Christmas
Soft Batch Pumpkin Spice Cookies
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10 Reviews
Katy I.
January 30, 2018
Very tasty, but when I pressed them out to be as large as you describe they turned out too thin and did not puff up into the fluffy cookies pictures. On the second baking sheet I left them smaller in diameter and thicker and they were fluffier.
kkj
September 17, 2017
Hi !
What can I use in place of the oat flour. I'm a celiac who can't tolerate oats
:< (
What can I use in place of the oat flour. I'm a celiac who can't tolerate oats
:< (
Yayita
January 29, 2017
I modified this recipe by substituting the flaxseed and water for an egg, and the pay flour for traditional steel cut oats. I did not make the frosting. The dough was very sticky but I didn't add any more flour since I wasn't planning on rolling them into balls to cut the time of preparation, instead I scooped it out with a tablespoon and dropped/flattened them a bit with the back of the spoon. The cookies are soft and chewy, with some texture thanks to the oats. It's on the low sweet spectrum and at times begs to be had with the frosting or a bit of apple butter. Overall, a quick recipe for cookies that are full of thanksgiving flavor and not too sweet if you omit the frosting. Thanks Ashley :)
Jordan H.
September 21, 2015
mm i just made these for the first time and they were delish!! especially the caramely sauce on top, thanks for the recipe!
Ghazzzit
December 23, 2014
These were delicious!!! Had a vegan friend with a sweet tooth visiting and we whipped these up in half an hour. I used a heaping tsp each of flax and chia for the binder and natural peanut butter vs almond as that's what I had on hand. I had to smoosh the balls down into discs as after 5 mins in the oven they were still balls. Didn't need any frosting - they were nutty, lightly sweet and full of flavor.
Ashley M.
December 24, 2014
Awesome!! I am SO happy to hear it!! Good to know about the binder you used. And yes, in step 5 I also flatten the cookies with a flat-bottomed glass. :) I also love them without the "frosting." Glad you did, too!
victoria A.
December 8, 2014
Hi - these look fantastic! If I wanted to use what I had in the cupboard, what could I use to replace the gluten free flours and flax seeds?
Ashley M.
December 9, 2014
Unfortunately, I have no idea! Changing the flours and leaving out the flax would make this a completely different cookie and would take some experimentation to get right. The flour combination and ratio of ingredients is very specific to achieve the right flavor and texture outcome.
Cynthia I.
December 8, 2014
I only have the separated kind of almond butter (the only kind available here in the south of Italy) does this make it impossible? Is there a way for me to 'stabilize' my almond butter?
Ashley M.
December 8, 2014
Hi Cynthia! I think it will still work but I would make sure it's stirred very well and then add 1 tablespoon of almond meal to the 1/4 cup of almond butter to help thicken it up. If the dough is too wet and sticky add 1 tablespoon of oat flour and 1 tablespoon of almond meal to help thicken it up. Hope this helps!
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