Searching for a cookie stuffed 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 mix makes for gentle, fluffy cookies that style like fall!
Lastly, we stir in pecans and rolled oats, which give these cookies the loveliest (slight) chewiness and delicate crunch.
All that’s left: Scoop, bake, and luxuriate in!
We predict you’ll LOVE these cookies! They’re:
Comfortable
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 excellent for fall baking, Halloween, vacation cookie events, and every thing 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 possibly can 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 absolutely. As soon as cool, you possibly can prime them with Pumpkin Spice Frosting for an additional indulgent fall cookie. Get pleasure from!
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Let cool absolutely earlier than storing any leftovers calmly coated at room temperature for as much as 3-4 days. See notes for freezing suggestions.
*Coconut sugar may work instead of brown sugar, however the texture will likely be totally different.
*If nut-free, you can attempt sunflower seed meal instead of almond flour, however the cookies could flip inexperienced after baking (the colour gained’t influence the style). An alternative choice can be a lesser quantity of oat flour, however the cookies could prove extra dense and healthful. Tell us should you attempt both possibility!
*You may 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
