Vegan Pumpkin Cutout Cookies
These delicious pumpkin cookies are topped with a creamy frosting made with Let’s Do Organic Heavy Coconut Cream by @feastingonfruit
These healthier for you cookies are perfect for Thanksgiving, Halloween or just fall in general!
They come together with deliciously creamy frosting made of Let’s Do Organic Heavy Coconut Cream.
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Ingredients
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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 Let’s Do Organic® Heavy 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)⠀
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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 the coconut cream overnight then 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!