@withloveandpinksalt: share this with your fall baking bestie 🤎☕️✨🍂 PUMPKIN COOKIES WITH PUMPKIN BUTTERCREAM RECIPE (naturally gluten free) 1 flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water // let sit for 5 minutes) 1/4 cup melted butter 1/4 cup organic brown sugar 1/4 cup organic sugar 1 teaspoon vanilla 1/8 teaspoon pink salt 1/2 cup canned pumpkin 1/2 teaspoon baking soda 1 teaspoon pumpkin pie spice 2 cups almond flour pumpkin buttercream recipe 1/2 cup softened butter 2 1/2 cups powdered sugar 2 tablespoons canned pumpkin 1/2 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon (optional), plus more for dusting the frosted cookies 1/8 teaspoon pink salt (or sea salt) 1/2 teaspoon vanilla preheat oven to 350 degrees. mix butter, brown sugar and regular sugar until combined. add pumpkin, vanilla and flax egg. mix using a handheld mixer. add almond flour, pie spice, baking soda and salt, then mix until a dough forms. (note: this dough is a bit wet due to the pumpkin….makes for a cake-like, super soft and delicate cookie!!) gently roll dough into a dozen or so balls and place on cookie sheet. bake for approximately 13 minutes. remove from oven and let cool. to make the pumpkin buttercream, mix softened butter and powdered sugar for 3-5 minutes. add remaining frosting ingredients and beat until fluffy. (feel free to adjust pie spice/cinnamon according your taste preference🫶🏼) once the cookies are fully cooled, frost using a flat knife or a spatula. sprinkle each cookie with a little xtra cinnamon. enjoy!! store any leftovers covered in the fridge #momlifebelike #pumpkinspiceseason #glutenfreedessert #glutenfreerecipe #healthyish

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Friday 24 July 2026 16:57:31 GMT