Looking for more ways to use up your zucchini harvest? Here you go! Zucchini Cookies with Pumpkin spice frosting taste like a bite of fall. Soft doughy cookies with frosting! Oh my heaven good!
Zucchini cookies frosted with Pumpkin Spice Frosting make a delicious treat. I recently discovered Pumpkin spice and zucchini to be great flavor partners. I made Pumpkin zucchini bread recently and decided to add the spice into the frosting for these cookies. Excellent! True tastebuds friends!
This is a harvest recipe for all that zucchini floating around in your kitchen. At least that’s what is happening at my house:) If it’s a delicious sweet treat your wanting, these are the ticket.
Cookies with zucchini? Zucchini is so magical that way. You can make anything with it! When Dave brought in three more large zucchini and laid them out on the counter in all their glorious green, enormous, vegetable beautiousness… at a loss for words. Time for a new zucchini recipe.
Zucchini cookies caught my eye as I was traveling the cyber highway the other day. Me+cookies=LOVE. After playing around a bit in my kitchen last night I have found a new cookie love… zucchini cookies!
I’ve been making zucchini bread, zucchini casserole, stuffed zucchini, raw sliced on a platter with dip, and zucchini in every stir fry. We had zucchini fries the other night. Excellent side dish, by the way. Freezing zucchini? Our freezer is looking a bit too green on the inside. So a new fun recipe with this delicious vegetable that won’t quit growing in our garden? Definitely a yes!
These zucchini cookies remind me of eating pumpkin or molasses cookies. Big, soft, doughy goodness, slightly spiced and slightly sweet.
I frosted about half the batch of cookies. We like them both ways. The frosting takes them up to a whole new level of yummy, though. No contest! All my taste testers were given a zucchini cookie unfrosted and they all liked them. Then I had them try a frosted one. The eyes popped open and they said Yeah!!
If you’re not a huge sweet fan they might be surprisingly tasty alone. This recipe uses coconut oil and honey to tone up the nutrition factor a bit. They are still Carby cookies, though, so be careful how you’re getting your vegetables with these!
Zucchini Cookies with Pumpkin Spice Frosting:
These cookies are easy to make. Sort of like making zucchini bread batter. But you don’t have to prep the zucchini. Instead just let it sit in the bowl and moisten the oats as instructed.
Preheat oven to 350 degrees
Put grated zucchini into a large mixing bowl with the oats, oil, honey, vanilla and egg.
Mix thoroughly with a wooden spoon and let sit until oats are thoroughly moistened and soft.
Whisk together the dry ingredients.
Slowly add the dry ingredients one cup at a time to the wet ingredients with a large wooden spoon.
Drop teaspoons of dough onto cookie sheet 2 inches apart. I use these silicone sheets (affiliate link) on my baking trays. Makes baking cookies so easy with no sticking!
Bake at 350 degrees for 10 minutes or until the cookies are just browned on the edges.
(For the frosting)
On low speed in a deep bowl, add the confectioner sugar, vanilla, almond extract and milk.
Mix until smooth. Add more milk as needed for your desired frosting consistency.
Frost the cooled cookies.
Frosting these cookies makes them hard to store in a cookie jar. The frosting sets but doesn’t harden so they smash and get kind of messy. Best keep them on a tray on the counter and let people graze on them 🙂
Unfrosted zucchini cookies store just fine in a cookie jar. Enjoy!