Gluten-Free Iced Pumpkin Cookies made with almond flour, coconut flour, pumpkin, and spices for a healthier cookie recipe! Vegan.
These cookies will be devoured.
This is a warning and a tip all wrapped into one. They will disappear quickly but in the most crowd-pleasing way. So, bring them to work, a gathering of friends, or holiday festivities, and they won’t disappoint.
Hopefully at this time of year you haven’t yet hit pumpkin spice saturation. If you have, I’d suggest you still give these cookies a try. If you haven’t, my easy pumpkin bread, chocolate chip pumpkin blondies, and pumpkin granola should also be added to your pumpkin lover’s list.
Iced Pumpkin Cookies Ingredients
What I love most about these healthy pumpkin cookies are the ingredients.
Almond and coconut flour combine for a soft bite, while pumpkin, maple syrup, organic cane sugar, and pumpkin pie spices round out the sweet but not too sweet flavor.
Here’s the major players you’ll need:
- Almond flour
- Coconut flour
- Pumpkin puree
- Maple syrup
- Organic cane sugar
- Vegan butter
- Arrowroot starch (or cornstarch)
- Pumpkin pie spice
A couple tips for these gluten-free iced pumpkin cookies:
- Once you have combined all the ingredients and a dough has formed, allow the dough to sit for about 5 minutes so that it can fully absorb the moisture.
- This cookie dough can be sticky. After rolling the dough into a ball, use a piece of parchment to slightly press the balls down halfway. Otherwise, the dough is apt to stick to your palm. Alternatively, using a bit of cooking spray on your palm does the trick too.
If you are new to using coconut flour in your gluten-free baking, check out Erin’s simple coconut flour cookies!
More Cookie Recipes
Gluten-Free Iced Pumpkin Cookies
- 1/3 cup vegan butter, melted
- 1/4 cup (53g) organic cane sugar
- 2 tablespoons maple syrup
- 1/4 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (232g) almond flour, packed not meal
- 3 tablespoons (22g) coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 tablespoon arrowroot starch
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup powdered sugar
- 2 tablespoons vegan butter melted
- 1 tablespoon almond milk
- 1/2 teaspoon pure vanilla extract
- cinnamon to sprinkle
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Set aside.
- In the bowl of a food processor (or large bowl), add the melted butter, cane sugar, maple syrup, pumpkin, and vanilla extract. Pulse for about 20 seconds or mix with electric mixer if using a bowl.
- Add almond flour, coconut flour, salt, baking soda, baking powder, arrowroot starch, and pumpkin pie spice and process until a dough forms. Allow dough to sit for about 5 minutes.
- Use a tablespoon to scoop dough. Roll into a ball with your hands and place on cookie sheet. Use the palm of your hand to press dough balls about halfway down (a piece of parchment paper helps if it is sticky). Bake for 8-11 minutes. Remove from oven and transfer cookies to a wire rack to cool completely.
- While your cookies are cooling, make your glaze. In a small bowl, whisk the powdered sugar, melted butter, non-dairy milk, and vanilla extract until a glaze forms. If too liquidy, add a little more powdered sugar. Frost cooled cookies with glaze and sprinkle with ground cinnamon.
- Store in an airtight container for 2-3 days.