These fall frosted pumpkin cookies contain all of the pumpkin goodness you can fill into a baked good. And the most amazing part are that they are totally and completely sugar free! I have had quite a few people taste test this recipe and I got none other than the best responses. I brought them to work and passed them out to our team and some patients that I knew are also following grain and sugar free diets. They all wanted the recipe, but it wasn’t out yet. So I promised them all I would get it out today. I know this recipe will be a fall staple in your house!
In this recipe I wanted to experiment with sunflower seed flour (finely ground sunflower seeds). I know some people have nut allergies or their digestive tracts can get upset with eating nuts. So sunflower seeds are a great option! You can honestly use ground sunflower seeds to replace almond flour in any recipe! Fun trick, right? All you have to do is grind raw sunflower seeds in a coffee grinder until it makes a flour. I do mine in about 1/4-1/3 cup batches so I don’t wear out my coffee grinder. And if it’s overfilled, it won’t grind it as finely either. You want to have the sunflower seed flour be as finely ground as possible.
1/2 cup (1 stick) organic and grass-fed butter
1 cup pumpkin puree
1 free range egg
2 cups + 2 Tablespoons sunflower seed flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1/2 teaspoon himalayan salt
1/2 teaspoon baking powder
2 teaspoons Stevita stevia
1 teaspoon vanilla extract
- Preheat the oven to 350 degrees
- Make the sunflower seed flour. All you need is a coffee grinder. Add raw sunflower seeds in 1/4-1/3 cup increments to the coffee grinder and grind until fine. Measure the sunflower seed flour ground to get 2 cups + 2 Tablespoons.
- In a medium sized bowl add the butter, pumpkin and egg and using a hand mixer on medium mix until completely combined. It may take 30 seconds to fully combine
- In a smaller bowl add the dry ingredients: sunflower seed flour, cinnamon, nutmeg, cloves, ginger, salt, baking powder and stevia and lightly mix them together with a spoon
- Using the hand mixer again and on the low speed slowly add the dry ingredients and mix until combined and all of the ingredients are very well mixed together
- Using a large cookie scoop (1/4 cup fill size) form cookies and put 6 cookies on a cookie sheet. You don’t need to pat them down, they will cook down in the oven
- Bake for 27-30 minutes. Remove the cookies from the oven and let cool for 5 minutes before removing from the cookie sheet. These cookies are fragile when they are warm.
- Once cooled, frost the cookies with double butter frosting (recipe below)
- Makes 12 large cookies
Double Butter Frosting
1/4 cup grass-fed organic butter
1/2 cup coconut butter
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 Tablespoons sunflower seed flour
stevia, to taste (I use about 1-2 teaspoons)
- Put the coconut butter and butter in a bowl and beat with a hand mixer until the butters are creamed together
- Add the vanilla and almond extract along with the sunflower seed flour. Adding the flour thickens the frosting a little bit more and allows it to spread more easily on top of the cookies. Mix until the frosting is completely combined
- Frost the cookies. I like quite a bit of frosting on my cookies and with this recipe you will have enough frosting for an extra 1/2 of a dollop on each cookie
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