Grain-Free Pumpkin Cookies

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 with Ginger Cream Cheese Frosting

Grain-Free Pumpkin Cookies

cleaneatingwithkatie
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.
Prep Time 20 mins
Cook Time 24 mins
Course cookies, Dessert
Cuisine American
Servings 10 people

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
  • 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!
Keyword cookies, fall dessert, grain-free cookies, pumpkin, pumpkin cookies
Grain-Free Pumpkin Cookies with Marshmallow “Frosting”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating