Author Archives: sweetlaurel

Pumpkin Cookies with Cream Cheese Frosting // Sweet Laurel

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


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!

Thanksgiving Popovers // Sweet Laurel

Sweet Laurel Savory // Thanksgiving Popovers

Thanksgiving Popovers

Claire and I are thrilled to announce SWEET LAUREL SAVORY is now available for PRE-ORDER! This book is truly a labor of love and each recipe is designed to be decadent and delicious in true Sweet Laurel fashion. And as a very special gift to you, we are releasing Claire’s Thanksgiving Popovers from Sweet Laurel Savory, just in time for next week.

One of our favorite baking smells is that of popovers-and they taste delicious too! Crunchy on the outside, eggy and soft in the middle. You can eat them with some sweet jam, or just slather them with ghee. Enjoy this preview of our 2nd cookbook and click here to pre-order Sweet Laurel Savory.

Yield: 6 popovers

Bake Time: 20-25 minutes


2 tablespoons coconut oil or unsalted ghee, melted, plus more for greasing

1/4 cup coconut flour

1/4 cup arrowroot powder

1 teaspoon Himalayan pink salt

8 large eggs

1/2 cup coconut milk


Preheat the oven to 425 F. Grease a popover pan with coconut Oil.

In a large bowl, combine the coconut flour, arrowroot, and salt. In a separate large bowl, whisk together the eggs, coconut milk, and 1/4 cup water. While whisking continuously, gradually pour the wet mixture into the dry mixture, then slowly add the melted oil and whisk until just incorporated. If batter is clumpy, break up the lumps by pressing the batter through a sieve.

Place the greased popover pan in the oven to preheat for about 3 minutes, until hot. Remove the hot pan from the oven, immediately fill each well of the pan halfway with batter, and bake for 20-25 minutes, until the popovers are puffed and deep golden brown. Serve immediately.

*Notes – DO NOT open the oven door during baking. Doing so will release steam and cause the popovers to collapse.

To prevent the popovers from collapsing once they’re out of the oven, puncture their tops and/or sides with the tip of a small, sharp knife. The outer structure is more likely to stay set as the steam released through the small hole you’ve made.

Pumpkin Swirl Brownies // Sweet Laurel

Pumpkin Swirl Brownies

We have a brownie for everything at Sweet Laurel, so why not really live it up this fall with the newest addition to our brownie recipe collection? Decadent and delightful, all will enjoy!

Yield: One 8×8 pan of brownies

Bake Time: 25-30 minutes

Ingredients for Brownie Batter:

2 cup nut or seed butter

2 eggs

1 1/4 cup maple syrup

1 tablespoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon pink salt

1/2 cup cacao powder

Ingredients for Pumpkin Filling:

1 cup coconut yogurt

1/2 cup pumpkin puree

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 cup maple syrup

*Optional chocolate chips to sprinkle on top.


Preheat oven to 350. Line an 8×8 pan with parchment paper.

First prepare your brownie batter. Mix together the nut butter, eggs and maple syrup in a stand mixer or in a bowl with a hand mixer. Slowly add dry ingredients and stir until batter is evenly blended. Pour into prepared pan.

Next, prepare your pumpkin filling. Mix all pumpkin filling ingredients together in a bowl with a whisk. Dollop one teaspoon on top of brownie batter evenly, every 3-4 inches apart. You should have 3-4 rows of dollops three across. *Only use as much pumpkin filling as you need to create the swirl. You might have half the pumpkin filling left over.

Using a knife, start at one corner and zip zag through batter, going from side to side, left to right, and repeat front to back. Pumpkin batter should be swirled in. Sprinkle chocolate chips on top, if you’re adding those in.

Bake for about 25-30 minutes. Allow to cool and enjoy!

Pumpkin Spice Frappe // Sweet Laurel

Pumpkin Spice Frappe

This seasonal twist on our keto frappe is available at the cake shop, and it’s soo good that we just had to share the recipe with you! Imagine a low-carb, creamy pumpkin spice shake, that takes only 5 minutes to whip up at home. It’s pretty magical. If you love this recipe, then try out our Mocha & Matcha variations too. Enjoy!

Yield: 1 frappe

Prep Time: 5 minutes


2 cups ice

4 oz coffee or 1-2 shots of espresso

1/2 cup coconut cream

1/2 cup coconut milk or milk of choice

1/4 cup pumpkin puree

1/4 tsp cinnamon 

1-2 tablespoons Lakanto monk fruit sweetener OR sweetener of choice

1/4 teaspoon chai spice


Fill blender with ice, then add the rest of your ingredients. Blend for 30 seconds, or until your desired texture. Pour into a cup and top with a swirl of coconut whipped cream.

Fall Spice Cupcakes // Sweet Laurel x Hayley Solano

Fall Spice Cupcakes

This week, our friend Hayley Solano made a seasonal Sweet Laurel recipe for you! These cupcakes are a fun adaptation of our Spice Cake and we know you’ll love them! Take it away Hayley –

Nice to meet you! My name is Hayley Solano, I’m the blogger behind An Enchanted Life, a special space dedicated to inspired living. Whether it’s by baking a homemade treat, stopping to smell the roses, or revisiting a beloved storybook, I believe in celebrating even the simplest moments. Between Sweet Laurel’s cookbook and charming cake shop, they certainly give us plenty of ways to celebrate! I’m thrilled to be visiting Sweet Laurel’s blog today to share one of their delightful recipes with you.

As with all Sweet Laurel recipes, this treat is grain-free, dairy-free, and refined-sugar free. It’s wonderful to have a health-conscious recipe on hand as the coziest time of year arrives! I know I’ll be curling up with a book and these cupcakes more than once this season.

Without further ado, let’s make spice cupcakes together!

Yield: 9 cupcakes

Bake Time: 18-20 minutes


For the Cake

2 ½ cups almond flour or hazelnut flour

½ teaspoon Himalayan pink salt

½ teaspoon baking soda

2 tablespoons cinnamon

½ cup coconut oil

¼ cup maple syrup

3 eggs

1 teaspoon almond extract

1 teaspoon pure vanilla extract

½ cup raisins

½ cup walnuts, roughly chopped

*honey, raisins, nuts or cinnamon sticks to garnish!

For the Coconut Whipped Cream

1 can coconut milk (full fat is necessary)

*make sure your coconut milk can is in the fridge for 24 hrs before using.

1 tablespoon raw honey

1 teaspoon vanilla extract


In a large bowl, stir almond flour, cinnamon, salt and baking soda together.  In a separate bowl whisk oil, maple syrup, eggs and extracts. Pour into flour (dry) mixture. Blend well and then add raisins and nuts if desired. Pour into cupcake liners inside muffin pan. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. Decorate with coconut whipped cream and any other ingredients you’d like!

To make the coconut whipped cream: Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, honey and vanilla extract on high until peaks form, about 2-3 minutes. If not serving immediately, place the bowl of whipped coconut cream in the fridge for 15-20 minutes and then beat it again right before serving it.

There you have it – it’s time to cozy up and indulge!

With Love,