I modified this recipe from one I absolutely love on Allrecipes to make it grain-free, as well as a little healthier. After snickerdoodles, these are my favorite cookies. They’re sort of cakey; like a cross between a cookie and a cake, in the most delicious way.
And you MUST do the icing—it makes them.
If you’re a pumpkin fan, you will love these.
Grain-Free Iced Pumpkin Cookies
Makes about 2 dozen | Grain-Free, Gluten-Free
Prep time: 20 min | Cook time: 20 min | Ready in: 1 hour, 20 min
1-1/2 cups tapioca flour/starch
1 cup coconut flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 14-ounce can pumpkin puree
1 banana, mashed (equal to about 1/2 of a cup)
1 cup sugar (I used unrefined sugar)
1 teaspoon vanilla
2 cups confectioner’s sugar
1 tablespoon butter, melted
3 tablespoons of milk (I used hemp milk)
- Preheat oven to 350 degrees F.
- In a large mixing bowl, stir together flours, baking powder, cinnamon, cloves, nutmeg, and salt. Set aside.
- In another mixing bowl, cream together mashed banana, 1 cup of sugar, butter, and pumpkin. Mix in vanilla, and egg.
- Stir in dry ingredients.
- Spoon dollops of dough onto a cookie sheet lined with parchment paper. Flatten dough a little. Bake until cooked through, 15 to 20 minutes. Place on cooling rack.
- To make icing, stir together melted butter and confectioner’s sugar, then add milk until it’s a good drizzling consistency.
- Place a piece of parchment paper underneath cookies on cooling rack, then drizzle icing over the tops. (Make sure cookies are completely cool or else your icing will all drip off.)
Store on a plate with a piece of plastic wrap loosely placed on top—these need a little air to keep the icing in tip-top shape.
Need even more pumpkin in your life? Try these Grain-Free Pumpkin Pancakes.