From Becky Witt
Dairy-Free Pumpkin Cookies
30 minutes | Makes 2 Dozen
What You’ll Need for the Cookies:
- 1 cup coconut oil
- 1 cup sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- 2 cups of flour
What You’ll Need for the Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon + 1 teaspoon water
- 1/8 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
How To Make It:
- Preheat oven to 350°. Line baking sheet with parchment paper.
- In large bowl, beat coconut oil, sugar, pumpkin pie spice, salt, baking powder, and baking soda with electric mixer
- Beat in egg, vanilla extract, and pumpkin puree until combined
- Add flour in 1 cup increments, continuing to beat until all flour is combined
- Place tablespoon-size balls of dough on baking sheet 2 inches apart.
- Bake 12-14 minutes or until cookies have fully set (toothpick should come out clean)
- Allow cookies to cool for a minute before transferring to cooling rack
- For the glaze, whisk together powdered sugar, maple syrup, water, pumpkin pie spice, and salt until smooth
- When cookies are cooled, drizzle glaze over them
Enjoy!
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