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.