Gooey Pumpkin Cookies
Each batch irresistibly fills the house of the common, cozy pumpkin taste and oozes with bittersweet chocolate. The optional (but not really) “cream cheese” frosting is made up of just four ingredients in almost no time. They pair so well together and leave the sweetest, most satisfying fall flavors behind. Nothing like having freshly baked cookies on hand, even for a short period of time! Personally, I find them extra special, when baked from scratch and free from all the unnecessary add-ins. Might as well go ahead and double the batch because, if you are anything like my family, these will not last even a few days!
Ingredients:
2 (flax) eggs
1/2 cup pumpkin purée
1/2 cup coconut sugar
1/4 cup honey
3/4 cup almond flour
1/4 cup coconut flour
1/2 tbsp pumpkin pie spice (make your own here!)
1/4+ cup chocolate chips
Cream Cheese Frosting (Optional):
1/3 cup cream cheese (I used this dairy-free one!)
3 tbsp coconut oil, melted and cooled
1 tbsp honey
1 tsp (homemade) pumpkin pie spice
2 tbsp cacao nibs (optional, for an added crunch)
Directions:
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Prepare the flax eggs, if using, by combining two tablespoons of flax seed meal and five tablespoons of warm water. Set aside, until a gelatinous consistency is reached.
In a medium bowl, combine the pumpkin, coconut sugar, and honey well. Add the flax eggs, when ready.
In a smaller, separate bowl, combine the almond + coconut flours and pumpkin pie spice.
Pour the dry into the wet mixture, then stir until everything is well-incorporated.
Dampen your hands or lightly grease an ice cream scoop or measuring cup with coconut oil. Create about 2 tbsp-sized balls and place them on the prepared baking sheet.
Once done, flatten each ball into your desired shapes. They will spread a little bit, but nothing crazy.
Bake for 14-18 minutes, depending on how moist you prefer they taste.
While baking, create the cream cheese frosting by simply combining all of the ingredients.
For frosting purposes, wait at least five minutes to frost the cookies, so they can cool down. Once frosted, place them in the freezer to set for about 5 minutes.
Enjoy!
Store frosted leftovers, if any, in an airtight container in the fridge! If unfrosted, you can store them outside of the fridge, but they will not last as long this way.
Notes:
If you plan to frost all of the cookies, the measurements will likely provide thin layers. If you double the frosting recipe, all of the cookies can be thickly coated!
