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Blog & Recipes

  • Skye Moore

Iced Pumpkin Cookies

Happy Fall! We are celebrating the start of pumpkin season with some delicious pumpkin cookies. These beauties are super soft and pillowy and are sure to be a crowd-pleaser with your friends and families. We will definitely be baking a few batches of these for Thanksgiving this weekend! Adding the pumpkin puree does more than just make them festive - pumpkin is a rich source of fibre, vitamin C, potassium, and beta-carotene! Your body can use beta-carotene to make vitamin A, which is a powerful antioxidant for eye health and skin health. Since this recipe only uses ½ cup of pumpkin puree you might be wondering what you can do with your remaining puree. Check out these delicious recipes below that use pumpkin puree!


  • 1 cup all-purpose flour

  • ½ cup pumpkin puree

  • ½ cup brown sugar

  • ¼ cup melted coconut oil

  • 1 tbsp unsweetened apple sauce

  • ½ tbsp vanilla extract

  • 1 tsp baking powder

  • ½ tsp baking soda

  • Pinch of salt

  • 1 tsp cinnamon

  • ⅛ tsp cloves

  • ⅛ tsp ginger

  • ⅛ tsp allspice

  • ⅓ cup powdered sugar

  • 1 tsp butter, melted

  • 2-3 tsp milk (more or less depending on desired icing consistency)


  1. Preheat oven to 350 F/180 C.

  2. In a large mixing bowl combine pumpkin puree, brown sugar, coconut oil, and apple sauce, vanilla extract.

  3. In a medium mixing bowl combine flour, baking powder, baking soda, salt, and all spices.

  4. Fold the dry ingredients into the wet ingredients and mix until thoroughly combined.

  5. Use a cookie scoop or spoon to divide the dough up on a lined baking sheet. Use a fork to flatten the cookies.

  6. Bake for 10-12 minutes, and let cool.

  7. In a small bowl mix the powdered sugar, melted butter and milk together and once the cookies have cooled, drizzle the icing over the cookies.



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