I love pumpkins and everything I can make from them! I can’t wait to whip up a batch of grain-free, gluten-free, sugar-free pumpkin cookies below for our harvest party. Scroll below my daughter’s picture to get some sugar-free, dye-free frosting to ice the cookies.
Pumpkin Cookies (Grain Free) from the The Healthy Home Economist
I copied this recipe from The Healthy Home Economist’s blog here
Makes about 2 dozen cookies
1 1/2 cups cooked pumpkin or sweet potato (or a combination if you would like to get 2 veggies into your kids at once!)
1 1/2 cups arrowroot powder, almond flour, pecan flour or a combination
1/4 cup softened grassfed butter or ghee
1/4 cup coconut oil
3/4 cup Grade B maple syrup
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon
1 tsp allspice
1 tsp baking soda
1/2 tsp sea salt
Yummy Yam Frosting Recipe (thanks to mothering.com for putting this up, I’ve copied it from them, and they got it from Cynthia Lair)
Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)
Watch the video on how to make this frosting from Cookus Interruptus here.
This naturally sweet, beautiful golden-orange frosting comes from the creative mind of Rita Carey.
1 cup mashed baked yams
¼ cup softened cream cheese*
1 tablespoon melted unsalted butter
2 tablespoons maple syrup
1 teaspoon lemon or orange juice
Place yams, cream cheese, butter, syrup and juice in a bowl and cream together. Puree this mixture with a hand mixer or in a food processor to a smooth, spreadable consistency.
Preparation time: 5 minutes
Makes ¾ – 1 cup frosting
Process all ingredients together in a food processor until smooth. Form ping pong sized balls on cookie sheets lined with parchment paper. Bake at 350F for about 20 minutes. After 5 minutes in the oven, press down each cookie with a fork and then finish baking.
You can also get really creative and use a pumpkin shaped cookie cutout for making these cookies.
Cool and serve. Store cookies in airtight containers in the refrigerator.