Soft Iced Pumpkin Cookies
Ingredients
The cookies
-
1
cup
whole wheat pastry flour
-
¾
cup
all-purpose flour
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
2
teaspoons
pumpkin pie spice
-
1
teaspoon
cinnamon
-
½
teaspoon
salt
-
1
cup
pumpkin purée
-
1
large
egg
-
½
cup
cane sugar
-
¼
cup
maple syrup
-
¼
cup
coconut oil, melted and cooled
-
1
teaspoon
vanilla extract
The icing
-
4
oz
cream cheese
-
1
tablespoon
maple syrup
-
1
teaspoon
vanilla extract
-
1
tablespoon
milk
Instructions
- Whisk together the flours, baking soda, baking powder, spices, and salt in a large bowl.
- In a separate bowl, whisk together the egg, pumpkin, cane sugar, maple syrup, coconut oil, and vanilla until well combined.
- Combine the wet and dry ingredients, mixing until just combined.
- Using a medium cookie scoop, drop 1-inch cookie dough balls onto a prepared baking sheet.
- Bake in the oven at 350°F for 11 to 13 minutes.
- Let the cookies sit for 5 minutes before transferring them to a wire rack to cool completely.
- While cooling, microwave the cream cheese for about 30 seconds to soften.
- Mix in the maple syrup, vanilla, and milk until smooth, adjusting milk for desired consistency.
- Drizzle the icing over the cooled cookies and allow it to set before serving.
Nutrition Facts (estimated)
Servings
25
Calories
93
Total fat
3.7g
Total carbohydrates
14.1g
Total protein
1.4g
Sodium
87.8mg
Cholesterol
20mg
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