Pumpkin Roll Cookies

Updated at: Sun, 30 Aug 2020 16:53:54 GMT

Step 1

Preheat oven to 350F.

Step 2

Use an electric mixer to cream together the puree, ghee, vanilla, coconut sugar, and egg.

Step 3

Once combined, add the almond flour, baking soda, sea salt, pumpkin pie spice, and cinnamon.

Step 4

Continue to mix with your handheld mixer until combined.

Step 5

Use an ice cream scooper to scoop 6 large cookie dough balls onto a baking sheet lined with parchment paper.

Step 6

Dampen your fingers with water and gently press them down to flatten the tops.

Step 7

Bake them for 10 – 12 minutes.

Step 8

Allow to cool completely on the baking sheet before transferring to a cooling rack.

Step 9

While they’re cooling, make your icing.

Step 10

Warm the cream cheese in a small bowl, about 1 minute in the microwave. This just makes it easier to get a smooth cream cheese icing and helps with any lumps.

Step 11

Add the cinnamon and agave nectar to the bowl.

Step 12

Transfer to a small plastic baggie and store in the fridge until you’re ready to use it and the cookies are cool.

Step 13

When you’re ready to ice the cookies, cut one corner off the plastic baggie and ice the cookies in a circle motion (or any motion you like!).

Step 14

Sprinkle with additional cinnamon (optional).

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