Giant Pumpkin Spice Cookie

The perfect way to disguise three average sized cookies as one giant treat.

This giant pumpkin spice cookie is exactly the kind of dessert I want during the fall, cozy, orange-frosted, and entirely mine unless I decide to share. It is part of the sugar-free series I have been working on, made completely guilt-free with Perfect Sweets, an incredible zero calorie sugar alternative that works just like sugar without any of the aftertaste.

A simple almond butter dough baked into one generous cookie, topped with a naturally tinted vegan yogurt frosting for that classic pumpkin spice look.

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This recipe is:

• Vegan & dairy free

• Sugar free

• Gluten free

• High protein

• Made with wholesome, everyday ingredients

Why This Recipe Works

Coconut flour and almond butter come together into a soft, workable dough that bakes up with a proper cookie texture rather than something dry or crumbly. A scoop of vegan protein powder adds structure to the dough while boosting the nutrition, and the frosting, made from just vegan yogurt, powdered Perfect Sweets, and a touch of almond milk, gives the whole thing that signature pumpkin orange finish without any artificial ingredients.

• Almond butter keeps the cookie dough soft and rich

• Coconut flour helps the dough hold its shape while baking

• Protein powder adds structure and a nutritional boost

• Perfect Sweets sweetens both the cookie and the frosting without any aftertaste

• Natural orange food coloring gives the frosting that festive pumpkin look

How to Make Giant Pumpkin Spice Cookie (Overview)

This comes together in 3 simple steps:

1. Make the Dough

Combine coconut flour, Perfect Sweets, protein powder, almond butter, and almond milk into a soft dough.

2. Shape and Bake

Shape the dough into one large cookie and bake until set.

3. Frost

Whisk together vegan yogurt, powdered Perfect Sweets, almond milk, and natural orange food coloring, then spread over the cooled cookie.

Tips for Best Results

• Shape the dough evenly so the cookie bakes through without the edges overcooking

• Let the cookie cool completely before frosting, or the frosting will melt and slide off

• Add the almond milk to the dough gradually, you may need slightly more or less depending on your almond butter

• Use a light hand with the orange food coloring, a little goes a long way

Giant Pumpkin Spice Cookie

Prep Time: 10 minutes Cook Time: 8–10 minutes Total Time: about 20 minutes Servings: 1 giant cookie (3–4 servings)

Ingredients

Cookie

2 tbsp coconut flour

2 tbsp Perfect Sweets

1 scoop vegan protein powder

2 tbsp almond butter

3/4 tbsp almond milk

Frosting

2 tbsp vegan yogurt

2 tbsp powdered Perfect Sweets

1 tsp almond milk

Natural orange food coloring

Instructions

1. Preheat oven to 180°C and line a baking tray.

2. In a bowl, combine the coconut flour, Perfect Sweets, protein powder, and almond butter. Add the almond milk gradually to bring the dough together.

3. Shape the dough into one large cookie on the prepared tray.

4. Bake for 8–10 minutes, until set.

5. Let the cookie cool completely.

6. Whisk together the vegan yogurt, powdered Perfect Sweets, and almond milk, then tint with a few drops of natural orange food coloring.

7. Spread the frosting over the cooled cookie and serve.

Notes

• Perfect Sweets by Magicleaf has no aftertaste, unlike many other stevia or sugar substitutes, and can be used just like regular sugar

• Store any leftovers in an airtight container in the fridge