It’s a pumpkin recipe. shocking, I know. There are already like a million pumpkin recipes flooding Pinterest and the blog world. But come on, what’s better than fall and pumpkin spiced everything??
I haven’t done much in the baking department lately, so I thought I should ease back into it. I wanted a soft, pillowy, pumpkin cookie and I have to say, these cookies nailed it. They are so fluffy, soft, and pumkiny-warmy-spicy. I don’t know if the maple frosting was completely necessary, but maple and pumpkin complement each other so well. So maybe it was necessary?
Oh and if the soft, pillow-like, pumpkin spice is not enough, these are vegan and refined sugar-free. Pretty much guilt free, right 😉
Pumpkin Spiced Pillow Cookies
- 3/4 cup spelt flour (use all-purpose GF flour if you need gluten-free cookies)
- 1/2 cup almond flour
- 2 tsp pumpkin pie spice (I make my own using Shelly’s recipe)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1/4 cup maple syrup
- 1/2 cup organic pumpkin puree
- 1 flag egg or egg replacer ( Ener-g)
- 1/2 tsp vanilla
- 2 tbsp coconut oil
- 1 tbsp nut butter (almond)
- 1 cup cashews, soaked for a few hours
- 1 tbsp fresh lemon juice
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- Optional – 1/4 organic powdered sugar (you can make your own)
- Pre-heat oven to 350.
- In small bowl, whisk dry ingredients. In larger bowl, beat wet ingredients. Lightly fold dry ingredients into wet.
- If possible, refrigerate covered for 1/2 hour.
- Spoon or roll into balls, flatten slightly, and bake for 12 minutes.
- While baking, process all glaze ingredients in VItamix or high-speed food processor. May have a few small cashew chunks, no biggie!
- Cool, spoon glaze on top. Enjoy!