These gluten-free, vegan pecan pumpkin cookies with spiced cashew buttercream are downright dreamy. A simple, nearly raw pecan pumpkin cookie base is made with a a combination of raw pecans, pumpkin, oats, dates, and cranberries. This naturally sweetened dough is formed into cookies and slathered with an ultra-thick spiced cashew buttercream. The festive chewy cookie base pairs perfectly with the sweet buttercream icing, making this recipe perfect for any holiday parties you have on the horizon!
*I find it easiest to make a fresh batch of homemade coconut butter
and simply measure off 1/2 cup while it's still in a liquid state. However, store-bought coconut butter will yield a smoother icing because it's typically much smoother than homemade coconut butter. That said, store-bought coconut butter can be tricky to melt because it scorches and burns easily which leads to a seized, hardened texture. It's also WAY expensive (i.e., $14) compared to homemade, which usually only costs $2–$4 to make.
**Do not substitute the coconut flour. Coconut flour is highly absorbent, much more so than any other flour, which is why it's perfect for thickening this buttercream.
***You'll have quite a bit of leftover buttercream icing (about 1/3 to 1/2 of the recipe, depending on how generously you frost). I've tried halving the recipe, but it becomes finicky and fussy while blending, so I don't recommend going that route. Fortunately, it freezes well and can be used for a future batch of cookies. Simply scoop any leftover buttercream into an airtight container and freeze for up to 1 month.