Pumpkin Sugar Cookies
These yummy sugar cookies are the perfect fall treat recipe!
Well hello friends! Last week I shared a fun apple recipe and today in true Fall fashion, I am sharing a how to make Pumpkin Sugar Cookies! I am back joining our sweet host, Kristen from Ella Claire and so many talented friends (you can find listed down below)!
Much like I explained last time, our family needed to change the way we eat around here (due to food sensitivities)… So I have been on a mission to make recipes we truly can enjoy and not feel like we are missing out as all the holiday festivities begin. These Pumpkin Sugar Cookies are no different! They are made with whole food ingredients, EXCEPT for the sugar icing, haha. I wish I had a good substitute for this, but truthfully I do not yet. So until then, the store bought version had to do. You could always leave the frosting out and these cookies would be just as delicious!
Here is what you will need to make them!
You will need a cookie sheet, cookie cutters (I used a pumpkin shape) and a mixer is best for this recipe but it may work without!
- 1 and 1/4 cup of almond flour
- 1/2 cup coconut flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup date sugar
- 1/2 cup palm shortening
- 1/3 cup pumpkin (I used canned)
- 2 tbsp. of flaxseed and 6 tbsp. of water mixed (or 2 well beaten eggs)
- 1/4 cup almond or cashew milk
- 1 tsp. vanilla
- 1 tsp. vinegar
And here are the simple steps on how to make them!
First set the oven to 350 degrees. Next mix (with a mixer) the palm shortening and sugar until it is somewhat creamy. Add in the canned pumpkin shortly after. Once you have those basic ingredients creamed, you will want to add the remainder of the wet ingredients (flax eggs, cashew milk, vanilla and vinegar). Once incorporated well, you will combine the dry ingredients (flours, cinnamon, nutmeg, salt and baking soda) into the dry, using your mixer. Do not over mix as you do not want to cancel out the baking soda/vinegar reaction.
Your batter should be soft and doughy. Take the dough and wrap it in plastic wrap. Place it in the freezer to chill for about 15 minutes.
Once chilled, pull it out and I like to cut the dough in thirds, it is much easier to work with. Begin by rolling it out to about a 1/4 inch or so and then use your cookie cutters!
Now place your cookie shapes onto a cookie sheet (I like to use parchment paper to ensure non sticking). Bake for about 10 – 15 minutes. You will want to check on these occasionally as they are going to be soft and delicate. If you undercook them they may be too soft so depending on your oven I would check as you go.
When they are baked and ready, let them cool on a cookie rack until ready for icing (again, these would be delicious plain)!
We had fun icing these with faces, cute sayings and just good ole’ fashioned pumpkin details ;)…
Of course, sprinkles are always welcome when decorating cookies!
And there you have it! A simple recipe that goes a long way with ingredients that are accessible to those of us who struggle with sensitivities!
I think cookie baking and decorating is one of my favorite things to do during the seasons and we always find a reason to make them at any time of year, lol.
I love how they get excited and creative with their special creations…
Pumpkin Sugar Cookies
A simple recipe perfect for the holiday seasons that is made gluten, dairy and egg free!
- * 1 and 1/4 cup of almond flour
- * 1/2 cup coconut flour
- * 1/4 teaspoon cinnamon
- * 1/4 teaspoon nutmeg
- * 1 teaspoon salt
- * 1 teaspoon baking soda
- * 1 cup date sugar
- * 1/2 cup palm shortening
- * 1/3 cup pumpkin (I used canned)
- * 2 tbsp. of flaxseed and 6 tbsp. of water mixed (or 2 well beaten eggs)
- * 1/4 cup almond or cashew milk
- * 1 tsp. vanilla
- * 1 tsp. vinegar
- First set the oven to 350 degrees. Next mix (with a mixer) the palm shortening and sugar until it is somewhat creamy. Add in the canned pumpkin shortly after. Once you have those basic ingredients creamed, you will want to add the remainder of the wet ingredients (flax eggs, cashew milk, vanilla and vinegar). Once incorporated well, you will combine the dry ingredients (flours, cinnamon, nutmeg, salt and baking soda) into the wet using your mixer. Do not over mix, as you do not want to cancel out the baking soda/vinegar reaction.
- Your batter should be soft and doughy. Take the dough and wrap it in plastic wrap. Place it in the freezer to chill for about 15 minutes.
- Once chilled, pull it out and I like to cut the dough in thirds, it is much easier to work with. Begin by rolling it out to about a 1/4 inch or so and then use your cookie cutters!
- Now place your cookie shapes onto a cookie sheet (I like to use parchment paper to ensure non sticking). Bake for about 10 – 15 minutes. You will want to check on these occasionally as they are going to be soft and delicate. If you undercook them they may be too soft, so depending on your oven I would check as you go.
- When they are baked and ready, let them cool on a cookie rack until ready for icing (again, these would be delicious plain)!
You will need a cookie sheet, cookie cutters and a rolling pin for this recipe. While this recipe is gluten, dairy and egg free, it is NOT nut free. You can easily try exchanging ingredients as well (i.e. eggs). Due to the fact that these cookies are not made with traditional ingredients, please expect that they will bake differently and taste a bit different too. Of course we think they are delicious and I hope that you will too!
I hope you enjoyed and please make sure to visit my friends who are also sharing down below! There are so many delicious pumpkin recipes to try…
Pumpkin Snack Cake with Cream Cheese Frosting by Ella Claire | Pumpkin Pie Baklava by A Burst of Beautiful | Keto Pumpkin Cranberry Scones by Home Stories A to Z | Baked Pumpkin Donuts by Boxwood Avenue | Nutella Pumpkin Spice Croissants by Craftberry Bush
Pumpkin Spice Butter by Tidy Mom | Pumpkin Peach Smoothie by Nesting with Grace | Orange Pumpkin Pie by So Much Better with Age | Pumpkin Sugar Cookies by Zevy Joy | Pumpkin Spiced Rooibos Latte by Farmhouse on Boone
Pumpkin Bread Pudding by Love Grows Wild | Mini GF + Keto Pumpkin Cheesecakes by The Chronicles of Home | Pumpkin Spice Cranberry Muffins by Anderson + Grant | Pumpkin Butter Goat Cheese & Bacon Appetizer by Nest of Posies | GF Pumpkin Muffins by Maison de Pax
Pumpkin Whoopie Pies by Inspired by Charm | Pumpkin Fettuccine Alfredo by Town and Country Living | Pumpkin Custard by My Sweet Savannah | Mini Pumpkin Pies by Nina Hendrick Design Co. | Pumpkin Spice Waffle Recipe + Dessert Bar by Summer Adams
What a yummy healthy take on sugar cookies – I would love to make these this season! Happy (almost) fall, Annie!
These are adorable! Oh my gosh, my kids would love these! So cute, Annie.
Hugs, Jamie
Oh sooooo cute! And they look so yummy, Annie! xoxo