Gluten-Free Soft Pumpkin Cookies With Salted Maple Frosting
Fall is the perfect time to indulge in cozy flavors and comforting treats. One delightful way to embrace the season is with gluten-free soft pumpkin cookies topped with a salted maple frosting. These cookies capture the essence of autumn with their warm spices and rich pumpkin taste, making them a must-try for anyone who loves seasonal baking.
The Perfect Fall Treat
Pumpkin cookies are a classic fall favorite, but making them gluten-free can be a challenge. These cookies manage to keep the soft, chewy texture you love while being completely gluten-free. The secret lies in the perfect blend of gluten-free flours and the right amount of pumpkin puree, which keeps them moist and flavorful.
A Frosting to Remember
What sets these cookies apart is the salted maple frosting. It’s a creamy, sweet topping with a hint of salt that perfectly complements the spiced pumpkin base. The maple flavor adds a touch of sophistication, turning a simple cookie into a gourmet treat. It’s the kind of frosting that makes you want to lick the spoon!
Why You’ll Love Them
These cookies are not just for those who need to avoid gluten. They’re a hit with everyone who tries them, thanks to their irresistible combination of flavors and textures. Whether you’re hosting a fall gathering or just want to enjoy a cozy afternoon snack, these cookies are sure to please.
Enjoy the Season
Baking these gluten-free pumpkin cookies is a wonderful way to celebrate the flavors of fall. They fill your kitchen with the comforting aroma of spices and create a sense of warmth and nostalgia. Pair them with a hot cup of cider or tea for the ultimate autumn experience.
So, if you’re looking for a delicious way to enjoy the season, give these gluten-free soft pumpkin cookies with salted maple frosting a try. They’re a delightful treat that captures the spirit of fall in every bite.
Gluten-Free Pumpkin Cookies With Salted Maple Frosting
Equipment
Ingredients
- 1/4 cup melted and cooled coconut oil or sub melted butter
- 1/3 cup pumpkin puree
- 1/4 cup organic cane sugar regular sugar or coconut sugar will also work!
- 1 tablespoon pure maple syrup
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups packed fine almond flour do not use almond meal
- 3 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1 tablespoon pumpkin pie spice*
- 1/4 teaspoon salt
- Optional if not using frosting: Roll dough in cinnamon sugar 1/4 cup sugar + 2 teaspoons cinnamon
For the Salted Maple Frosting:
- ½ cup powdered sugar
- 1 tablespoon pure maple syrup
- 1 tablespoon melted butter
- 1/2 tablespoon unsweetened almond milk plus 1-2 teaspoons more to thin if necessary
- Pinch of sea salt to taste
Instructions
- In a large bowl, add the coconut oil, pumpkin puree, sugar, maple syrup, egg and vanilla extract. Mix until well combined and smooth. Next add in almond flour, coconut flour, baking soda, spices and salt. Process until a dough forms. Allow dough to sit for 5 minutes.
- Next use your hands to roll dough into golf sized balls. Roll in cinnamon-sugar if you’d like. Place on prepared cookie sheet then flatten each dough ball with the palm of your hand, but still keep the cookies nice and round. They should be about 1/4 inch thick before baking because we still want them to be nice, thick and fluffy. Bake for 8-11 minutes.
- Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 12 cookies.
- For the frosting: In a medium bowl, mix together the powdered sugar, pure maple syrup, melted butter and almond milk. Add a pinch of sea salt to taste. If frosting is too thick, you can add a teaspoon or two more milk to make it spreadable. Frost each cookie then enjoy! Sprinkle with cinnamon or sand sugar for more appeal!