Looking for a cake full of fall flavor? This is it! Fluffy pumpkin oatmeal cookies spiced with cinnamon and studded with pecans 1 bowl in 30 minutes!
these Vegetarian + Gluten Free Easy and delicious desserts additional Irresistible when topped with Pumpkin spice frosting. Preheat your oven…it’s cookie time!
these 1-pot Sweet autumn dreams begin with melted (vegan) butter, brown sugar, Pumpkin pureeAnd vanilla extract. Just mix these wet ingredients together and you’re ready to go — No need for a blender!
Next, we Stir in the dry ingredients: almond flour, Gluten-free blend (or all-purpose flour if not GF), cinnamon, Pumpkin pie spicesBaking soda and salt. This combination makes Soft, fluffy cookies Which Tastes like fall!
Finally, we add pecans and rolled oats, which give these cookies a heavenly finish (Slight) chew and subtle crunch.
All that’s left: scoop, bake, and enjoy!
We think you’ll love these cookies! they:
smooth
delicate
pumpkin y
Perfectly spiced
A little chewy
& very delicious!
If you want a more decadent cake, decorate it with our products Vegan pumpkin spice frosting (Mmm, very good!). These cookies are perfect for fall baking, Halloween, holiday cookie parties, and everything in between!
More pumpkin cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag the photo @minimalistbaker On Instagram. Cheers friends!
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- 1/2 cup Melted vegetable butter (We love Miyoko // Dairy butter will also work if not vegan)
- 2/3 cup Packed brown sugar* (Make sure it’s vegan friendly as needed)
- 1/2 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 2/3 cup Almond flour* (We love Wellbee)
- 2/3 cup Mix MB 1:1 GF (Or all-purpose flour if not gluten-free)
- 3/4 teaspoon Ground cinnamon
- 3/4 teaspoon Pumpkin pie spices
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup Rolled oats (Certified gluten-free as needed)
- 1/2 cup Roughly chopped pecans
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Preheat the oven to 350°F (176°C) and line two baking sheets with parchment paper. Set aside.
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In a medium mixing bowl, add the melted vegan butter, brown sugar, pumpkin puree, and vanilla extract. Whisk until completely combined. Next, stir in the almond flour, gluten-free flour blend, cinnamon, pumpkin pie spice, baking soda, and salt until no flour streaks remain. Next, use a spatula or wooden spoon to add the oats and chopped pecans.
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Use a cookie scoop (we like… this) or tablespoon Measure out ~1 ½ tablespoons of dough and place it on baking sheets about 2 inches apart. If you are decorating, gently press the cookies to flatten them. Otherwise, you can leave them in little piles! Bake for 13-15 minutes until the edges are golden brown.
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cool, you can place it on top Pumpkin spice frosting For an extra fall cookie. Enjoy!
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Let cool completely before storing any leftovers, lightly covered, at room temperature for up to 3-4 days. See notes for freezing recommendations.
*Coconut sugar may work in place of brown sugar, but the texture will be different.
*If nut-free, you can try sunflower seed meal instead of almond flour, but the cookies may turn green after baking (color will not affect taste). Another option is less oatmeal, but the cookies may turn out to be denser and healthier. Let us know if you try either option!
*You can scoop the dough and freeze it for future use. To bake, simply place frozen scoops of dough on the prepared baking sheet and bake for an additional 1-2 minutes.
*Nutrition information is a rough estimate calculated without garnishes.
Submission: 1 Cookie Calories: 133 Carbohydrates: 14.8 g protein: 1.6 g fat: 8.1 g Saturated fat: 3.5 g Polyunsaturated fats: 1.1 g Monounsaturated fats: 2.4 g Trans fats: 0 g 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
(Tags for translation) Almond flour
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