Description

These Healthy Soft Pumpkin Cookies with Salted Maple Frosting are a delightful treat that combines the warm flavors of pumpkin and spices with a luscious, subtly sweet maple frosting topped with a hint of sea salt. Made with whole wheat flour and natural sweeteners like coconut sugar and maple syrup, these cookies offer a nutritious twist on a classic seasonal favorite. Perfectly soft and easy to prepare, they are a wholesome dessert or snack for the fall season.

Ingredients

Scale

Cookie Ingredients

1 cup pumpkin puree
1/2 cup coconut oil, melted
1/2 cup coconut sugar
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

Frosting Ingredients

1/4 cup maple syrup
2 tablespoons coconut cream
1/2 teaspoon vanilla extract
Sea salt, for sprinkling

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Wet Ingredients: In a large bowl, combine pumpkin puree, melted coconut oil, coconut sugar, and vanilla extract. Stir until the mixture is smooth and well blended.
Combine Dry Ingredients: In a separate bowl, whisk together whole wheat flour, baking powder, cinnamon, nutmeg, ground ginger, and salt to evenly distribute the spices and leavening agents.
Form Dough: Gradually add the dry ingredients into the wet mixture, stirring continuously until a soft dough forms, ensuring all ingredients are fully incorporated.
Shape Cookies: Using a tablespoon, scoop portions of dough and place them onto the prepared baking sheet. Slightly flatten each cookie to ensure even baking.
Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes until they are set and the edges turn lightly golden. Remove from oven and allow to cool completely on the baking sheet.
Prepare Frosting: While the cookies cool, whisk together maple syrup, coconut cream, and vanilla extract in a small bowl until the frosting is smooth and pourable.
Frost and Finish: Drizzle the maple frosting over the cooled cookies and sprinkle a pinch of sea salt on top to enhance the flavors with a slight salty contrast.

Notes

You can substitute whole wheat flour with all-purpose flour, but whole wheat adds a nuttier flavor and more fiber.
Ensure cookies are completely cool before frosting to prevent melting.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
To make the frosting thicker, chill it briefly before drizzling.
Use canned or homemade pumpkin puree; avoid pumpkin pie filling with added spices and sugars.