Step 1

You can watch the video in the post for visual instructions.Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking tray with parchment paper.

Step 2

Combine all dry ingredients (almond flour, coconut flour, flax seeds, baking powder, pumpkin pie spice, and sugar) in a bowl and stir with a whisk to combine. Add the wet ingredients (pumpkin puree, peanut butter, and vanilla extract) and mix with a hand mixer or a fork, then use your hands until the dough comes together.If the dough appears too dry, simply add a little more pumpkin puree.

Step 3

Scoop about 1 heaped tablespoon of the dough into your hands and shape it into a ball. Repeat this step with the remaining dough. The recipe makes about 12 cookies.

Step 4

Place the dough balls onto your lined baking tray. Gently press each dough ball down and bake the cookies in the oven for 13-15 minutes. Let them cool completely.

Step 5

To make the icing, simply add the icing sugar to a bowl. You can, if you have, also add 4 tablespoons of dairy-free milk powder (like soy milk powder or coconut milk powder). Pour in just enough plant-based milk (start with 2 teaspoons and add more if needed) until it's a runny paste.Since I also added dairy-free milk powder, I had to add about 2 1/2 tablespoons of plant-based milk. However, it's always better to use less milk at first and add more if needed.

Step 6

Drizzle the cookies with the icing and enjoy. Store leftover cookies in an airtight container, either on the counter for just a few days or in the fridge for about a week.