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Pumpkin Spice Cookies with Vanilla Cinnamon Icing

These little cookies might look innocent (which they totally are!), but they taste so indulgent and tasty! A perfect treat when you’re craving something sweet, but don’t want to break the bank.

And nothing better than a home-made icing! Make sure to try it out as well, because the icing works amazingly well with these paleo-friendly cookies.

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.

Pumpkin Spice Cookies with Vanilla Cinnamon Icing Recipe - Sunny Day Naturals

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