Pumpkin Cutout Cookies with Fluffy Spiced Maple Frosting
Ingredients
Cookies
- 1/4 cup (50g) coconut oil
- 1/3 cup (50g) coconut sugar
- 1/3 cup (75g) cane sugar
- 1/2 cup (120g) pumpkin puree
- 1/2 tsp vanilla extract
- 1 1/4 cup (185g) gluten-free flour (or all-purpose flour)
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Frosting
- 1 cup @edwardandsons Let's Do Organic® Heavy Coconut Cream
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 2-4 tbsp arrowroot (if needed to thicken)
Preparation
Whisk together pumpkin puree, coconut oil, coconut sugar, cane sugar, and vanilla extract until well combined.
In a separate bowl, mix the dry ingredients: gluten-free flour, baking powder, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
Roll out the dough between two sheets of wax paper to about 1/4 inch thickness.
Use a cookie cutter to cut out shapes from the rolled dough.
Place the cutout cookies on a baking sheet and freeze for 15 minutes to make them easier to transfer.
Preheat the oven to 350ºF (175ºC).
Bake the cookies for 12-14 minutes or until they are slightly golden around the edges.
Once baked, let the cookies cool completely before frosting.
Frosting
Chill the coconut cream in the refrigerator overnight. Then, scoop out only the solid part.
Using a hand mixer, whip the coconut cream until it becomes smooth and creamy.
Add maple syrup, vanilla extract, and pumpkin pie spice to the whipped coconut cream. Mix until well combined.
If the frosting is too thin, add arrowroot one tablespoon at a time until it reaches a spreadable consistency.
Frost the cooled cookies with the fluffy spiced maple frosting.
