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Welcome to Nutmeg & Honeybee. This website is a creative space that explores art through different mediums while finding beauty in the simple pleasures of life. For me, those pleasures include embroidery art, florals, vegan baking, teaching, and connecting with other creative souls looking to express their story. You can check out some of my work for sale in the ‘shop’ tab of this website or by following along on Instagram. Check back for more workshop + shop updates.

Vegan and Gluten-Free Pumpkin Sugar Cookies

Vegan and Gluten-Free Pumpkin Sugar Cookies


Hello, October. This is my absolute favorite month — mainly because I am in love with Halloween. Growing up, it was always my favorite holiday because I loved dressing up (hello, Dorothy costume I wore multiple years in a row) and also, because I have always had a major sweet tooth. I definitely still have a sweet tooth, but it’s a bit more mild as I have switched to using less refined sugar in my baking.

These adorable pumpkin sugar cookies are vegan, gluten-free and refined sugar-free. A big thank you to Earth Nutri for sponsoring this post and providing the awesome gluten-free flour for this recipe. Be sure to test out their wonderful gluten-free flour this fall season.

Vegan, Gluten-Free Pumpkin Sugar Cookies

For the cookies:

For the icing:

  • 1/2 c coconut butter

  • 3 Tbsp maple sugar

  • 4 Tbsp coconut milk


In a mixer, cream together butter and coconut sugar with paddle attachment. Add in salt and vanilla until blended. Slowly add flour into your mixture until the dough clumps together in a ball. Roll out your dough (using extra flour on each side of the dough). The dough should roll out to about 1/4 inch in thickness. Use a pumpkin cookie cutter to cut out the shapes in your dough. Place cookies on a lined baking sheet (parchment paper or silicon mat) and chill cookies in refrigerator for 30 min. Preheat your over to 350F. Bake your cookies for 11-12 minutes or until golden brown on the top. In a sauce pan, add in coconut butter and coconut milk. On low heat, allow the coconut butter and coconut milk to start to soften and blend together. Once the mixture is soft and silky, take the pan off the heat and add in the maple sugar.

For decorating, start frosting your pumpkin cookies with the coconut butter mixture. With a knife, you can create lines that look like the lines on a pumpkin (think molding the frosting). Using natural colorings, create a dark brown for the stem of the pumpkins. Use a knife to draw tiny lines on the stems to add some texture. Continue dying your frosting different colors and play around with different piping tips to create fun swirls on your cookies. Finish your pumpkins with edible flowers to add more dimension to your cookies.

I hope you enjoy this delicious and fun Halloween recipe! Be sure to follow me on Instagram @nutmegandhonybee to see what other delicious treats I am whipping up in the kitchen. Happy October, to you!

Raspberry Cake with Coconut Butter Frosting

Raspberry Cake with Coconut Butter Frosting