This recipe is inspired by a pumpkin cookie recipe that I fell in love with years ago. I remember thinking, who needs pumpkin pie if you have these cookies. I know -very controversial, but I still stand by that statement today – 100%. In this recipe, I swap out white flour for “Paleo” flours, regular sugars for low-glycemic sugars/less processed sugars, and I use grass-fed butter.
Grain-Free Pumpkin Cookies
This recipe is inspired by a delectable gluten-full pumpkin cookie recipe. It took a lot of tweaks to make a delish grain-free version. I also include two "frosting" options – dairy and dairy-free.
Equipment
- Med. cookie scooper ~2 tbsp
Ingredients
- 1 cup Otto's Cassava Flour
- ¾ cup tapioca starch
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp pumpkin pie spice
- ¼ tsp sea salt
- 1 cup coconut sugar
- ½ cup maple syrup
- 2 eggs pasture-raised
- 1 cup grass-fed butter coconut oil can be subbed for dairy free option
- 1¼ cup pumpkin purée
- 1 tsp vanilla extract
Ginger Cream Cheese Frosting
- 3 oz cream cheese organic
- 4 tbsp grass-fed butter
- ½ tsp ground ginger
- 2 cups confectioners sugar
- ~2 tbsp water
Dairy-Free "Frosting"
- cinnamon-sugar marshmallows regular marshmallows work well too
Instructions
Cookie Recipe:
- Preheat oven to 350° F. Line a baking sheet with parchment (I use baking stones for cookie baking.)
- Combine the first six ingredients in a medium bowl. Set aside.
- Add the butter and coconut sugar to a stand mixer with the paddle attachment. Mix on low-medium until well combined. Add the maple syrup and mix again. Scrape down the sides and add the eggs, pumpkin, and vanilla. Mix on low-medium until well combined.
- With the mixer on low, add the dry ingredient mixture a little at a time. Scrape down the sides one more time and mix well.
- Using a cookie scooper (I use the medium size from Pampered Chef ~ 2 Tbsp.), drop cookies onto a baking stone or parchment lined cookie sheet, about 2" apart.
- Bake for 20-24 minutes or until cookies test done when touched in the center.
- Cool cookies and frost with one of the following:
Ginger Cream Cheese Frosting
- Add the cream cheese, butter, and ginger to mixing bowl and mix on high until light a fluffy.
- Half a cup at a time, add the confectioners sugar and mix into the cream cheese and butter mixture. Add water to the mixture and mix until a proper spreading consistency.
- Spread a generous layer of frosting on each cookie.
Cinnamon Sugar Marshmallow "Frosting"
- Turn on oven to low broil.
- Just before serving your pumpkin cookies, place cookies on a parchment lined cookie sheet (don't skip this – it gets messy). Top with one marshmallow per cookie.
- Broil until marshmallow turn golden brown and begin to ooze marshmallow goodness.
- Serve immediately. This is such an easy way to "frost" cookies and is my ABSOLUTE NEW FAVORITE frosting. Must try!
