I am a lover of all things pumpkin. How about you? Especially when we are talking about healthy pumpkin recipes. These Iced Pumpkin Cookies are made healthier. You would never guess by the taste. These remind of those sinful soft batch cookies from the grocery store. You know the kind I am talking about, right? Back in the day, I could inhale a lot of those!! This is my healthier, pumpkin version of those cookies. I hope you enjoy them as well.
These cookies are vegan, gluten free and even paleo approved! All you need is a few simple ingredients.
I made my own cashew butter for this recipe. Here is a quick video on how to make it. Super easy.
Iced Pumpkin Cookies
Iced Pumpkin Cookies
Pumpkin spice cookies with a sweet glaze!
Ingredients
For the cookies
- 1 1/4 cup cashew butter
- 3/4 cup pumpkin
- 3 T maple syrup
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
For the icing
- 1 1/2 T coconut butter
- 2 T almond milk
- 2 tsp maple syrup
Instructions
- Preheat oven to 350.
- In a food processor , combine all the cookie ingredients. Blend until smooth.
- Using a cookie scoop , drop cookies onto a lined baking sheet .
- Bake for 10-12 minutes.
- Once the cookies are done, place them in the fridge to cool while you make the icing.
- To make the icing, combine all the ingredients in a small blender or food processor. I used the twister jar for my Blendtec .
- Spoon icing over each cookie and them place in the fridge to firm up. Should take 5 minutes or so.
- Store these cookies in the fridge. They should last a couple weeks. Enjoy!
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