Gluten-Free Soft Pumpkin Cookies With Salted Maple Frosting
If you’re craving a fall-inspired treat that’s soft, chewy, and full of cozy pumpkin flavors, look no further! These Gluten-Free Soft Pumpkin Cookies with Salted Maple Frosting are the perfect combination of rich pumpkin spice and a creamy, salted maple topping. Plus, they’re gluten-free, so everyone can enjoy them!
Why You’ll Love These Cookies
- Perfectly Soft & Chewy: The combination of almond and coconut flour gives these cookies a soft, cake-like texture that’s simply irresistible.
- Fall Flavors: With pumpkin puree and pumpkin pie spice, these cookies bring all the best flavors of fall.
- Salted Maple Frosting: The addition of maple syrup and a hint of sea salt in the frosting elevates these cookies to a whole new level of deliciousness.
- Gluten-Free & Healthier Option: Made with almond and coconut flour, these cookies are gluten-free and can easily be adapted to suit various dietary preferences.
Ingredients for the Cookies
- 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 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 (for rolling dough):
- 1/4 cup sugar + 2 teaspoons cinnamon (for cinnamon-sugar coating)
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 if needed)
- Pinch of sea salt (to taste)
Instructions
For the Cookies:
- Prepare the Wet Ingredients: In a large bowl, combine the melted coconut oil, pumpkin puree, sugar, maple syrup, egg, and vanilla extract. Mix until everything is well-combined and smooth.
- Add the Dry Ingredients: Stir in the almond flour, coconut flour, baking soda, pumpkin pie spice, and salt. Mix until a dough forms. Let the dough sit for 5 minutes to allow it to firm up a bit.
- Shape the Cookies: Roll the dough into golf-sized balls using your hands. If you’d like, roll them in the cinnamon-sugar mixture for a little extra flavor. Place the dough balls on a prepared cookie sheet, then gently flatten each one with the palm of your hand. Make sure the cookies stay nice and round, and are about 1/4 inch thick.
- Bake the Cookies: Bake for 8-11 minutes, or until the cookies are golden around the edges. The centers should be slightly soft but set.
- Cool the Cookies: Remove from the oven and transfer to a wire rack to cool completely.
For the Frosting:
- Mix the Frosting: In a medium bowl, whisk together the powdered sugar, maple syrup, melted butter, and almond milk. Stir until smooth. Add a pinch of sea salt to taste.
- Adjust the Consistency: If the frosting is too thick, add a teaspoon or two more almond milk to make it spreadable.
- Frost the Cookies: Once the cookies have cooled completely, frost each one with the salted maple frosting. For a decorative touch, sprinkle with extra cinnamon or sugar.
Tips for Success
- Don’t Skip the Resting Time: Let the dough rest for 5 minutes before shaping to ensure the cookies hold their form and don’t spread too much.
- Texture Notes: These cookies are designed to be soft and thick, not crispy. The almond flour gives them a slightly cake-like consistency, while the coconut flour helps absorb moisture.
- Frosting Consistency: If your frosting becomes too thick, just add a little more almond milk to thin it out. If it’s too runny, add a bit more powdered sugar.
Enjoy These Cookies All Fall Long!
These Gluten-Free Soft Pumpkin Cookies with Salted Maple Frosting are a delicious way to celebrate the flavors of the season. Whether you’re baking them for a holiday treat or simply because you love fall flavors, these cookies are sure to satisfy your sweet tooth. Serve them at parties, give them as gifts, or keep them all to yourself — we won’t judge! Enjoy! 🍁🍂🍪
Did you try this recipe? Let me know in the comments how it turned out, or tag me on social media with your creations! Looking for more gluten-free inspiration? Check out my Gluten-Free Snickerdoodle Cookies and Gluten-Free Buttermilk Biscuits for more ideas.
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!