Pumpkin Cookies with Cream Cheese Frosting
Because pumpkin everything! Right? Our delightful Pumpkin Cookies are the perfect addition to your fall table. Topped with our fan favorite Cashew Cream Cheese, you will fall in love.
Yield: 10-12 cookies
2 cups almond flour
1/2 cup arrowroot powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon pink salt
1/2 teaspoon baking soda
1/2 cup pumpkin
1/4 cup maple syrup
2 tablespoon melted coconut oil
1 cup cashew cream cheese frosting (recipe below)
Cream Cheese Frosting –
2 cups raw cashews (soaked about 1 + hour, drained and rinsed)
1/2 cup coconut or almond milk
1/2 cup maple syrup
2 tablespoons coconut oil (melted)
2 teaspoon vanilla extract
1 capsule powdered probiotic or 2 tablespoons lemon juice
1 teaspoon pink salt
*optional cinnamon to sprinkle on top
In a bowl, mix together the almond flour, arrowroot powder, cinnamon, ginger, nutmeg, pink salt and baking soda. Using a whisk, mix until dry ingredients are combined.
Add the pumpkin, maple syrup and coconut oil. Form dough into a log, wrap with parchment and refrigerate for about 20 minutes. Preheat oven to 350. Line a baking sheet with parchment paper.
While your dough chills, prepare the frosting by placing all frosting ingredients in a high-speed blender. Blend until creamy, frosting like texture is reached. Store frosting in airtight container in refrigerator until use.
Remove chilled dough from fridge and place log on a cutting board. Cut log into circles, about 1/4 -1/2 inch thick. Place on baking sheet and bake for ten minutes. Allow to cool.
Top each cookie with a swirl of cashew cream cheese frosting and a sprinkle of cinnamon. Enjoy!