Description
Deliciously soft and fluffy pumpkin cookies topped with a creamy cinnamon frosting, perfect for fall baking.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1 cup brown sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, melted coconut oil, brown sugar, almond milk, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto a lined baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool completely before frosting.
- For the frosting, mix together powdered sugar, cinnamon, and a splash of almond milk until smooth and creamy.
- Spread the frosting on top of the cooled cookies and enjoy!
Notes
- Store cookies in an airtight container for up to a week.
- For a spicier flavor, add more cinnamon or a pinch of cloves.
- These cookies can be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg