I can’t even tell you how easy these soft batch pumpkin spice cookies are to make. Wait. I can tell you, and I’m about to.
And maybe you saw in the title that these babies are both vegan + gluten-free. Bonus, they don’t taste like cardboard! Double bonus, they don’t turn into a gummy mess in your mouth!
More bonuses? Yep.
- they’ll be in the oven in 10 minutes or less
- they’ll dirty one large + one small bowl
- they’re made with only 2 flours
- they don’t fall apart while eating
- maple almond butter FROSTING
If you happened to try out my Lemon Cornbread Cookies at the end of the summer these are very similar in texture. They’re thick and chewy but not too dense, and unlike the typical pumpkin cookie I wouldn’t say these are cake-like really at all. I would more closely relate them to a shortbread cookie or a scone.
It’s sort of like eating a pumpkin pie cookie.
Can you get behind that?
Remember last Monday when I went on + on about re-installing our patio ourselves? I figured I should give you an update.
We’re hiring professionals to save our sanity and whole lot of time. Because sometimes you just can’t do it all. Life lesson #376.
But we still have cookies.
adapted from my Lemon Cornbread Cookies
Soft Batch Pumpkin Spice Cookies
gluten-free, vegan // yields appx. 18 cookies
- 1 tablespoon ground flax meal
- 2 tablespoons warm water
- 1/3 cup pumpkin puree
- 1/4 cup thick almond butter*
- 2 tablespoons softened unrefined coconut oil
- 1 tablespoon vanilla extract
- 1/3 cup muscovado sugar, or coconut sugar/brown sugar
- 3/4 cup gluten-free oat flour
- 3/4 cup blanched almond flour
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/16 teaspoon clove
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Maple Almond Frosting
- 1/4 cup thick almond butter
- 3 tablespoons pure maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- chopped toasted pecans
In a large mixing bowl whisk together the flax and water for about 15 seconds. Set aside for 5 minutes until gelatinous. Preheat your oven to 350° F.
To the same bowl add in the pumpkin, almond butter, coconut oil, and vanilla. Whisk thoroughly. Then whisk in the sugar. Add in the oat flour, almond flour, spices, baking powder, and salt. Stir together until fully incorporated. Dough will be soft but roll-able.
Roll the dough into about 1-inch sized balls between your hands and place on a large baking sheet [you can line with parchment if desired] with 2-3 inches between each ball. Tear a small piece of parchment or wax paper and place it over one cookie. Gently flatten with a flat-bottomed glass to 1/4-inch thickness. This should make the cookie about 2 1/2 inches wide. Repeat with all cookies.
Bake for 9-13 minutes. Allow to cool for 15-20 minutes then remove with a metal spatula and place on a cooling rack. Let fully cool for the best texture. Store in an airtight container on the counter for about 4-5 days.
If adding the frosting: Stir together the almond butter and maple syrup until smooth. Add more almond butter for a thicker consistency if desired. Stir in the cinnamon and ginger. Spread on cookies and top with pecans. Best if topped prior to serving. Keep stored in the fridge after topping.
Notes: The dough will be soft and a bit oily feeling but should be able to roll easily into balls. If the dough is too sticky and can’t be rolled add 1 tablespoon each of corn flour and almond flour and stir again. Or, wrap + refrigerate the dough for 20-30 minutes to stiffen up a bit.
*Do not use the almond butter that is very oily/drippy. It can should be soft and thick but not drip off a spoon.
Cut spice measurements in half for a more subtle spice flavor. These are very flavorful. If you don’t have all of those spices on hand add 2 teaspoons pumpkin pie spice. Taste the dough after incorporating and add more if desired.
Are there any specific recipes or ingredients you’d like to see here in the coming months? Holiday dishes? Desserts? I’d love to hear from you!