These pumpkin cookies are soft, thick and pillowy with a cake like texture. The cinnamon, nutmeg, cloves and ginger spices are balanced out perfectly with the cream cheese frosting. Not only do they look great, they are the perfect autumn treat.
These pumpkin cookies are soft, thick and pillowy with a cake like texture. The cinnamon, nutmeg, cloves and ginger spices are balanced out perfectly with the cream cheese frosting. Not only do they look great, they are the perfect autumn treat.
Yields24 Servings Prep Time25 minsCook Time20 minsTotal Time45 mins
2 cups wholewheat flour ½ cup almond flour 3 tbsp dark brown sugar 2 tsp ground cinnamon 1 tsp ground nutmeg ½ tsp ground cloves ½ tsp salt 1 tsp baking powder 1 tsp baking soda 1 egg ⅓ cup olive oil 1 can pumpkin puree ½ cup agave syrup 2 tsp finely grated ginger 1 tsp vanilla extractCream Cheese Frosting 8 oz cream cheese 1 tsp vanilla extract ⅓ cup powdered sugar splash of almond milk cinnamon to sprinkle
11. Preheat the oven to 176C and line two baking sheets with parchment paper.
2. In a large bowl whisk together the dry ingredients: wholewheat flour, almond flour, dark brown sugar, baking soda, baking powder, salt and spices. Set aside.
3. In another large bowl whisk together all the wet ingredients: egg, olive oil, pumpkin puree, agave syrup, finely grated ginger and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold together until just combined. Make sure not to overmix.
5. Scoop about 24 large cookies onto the two baking sheets and flatten slightly. Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the cookies comes out clean.
6. Meanwhile use an electric mixer to mix together the cream cheese, almond milk, vanilla extract and powdered sugar. Place the frosting in the fridge for at least 45 minutes.
7. Once the cookies are done transfer to a wire rack and leave to cool completely before topping with the cream cheese frosting and a sprinkle of cinnamon.
1. Preheat the oven to 176C and line two baking sheets with parchment paper.
2. In a large bowl whisk together the dry ingredients: wholewheat flour, almond flour, dark brown sugar, baking soda, baking powder, salt and spices. Set aside.
3. In another large bowl whisk together all the wet ingredients: egg, olive oil, pumpkin puree, agave syrup, finely grated ginger and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold together until just combined. Make sure not to overmix.
5. Scoop about 24 large cookies onto the two baking sheets and flatten slightly. Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the cookies comes out clean.
6. Meanwhile use an electric mixer to mix together the cream cheese, almond milk, vanilla extract and powdered sugar. Place the frosting in the fridge for at least 45 minutes.
7. Once the cookies are done transfer to a wire rack and leave to cool completely before topping with the cream cheese frosting and a sprinkle of cinnamon.
Ingredients
Directions
1. Preheat the oven to 176C and line two baking sheets with parchment paper.
2. In a large bowl whisk together the dry ingredients: wholewheat flour, almond flour, dark brown sugar, baking soda, baking powder, salt and spices. Set aside.
3. In another large bowl whisk together all the wet ingredients: egg, olive oil, pumpkin puree, agave syrup, finely grated ginger and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold together until just combined. Make sure not to overmix.
5. Scoop about 24 large cookies onto the two baking sheets and flatten slightly. Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the cookies comes out clean.
6. Meanwhile use an electric mixer to mix together the cream cheese, almond milk, vanilla extract and powdered sugar. Place the frosting in the fridge for at least 45 minutes.
7. Once the cookies are done transfer to a wire rack and leave to cool completely before topping with the cream cheese frosting and a sprinkle of cinnamon.