Description
These Healthy Soft Pumpkin Cookies with Salted Maple Frosting are a delightful fall treat, combining the natural sweetness of pumpkin and maple with the wholesome goodness of whole wheat flour and coconut sugar. Soft, flavorful, and lightly spiced, these cookies offer a perfect balance of autumn flavors with a hint of salted maple frosting to elevate each bite.
Ingredients
Scale
Cookie Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Frosting Ingredients
- 1/4 cup maple syrup
- 2 tablespoons coconut cream
- 1/2 teaspoon vanilla extract
- Sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Wet Ingredients: In a large bowl, mix together the pumpkin puree, melted coconut oil, coconut sugar, and 1 teaspoon vanilla extract until the mixture is smooth and well combined, forming the base of the cookie dough.
- Whisk Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, ground ginger, and salt to evenly distribute the spices and leavening agent.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently until a uniform dough forms without overmixing to keep the cookies soft.
- Shape Cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them evenly. Flatten each slightly to ensure even baking and achieve a soft texture.
- Bake Cookies: Bake for 10-12 minutes or until the cookies are set with lightly golden edges, indicating they are cooked through but still soft inside. Once done, let them cool completely on the baking sheet.
- Prepare Frosting: While cookies cool, whisk together the maple syrup, coconut cream, and 1/2 teaspoon vanilla extract until smooth to create a creamy, sweet frosting.
- Frost and Finish: Drizzle the salted maple frosting over the cooled cookies and sprinkle a pinch of sea salt on top to enhance the flavors and add a subtle salty contrast.
Notes
- Use canned or fresh pumpkin puree; avoid pumpkin pie filling which contains added spices and sugars.
- Allow the cookies to cool completely before frosting to prevent the frosting from melting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free version, ensure coconut ingredients are processed in a nut-free facility if allergies are a concern.
- Whole wheat flour adds a nutritious, hearty texture, but you can substitute with all-purpose flour for a lighter cookie.
