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 minutes mins
Cook Time 24 minutes mins
Course cookies, Dessert
Cuisine American
- 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
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