Frosted Pumpkin Gingerbread Cookies
Servings 30 cookies
Ingredients
Frosting:
- 1 cup cashew pieces soaked in hot water for 2 hours or overnight.
- 1 tablespoon fresh lemon juice
- 2 tablespoon maple syrup
- 3 tablespoon non dairy milk
- ½ teaspoon cinnamon
Cookies:
- 2 cups spelt flour
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon baking soda
- ¼ teaspoon ground clove
- ¼ teaspoon salt
- ¼ cup coconut oil, scoop able.
- ¾ cup coconut sugar
- ¼ cup maple syrup
- ⅓ cup pumpkin puree
- ½ teaspoon fresh ginger, grated finely
Instructions
- Combine all ingredients for frosting in bowl of food processor or high speed blender. Blend, stopping to scrap sides of bowl as needed, until smooth and creamy. Refrigerate while preparing cookie dough.
- In a bowl combine flour, cinnamon, clove, nutmeg, baking soda, and salt. Set aside.
- Using a stand mixer or hand mixer combine oil, sugar, and maple syrup together until creamy and fluffy, about 1 minute. The mixture should lighten in color as well.
- Add pumpkin and ginger mixing to thoroughly combine.
- Add flour mixture a little at a time mixing to incorporate. Continue until all flour has been added.
- Split the dough in half and form a disc. Wrap each piece in plastic wrap and refrigerate for one hour.
- After dough had chilled, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
- Roll out one piece of dough at a time using a floured rolling pin on a lightly floured surface. Use a cookie cutter to cut shapes from dough and transfer to prepared baking sheet. Leave a little space between each cookie.
- Continue this process until both discs of dough have been rolled and cut.
- Bake for 8-9 minutes until very lightly browned on the bottom.
- Allow cookies to cool a few minutes before moving to a wire rack to fully cool. Frost once the cookies have fully cooled. I recommend not frosting until just prior to serving.
- Store frosted cookies and frosting should be refrigerated to prevent browning.
Notes
Cashew free option: Make a simple glaze by stirring together a cup of confectioner's sugar and a very small amount of non dairy milk, start with a teaspoon at a time, until you have a somewhat thick consistency you can pipe or smear on each cookie.