Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 2 cups whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
For the Brown Butter Icing:
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together pumpkin puree, coconut oil, maple syrup, egg, and vanilla.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake for 10–12 minutes or until the cookies are lightly golden.
- Cool completely on a wire rack.
- For the icing, melt butter in a saucepan over medium heat until golden brown and fragrant. Let cool slightly.
- Whisk in powdered sugar, milk, and vanilla until smooth.
- Drizzle or spread icing over cooled cookies and allow it to set before serving.
PREP TIME & NUTRITION:
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 18 cookies
- Calories: 145
- Net Carbs: 18g
- Fats: 7g
- Protein: 2g