Pumpkin Sugar Cookies

These adorable pumpkin cookies, are delicious on their own, or decorated with our Buttercream Frosting. They make a festive dessert for your Halloween party, or Thanksgiving dinner.

20 minutes

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	88
Fat:	4 g
Carbohydrates:	11 g
Protein:	0 g
Calculated per serving.

Serves: 24

Ingredients

2 cups 2 cups 2 cups Gluten Free Flour
1/2 cup 1/2 cup 1/2 cup Maple Sugar
1/4 tsp 1/4 tsp 1/4 tsp Baking Soda
1/4 tsp 1/4 tsp 1/4 tsp Himalayan Pink Salt
2 Tbsp 2 Tbsp 2 Tbsp Primal Palate Pumpkin Pie Spice
1 tsp 1 tsp 1 tsp Pure Vanilla Extract
8 Tbsp 8 Tbsp 8 Tbsp Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced]
2 whole 2 whole 2 whole Eggs
Vanilla Buttercream Frosting (click for recipe), We color ours with Color Garden food coloring, which is vegetable-dyed coloring
Semisweet Chocolate Chips, melted and piped, for the face decoration

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees, and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, maple sugar, baking soda, salt, and pumpkin pie spice.
Add the vanilla extract, and 8 tablespoons of palm shortening. Combine with a pastry knife, or your hands.
Add in the two eggs, and combine with your hands, until you have a ball of dough.
Place a sheet of parchment paper onto a flat surface for rolling. Lightly dust the sheet of parchment paper with arrowroot flour, and place half of the cookie dough onto the parchment.
Roll out the dough into a thin sheet, about 1/4 inch thick.
Using a pumpkin shaped cookie cutter, cut the dough into as many cookies, as you can fit.
Carefully remove the excess dough, and using a spatula, move the cookies to your parchment lined baking sheets.
Repeat the steps of rolling out the dough, and cutting the cookies, until you have used all of the cookie dough.
Bake the cookies for 10 minutes, and then allow to cool completely before frosting.

Notes

I used Color Garden vegetable dyes to color the frosting. I also melted Enjoy Life Chocolate chips, to make the jack o' lantern face. To frost the cookies, use a small offset spatula for the orange pumpkin. Use a small star tip for the stem, and a small round tip for the chocolate face. You can also use the Color Garden sprinkles, if you do not wish to make the jack o' lantern face.