Chewy Pumpkin Cookies with Maple-Spice Cream Cheese Frosting
gluten-free, grain-free, and dairy-free
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I may have decked our halls for Christmas already, but my mind is still savoring the flavors of apples and pumpkin. The warmth and spice of the season linger, and I’m embracing every delicious moment. Before we dive into these new gluten-free and dairy-free Chewy Pumpkin Cookies with Maple-Spice Cream Cheese Frosting (a hotly requested favorite from our private Make It Good Chat group!), I wanted to take a moment to appreciate all of you.
Your reviews have been pouring in from last week’s new recipe release of Dutch Baby Pancakes, and it’s been such a joy to read how you’ve been enjoying it in your own kitchens. I absolutely adore writing cookbooks for you—it’s a true labor of love. But I’ll admit, the wait to hear your thoughts can be challenging, especially when it takes two full years before your feedback reaches me. That’s why this space means so much; your eagerness to try out new recipes as soon as I share them fills me with joy and makes the journey so much sweeter while I write the next book. So, let’s savor this season a little longer together with a touch of cozy fall warmth in the form of this new cookie recipe!
xx
Danielle
Ps be sure to scroll on for my 2024 gift guides and this week’s new recipe!!
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Chewy Pumpkin Cookies with Maple-Spice Cream Cheese Frosting
Yields 12
https://daniellewalker.substack.com/p/chewy-pumpkin-cookies
TOOLS
INGREDIENTS
Maple-Spice Cream Cheese Frosting
1/3 cup maple sugar
2 tablespoons arrowroot powder
1/2 cup cream cheese (lactose free cream cheese or dairy-free cream cheese)
1 1/2 tablespoons pumpkin purée
1 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
Cookies
5 1/2 tablespoons coconut sugar
1/4 cup light-colored honey
2 tablespoons A2 yogurt (or non-dairy, plain yogurt)
1 tablespoon avocado oil
1/3 cup pumpkin purée
1 egg
1 teaspoon vanilla extract
1 1/2 cups blanched, finely ground almond flour
6 tablespoons arrowroot powder
3 tablespoons coconut flour
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
dash of sea salt
METHOD
Make the frosting: Add the maple sugar and arrowroot powder to a food processor and process for 30 seconds, until powdery. Add the dairy-free cream cheese, pumpkin purée, vanilla extract, and pumpkin pie spice. Process for 5 seconds, until smooth and creamy. Transfer to a bowl and set aside in the fridge to chill.
Preheat the oven to 350°F and line a cookie tray with parchment paper.
Add the coconut sugar, honey, yogurt, and avocado oil to the food processor. Process for 30 seconds until smooth and creamy. Add the pumpkin purée, egg, and vanilla extract, then process again until well combined. Add the almond flour, arrowroot powder, coconut flour, pumpkin pie spice, baking soda, and sea salt. Process for a full 60 seconds, until smooth and creamy. Let the dough rest for 15 minutes to allow the liquid to absorb, then process again for 15 seconds.
Scoop out the dough using a 2-tablespoon scoop (similar to golf ball-sized), spacing them slightly apart on the prepared tray (note: the cookies puff up more than spread). If desired, press them down slightly for a thinner shape. Bake for 14 to 16 minutes, or until the edges are lightly browned and the tops are golden.
Cool completely on a wire rack before spreading with the prepared frosting. Store the cookies in the refrigerator for up to 2 weeks.
SUBSTITUTIONS
Arrowroot Powder: Swap with tapioca starch.
Coconut Sugar : Replace with date sugar or maple sugar for a similar sweetness profile without coconut.
Avocado Oil: Use melted coconut oil or olive oil.
Egg: Replace with a flaxseed or chia seed egg (1 tablespoon ground flax or chia mixed with 3 tablespoons of water, let sit until gelled).
Frosting: I made an indentation with my thumb into a few of these, and filled them with my new apple butter before baking. They were so delicious!
Yay! So excited to make these! Thank you, Danielle!