Let’s first just say that we haven’t been able to enjoy these paleo pumpkin cookies in YEARS!! For obvious reasons, but also because I wasn’t sure that the frosting would be doable, which is pretty key for the cookie to be “complete” if you ask me! Although the cookies are really quite good even without the frosting.
These have been taste tested by many folks, paleo or not, and have gotten two thumbs way up by all of them! I would have to say that this is another one of those family favorite recipes (much like our banana muffins) given a “paleo make over” that came together almost the very first time. Not the frosting, but the cookies itself! Thanks to Otto’s cassava flour, this dreamy Fall classic cookie is now back in our lives.
They do not have to be frosted, so if you want a soft and subtle pumpkin cookie…skip the frosting. But if you want a cookie layered with some amazing flavor, make the frosting and enjoy! These are small cookies and the recipe makes a bunch, so if you want to halve the recipe, please do so. The only tricky part is using half an egg, but this can be accomplished by whisking up a whole egg and using half, which is approximately 1½ tablespoons.
pumpkin cookies with penuche frostingCourse: DessertCuisine: AmericanDifficulty: Easy
1 c maple sugar
1 c grass fed butter, softened or ghee
1 c pumpkin puree, room temp
1 tsp vanilla
1 lg egg, room temp
1½ c Otto’s cassava flour
1 tsp baking powder
1 tsp baking soda
1 tsp ceylon cinnamon
¼ tsp Redmond Real Salt
½-¾ c chopped nuts (optional)
- penuche frosting
3 tbl grass fed butter or ghee
¼ c maple sugar
¼ c coconut sugar
¼ c full fat coconut milk
1½ – 2 c powdered maple sugar*
- Preheat oven to 350°
- In a medium bowl, combine maple sugar and softened butter (or ghee) with a hand mixer until light and fluffy. Add pumpkin puree, vanilla and egg and mix until well combined.
- In a separate bowl, whisk together cassava flour, baking powder, baking soda and cinnamon. Add to wet ingredients and toss in the nuts (if using). Mix together (slowly at first to avoid flour going everywhere) with a hand mixer until all ingredients are combined and you have a fluffy cookie batter.
- Drop by rounded tsp on a parchment lined baking sheet (or use a silpat mat) about 2″ apart. I use a 4cm ice cream scoop for perfect little drops. Bake for 11-13 minutes or until edges just begin to turn brown. Let cool slightly and remove to a cooling rack. While cookies cool, prepare frosting.
- In a medium saucepan, combine butter (or ghee), maple and coconut sugar. Stir as butter melts to combine sugars and boil for one minute. Remove from heat and let cool 5 minutes. Add coconut milk and whisk well to combine and pour into a larger glass bowl. Add in enough powdered sugar to get the consistency you want to spread on cookie. Start with about 1¼ cups and go from there.
- Frost cookies and add sprinkled finely chopped nuts on top if using. Let the frosting set before serving/storing. (store in an airtight container or covered loosely with plastic wrap). These also freeze very well! So before you eat them all, place them back on a cooling rack and freeze for another party or special treat #treatyoself
- *powdered maple sugar: combine 1 cup maple sugar & 1 tbl tapioca starch in a high speed blender (I used a blendtec) and blend for about 30-45 seconds. Place a kitchen towel on top of the lid to keep a fine mist of powder from getting all over your counter top! You should get a perfect powdered sugar…I got almost 2 cups! Your results might be different depending on your blender.