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.
  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.