Think of those ultra-soft sugar cookies from the grocery bakery—pillowy, tender, generously frosted, and sprinkled for the season. These soft pumpkin cookies with cashew frosting are inspired by that exact texture and flavor profile, but with a pumpkin-forward twist that elevates the cookie into a fall favorite.
These cookies are irresistibly soft and tender, bursting with pumpkin flavor and warm spice. The cashew frosting tastes remarkably like classic buttercream but is made without powdered sugar and with healthier fats. It’s sweetened with maple syrup or honey and truly melts on the tongue.
Bonus: the cookies are gluten free and dairy free. They’re almost vegan—an egg provides structure and the best texture, so it’s included in the recipe.
The combination of pillow-y pumpkin cookies and smooth cashew frosting is an ideal fall dessert and a great addition to holiday tables. They’re simple enough to make for gatherings and special enough to serve at Thanksgiving alongside the usual favorites.
You can take the cashew frosting from the fridge and let it soften slightly before spreading; a few small adjustments make it smoother and more spreadable so it resembles traditional buttercream even more. The frosting also stores well, so you can make it ahead.
You can really sink your teeth into these soft pumpkin cookies—tender crumb, pumpkin spice warmth, and a silky cashew topping. They keep well at room temperature for several days, though the texture is best within the first four days.
Soft Pumpkin Cookies with Cashew Frosting (Gluten Free)
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Author: Emily Koch
Prep Time: 25 mins
Cook Time: 12 mins
Total Time: 37 mins
Yield: 17 cookies 1x
Category: Dessert
Cuisine: Gluten Free, Dairy Free
Description
Pillow-y soft pumpkin cookies topped with cashew frosting that tastes like buttercream. The perfect dessert recipe for fall or the holidays!
Ingredients
Units
Scale
- 1 batch of Healthier Vegan “Buttercream” Frosting
- Cookies
- 1 1/2 cups blanched almond flour
- 3 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 egg, room temperature
- 1/3 cup melted coconut oil
- 1/4 cup pure maple syrup (or sub honey)
- 1/3 cup pumpkin puree (NOT PUMPKIN PIE FILLING)
Instructions
- Make the frosting: Prepare the cashew frosting as directed and chill it until the cookies are baked. Frosting can be made a few days in advance.
- Preheat the oven to 350°F. Grease a baking sheet or line it with parchment paper or a silicone mat and set aside.
- Make the dough: In a large mixing bowl, whisk together almond flour, coconut flour, salt, baking soda, and pumpkin pie spice. Add vanilla, the egg, melted coconut oil, maple syrup, and pumpkin puree. Stir with a spatula until the dough is fully combined.
- Scoop cookies: Use a small cookie scoop (about 2 tablespoons) to portion dough onto the prepared sheet. You should get about 17 cookies. Gently flatten each mound with a spatula.
- Bake: Bake 10–12 minutes, until the cookies are lightly browned. Allow to cool completely on the baking sheet before removing.
- Frost: Let chilled frosting sit at room temperature for 10–15 minutes to soften. Spread on fully cooled cookies with a knife or offset spatula.
- Store and enjoy: Serve immediately or store in an airtight container at room temperature up to 4 days (they remain edible up to 7 days but soften over time). Frosting holds on the cookies at room temperature for several days.
Notes
Leftover cashew frosting keeps in the refrigerator for up to one week and freezes for up to six months. Use it on muffins, cupcakes, cakes, or spread it on toast—it’s versatile and delicious.