In search of a cookie crammed with fall taste? That is it! Fluffy, cinnamon-spiced, pecan-studded pumpkin oat cookies made in 1 bowl in half-hour!
These vegan + gluten-free treats are straightforward, scrumptious, and further irresistible when topped with pumpkin spice frosting. Preheat your oven…it’s cookie time!
These 1-BOWL fluffy fall desires begin with melted (vegan) butter, brown sugar, pumpkin purée, and vanilla extract. Merely whisk these moist elements collectively and also you’re good to go — no mixer wanted!
Subsequent, we stir within the dry elements: almond flour, gluten-free mix (or all-purpose flour if not GF), cinnamon, pumpkin pie spice, baking soda, and salt. This mixture makes for mushy, fluffy cookies that style like fall!
Lastly, we stir in pecans and rolled oats, which give these cookies the loveliest (slight) chewiness and refined crunch.
All that’s left: Scoop, bake, and luxuriate in!
We predict you’ll LOVE these cookies! They’re:
Delicate
Fluffy
Pumpkin-y
Completely spiced
Barely chewy
& SO scrumptious!
When you’re craving a extra decadent cookie, prime them with our Vegan Pumpkin Spice Frosting (mmm, SO GOOD!). These cookies are good for fall baking, Halloween, vacation cookie events, and the whole lot in between!
Extra Pumpkin Cookies
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Servings 20 (Cookies)
Stop your display from going darkish
- 1/2 cup melted vegan butter (we like Miyoko’s // dairy butter would additionally work if not vegan)
- 2/3 cup packed brown sugar* (guarantee vegan-friendly as wanted)
- 1/2 cup pumpkin purée
- 1 tsp vanilla extract
- 2/3 cup almond flour* (we like Wellbee’s)
- 2/3 cup MB 1:1 GF Mix (or sub all-purpose flour if not gluten-free)
- 3/4 tsp floor cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup rolled oats (licensed gluten-free as wanted)
- 1/2 cup roughly chopped pecans
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Preheat your oven to 350 levels F (176 C) and line two baking sheets with parchment paper. Put aside.
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To a medium mixing bowl, add the melted vegan butter, brown sugar, pumpkin purée, and vanilla extract. Whisk till completely mixed. Subsequent, stir within the almond flour, gluten-free flour mix, cinnamon, pumpkin pie spice, baking soda, and salt till there are not any flour streaks remaining. Subsequent, use a spatula or wood spoon to fold within the oats and chopped pecans.
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Use a cookie scoop (we like this one) or tablespoon to measure out ~1 ½ Tbsp quantities of dough and place them on the baking sheets about 2 inches aside. When you’ll be frosting them, calmly press down on the cookies to flatten them. In any other case, you’ll be able to go away them in little mounds! Bake for 13-Quarter-hour till the perimeters are golden brown.
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Let cool on the baking sheet for five minutes earlier than transferring to a wire rack to chill totally. As soon as cool, you’ll be able to prime them with Pumpkin Spice Frosting for an additional indulgent fall cookie. Take pleasure in!
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Let cool totally earlier than storing any leftovers calmly lined at room temperature for as much as 3-4 days. See notes for freezing suggestions.
*Coconut sugar would possibly work rather than brown sugar, however the texture will probably be completely different.
*If nut-free, you might attempt sunflower seed meal rather than almond flour, however the cookies might flip inexperienced after baking (the colour received’t impression the style). An alternative choice can be a lesser quantity of oat flour, however the cookies might end up extra dense and healthful. Tell us should you attempt both choice!
*You’ll be able to scoop the dough and freeze it for future use; to bake, simply place frozen scoops of dough onto a ready baking sheet and bake for an additional 1-2 minutes.
*Vitamin info is a tough estimate calculated with out frosting.
Serving: 1 cookie Energy: 133 Carbohydrates: 14.8 g Protein: 1.6 g Fats: 8.1 g Saturated Fats: 3.5 g Polyunsaturated Fats: 1.1 g Monounsaturated Fats: 2.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 91 mg Potassium: 84 mg Fiber: 1.3 g Sugar: 7.9 g Vitamin A: 159 IU Vitamin C: 0 mg Calcium: 22 mg Iron: 0.5 mg
