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How to Make Cookies that Taste Like Pumpkin Pie

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To ready ourselves for gift-giving (and cookie-eating) season, we've declared this week Cookie Week. We'll share recipes and tips about cookies of all kinds, be they spicy or chocolate-y, chewy or crunchy, round or square. Mix up some dough and join us.

Today: Ashley McLaughlin from Edible Perspective shares her recipe for the soft, chewy, pumpkin cookies you've been dreaming of.

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These are one of my favorite cookies of all time and basically taste like pumpkin pie. They have a thick and chewy consistency, similar to a shortbread cookie or scone. And it doesn't stop there! These babies are topped with an almond butter-filled, caramel-like frosting and toasted pecans. They're also made in just one bowl, use only two flours, and can be mixed up in 10 minutes or less. A gluten-free and vegan dream!

Soft Batch Pumpkin Cookies

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Makes 18 cookies

For the cookies:

1 tablespoon ground flax meal
2 tablespoons tablespoons warm water
1/3 cup pumpkin purée
1/4 cup almond butter (the thick, stabilized kind, not drippy, oily kind)
2 tablespoons softened unrefined coconut oil
1 tablespoon vanilla extract
1/3 cup muscovado sugar (or coconut or 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 all spice
1/16 teaspoon clove
1/2 teaspoon baking powder
1/8 teaspoon salt

For the maple-almond frosting:

1/4 cup almond butter (the thick, stabilized kind)
3 tablespoons pure maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/3 cup chopped toasted pecans

See the full recipe (and save and print it) here.

Photo by Ashley McLaughlin


Our magical menu genie will plan your holiay feast for you.

Tags: food52, food 52, cookies, holidays, gluten-free, vegan, special diets, cookie week