Ingredients
For the cookies
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½ cup grass-fed butter (softened)
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½ cup coconut sugar
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2 tbsp date syrup
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2 tbsp maple syrup
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1 ⅓ cups organic all-purpose flour
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⅓ heaping cup pumpkin puree
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1 large pasture-raised egg (room temperature)
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1 tsp vanilla bean paste
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½ tsp baking soda
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½ tsp baking powder
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3 tsp pumpkin spice
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½ tsp cinnamon
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Pinch of salt
For the frosting
For topping
Directions
Mix the base. In a large bowl, cream together the softened butter, coconut sugar, date syrup, and maple syrup until smooth and fluffy.
Add the egg and mix again, then stir in the pumpkin puree.
Add vanilla, pumpkin spice, cinnamon, baking soda, baking powder, and a pinch of salt. Mix until fully combined.
Add flour gradually, mixing until the dough comes together.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop 1.5–2 tablespoon portions of dough, roll into balls, and gently flatten on the tray.
Bake for 10–12 minutes until edges are set and centers are soft. Repeat with remaining dough.
Make the frosting. In a bowl, whip together cream cheese, maple syrup, vanilla bean paste, and lemon juice with a hand mixer until smooth and creamy.
Once cookies have cooled, spread a generous layer of frosting on each one.
Sprinkle crushed MASA Churro chips over the top for that perfect sweet-and-crispy finish.
Recipe Note
Pro tip: These cookies are heavenly on their own, but they’re next-level with a hot coffee or chai latte. For extra fall coziness, enjoy them warm out of the oven with the frosting slightly melting over the top.
