Iced Pumpkin Sugar Cookies

pumpkin-sugar-cookies-vegan-and-grain-free

Iced Pumpkin Sugar Cookies (Vegan, Grain-Free) 🎃

I know I’ve been on a bit of a pumpkin bender lately, but it IS fall and who can blame me, pumpkin is wonderful in so many things– sweet or savory!
Today we have it for you in the form of deliciously soft + chewy sugar cookies, piled high with the dreamiest vegan frosting.

Iced Pumpkin Sugar Cookies (Vegan, Grain-Free)

And I recommend going all out with the decorating–that’s where the real stress relieving fun comes into play. And who doesn’t love sprinkles???

Iced Pumpkin Sugar Cookies (Vegan, Grain-Free)

Have a happy and safe Halloween and Happy Baking!

Whisk together Almond flour, potato starch, sugar, pumpkin pie spice, guar gum and salt.
Iced Pumpkin Sugar Cookies (Vegan, Grain-Free)

Add melted vegan butter, pumpkin, almond milk, vanilla extract and combine well.
Iced Pumpkin Sugar Cookies (Vegan, Grain-Free)

Form dough into ball.
Iced Pumpkin Sugar Cookies (Vegan, Grain-Free)

Roll out dough in between two pieces of parchment paper. I use perfection strips to ensure the cookies will be even.
Iced Pumpkin Sugar Cookies (Vegan, Grain-Free)

Cut out cookies and peel and lift carefully with spatula. Place onto parchment paper lined cookie sheet. Bake at 350 degrees for 15 minutes. Remove from oven and let cookies cool on baking sheet for 10 minutes before transferring them to a wire rack or plate to finish the cooling process.
Iced Pumpkin Sugar Cookies (Vegan, Grain-Free)

While you’re waiting for the cookies to cool, blend together icing ingredients with hand mixer until smooth. Decorate cookies as desired and serve. Store in airtight container or cover with saran wrap. Enjoy!!!
Iced Pumpkin Sugar Cookies (Vegan, Grain-Free)

Print
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Iced Pumpkin Sugar Cookies


  • Author: Lila Ruth
  • Prep Time: 25 min
  • Cook Time: 15 min
  • Total Time: 40 min
  • Yield: 10 cookies 1x

Ingredients

Scale
  • 1 1/2 cups Almond Flour (Bob’s Red Mill)
  • 3/4 cup Potato Starch (Not Potato Flour).
  • 1/2 cup Organic Sugar
  • 2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Guar Gum (Bob’s Red Mill).
  • 1/4 teaspoon Salt
  • 1/4 cup Melted Vegan Butter (Earth Balance)
  • 1/4 cup Organic Canned Pumpkin
  • 1 tablespoon Almond Milk (any milk substitute will do).
  • 1 teaspoon Vanilla Extract
  • ICING:
  • 4 cups Grain-Free Powdered Sugar (I use “Wholesome” Brand).
  • 1/2 cup Vegan Butter (Earth Balance). *Alternatively, you can use 1/4 cup Kite Hill Cream Cheese + 1/4 vegan butter for a “cream cheese” style frosting.
  • 2 1/2 tablespoons Almond Milk
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Salt

Instructions

  1. Preheat oven to 350 degrees
  2. Whisk together Almond flour, potato starch, sugar, pumpkin pie spice, guar gum and salt.
  3. Add melted vegan butter, pumpkin, almond milk, vanilla extract and combine well.
  4. Form dough into ball. Dough will be a bit sticky.
  5. Roll out dough in between two pieces of parchment paper. I use perfection strips to ensure the cookies will be even.
  6. Cut out cookies and peel and lift carefully with spatula. Place onto parchment paper lined cookie sheet.
  7. Bake at 350 degrees for 15 minutes. Remove from oven and let cookies cool on baking sheet for 10 minutes before transferring them to a wire rack or plate to finish the cooling process.
  8. While you’re waiting for the cookies to cool, blend together icing ingredients with hand mixer until smooth.
  9. Decorate cookies as desired and serve. Store in airtight container or cover with saran wrap. Enjoy!!!

Keywords: grainfree, glutenfree, vegan, pumpkin, cookies, halloween, fall, baking, dessert

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