It’s no secret that I have an addiction to anything pumpkin. Not only do I adore the subtlety sweet flavor, but it adds a wonderful moistness to bake goods. A couple years ago I found the perfect recipe for pumpkin whoopie pies that just melt in your mouth. To make these babies even more indulgent I created a mascarpone brown sugar buttercream to strike the perfect balance between gooey cookie and rich, creamy frosting. If I could choose only one dessert to live on it would be these. Anyway, this year I was bound and determined to recreate these cookies sans the butter, sugar, and bleached flour that I used in the past. Not only does the new version have the same texture and flavor, but the new guiltless adaptation tastes even more like pumpkin pie. If you had your eyes closed, you would never know you were eating a cookie. And not only that, but you will be startled that this dessert is free of common allergens like dairy, eggs, refined sugar, and gluten. So, just don’t eat them for dessert, take the pleasure of devouring these guys for breakfast, lunch, or snack. Why not? If you’re like me, you know that pumpkin season ends all too quickly!
Pumpkin Pie Cookies
(gluten-free, vegan, refined sugar-free)
3/4 c cassava flour
3/4 c 1:1 GF Baking Flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/2 tbsp pumpkin pie spice
2/3 maple syrup
1/3 c melted coconut oil
Heaping 1 cup pumpkin puree
Flax egg (1 tbsp flax mixed with 3 tbsp water)
Seeds from 1 /2 vanilla bean
Whisk dry ingredients in a large bowl.
In a large measuring cup or medium bowl, whisk pumpkin, oil and maple.
Stir in vanilla bean and flax egg.
Stir wet mixture into dry mixture until a smooth dough forms.
Scoop into 24-30 cookies.
Bake at 350 degrees for 11-14 minutes, or until edges are golden.
Allow to cool before icing. Store the refrigerator for up to 7 days.
I love this cream cheese-like frosting, or follow the recipe below
OR
Raw Vanilla Icing
1 c soaked cashews
Seeds from remaining ½ vanilla bean or 2 tsp vanilla extract
3 tbsp maple syrup
½ tsp cinnamon
¼ c almond milk
Puree in vitamix. Chill then drizzle over cookies and top with chopped pecans.
