Pumpkin Cookies with Cream Cheese Frosting
Yield: 10-12 cookies
Ingredients:
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
Directions:
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!
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