Whole Wheat Pumpkin Cookies with Maple Cream Cheese Frosting
If you’re in search of a fall-inspired treat that combines health and indulgence, look no further! These Whole Wheat Pumpkin Cookies with Maple Cream Cheese Frosting are a delightful addition to any autumn gathering. Made with wholesome ingredients like whole wheat pastry flour and coconut sugar, these cookies are soft, cakey, and perfectly sweetened with maple syrup. The warm spices of cinnamon and the creamy maple frosting make each bite comforting and flavorful. Whether you’re celebrating Thanksgiving or enjoying a cozy afternoon snack, these cookies are sure to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: Approximately 14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Autumn/Fall
Ingredients
Scale
- 1/4 cup avocado oil
- 1/2 cup canned pumpkin
- 1 egg
- 1/2 cup coconut sugar
- 2 1/2 tbsp maple syrup
- 1 1/2 cups whole wheat pastry flour
- 2 tsp cinnamon
- 1/2 tsp baking powder
- For frosting: 1/3 cup whipped cream cheese
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, mix together avocado oil, coconut sugar, egg, canned pumpkin, vanilla extract, and maple syrup until smooth.
- Gradually add the whole wheat pastry flour, baking powder, and cinnamon. Mix until a thick dough forms.
- Roll the dough into balls and place them on a greased baking tray. Flatten each ball slightly.
- Bake for 12-13 minutes until lightly golden but still soft in the center.
- While baking, prepare the frosting by blending whipped cream cheese with maple syrup until smooth.
- Let cookies cool completely before frosting them.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg