With these vegan and gluten-free pumpkin cookies topped with luscious maple frosting, you can indulge in the delightful flavors of fall. These cookies are the ideal combination of pumpkin spice and sweetness.
Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 2 cups gluten-free flour blend. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract. Add the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt to the wet ingredients. Mix until well combined. Fold in the dairy-free chocolate chips. Drop spoonfuls of cookie dough onto the prepared baking sheet and flatten them slightly. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, prepare the maple frosting. Spread a generous amount of maple frosting on each cooled cookie. Enjoy these delicious vegan and gluten-free pumpkin cookies with a hint of maple sweetness!
Prep Time: 15 minutes
Cook Time: 15 minutes
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