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Iced Pumpkin Sugar Cookies

  • Author: Lila Ruth
  • Total Time: 40 min
  • Yield: 10 cookies 1x


  • 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


  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!!!
  • Prep Time: 25 min
  • Cook Time: 15 min

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