Soft, melt in your mouth pumpkin cookies! Do you remember Loft-house style sugar cookies with icing and sprinkles? These were my favorite when I was younger! I do not though, love the amount of butter and sugar within them. I was craving a really soft cookie this weekend and decided to try and create a more forgiving version for your overall health :). My first trial replaced half of the flour with almond meal, but strongly preferred the end result below with solely oat flour. The glaze is the same cinnamon cream cheese glaze I use for my pumpkin bundt cakes, but could easily make this dairy free using full fat coconut milk/coconut cream and powdered sugar. To me, these cookies taste better cold, and should be stored in the fridge if they are frosted. You can easily store them bare at room temperature and frost as you go. The glaze is of course optional, but makes the entire cookie if you ask me :).
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 10 minutes
Total Time 40 minutes
Servings approximately 14 cookies
• 1 cup gluten free oat flour**
• 4 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 tsp nutmeg
• 6 tablespoons softened, unsalted butter
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 egg
• 1 teaspoon vanilla extract
• 2/3 cup canned organic pumpkin puree
• 4 tablespoons softened butter
• 3 oz cream cheese at room temperature
• 1/2 teaspoons cinnamon
• 1/8 teaspoon table salt
• 2 cups powdered sugar, sifted
• 2-3 tablespoons milk (any milk of choice, I used unsweetened almond milk)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Combine oat flour, coconut flour, baking soda, baking powder, salt, cinnamon and nutmeg in a medium bowl. Whisk to combine and set aside.
- Place butter, brown sugar and honey in a large bowl, or bowl of a stand mixer. Mix on medium speed with hand or stand mixer until combined, about 60 seconds.
- Add egg and vanilla. Mix on medium speed until combined, about 30 seconds.
- Add pumpkin puree and mix to combine, another 30 seconds.
- Scrape down bowl with a spatula to ensure all wet ingredients are thoroughly combined.
- Add dry ingredients in two batches, mixing on low speed until combined.
- Scrape down bowl for a final time. Now allow batter to rest for 10 minutes. This allows the coconut flour set in.
- Use a standard cookie scoop, or two tablespoons, and drop batter onto cookie sheet. Push the tops of the cookies down to flatten just a little to give yourself a surface to frost. They will hold their round shape fairly well if not lightly pressed down.
- Bake for approximately 15 minutes.
- Beat butter and cream cheese in a medium bowl via hand mixer or stand mixer. Add cinnamon and salt and mix again. Sift powdered sugar directly over the bowl and mix in 1 cup at a time. Lastly, add milk in 2 batches. I recommend adding slowly to ensure you get the consistency you desire. I made this a tad thicker than the glaze I use on my bundt cakes to ensure the icing holds its shape.
•You can make your own oat flour by placing old fashioned oats, no quick or instant, in a food processor. Run processor for about 2-3 minutes until you reach a flour consistency.
•Store cookies frosted in refrigerator. If prefer to frost as you go, the bare cookies can be stored at room temperature.