Soft Pumpkin Spice Sugar Cookies With Frosting
These Pumpkin Spice Sugar Cookies are the ultimate fall dessert! They are so soft and chewy and made with real pumpkin puree and pumpkin spices then topped with an easy powdered sugar frosting. This easy recipe delivers delicious results every time!
Servings: 12 Cookies
Calories: 154kcal
Ingredients
For The Cookies
- ½ cup Butter room temperature, unsalted
- 1 Egg room temperature
- ½ cup Coconut Sugar
- ⅓ cup Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 1 cup Gluten Free Baking Flour
- 1 cup Almond Flour super fine
- ½ teaspoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
For The Icing
- ¼+2tbsp cup Monk Fruit Powdered Sugar
- 2-3 tablespoon Dairy Free Milk
Instructions
For The Cookies
- In a small bowl, whisk the gluten-free baking flour, almond flour, salt, and pumpkin pie spice. Set aside.
- Add the room-temperature butter, and coconut sugar to the bowl of a stand mixer. Using the paddle attachment of your electric mixer, mix at medium speed until combined.
- Beat in the egg, pumpkin pie puree, and vanilla extract.
- Add about ⅓ of the flour mixture to the wet ingredients and mix on low speed. Once combined, add another ⅓ of the flour mixture and repeat for the final ⅓. Mix on medium-to-low until combined. You may need to scrape down the sides of the bowl to ensure everything is combined. Be careful not to overmix.
- Remove your bowl from the stand-mixer and cover with plastic wrap. Store in the fridge for one hour.
- Preheat the oven to 350 degrees.
- Using an ice cream scoop, scoop out the sugar cookie dough and roll it into a ball, then place it on a parchment-lined baking sheet. Continue until you have formed 12 balls.
- Place a small square of parchment paper or plastic wrap (large enough to cover the ball) on top of one of the balls of dough. Using a mason jar gently press down on the dough until it flattens about halfway. Continue until all 12 balls have been pressed down. Be careful not to flatten completely.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool for 5-10 minutes on the cookie sheet, then transfer to a wire rack while you prepare the icing.
For The Icing
- Add powdered sugar and 2 tablespoon dairy-free milk to a small bowl and stir to combine. If you need to thin out the icing add another tablespoon of milk.
- Once the pumpkin cookies have cooled, add 1 teaspoon of icing to each cookie. Spread it out to cover the top of the soft sugar cookie and sprinkle with a pinch of cinnamon.
Notes
Expert Tips and Notes
- For the best soft and chewy texture, be careful not to overbake these cookies. They may look slightly underdone when you take them out of the oven—but they'll continue to set as they cool.
- Let the cookies cool completely before you add the icing!
Nutrition
Calories: 154kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 109mg | Potassium: 29mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1089IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
