Let’s dive into the cozy world of baking with these healthy soft pumpkin cookies topped with a dreamy salted maple frosting. Perfect for those who love a sweet treat without the guilt, these cookies are a must-try this season.
Why This Recipe Works
- Uses whole wheat flour and coconut sugar for a healthier twist.
- Pumpkin puree adds moisture and a boost of nutrients.
- Salted maple frosting balances sweetness with a hint of saltiness.
- Easy to make with simple ingredients.
- Perfect for meal prep or gifting.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup coconut sugar
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- For the frosting: 1/4 cup maple syrup, 2 tbsp coconut oil, melted, 1/4 tsp sea salt
Equipment Needed
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Cooling rack
Instructions
Preheat and Prep
Preheat your oven to 350°F and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Mix Dry Ingredients
In a large bowl, whisk together the whole wheat flour, coconut sugar, baking soda, cinnamon, and salt. This combo gives the cookies their structure and spice.
Combine Wet Ingredients
In another bowl, mix the pumpkin puree, melted coconut oil, and vanilla extract until smooth. Tip: Make sure your pumpkin puree is at room temperature to avoid hardening the coconut oil.
Form the Dough
Gradually add the dry ingredients to the wet, stirring until just combined. Overmixing can lead to tough cookies, so stop when you no longer see flour streaks.
Bake to Perfection
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are just golden. Tip: They’ll firm up as they cool, so don’t overbake.
Make the Frosting
While the cookies cool, whisk together the maple syrup, melted coconut oil, and sea salt until smooth. Drizzle over the cooled cookies for that perfect finish.
Tips and Tricks
For the best results, use pure pumpkin puree, not pumpkin pie filling. If you’re out of coconut sugar, brown sugar works as a substitute. To make these cookies vegan, ensure your maple syrup is vegan-friendly. For a nuttier flavor, try adding a tablespoon of almond butter to the frosting. And remember, these cookies taste even better the next day as the flavors meld.
Recipe Variations
- Add chocolate chips or nuts to the dough for extra texture.
- Swap the maple frosting for a cream cheese glaze.
- Use butternut squash puree instead of pumpkin for a different twist.
- Make them gluten-free by using almond flour.
- Add a dash of pumpkin pie spice for more warmth.
Frequently Asked Questions
Can I use canned pumpkin?
Absolutely! Just make sure it’s 100% pumpkin puree with no added sugars or spices. This ensures your cookies have the right texture and flavor.
How should I store these cookies?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The frosting may soften at room temperature, so keep that in mind.
Can I freeze these cookies?
Yes, both the baked cookies and the dough freeze well. Just thaw at room temperature before serving or baking. For the dough, you might need to add a minute or two to the baking time.
Summary
These healthy soft pumpkin cookies with salted maple frosting are a delightful treat that combines wholesome ingredients with irresistible flavors. Perfect for autumn or any time you crave a sweet, spiced cookie.