✤1/2 stick butter, melted
✤1/3 cup (80g) pure pumpkin pureé
✤1/4 cup (48g) sugar
✤1 tbsp maple syrup
✤1 egg, room temperature
✤1 tsp vanilla extract
✤1½ cups (180g) all-purpose flour
✤3 tbsp (21g) coconut flour
✤1/4 tsp salt
✤1/4 tsp baking soda
✤1 tbsp pumpkin pie spice
For the frosting:
✤1/2 cup (60g) powdered sugar
✤1 tbsp maple syrup
✤1 tbsp melted butter
✤Splash of almond milk or more to thin
✤ salt, to taste
❖Preheat oven to 350°F (177°C). Line a baking sheet with parchment or silicone.
❖In a medium bowl, whisk together the flours, salt, baking soda & spices. In a separate large bowl, mix together the butter, pureé, sugar, maple syrup, egg & vanilla until combined and smooth. Add the dry ingredients to the wet and mix gently until a dough forms. Cover and put dough in refrigerator for 1 hour.
❖When done, roll dough into 12 even-sized balls. Place on baking sheet, then flatten each ball with your palm a bit, to about 1/4-inch thick.
❖Bake 8-11 min, until just set on top. Let cool on tray 5 min, then cool completely on wire rack before frosting.
❖For the frosting, mix together all ingredients until well blended. Frost each cookie and sprinkle with a little cinnamon.
❖Store in refrigerator for a few days in an airtight container.
