tradition. Unintentional, delicious, sweet tradition.
This recipe has been adapted to be grain-free, using almond flour instead of wheat. You can frost them how ever you like — a Paleo option would be with melted coconut butter, but a more traditional option would be with royal icing (recipe included below). You could also get really fancy and top them with maple butter cream……. just saying.
Yield: 12-24, depending on size | Active Time: 60 minutes
- In a medium-sized mixing bowl, cream together the butter, pumpkin, sugar and honey until combined (use an electric beater or a hand whisk). Add the egg and vanilla, and beat into mixture.
- Separately, combine the dry ingredients (almond flour, coconut flour, baking soda, salt, and spices), and sift or whisk together until no clumps remain. Add dry ingredients to the wet ingredients and beat until combined in a consistent dough. Place bowl and dough in fridge for 10-15 minutes to chill.
- Preheat oven to 350°F.
- Using two spoons, scoop the cookie dough onto a cookie sheet lined with parchment (or a sil-pat) in heaping tablespoonfuls, leaving about 1 inch of space between each cookie.
- Place pan in oven and bake for 20-25 minutes. Cookies should be soft, but just starting to firm (they will bounce back a little bit when poked). Set aside to cool for 5-10 minutes.
- Icing: Drizzle cooled cookies with melted coconut butter, as mentioned in the instructions, OR make icing by whisking together powdered sugar, vanilla, and milk. Drizzle icing over cookies.