A fusion of fall flavor with a traditional cookie style, these Grain Free Pumpkin Sugar Cookies are the best of both worlds! The soft and fluffy texture is completed with the crisp sugar granules on top. These remind me of the fluffy sugar cookies of my childhood just now with a pumpkin spice twist!
Ingredients
- 1 egg yolk
- ⅓ cup pumpkin puree not pumpkin pie filling
- ⅓ cup coconut sugar
- ¼ cup coconut oil melted + cooled
- ¼ cup maple syrup
- 2 cups super fine blanched almond flour
- 1 tsp pumpkin pie spice
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- Optional: ¼ cup organic cane sugar + ½ tsp ground cinnamon
Instructions
- Preheat the oven to 350F and line a baking tray with parchment paper.
- To a large bowl, whisk together egg yolk, pumpkin puree, coconut sugar, coconut oil, and maple syrup.
- Add in almond flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir until just combined. Move dough to the fridge and chill for 30 minutes.
- Remove from the fridge and roll into 12 balls (~2-3 tbsp each). Optional: coat with cinnamon sugar mixture.
- Evenly space dough balls on a parchment-lined baking tray and press down to slightly flatten with your hands until they are about 1” thick.
- Move to the oven and bake 350F 12-14 minutes until cookies have cracked tops and edges have started to brown. Remove from the oven and let cool completely. Enjoy!
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