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Pumpkin Spice Cookies with Vanilla Cinnamon Icing

A good old apple crumble brings back so many memories. It’s such a delicious treat! The soft, tart apples balanced out by the sweet and crunchy topping… Perfection!

We have an updated version of this dessert that doesn’t contain white flour or crazy amounts of fat. And it’s super easy to make! Let’s dig in.

You need:

For the icing:


  1. Preheat oven to 350 degrees F.
  2. Mix together the dry ingredients (the first 8 ingredients + vanilla) in a small bowl.*
  3. In the bowl of a stand mixer (or for a smoother texture, food processor), combine the honey, pumpkin, and egg.**
  4. Slowly incorporate the dry ingredients into the wet while the mixer is running.
  5. Scoop golf-ball size balls of dough onto a lined cookie sheet. Press down lightly with your palm to flatten them a bit.
  6. Bake for 18 minutes at 350 degrees. Let cool completely.
  7. While the cookies are cooling, make the icing by pureeing all of the ingredients in a blender or small food processor. Leave at room temperature until you are ready to frost the cookies.***

* The cookie will have a coarse texture if the almond flour is not fine, so we would suggest blending the almond flour for this recipe.

** The taste depends on the pumpkin’s natural sweetness, so if you’d like it sweeter, you can add more honey.

*** The icing is soft and wet, so we’d recommend putting it on when you’re about to serve and eat them, otherwise the cookie can get soggy.

Tip: Over time (2-3 days) cookies lose their crunchiness and become soft. So if you that crunch again, just pop them in the oven for about 5-10 minutes.


Pumpkin Spice Cookies with Vanilla Cinnamon Icing recipe

Recipe taken from by Daniella Walker

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