Delight in the wholesome goodness of our Pumpkin Cookies with Sugar-Free Royal Icing. This delectable treat is not only delicious but also a guilt-free indulgence that’s simple to whip up. Your entire family will savor every bite!
Tomorrow is Halloween and I made some fun donuts for my grandsons, but they don’t look presentable enough! They are delicious, but I need more practice with colorful icing. I am sure the boys will love them anyway, and for my blog, I made these simple yet flavorful Pumpkin Cookies. They are truly delightful even for Christmas and you can always adjust the spices to your preference. I will probably experiment with this recipe myself and see what else I can come up with because I really love the texture.
Also, I am absolutely thrilled that I finally figured out how to make sugar-free Royal Icing. However, you can buy a vegan one on AMAZON. I didn’t think that it would be so simple, because I was afraid that if I didn’t use real sugar, the icing would not harden. But when I did my first test, it did harden, and was dancing a happy dance in my kitchen.
You can see on these cookies how pretty it looks and the taste is lovely as well. Now I just have to learn how to do more than just swirls. I am planning to make Christmas snowflake cookies with icing, so wish me luck. However, I made some delicious cookies last year, but without icing and you can find them on my DESSERT page.
Anyway, I would love to hear about your experience with Royal Icing and cookie decorating. Maybe you can give me some tips. Thank you so much for visiting and I wish you happy Holidays!
- Mini ice cream scoop
- parchment paper,
- piping bag
- WET INGREDIENTS
- ½ cup Pumpkin puree
- 1/3 cup maple syrup
- ¼ cup coconut oil melted above the steam
- ¼ cup plant-based milk I use oat milk
- 1 tsp pure vanilla extract
- DRY INGREDIENTS
- 1 cup gluten free mix I use Red Bob’s Mill
- 1 cup almond flour
- ¼ cup arrow root flour
- 1 tsp pumpkin spice mix
- 1 tsp cinnamon spice
- Pinch of Himalayan pink salt
- ROYAL ICING
- 1/4 cup Aquafaba liquid from canned chickpeas
- 2 cups Swerve Confectioner’s
- 1 tsp cream of tartar
- 1 tsp Vanilla
- Mix all the wet ingredients in a small bowl and stir well.
- In a larger bowl, mix all dry ingredients and gradually blend in the wet ingredients. Continue mixing until you get perfectly smooth mixture.
- Preheat the oven to 350F, 200C.
- By using mini ice cram scoop or measuring spoon, scoop 2tbsp of the mixture for each cookie and drop on the baking sheet lined with parchment paper.
- Mold each cookie with your fingers combining the two scoops.
- Bake for 15minutes and let it cool for at least 20 before you apply the icing.
- Fill your piping bag with icing and drizzle each cookie.
- Let it harden for 30 minutes.
- ROYAL ICING
- Blend Aquafaba with cream of tartar in the medium size bowl.
- By using hand mixer, mix on low until the mixture become frothy.
- Add the sugar and continue mixing on low speed until you get glue like texture.
- Turn off the mixer and add vanilla.
- Continue mixing on medium speed for about 7 to 10minutes.