Gluten-Free Pumpkin Cookies with Latte Frosting
Gluten-Free Pumpkin Cookies with Latte Frosting. Full ingredient amounts, a printable recipe card and estimated nutrition per serving.
Ingredients
Method
- Heat the oven to 350°F and line a tray with lightly greased parchment. Whisk pumpkin, egg, oil, coconut sugar, maple syrup and 1 teaspoon vanilla.
- Mix almond flour, arrowroot, 1 teaspoon pumpkin spice and baking soda. Stir into the wet mixture. Divide into 10 cookies on the tray and flatten slightly.
- Bake 12–14 minutes, until firm, and cool completely.
- Whip shortening with sifted powdered sugar, espresso powder, 1/2 teaspoon vanilla and 1/4 teaspoon pumpkin spice until fluffy. Divide over the cooled cookies and dust with remaining spice.
Nutrition
Notes
Nutrition is an estimate per stated serving, based on the source recipe. Brands and portion sizes affect the result.
For gluten-free preparation, check all packaged ingredient labels, including broth, seasonings and toppings.
Inspired by Michelle Hoover.
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