Ingredients
Scale
- 1 cup pumpkin puree (100% pure)
- 1 cup coconut sugar (or brown sugar)
- 1/3 cup maple syrup (or agave nectar)
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
For the Frosting:
- 1 cup dairy-free cream cheese (softened)
- 1 cup powdered sugar
- 2–4 tbsp dairy-free milk (as needed)
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, coconut sugar, maple syrup, unsweetened applesauce, and vegetable oil. Whisk together until the mixture is smooth and well combined.
- Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Shape the Cookies: Using a tablespoon or a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Flatten them slightly with the back of the spoon.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies spring back when touched. They will firm up as they cool.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: While the cookies cool, prepare the frosting. In a mixing bowl, beat the dairy-free cream cheese until smooth. Gradually add the powdered sugar, beating until well combined. Add dairy-free milk, one tablespoon at a time, until the desired consistency is reached. Stir in the vanilla extract.
- Assemble the Cookies: Once the cookies are completely cooled, spread a generous layer of frosting on the flat side of one cookie and sandwich it with another cookie. Repeat with the remaining cookies.
- Serve and Enjoy: Your Homemade Pumpkin Delights are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator for up to 5 days.