I can honestly say that at the beginning of fall I had absolutely no idea I would post SO many pumpkin recipes. It just sort of, well, happened. It all started with my Glazed Pumpkin Cream Puffs, then led to my No Bake Pumpkin Cheesecake Icebox Cake, 3-Ingredient Pumpkin Dip (which I LOVE), No Bake Pumpkin Cheesecake Parfait, Whole Wheat Pumpkin Chocolate Chip Cookies (which are divine) and re-shooting pictures of my Pumpkin Cheesecake with Pecan-Gingersnap Crust! Phew. Today I’m participating in a internet wide virtual pumpkin party with just about 70 of my closest blogging friends ;) We’re bringing a MASSIVE explosion of all things pumpkin for you to enjoy!
I’ve been wanting to experiment with a refined sugar-free cookie in hopes that it wouldn’t just be a decent cookie, but actually a cookie worth making and more importantly a cookie worth eating. I was over the moon excited when coconut sugar
came through for me and worked beautifully in my recipe. I can’t say the same for the frosting, trying to make a refined sugar-free frosting was an epic fail. I originally thought I wanted a pumpkin glaze but was uber pleased when I swapped and went with a trusty dusty cream cheese frosting instead. Together with the pumpkin sugar (which for those non-pumpkin lovers the taste is very subtle) cookie and the cream cheese frosting they were a match made in heaven! So join me and the masses as we bring you an extravaganza of all things festive today including everything from sweet all the way to savory!
Items used in this post:
Whole Wheat Pumpkin Sugar Cookies
These Whole Wheat Pumpkin Sugar Cookies may just blow your mind! In the cookie there is NO refined sugar! Not only that, they are DELICIOUS! Of course, I did top them with a classic cream cheese and together they are a match made in heaven! Added some pumpkin flare to make them great all fall long!
Ingredients
- 5½ c. + 2 tbsp. whole wheat pastry flour
- 1 tsp. salt
- ½ tsp. baking soda
- ½ tsp. cream of tarter
- 1 c. 2 sticks butter, room temperature
- 1¼ c. coconut sugar + ¼ c.
- ¾ c. powdered coconut sugar
- 1/2 c. pumpkin puree
- 1/4 c. organic canola
- 1 tsp. vanilla
- 2 eggs
Pumpkin Cream Cheese Frosting
- 8 oz. Philadelphia cream cheese softened
- 2 tbsp. heavy whipping cream
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. vanilla
- 3 c. powdered sugar
Instructions
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Preheat oven to 350 degrees F.
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In a medium-sized mixing bowl, mix together flour, salt, baking soda, and cream of tarter; set aside.
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In the bowl of a standing mixer, cream butter and both granulated & powdered sugars together for 2 minutes until fluffy. Add pumpkin puree and slowly stream in the oil while beating. Add vanilla and then beat in the eggs one at a time until well combined. Slowly add the flour mixture to the wet ingredients, mixing until combined (scrape down the sides of the bowl as needed).
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Roll dough into 2 inch balls to make approx. 36 cookies. Place ¼ cup coconut sugar in a small dish. Place rolled dough on a baking sheet about 3 inches apart. Using a drinking glass (or something that is 2.5 inches in diameter), dip into sugar. Press the glass into a ball of dough until it is ½ inch thick. Repeat the process of dipping the glass into sugar and pressing it into a ball of dough.
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Bake for 8 minutes only. Gently remove cookies from pan onto a cooling rack and let them cool completely.
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For your frosting, in the bowl of a stand mixer, beat softened cream cheese. Add heavy whipping cream, pumpkin pie spice, & vanilla. Slowly add powdered sugar until you reach your desired consistency. Add more powdered sugar as needed. Add additional heavy whipping cream 1 tbsp. at a time as needed. Frost cooled sugar cookies.
Recipe Notes
For powdered coconut sugar I simply put my granulated coconut sugar in my blender and blended until fine powdery consistency.
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Ema Fox
I also prefer to cook whole wheat desserts. These look great
Natasha Norman
So cute cakes. I have to try them for my family Dinner on Christmas :)
Yvonne
Let me know what you think, they were a hit at my house!
I love coconut sugar! It’s got such a great flavor. Thanks for participating!
Yvonne
Isn’t it the best?! Thanks for putting together such a fun collab!
Kelly
Hey Yvonne,
The wheat pumpkin sugar cookies are lovely! For quite some time now I’ve been trying to cook without sugar, but still I think I can find а substitute. Thank you for sharing it!
Yvonne
You’re welcome Kelly! I hope you’ll give them a try – they are delicious!
Lina Henderson
Hi Yvonne,
Well,I really tried to prepare these cookies but honestly I think I made something wrong.The cream was not as soft as I expected it to be.Could you please advise me how to make it better ?Maybe I should add more Philadelphia cream cheese? I am feeling really confused. :(
Thank you in advance!
Kisses
Lina
Yvonne
Hi Lina! I’m so sorry to hear that! So was the issue with the cookie itself or the frosting? I’d love to trouble shoot this with you so we can get you a good cookie – I LOVED these, and want you to also!
Lina Henderson
Hello Yvonne <3 Thank you for your answer, I think that the problem was in proportions of Philadelphia cream cheese in frosting. In the recipe the exact proportion is 8 oz… In my second try the cookies were perfect :)
Yvonne
That makes me so happy, yay!!!
These cookies are so pretty! Jealous of your piping skills. ;)
These look great Yvonne! Whole wheat and pumpkin seem to go together so well.