Gluten-Free Iced Pumpkin Cookies made with almond flour, coconut flour, pumpkin, and spices for a healthier cookie recipe! Vegan.
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.
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.
Store in an airtight container for 2-3 days.