Soft Iced Pumpkin Cookies
Pillowy soft Iced Pumpkin Cookies made healthier with whole wheat flour and zero butter or refined sugar all drizzled with a delicious maple cream cheese icing! These cake-like pumpkin cookies make the perfect fall treat to enjoy this season.
Servings: 25
Ingredients
- 1 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup pumpkin purée
- 1 egg
- 1/2 cup cane sugar or other granulated sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted and cooled
- 1 teaspoon vanilla
For the maple cream cheese icing:
- 4 oz cream cheese
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1 tablespoon milk
Instructions
- In a large bowl, whisk together the flours, baking soda, baking powder, spices and salt. In a separate bowl, whisk together the egg, pumpkin, cane sugar, maple syrup, coconut oil and vanilla, stirring until well-combined. Pour the wet ingredients in with the dry ingredients, mixing until just combined.
- Using a medium cookie scoop, drop 1-inch cookie dough balls onto a prepared baking sheet (you should get about 25 cookies) and bake in the oven at 350 degrees F for 11 to 13 minutes. Let the pumpkin cookies sit for 5 minutes then remove from pan and let cool completely on a wire rack.
- While the cookies are cooling, microwave the cream cheese in a heat-safe bowl for about 30 seconds to soften. Mix in the maple syrup, vanilla and milk until the cream cheese icing is smooth. Feel free to add more milk a teaspoon at a time until you get the desired consistency.
- Cut a small slit at the tip of a plastic baggy or pastry bag and pour in the icing. Slowly drizzle the cream cheese icing over top all of the cookies, serve and enjoy!
Nutrition
Serving: 1cookie | Calories: 93kcal | Carbohydrates: 14.1g | Protein: 1.4g | Fat: 3.7g | Saturated Fat: 2.6g | Sodium: 87.8mg | Fiber: 1g | Sugar: 6.8g