Description
These Healthy Soft Pumpkin Cookies with Salted Maple Frosting are a deliciously moist and wholesome treat perfect for fall or any time you crave a cozy, spiced dessert. Made with whole wheat flour, natural sweeteners like coconut sugar and maple syrup, and enhanced with warm spices, these cookies offer a healthier alternative to traditional pumpkin cookies. The salted maple frosting adds a perfect balance of sweetness and saltiness, elevating the flavors and providing a melt-in-your-mouth texture.
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
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 the 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 the whole wheat flour, baking powder, cinnamon, nutmeg, ground ginger, and salt to evenly distribute the spices and leavening.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring continuously until a cohesive dough forms without overmixing.
- Shape Cookies: Using a tablespoon, scoop dough portions onto the lined baking sheet and gently flatten each slightly to form cookie shapes.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they are set and have a light golden color around the edges. Remove from oven and allow to cool completely on the baking sheet.
- Prepare Frosting: In a small bowl, whisk together the maple syrup, coconut cream, and vanilla extract until smooth and creamy.
- Frost and Garnish: Drizzle the salted maple frosting over the cooled cookies and sprinkle lightly with sea salt for the perfect balance of sweet and savory flavors.
Notes
- Use canned pumpkin puree or homemade pumpkin puree for best results.
- Make sure cookies are completely cooled before frosting to prevent melting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Add chopped nuts or pumpkin seeds for extra texture before baking.
- For a gluten-free option, substitute whole wheat flour with a gluten-free all-purpose blend.
