Description
These Healthy Soft Pumpkin Cookies with Salted Maple Frosting are the perfect treat for fall. Made with wholesome ingredients and topped with a delicious maple yogurt frosting, these cookies are a must-try for any pumpkin lover.
Ingredients
Scale
For the Cookies:
- 1 cup canned pumpkin purée
- 1/3 cup coconut oil (melted and cooled)
- 1/2 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
For the Frosting:
- 1/4 cup plain Greek yogurt
- 2 tablespoons pure maple syrup
- 1 tablespoon cream cheese, softened
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, coconut oil, maple syrup, egg, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine wet and dry ingredients: Gradually stir the dry ingredients into the wet mixture until just combined.
- Bake the cookies: Scoop tablespoon-sized portions of dough onto the baking sheet and bake for 10–12 minutes.
- Make the frosting: Whisk together the Greek yogurt, maple syrup, cream cheese, and sea salt until smooth.
- Frost the cookies: Once the cookies are cooled, spread a small amount of frosting on each cookie.
Notes
- Store cookies in the fridge due to the frosting.
- For a dairy-free version, use dairy-free yogurt and cream cheese.
- Cookies can be made ahead and frozen before frosting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
