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Iced Pumpkin Cookies

Gluten-Free Iced Pumpkin Cookies

Gluten-Free Iced Pumpkin Cookies made with almond flour, coconut flour, pumpkin, and spices for a healthier cookie recipe! Vegan.

Course Dessert
Cuisine American
Keyword gluten-free iced pumpkin cookies
Servings 24
Author Tessa Fisher


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


  1. Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Set aside.
  2. 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.

  3. 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.
  4. 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.

  5. 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.
  6. Store in an airtight container for 2-3 days.