Pumpkin Sugar Cookies with Maple-Spiced Frosting
Ingredients
- 1/4 cup coconut oil
- 1/3 cup coconut sugar
- 1/3 cup cane sugar
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1 1/4 cup gluten-free or all-purpose flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Preparation
Whisk together the pumpkin puree, coconut oil, coconut sugar, cane sugar, and vanilla extract until well combined.
Add the gluten-free or all-purpose flour, baking powder, pumpkin pie spice, and salt to the wet ingredients. Mix until a dough forms.
To shape the cookies, you can either
Scoop, roll, and press dough onto a lined baking sheet.
Roll out the dough between two sheets of wax paper to about 1/4 inch thickness and cut with a cookie cutter. Freeze the cut shapes for 15 minutes to make transferring them easier.
Preheat the oven to 350°F (175°C).
If using scooped or rolled dough, place them directly on a lined baking sheet. If using cut shapes, transfer them to the baking sheet.
Bake the cookies for 12-14 minutes or until they are lightly golden.
Once baked, allow the cookies to cool completely before frosting.
