Pumpkin Cutout Cookies // vegan + gluten-free

Feasting on Fruit
Feasting on Fruit
06 Jan 2021

FULL POST: https://feastingonfruit.com/pu....mpkin-cutout-cookies

1/4 cup coconut oil
1/3 cup coconut sugar
1/3 cup cane sugar
1/2 cup pumpkin puree
1/2 tsp vanilla extract
1 1/4 cup gluten-free flour (or all purpose flour)
1 tsp baking powder
1 tsp pumpkin pie spice
1/4 salt
1 cup coconut cream
2 tbsp maple syrup
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice
2-4 tbsp arrowroot (if needed to thicken)

1. Whisk together pumpkin, coconut oil, coconut sugar, cane sugar, and vanilla.
2. Add dry ingredients and mix to form a dough.
3. Scoop/roll/press onto a lined baking sheet.
4. Or roll out the dough between two sheets of wax paper to about ¼ inch thickness and cut with a cookie cutter. Freeze for 15 minutes after cutting to make them easier to transfer to the pan.
5. Bake for 12-14 minutes at 350ºF.
6. Cool completely before frosting.
7. For the frosting, chill a can of full fat coconut milk or cream overnight. Scoop out just the solid part.
8. Whip with a hand mixer, adding maple syrup, vanilla, and spice until combined. If it is too thin, add arrowroot one tablespoon at a time until thick and spreadable.
9. Frost cooled cookies, and eat!

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