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!
- 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
Preheat oven to 350 degrees F.
In a medium-sized mixing bowl, mix together flour, salt, baking soda, and cream of tarter; set aside.
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).
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.
Bake for 8 minutes only. Gently remove cookies from pan onto a cooling rack and let them cool completely.
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.
For powdered coconut sugar I simply put my granulated coconut sugar in my blender and blended until fine powdery consistency.
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle
I also prefer to cook whole wheat desserts. These look great
So cute cakes. I have to try them for my family Dinner on Christmas :)
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!
Isn’t it the best?! Thanks for putting together such a fun collab!
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!
You’re welcome Kelly! I hope you’ll give them a try – they are delicious!
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!
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!
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 :)
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.