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Pumpkin Cookies with Sugar Free Royal Icing. Healthy, delicious and easy to make, that whole family will love.

Tomorrow is Halloween and I made some fun donuts for my grandsons, but they don’t look presentable enough, lol. 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. For example adding more ginger if you like. 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. I didn’t think that it would be so simple, because I was afraid that if I don’t use real sugar, the icing will not harden. But when I did my first test, it did harden and was dancing happy dance in my kitchen, lol.

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, lol. 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 HALLOWEEN!


Pumpkin Cookies with Sugar Free Royal Icing. Healthy, delicious and easy to make, that whole family will love.
Vegan – Gluten Free – Refined Sugar Free
Prep Time30 mins
Active Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American, Vegan
Keyword: gluten free cookie recipe, plant based recipe, pumkin cookies, vegan cookes, vegan recipe
Yield: 14


  • Mini ice cream scoop, parchment paper, piping bag


  • 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
  • 1 cup gluten free mix I use Red Bob’s Mill
  • 1 cup almond meal
  • ¼ cup arrow root flour
  • 1 tsp pumpkin spice mix
  • 1 tsp cinnamon spice
  • Pinch of Himalayan pink salt
  • ½ cup Erythritol
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 1 or 2 tsp water
  • Blend all together while adding water gradually until the mixture become smooth.


  • 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.


These cookies should be stored in are refrigerator in a sealed container, if you wish to keep them more than couple of days. They can also be frozen. 
Bob’s Red Mill Gluten Free Mix
Pumpkin Spice
Pumpkin Puree
Piping Bag & Tips
All available on Amazon 


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