Melt-in-your-mouth Pumpkin Cookies

Hi all,

I know, with Spring underfoot, you are likely thinking of flavors more along the lines of fruity, light, juicy, and with just the barest hints of sweet.  I am too.  I am awaiting the summery season with bated breath.  However in the meantime, there are still several more chilly winter(ish) weekends remaining and for those, I am a strong advocate for all things pumpkin.  One of my favorite ingredients with which to cook.  Pumpkin is the bomb.  You can make SO many mouthwatering things with this delicious addition.  The list is endless, but to name a few: Pumpkin cookies, pumpkin cheesecake, pumpkin pancakes, pumpkin lattes, pumpkin macaroni and cheese, pumpkin bread, pumpkin risotto, etc.

Pumpkin is not only awesome for your health but its homey and delicious.  In fact on its own, pumpkin doesn’t have a strong taste, so its easy to stir into loads of different things without being overwhelmed by intense flavor.  Pumpkin is a more mild form of deliciousness.

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Here is my super duper easy recipe for pumpkin cookies.  Its refined sugar-free and lactose-free.  Enjoy!

Melt-In-Your-Mouth Pumpkin Cookies

Ingredients:

  • 1 cup butter, softened
  • 1 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 egg
  • 1 teaspoon vanilla
  • Half of a 15-ounce can pumpkin
  • 2 cups all-purpose flour

Frosting (optional)

  • 1/2 cup butter
  • 1/2 cup coconut sugar
  • 1/2 cup coconut milk (the kind in a can)
  • 1 teaspoon vanilla
  • ground cinnamon sprinkled on top (optional)

Directions:

  1. Preheat oven to 350 degrees F/175 degrees C. In a large bowl, beat the 1 cup of butter with an electric mixer on medium speed for 30 seconds.  (You can also do this by hand with a fork if need be, which is how I did it) 
  2. Add coconut sugar, baking powder, cinnamon and nutmeg. Beat until just combined.
  3. Beat in the eggs and vanilla until combined.
  4. Stir in pumpkin.
  5. Stir in flour with a wooden spoon until no lumps remain and all ingredients are combined.
  6. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
  7. These cookies don’t actually need frosting.  They taste delicious without.  But if you feel like adding some…for frosting: in a small saucepan, heat the 1/2 cup butter and coconut sugar until melted and smooth. Transfer to a medium bowl. Stir in coconut milk and 1 teaspoon of vanilla. Spread frosting on completely cooled cookies (you can store frosting in the fridge until ready to use). Sprinkle with additional cinnamon if desired.

These cookies can be kept in an airtight container for up to 4 days at room temperature.

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