Double Pumpkin Slice-and-bake Cookies With Pecans

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    Double Pumpkin Slice-and-bake Cookies With Pecans

    Extra pumpkin + all the good stuff. These easy coconut oil/raw sugar pumpkin cookies are slice-and-bake and feature a pumpkin-packed creamy pecan frosting. This recipe is literally exploding with pumpkin.

    The pumpkin lobbyists have won. Are there pumpkin lobbyists? The pumpkin council? Well, whoever controls the pumpkins… they’ve successfully marketed this orange gourd to complete consumer insanity levels. Pumpkin in everything, on everything… First we’re buying fistfulls of pumpkins just to set them on our porches to rot for a month. Then it’s baked goods, coffee, candles, soaps, candy, booze, air fresheners… These pumpkin people are controlling our minds.

    But I’ll drink that pumpkin spice kool-aid. (ew.) And maybe they’re right – maybe you can’t have too much pumpkin. Because these vegan double pumpkin slice-and-bake cookies with creamy pumpkin-pecan frosting are soft, lightly spiced and really, really delicious.

    The other components of these cookies are pretty great too. The cookie base is coconut oil and raw sugar with tons of pumpkin puree. The pumpkin-pecan frosting is creamy, nutty and slightly cream cheese -like. Soaked pecans are blended with more raw sugar and a dash of lemon juice to make a quick pecan nut “cheese” and then more pumpkin is blended in until the mixture is smooth and creamy. The frosting sets once chilled in the fridge, and it can be piped or spread on the cookies, or even used as a filling for a cookie sandwich.

    Without dairy, eggs or refined sugar, these cookies are not only a much better dessert choice, but also very tasty for breakfast with a hot cup of coffee. Not too sweet, not too rich, but plenty of pumpkin pie flavor for a chilly fall morning. Toasted pecans sprinkled on top add just the right bit of crunch.

    Print Recipe
    Double Pumpkin Slice-and-bake Cookies With Pecans Yum
    Extra pumpkin + all the good stuff. These easy coconut oil/raw sugar pumpkin cookies are slice-and-bake and feature a pumpkin-packed creamy pecan frosting. This recipe is literally exploding with pumpkin.
    Double Pumpkin Slice-and-bake Cookies With Pecans
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Course Dessert
    Servings
    cookies
    Ingredients
    Main
    Frosting
    Course Dessert
    Servings
    cookies
    Ingredients
    Main
    Frosting
    Double Pumpkin Slice-and-bake Cookies With Pecans
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Instructions
    1. In a large bowl, beat coconut oil and raw sugar together until well combined. Add the pumpkin and vanilla extract and mix well. In a separate bowl, combine the flour, baking powder and spices and whisk to combine. Stir the dry mix into the wet mix until the mixture becomes a smooth dough.
    2. Turn the dough out onto sheets of plastic wrap, then form into a log shape, about 2.5" in diameter. Use the wrap to help you roll the dough into an evenly distributed cylinder.
    3. Chill the dough in the refrigerator until firm, at least one hour.
    4. Meanwhile, make the frosting. Drain the pecans and combine with the remaining frosting ingredients in a high speed blender. Blend until smooth and creamy, then transfer to a bowl and chill while you finish the cookies.
    5. Preheat oven to 375 degrees.
    6. Once firm, remove the cookie log from the fridge and slice into rounds. Bake on parchment-lined baking sheets for 10 to 15 minutes, or until lightly golden around the edges.
    7. Cool completely on wire racks before adding frosting. Once frosted, keep the cookies chilled, frosting will soften at room temperature.

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