top of page
Search

Pumpkin Cookies

  • Writer: ericachristiewelln
    ericachristiewelln
  • Jan 25
  • 2 min read

Back story: Call me what you want, I don't care because I love all things pumpkin. These cookies were so yum that I gobbled up too many to count in one sitting. So, pace yourself!



  • Vegan

  • Gluten Free

 

Equipment:

  • Mixing bowl(s)

  • Spatula

  • Blender or food processor (only if you are making your own oat flour)

 

Ingredients:


Dry Ingredients

  • 1 cup oat flour, very finely ground (you can use regular oats and grind them, as I did)

  • 1.5 teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon  ground cinnamon

  • ¾ teaspoon pumpkin pie spice (I didn’t have pumpkin pie spice so I made my own inspired by pioneer woman and added a bit of ground cinnamon, ground ginger, nutmeg, ground allspice and ground cloves)

  • ¼ teaspoon salt

 

Wet Ingredients

  • ½ cup pure pumpkin puree (check ingredients to make sure that it ONLY has pumpkin in it and not other crud) 

  • 3 tablespoons coconut sugar (or equal parts extra pure maple syrup)

  • 3 tablespoons pure maple syrup

  • 3 tablespoons melted coconut oil

  • 1 flax egg = 1 tablespoon ground flaxsee + 3 tablespoons warm water, whisked together, set for 15 minutes

  • 1 teaspoon pure vanilla extract

  • ¾ cup dark chocolate chips

 

Steps:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

  2. In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder, baking soda, spices and salt. Set aside.

  3. In a large bowl, whisk together all the wet ingredients: pumpkin, coconut sugar, maple syrup, coconut oil, flax egg and vanilla.

  4. Add the dry mixture to the wet mixture. Using a spatula, stir and fold until well mixed, and no flour patches remain. Fold in chocolate chips.

  5. Scoop and drop cookie dough balls onto the prepared baking sheet, evenly spaced apart. Cookies will spread just a bit; if you don’t flatten them, you’ll get very round, domed cookies. Optionally, dot with chocolate chips—this will help if you choose to flatten the cookies (the dough is sticky). If desired: using a fork, flatten the cookies to desired thickness.

  6. Bake for 12-16 minutes. Allow cookies to cool for at least 15 minutes before transferring them into storage.

 

Comments

bottom of page