Pumpkin Cake Cookies (Edit recipe)

Growing up, my mom always made the best pumpkin cake cookies with a pumpkin glaze when pumpkin season began. It was something I would look forward to every year. Once I discovered I had gluten sensitivity, I could no longer enjoy my mom’s delicious cookies. This year I decided to adapt her recipe and make it gluten- and refined sugar-free. They came out perfect and tasted exactly as my mom would make. I used canned pumpkin puree for the cookies, but fresh pumpkin puree would also work. If you don’t have powdered maple sugar, you can use organic powdered sugar for the glaze.

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	155
Fat:	10 g
Carbohydrates:	17 g
Protein:	1 g
Cholesterol:	25 g
Sodium:	247 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 12

Ingredients

Pumpkin Cookies

0.5 cup Salted Butter, softened
1.5 cloves Coconut Sugar
2 whole Eggs
1 cup Pumpkin Purée
1 tsp Pure Vanilla Extract
1.25 cloves Almond Flour
1 cup Tapioca Starch
6 Tbsp Coconut Flour
1 tsp Ground Cinnamon
0.5 tsp ground Allspice
0.25 tsp ground Ginger
1 Tbsp Baking Powder

Pumpkin Glaze

0.5 cup Maple Sugar, powdered
2 Tbsp Salted Butter, melted
2 tsp Ground Cinnamon
0.5 tsp ground Allspice
6 Tbsp Pumpkin Purée

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a medium bowl or bowl of a stand mixer, add ½ cup butter and the coconut sugar. Cream the mixture until thoroughly combined, scraping down the sides as needed.
Add the eggs, vanilla extract, and 1 cup of pumpkin puree. Mix until combined.
In a small bowl, add the almond flour, tapioca flour, coconut flour, baking powder, ground ginger, ½ teaspoon allspice, and 1 teaspoon cinnamon. Whisk the ingredients until thoroughly combined and there are no lumps.
Add the dry ingredients to the wet ingredients and mix thoroughly until no lumps remain. The batter will be similar to a cake batter.
Use a small cookie scoop to drop the batter onto the parchment-lined baking sheet, giving about an inch between the batter drops.
Place the baking sheet in the oven for 13-15 minutes.
While the cookies bake, make the pumpkin glaze. In a small bowl, whisk the powdered maple sugar, 2 tablespoons melted butter, 2 teaspoons cinnamon, ½ teaspoon allspice, and 6 tablespoons pumpkin puree until it’s smooth and thoroughly combined.
When the cookies are done and still warm, spoon about ½ tablespoon of the glaze over the top.
Store in an airtight container.