Description
Soft, healthy pumpkin cookies made with whole wheat flour and natural sweeteners, topped with a lightly salted maple frosting for a perfect balance of sweet and savory flavors. These cookies are moist, flavorful, and perfect for a wholesome treat.
Ingredients
Cookie Dough
- 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 your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, melted coconut oil, coconut sugar, and vanilla extract. Stir until the mixture is smooth and well blended, forming the base of your cookie dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, ground ginger, and salt. This blend of spices gives the cookies their warm autumn flavor.
- Combine Ingredients: Gradually add the dry ingredients into the wet pumpkin mixture. Stir everything together until a dough forms, being careful not to overmix.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten each portion slightly to help the cookies bake evenly.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and just beginning to turn golden around the edges. Allow them to cool completely on the baking sheet to firm up.
- Prepare Frosting: While the cookies cool, whisk together the maple syrup, coconut cream, and vanilla extract until smooth to create the salted maple frosting.
- Frost and Finish: Drizzle the frosting over the cooled cookies and finish with a light sprinkle of sea salt to enhance the flavor with a touch of savory contrast.
Notes
- Ensure cookies are completely cooled before frosting to prevent melting.
- Use organic pumpkin puree for best flavor and quality.
- If coconut cream is unavailable, chilled full-fat coconut milk can be used as a substitute.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- For a gluten-free version, substitute whole wheat flour with a gluten-free baking blend.
