Nothing says Fall like pumpkin flavored everything. We skipped out on the pumpkin spice latte trend and decided to do cookies instead. Cookies are way better than a PSL anyways.
Chef T is known for her love of a baking. Fall is always when she looks forward to sharing her pumpkin cookies and cupcakes. I decided to steal her favorite pumpkin cookie recipe and make it my own. She can’t have it back! It’s mine now!
If you are not a big fan of coconut, I recommend staying away from this frosting. It is delicious and refreshing, but it definitely tastes like coconut.
With that in mind, these cookies are delicious pumpkin spice balls all on their own, even if you leave the frosting off. Or if you lick the frosting off, and then eat the cookie.
Keep your spices on the food, not the floor,
Your favorite alternative chefs, K & T
Frosted Pumpkin Cookies
Ingredients
Dough
- 2 Eggs for fluffiness
- ¾ cup Honey
- ⅓ cup Coconut Oil melted
- 1 tsp Vanilla Extract
- 1 cup Pumpkin canned
- ¾ cup Coconut Flour
- 1 and ½ cup Almond Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon ground
- ½ tsp Nutmeg ground
- ½ tsp Salt
Glaze
- 6.8 fl oz Coconut Cream OR cream off the top of a 13.5 fl oz can Coconut Milk
- ½ cup Coconut Oil not melted
- ¼ cup Honey straight off the bee
- 3 tsp Coconut Flour
- 1 tsp Cinnamon ground
- 1 tsp Vanilla
Instructions
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Preheat oven to 350° F
For Cookie
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Combine all dry ingredients in a small bowl. Combine all wet ingredients in a medium sized bowl.
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Slowly add dry ingredients into the wet mixture until well combined.
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Drop rounded tablespoon-sized balls onto baking sheets.
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Bake for 20-25 minutes.
For Glaze
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Make sure the coconut oil is not melted. Chill it first if necessary.
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Put everything in the blender and blend it up until smooth. Like really smooth, make sure there are no big chunks of coconut oil.
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Drizzle the glaze over your cookies after they have cooled down.