Recipe- Soft And Delectable Pumpkin Cookies

These gluten free pumpkin cookies are the softest, most delectable cookies you’ll ever eat! They are remarkably light in texture, and literally melt in your mouth. Spiced with cinnamon and nutmeg and topped with a luscious brown sugar frosting, this dairy-free cookie recipe is the perfect dessert.

Ingredients

For The Cookies

1 cup palm shortening
1 cup organic cane sugar
1 large egg
1 cup pure pumpkin
1 teaspoon vanilla extract
1 cup tapioca starch
½ cup sorghum flour
½ cup brown rice flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon sea salt

For The Frosting

¼ cup vegan butter (or ghee, or palm shortening)
¼ cup brown sugar
½ teaspoon vanilla extract
2 tablespoons unsweetened almond milk (or another dairy-free milk)
1 ½ cups organic powdered sugar

Method

For the cookies:

- Preheat oven to 350 degrees (F), and prepare 2 large baking sheets with parchment paper or silicone liners.

- In the bowl of an electric mixer, beat together the palm shortening and organic cane sugar for about 30 seconds.

- Scrape down the sides of the bowl, and stir in the egg and vanilla extract.

- Stir in the pumpkin puree.

- In a large mixing bowl, sift together the tapioca starch, sorghum flour, brown rice flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, and sea salt.

- Now add the sifted dry ingredients to the bowl of the electric mixer, and stir until combined.

- Drop 2 tablespoons of dough onto the prepared bakings sheets, leaving space between the dough for it to spread.

- Bake for 11-14 minutes. Cookies are done when the tops and sides are set.

For the frosting:

- While the cookies are baking, in a medium-sized mixing bowl, combine the brown sugar, vanilla extract and the unsweetened almond milk.

- Set aside to sit for at least 10-15 minutes. The almond milk and vanilla extract will dissolve the granules of brown sugar as it sits, so the frosting will be smooth.

- Once the cookies are completely cool, whisk in the vegan butter and the organic powdered sugar. If the frosting is too thick, add more almond milk, teaspoon by teaspoon, until it reaches the desired consistency.

- Mix for 3-5 minutes on medium-high, until the frosting is smooth, light, and fluffy.