Ingredients
• 1 cup almond flour
• ½ cup oat flour (gluten-free if needed)
• ¼ cup coconut sugar or brown sugar
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• ¼ cup pumpkin puree (unsweetened)
• 2 tbsp maple syrup
• 2 tbsp melted coconut oil or butter
• 1 tsp vanilla extract
For the cream cheese frosting:
• 3 oz cream cheese, softened (or dairy-free alternative)
• 2 tbsp butter or coconut oil, softened
• ½ cup powdered sugar or erythritol
• ½ tsp vanilla extract
• 1–2 tsp almond milk (as needed for consistency)
Instructions
- Make the cookies: In a bowl, whisk together almond flour, oat flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Add pumpkin puree, maple syrup, melted oil, and vanilla. Stir until a soft dough forms.
- Chill dough 20 minutes in the fridge (helps with handling).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls of dough and flatten slightly onto the tray.
- Bake 10–12 minutes, until edges are firm and centers set.
- Let cool completely on a wire rack before frosting.
Make the frosting:
8. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Mix in almond milk 1 tsp at a time until spreadable.
9. Pipe or spread frosting onto cooled cookies.
10. Optional: Sprinkle with Halloween sprinkles or a pinch of cinnamon for flair!
✨ Naturally grain-free, lightly sweetened, and packed with cozy pumpkin spice flavor!
PREP TIME & NUTRITION :
Prep Time : 20 mins (includes chilling) , Cook Time : 12 mins , Total Time : 35 mins , Servings : 12 cookies , Calories : 110 , Net Carbs: 9g , Fats: 8g , Protein: 2g