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My newest fall fave? These soft, fluffy pumpkin spice cookies. They are super easy to make and mix up in a bowl; no mixer required. Easy and delicious cookies for the win. My only word of warning is it’s hard to eat just one!
The icing is a simple mixture of powdered sugar and water. To keep these paleo, you could use melted coconut butter instead.
I hope you love these cookies as much as I do! Tag me on Instagram @laurenslovelykitchen if you give it a try!
Soft Baked Pumpkin Cookies
Persons
10
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Notes
To make these vegan, feel free to sub a flax egg for the egg.
Ingredients
- 1/3 cup pumpkin purée
- 1 egg
- 1/3 cup coconut sugar
- 2 tsp avocado oil
- 1 1/4 cups almond flour
- 2 TB coconut flour
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup powdered sugar
- 2 tsp water
Instructions
- In a large bowl, combine pumpkin, egg, coconut sugar and oil.
- In another bowl, whisk together almond flour, coconut flour, baking soda, pumpkin pie spice and salt.
- Add dry to wet and stir to combine.
- Refrigerate dough for 30 minutes.
- While dough is chilling, preheat oven to 350. Line a cookie sheet with parchment paper.
- Form dough into 10 balls. Flatten lightly with your fingers.
- Bake for 15 minutes. Let cookies cool.
- For the icing, in a small bowl combine powdered sugar and water. Drizzle over cookies.