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–+ servings

Maple Cream Cheese Frosted Pumpkin Cookies

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Servings: 12

Ingredients

  • 1 cup pumpkin puree
  • 2/3 cup light golden coconut sugar
  • 1 egg
  • 1/3 up avocado oil
  • 1 tsp vanilla extract
  • 1 1/4 cup gluten free 1:1 flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Frosting

  • 2 tbsp butter soft
  • 4 tbsp cream cheese soft
  • 2 tbsp pure maple syrup
  • 3/4 cup Powdered Monkfruit Sweetened or organic powdered sugar

Caramel

  • 1/3 cup cashew butter
  • 2 tbsp pure maple syrup
  • 2 tbsp olive oil or coconut oil
  • 1 heaping tbsp collagen optional for added gooeyness
  • 1 tsp vanilla extract

Instructions

  • Mix wet ingredients in one bowl
  • Mix dry ingredients together in another, then combine the two
  • Use a sprayed 2 tbsp cookie scoop to place dough onto parchment paper lined baking sheet
  • Spray a spatula with nonstick spray and flatten cookies / press along the edges to maintain circular shape (the dough is pretty wet, but it yields for the softest cookies!)
  • Bake at 350 for 14-15 minutes
  • Allow to cool on baking sheet for 5 minutes, then transfer to wire cooling rack
  • Make frosting by whipping softened butter and cream cheese until smooth
  • Add maple syrup and powdered sweetener and whip more until smooth
  • Place in piping bag and spread onto cookies. I used a Wilton 102
  • Whisk caramel ingredients together until smooth
  • Drizzle with caramel, and enjoy!
  • Keep stored in the fridge