Description
Pumpkin cutout cookies are an easy fall spin on sugar cookies you can roll, cut, and frost into any fun festive shape. Vegan and gluten-free!
Ingredients
Scale
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 salt
Frosting
- 1 cup 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)
Instructions
- Whisk together pumpkin, coconut oil, coconut sugar, cane sugar, and vanilla.
- Add dry ingredients and mix to form a dough.
- Scoop/roll/press onto a lined baking sheet.
- Or roll out the dough between two sheets of wax paper to about ¼ inch thickness and cut with a cookie cutter. Freeze for 15 minutes after cutting to make them easier to transfer to the pan.
- Bake for 12-14 minutes at 350ºF.
- Cool completely before frosting.
- For the frosting, chill a can of full fat coconut milk or cream overnight. Scoop out just the solid part.
- Whip with a hand mixer, adding maple syrup, vanilla, and spice until combined. If it is too thin, add arrowroot one tablespoon at a time until thick and spreadable.
- Frost cooled cookies, and eat!
Nutrition
- Serving Size: 1 cookie
- Calories: 101g
- Sugar: 6g
- Sodium: 29mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
Keywords: gluten free, vegan, plant based, healthy, egg free, frosting, buttercream, halloween, fall