You know those ultra-soft sugar cookies from grocery bakery cases—the fluffy rounds piled high, frosted and sprinkled to match the season? These soft pumpkin cookies with cashew frosting were inspired by those classics, but with a seasonal twist: pumpkin and warming spices make them even better.
These cookies are tender and pillow-y, full of pumpkin flavor and cozy spice. The cashew frosting tastes like traditional buttercream but is made without powdered sugar and uses healthy fats. It’s sweetened with maple syrup or honey and has a melt-in-your-mouth texture.
As a bonus, the cookies are gluten free and dairy free. They’re almost vegan, though the recipe includes an egg for texture.
The combination of soft pumpkin cookies and creamy cashew frosting is a match made in heaven —better, in my opinion, than store-bought options.
You can really sink your teeth into these cookies—the texture is soft but substantial, and the frosting brings a classic buttercream-like finish without refined sugar.
If you’ve tried the healthier vegan “buttercream” cashew frosting before, note that this version has tweaks for a smoother, more spreadable result that tastes even more like traditional buttercream. The frosting can be made several days ahead.
These pumpkin cookies are perfect for the fall season and make a lovely addition to holiday dessert tables, including Thanksgiving. Even if pumpkin pie is the star, having extra dessert options is always welcomed.
Pillow-y pumpkin cookies await—soft, spiced, and crowned with creamy cashew frosting.
Soft Pumpkin Cookies with Cashew Frosting (Gluten Free)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author: Emily Koch
Prep Time: 25 mins
Cook Time: 12 mins
Total Time: 37 mins
Yield: 17 cookies 1x
Category: Dessert
Cuisine: Gluten Free, Dairy Free
Description
Pillow-y soft pumpkin cookies topped with cashew frosting that tastes like buttercream. The perfect dessert recipe for fall or the holidays.
Ingredients
Units
Scale
- 1 batch of Healthier Vegan “Buttercream” Frosting
- Cookies
- 1 1/2 cups blanched almond flour
- 3 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 egg, room temperature
- 1/3 cup melted coconut oil
- 1/4 cup pure maple syrup (or sub honey)
- 1/3 cup pumpkin puree (NOT PUMPKIN PIE FILLING)
Instructions
- Make the frosting: Prepare the cashew frosting according to the recipe and chill it in the fridge until the cookies are baked. The frosting can be made a few days ahead.
- Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper or a silpat mat. Set aside.
- Make the dough: In a large mixing bowl, whisk together the almond flour, coconut flour, salt, baking soda, and pumpkin pie spice until well combined. Add the vanilla, egg, melted coconut oil, maple syrup, and pumpkin puree. Mix with a spatula until the dough is evenly combined.
- Scoop cookies: Use a small cookie scoop (about 2 tablespoons) to portion dough onto the prepared baking sheet. You should get about 17 small cookies. Flatten each slightly with a spatula.
- Bake: Bake for 10–12 minutes, or until the cookies are lightly browned at the edges. Allow the cookies to cool completely on the sheet before removing.
- Frost: Let the chilled frosting sit at room temperature for 10–15 minutes to soften, then spread it on the cooled cookies with a knife or spatula.
- Enjoy: Serve immediately or store in an airtight container at room temperature for up to 4 days. They can keep up to 7 days but will become softer after day four. Frosted cookies will remain fine at room temperature for several days.
Notes
You’ll likely have leftover cashew frosting. It keeps in the refrigerator for up to one week and freezes well for up to six months. Use it on muffins, cupcakes, cakes, or more cookies.