Soft Batch Pumpkin Spice Cookies

By • November 29, 2014 7 Comments

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Author Notes: 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, caramel-like frosting and toasted pecans. They're also made in just 1 bowl, use only 2 flours, and can be mixed up in 10 minutes or less. A gluten-free and vegan dream!Ashley McLaughlin

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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 the 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 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
  1. 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.
  2. To the same bowl add in the pumpkin, almond butter, coconut oil, and vanilla. Whisk thoroughly. Whisk in the sugar.
  3. Add in the oat flour, almond flour, spices, baking powder, and salt. Stir together until fully incorporated. Dough will be soft but roll-able.
  4. Roll the dough into about 1-inch balls between your hands and place on a large baking sheet (you can line with parchment if desired) with 2 to 3 inches between each ball.
  5. 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.
  6. Bake for 9 to 13 minutes. Allow to cool for 15 to 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 to 5 days.
  7. 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.
  8. 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 and refrigerate the dough for 20 to 30 minutes to stiffen up a bit.

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