Introduction
Pumpkin Cookies with Cashew Frosting are the soft, tender bites of autumnal bliss you didn’t know you needed. Made with almond flour and real pumpkin puree, these cookies are moist, satisfying, and finished with a luscious cashew frosting that melts into each bite. They are gluten-free, wholesome, and perfect for cozy gatherings or a solo pumpkin-spiced moment.
Origin and Cultural Significance
Pumpkin desserts have deep roots in North American autumnal traditions, often tied to harvest festivals like Thanksgiving. Pumpkin pie has long been the star, but in recent years, pumpkin cookies have carved out their own cozy niche in fall baking. These gluten-free pumpkin cookies pay homage to the warmth and comfort of those traditions, while offering a modern, nourishing twist through the use of almond flour and plant-based ingredients.
Unique Ingredients and Flavors
The stars of this recipe are almond flour and pumpkin puree, which create an ultra-soft, chewy texture that feels almost cake-like. Spices like cinnamon and nutmeg give a warm, nostalgic flavor, while maple syrup adds natural sweetness. The cashew frosting, made with soaked cashews, lemon juice, and a hint of vanilla, provides a creamy, slightly tangy contrast that complements the sweetness of the cookies perfectly.
Cooking Techniques
Creating the perfect texture for gluten-free cookies is all about moisture balance. Almond flour can be dense, so the pumpkin puree and maple syrup bring necessary hydration and softness. The cashews for the frosting are soaked in hot water to ensure creaminess when blended. Chilling the dough helps the cookies maintain their shape and texture during baking. The frosting is applied once the cookies are cooled, adding an indulgent finish without melting away.
Pumpkin Cookies with Cashew Frosting – Fall Treat
Description
Moist, fluffy pumpkin cookies made with almond flour and topped with dreamy cashew frosting. Gluten-free, naturally sweetened, and perfect for autumn cravings.
Ingredients for Pumpkin Cookies with Cashew Frosting – Fall Treat
Cookie Ingredients
Frosting Ingredients
Instructions
Preparing the Frosting
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Blend the Cashews
Drain and rinse soaked cashews. Blend them with lemon juice, maple syrup, water, and vanilla extract in a high-speed blender until completely smooth and creamy. Set aside or refrigerate.
Add an extra tablespoon of water if the frosting is too thick to blend.
Preparing the Cookies
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Mix the Dry Ingredients
In a medium bowl, whisk together almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt until evenly combined.
Sifting almond flour beforehand can prevent clumps. -
Combine the Wet Ingredients
In another large bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth and uniform.
Ensure coconut oil is fully melted but not hot to avoid curdling. -
Form the Cookie Dough
Gradually add the dry ingredients into the wet mixture and stir until a sticky dough forms.
The dough will be moist; that’s normal for almond flour cookies. -
Chill the Dough
Cover the bowl and refrigerate for 20 minutes to allow the dough to firm up slightly.
This step prevents the cookies from spreading too much. -
Shape and Bake
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into tablespoon-sized mounds and flatten slightly with fingers.
Bake for 14–16 minutes, or until edges are golden and tops are set.Cookies will continue to firm as they cool.
Decorating the Cookies
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Cool and Frost
Allow cookies to cool completely before spreading with cashew frosting. Use a spoon or piping bag for neat swirls.
If frosting has thickened in the fridge, let it sit at room temp for 10 minutes before spreading.
Note
- Make sure the pumpkin puree is not watery; blot with a paper towel if needed.
- Chilling the dough is essential for good structure in almond flour cookies.
- These cookies are lightly sweetened; adjust maple syrup to taste.
- Add 2 tbsp mini chocolate chips to the dough for a fun variation.
- Store cookies in the fridge for up to 5 days or freeze unfrosted for longer storage.
- The frosting also works well on muffins, banana bread, or pancakes.
- If you prefer a tangier frosting, add an extra teaspoon of lemon juice.
- For extra autumn flavor, add a pinch of ground cloves to the cookie dough.
