Iced Pumpkin Cookies

The base of these cookies is a mix of pumpkin purée, almond flour, and warm spices. We used Supernatural Orange Plant-Based Food Coloring for that perfect pumpkin hue and topped them with fluffy vanilla buttercream and Chocolate Softies for a little crunch.
 

1. Beat together butter and coconut oil for 2 minutes until light and creamy. Add brown sugar and beat for another 2 minutes.
    

2. Add the egg, pumpkin purée, vanilla, and Supernatural Orange Plant-Based Food Color (optional). Beat for 2 minutes until the mixture is chunky and beautifully orange.
    

3. Stir in the gluten-free flour, almond flour, pumpkin pie spice, baking powder, and salt until combined. The dough will be soft — freeze for 1 hour to make it easier to handle.
   

4. Preheat oven to 325°F. Scoop dough onto a parchment-lined baking sheet, shape into balls, and press slightly. Bake for 20–22 minutes. Cool for 5 minutes on the sheet, then transfer to a cooling rack and let cool completely (about 45 minutes) before icing.
   

5. For the buttercream, beat butter for 2–3 minutes until light and fluffy. Gradually add powdered sugar, salt, milk, and vanilla, mixing for 1–2 minutes until smooth and spreadable. Adjust consistency with milk or powdered sugar if needed.
   

6. Spread or pipe buttercream on cooled cookies and top with a dash of Black Cocoa Softies.
   
   Psst…. store in the fridge for 4–5 days :)