This recipe pairs the warm notes of pumpkin spice and the sweetness of maple for a perfect fall dessert. These maple glazed pumpkin spice cookies feature wholesome ingredients and are both paleo and gluten-free! It can easily be made vegan as well with the use of a flax egg and vegan butter. Follow below to learn how to make this holiday treat!
Ingredients:
Pumpkin Spice Cookies:
- ¼ cup melted and cooled coconut oil
- 1/3 cup pumpkin puree
- ¼ cup coconut sugar
- 1 room temperature egg
- 1 tbsp. maple syrup
- 2 tsp vanilla extract
- 1 ½ cups almond flour
- 3 tbsp. coconut flour
- ¼ tsp baking soda
- 2 tbsp. pumpkin pie spice
- ¼ tsp salt
Maple Glaze:
- ¼ cup powdered sugar
- 1 tbsp. maple syrup (add a dash more if the glaze is too thick)
- 1 tbsp. softened butter
Directions:
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a bowl, add the coconut oil, pumpkin puree, coconut sugar, maple syrup, egg, and vanilla extract. Mix until smooth.
- Next, add in the almond flour, coconut flour, baking soda, pumpkin pie spice, and salt. Stir until a dough forms.
- Scoop a small spoonful of dough into a ball and place onto the baking sheet. Flatten the dough ball with your hands. Bake for 10-12 minutes.
- Remove from oven and let sit for five minutes. Remove from the baking sheet and place the cookies onto a wire rack to cool.
- For the frosting, add the softened butter, powdered sugar, and maple syrup to a bowl. Combine until a somewhat thick glaze is formed. For a thinner glaze, add more maple syrup until you reach your desired consistency.
- Once the cookies are thoroughly cooled, spread a generous layer of the maple glaze on top. Sprinkle with a dash of pumpkin pie spice. Enjoy!
