Fluffy Pumpkin Cookies with Spiced Maple Glaze (V, GF)

pumpkincookiesmapleglaze-1-19
MORE PUMPKIN! Are you surprised?

pumpkincookiesmapleglaze-1-11

Usually at this time of year, I’m pumpin’ out chocolate recipes like no other. I don’t normally get really into pumpkin until after Halloween. I’m not sure why, but I’ve always associated Halloween with chocolate and Thanksgiving with pumpkin. Probably from all of those years gorging on chocolate candy bars after trick-or-treating. I definitely never got any pumpkin baked goods in my candy bag.


pumpkincookiesmapleglaze-1-2

This year, though, pumpkin has definitely been the theme of my October. And it will be the theme of my November, too. I’m not complaining, and my roommates definitely aren’t either. Perks of rooming with someone who loves to bake! It’s been on my October to-do list to create a pumpkin cookie recipe. There are already five million pumpkin cookie recipes on the Internet that are all pretty similar, so I wanted to do something different. I think I nailed it. These are definitely not your average pumpkin cookies!

pumpkincookiesmapleglaze-1-3

pumpkincookiesmapleglaze-1-6

I don’t want to toot my own horn, but I thoroughly impressed myself with these. It’s difficult to bake a cookie with this kind of texture. These cookies are fluffy, with a perfectly crunchy outside and a soft and chewy center. The center is also incredibly moist (#sorrynotsorry if you hate that word). One of my pet peeves is a dry cookie, and this is the total opposite.

pumpkincookiesmapleglaze-1-20

These are like the cookie version of pumpkin bread. They obviously taste like pumpkin, but it’s not that artificial pumpkin flavor. Kinda reminds me of gingerbread, too.

pumpkincookiesmapleglaze-1-9

The glaze is totally optional, of course, but I think it rounds everything out really nicely. There’s something super satisfying about having a bunch of different textures and complimentary flavors all wrapped up in one cookie, ya know? Anyways, it’s a maple glaze with a hint of pumpkin spice. We all know cream cheese frosting paired with pumpkin is DELISH, but you’d be surprised at how fabulously maple compliments pumpkin as well.

pumpkincookiesmapleglaze-1-16

pumpkincookiesmapleglaze-1-4

The other thing I’m very particular about, as you know, is the having the perfect level of sweetness. I do not like it when things are so sweet that they make me feel sick or crave more and more sugar. At the same time, though, I want to make sure someone who likes “normal person junk food” would love these too. And it passed the test, according to my friends!

pumpkincookiesmapleglaze-1-14

And, of course, they meet all of my health standards. Gluten-free, dairy-free, vegan, refined-sugar free, soy-free… you know the deal. But trust me, you’d never guess these are so healthy. The only sweetener used is maple syrup, which has a lot of health benefits – lots of antioxidants, low on the glycemic index, fights inflammation, promotes skin health… the list goes on.

pumpkincookiesmapleglaze-1-8

These cookies lasted about a day and a half in my apartment, just sayin’. They’re sweet, comforting, and very fall. Eat ’em warm, fresh out da oven, and you’ll die. 

pumpkincookiesmapleglaze-1-18

Fluffy Pumpkin Cookies with Spiced Maple Glaze (Vegan/Gluten-free)

Makes: 15 cookies

Total Time: 25 minutes

pumpkincookiesmapleglaze-1-15

Ingredients:

pumpkincookiesmapleglaze-1-10

Cookies:

  • 2 cups almond flour
  • 1 tsp baking soda
  • 1/4 tsp Celtic sea salt
  • 1.5 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp vanilla extract
  • 1/4 cup 100% organic maple syrup
  • 1/2 cup almond butter
  • 1 cup pumpkin pureepumpkincookiesmapleglaze-1-13

Spiced Maple Glaze

  • 1/3 cup coconut butter
  • 1/2 tsp pumpkin pie spice
  • 1 tbsp coconut oil
  • 2 tbsp maple syrup

pumpkincookiesmapleglaze-1-12

Instructions:

  1. Preheat your oven to 350*F and line 2 baking sheets with parchment paper.
  2. Add all of the cookie ingredients into a bowl and mix them together thoroughly. It won’t be as dry as regular cookie dough.
  3. Plop the dough into cookie-sized balls onto the parchment paper, leaving room in between each.
  4. Bake the cookies for 13-15 minutes, or until the bottoms start to brown.
  5. In a separate bowl, mix together the frosting ingredients. If your coconut butter is really dry, then you might want to heat it up in the microwave for a few seconds first. You can store the glaze in the fridge until the cookies are done.
  6. When the cookies are done baking, let them cool for about 20 minutes. You can use a spoon or knife to plop some glaze onto each cookie. If you want to be fancy, pour the glaze into a ziplock bag, cut the corner, and pipe it out onto each cookie for more control!
  7. EAT.

pumpkincookiesmapleglaze-1-5

If you make these and take a picture, please tag me (@addicted_to_lovely)! And let me know what you think!  XO

pumpkincookiesmapleglaze-1-17