Pumpkin Cookies with White Chocolate Frosting {GF+eggless}

Well hello there!  Guess what! I made you some cookies.  I worked really hard on them and probably even harder on trying not to down more than two of these at a time.  I also wanted to thank you for being such great readers and always making me smile with your insightful comments.  I’m serious when I say that you’re all so smart and precious with everything that you have to offer!

Okay so before I gush all over you I’ll just move on to the recipe for these beauties….

*cue the angelic ahhhhhhhh sound effects*

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Pumpkin Cookies with White Chocolate Frosting {GF+eggless}

These cookies are pillowy and not too sweet, perfect paired up with a sweet frosting that balances out the taste.  You may certainly add more sugar/sweetener to the cookie by altering the liquids, but I prefer it just a bit sweet so it doesn’t overpower the white chocolate frosting.  I used Bob’s Red Mill All-Purpose GF flour for this recipe, which contains chickpea flour and packs a good amount of fiber as opposed to its rival, white flour.  I also I don’t recommend you lick the spoon as it tastes pretty darn nasty when it’s raw!  ; )

Ingredients for cookies

  • oil spray
  • 2 C GF all-purpose flour (I used Bob’s Red Mill)
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 TBSP chia seeds
  • 1 1/2 tsp pumpkin spice***
  • 1 C pumpkin puree
  • 1/3 C brown sugar
  • 1/3 C pure maple syrup
  • 1 tsp vanilla extract
  • 2 TBSP melted coconut oil (heat in microwave for about 15 seconds)

***If you don’t have pumpkin spice in your pantry, then you can easily make your own!  Mix 1/2 tsp cinnamon+1/2 tsp ground ginger+1/4 tsp nutmeg+1/4 tsp ground cloves***

Ingredients for white chocolate frosting

  • 1 stick butter, room temperature
  • 1/2 C powdered sugar
  • 1/4 tsp vanilla extract
  • 1/4 C white chocolate chips, slightly melted/warmed***

***For the white chocolate you can heat it in the microwave for 25 seconds about 2 times and stir between heatings.  It doesn’t have to be thoroughly melted, just warm enough to mix with the butter.***

Directions

  1. Preheat your oven to 350F.  Lightly spray a large cookie sheet with oil.
  2. Grab a large bowl and mix the flour, baking soda, salt, seeds, and spice.  Then add the pumpkin, sugar, maple syrup, vanilla, and mix with a wooden spoon until it’s halfway mixed.  Add the melted coconut oil and quickly mix it with the spoon so the oil doesn’t solidify.
  3. With the spoon, take some dough about the size of a golf ball and place it on the cookie sheet.  Repeat this step and place the dough about 2” apart from each other.  Bake for approximately 25-27 minutes and let them cool down.
  4. Use a stand mixer or a hand mixer for the frosting.  And if you don’t have either of those, use a whisk but it will take a lot more effort (and you’ll build muscle!)  Cream the butter on medium-high speed and add sugar and vanilla.  Scrape the sides as needed.  Add the warmed up chocolate to the mixture and mix at medium-high until there are no lumps remaining.
  5. Frost the cookies and voila!  Serve with coffee or tea.

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Mmmm…I hope you think these look delicious because I worked hard on them! Open-mouthed smile #shamelessplug

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Okay fine.  Come take a closer look.  Boyyy look at that ooeygooey creamy frosting!

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Come to mamaaaaa!

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Chomp.

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Does anyone else talk to their food like this?  Today’s lesson is to never trust a blogger, particularly one that loves food.  The end.

But in all seriousness, I hope you try these cookies because they’re perfect for the rainy and cloudy weather (most of us) we’ve been experiencing!  And if I can use my shameless plug just one more time….

A while back I had the awesome opportunity to collaborate with Shop Ruche, which is actually a fashion company based in Orange County.  Their great success comes from their online customers and if you check out their website, you’d probably have a hard time clicking out of it because everything is so beautiful and unique.

Although their main focus is fashion, they also have a blog where they feature cooks (I’m a wannabe, though), and this year I had the humbling opportunity to include a few of my recipes (like the berry cobbler, banana cake, and snickerdoodle sandwich)  in this year’s online cookbook called Sugar and Spice.  There are so many brilliant bakers featured in this online cookbook, and I’m simply astounded by their passion and creativity.  And they have some good photography skills!

I just feel so thankful for every exciting moment I get to interact with you, and sometimes I get so excited about the fact that random individuals can come together to create so much BEAUTY.  Life is funny like that, wouldn’t you agree?

Have a beautiful day and stay warm!

Does the baking bug hit you during certain times of the year too? 

How do you come up with recipes?  Do you get inspired randomly or do you develop it over a long period of time?

-I just feel like eating something and then randomly get ideas to pair up flavors.  In this case I wanted something with a smooth cream/frosting of some sort without too much work.

Love,

Ellie <33