Grain Free Pumpkin Cutout Cookies
These cookies are a riff on the Grain-Free Cutout Cookies we do for every holiday from Christmas to Valentine's Day to Easter and make in this YouTube video. Stella requested a Halloween version this year and of course we had to oblige with a pumpkin version of the dough and some spooky icing colors for decorating!
1/2 cup grass-fed butter, unsalted, softened (at room temperature at least 1 hour)
1/2 cup raw unfiltered honey
2 tsp vanilla extract
1/2 cup pumpkin puree
2 eggs, room temperature
3 cups blanched almond flour
1/2 cup coconut flour
1 Tbsp pumpkin spice blend
1/2 tsp baking soda
1/4 tsp salt
Need: Mixer or hand mixer and mixing bowl, unbleached parchment paper, rolling pin
In a mixer with whisk attachment, cream together softened butter and honey at medium speed. Once creamed and well incorporated add in vanilla extract, pumpkin puree and both eggs at low speed. In a separate bowl, combine dry ingredients almond flour, coconut flour, baking soda, pumpkin spice and salt, sifting if needed to ensure the nut flours aren’t chunky or caking. Slowly shake in dry mixture to the mixer running on low to incorporate all the dry ingredients into the wet making a soft dough. Don’t over mix. Once combined scrape sides of mixer using a spatula. Take a piece of parchment paper and place dough ball in the center. Roll dough into a large dense log store in airtight container in the fridge for at least 6 hours or overnight.
Once dough is firm and ready to bake, preheat oven to 350 degrees F. Cut into thirds and using parchment paper on top and below take rolling pin to thin dough out to 1/4 inch. Use a cookie cutter or jar edge to cut out shapes and place on a baking sheet lined with parchment paper. Repeat this process for each third of the dough until all the cookies are formed balling up the scraps and re-rolling to form more shapes. Work quickly and keep extra dough in the fridge until ready to roll out.
Bake in the oven for 9-11 minutes, checking at 9 minute mark for light browning at the edges. Allow cookies to sit on hot pan for 5-6 minutes after removing from oven to complete form. Then transfer to a wire rack or plate in preparation for frosting.
Ingredients for icing:
1 cup organic powdered sugar
1 tsp vanilla extract
6-7 Tbsp heavy cream
1 tsp elderberry syrup for dark purple
1/4-1/2 tsp matcha for green
1/4-1/2 tsp turmeric for orange
1 capsule activated charcoal for black
Using a mixer or hand mixer, combine on low speed the powdered sugar with the vanilla and heavy cream starting with 3-4 Tbsp adding slowly as needed and stopping at 6 Tbsp continuing to mix until a moderately thick icing that will drip from a spoon. Then separate the icing into small bowls adding either elderberry syrup, matcha, turmeric, or charcoal to each to color. We left some white for ghosts as well! On the matcha and turmeric they will impart a more savory flavor, you may choose to start at the lower amount and color to taste. I personally find the flavor they add to be complex and a part of why I love these cookies.
Use this as an icing to drizzle on cookies as an artsy way to decorate with less sugar impact or choose to spread a spoonful out to the edges thinly frost the entire surface.
Makes about 32 cookies
Nutrition facts per 1 cookie no icing: Calories: 123, Fat 9g, Carbs 8g, Fiber 2g, Protein 3g
Nutrition facts per 1 cookie with icing: Calories: 147, Fat 10g, Carbs 12g, Fiber 2g, Protein 3g
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