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Looking for a cookie filled with fall flavor? This is it! Fluffy, cinnamon-spiced, pecan-studded pumpkin oat cookies made in 1 bowl in 30 minutes!
These vegan + gluten-free treats are easy, delicious, and extra irresistible when topped with pumpkin spice frosting. Preheat your oven…it’s cookie time!
These 1-BOWL fluffy fall dreams start with melted (vegan) butter, brown sugar, pumpkin purée, and vanilla extract. Simply whisk these wet ingredients together and you’re good to go — no mixer needed!
Next, we stir in the dry ingredients: almond flour, gluten-free blend (or all-purpose flour if not GF), cinnamon, pumpkin pie spice, baking soda, and salt. This combination makes for soft, fluffy cookies that taste like fall!
Lastly, we stir in pecans and rolled oats, which give these cookies the loveliest (slight) chewiness and subtle crunch.
All that’s left: Scoop, bake, and enjoy!
We think you’ll LOVE these cookies! They’re:
Soft
Fluffy
Pumpkin-y
Perfectly spiced
Slightly chewy
& SO delicious!
If you’re craving a more decadent cookie, top them with our Vegan Pumpkin Spice Frosting (mmm, SO 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 a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 20 (Cookies)
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- 1/2 cup melted vegan butter (we like Miyoko’s // dairy butter would also work if not vegan)
- 2/3 cup packed brown sugar* (ensure vegan-friendly as needed)
- 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 Blend (or sub all-purpose flour if not gluten-free)
- 3/4 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup rolled oats (certified gluten-free as needed)
- 1/2 cup roughly chopped pecans
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Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
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To a medium mixing bowl, add the melted vegan butter, brown sugar, pumpkin purée, and vanilla extract. Whisk until thoroughly combined. Next, stir in the almond flour, gluten-free flour blend, cinnamon, pumpkin pie spice, baking soda, and salt until there are no flour streaks remaining. Next, use a spatula or wooden spoon to fold in 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 amounts of dough and place them on the baking sheets about 2 inches apart. If you’ll be frosting them, lightly press down on the cookies to flatten them. Otherwise, you can leave them in little mounds! 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 fully. Once cool, you can top them with Pumpkin Spice Frosting for an extra indulgent fall cookie. Enjoy!
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Let cool fully before storing any leftovers lightly covered at room temperature for up to 3-4 days. See notes for freezing recommendations.
*Coconut sugar might work in place of brown sugar, but the texture will be different.
*If nut-free, you could try sunflower seed meal in place of almond flour, but the cookies may turn green after baking (the color won’t impact the taste). Another option would be a lesser amount of oat flour, but the cookies may turn out more dense and wholesome. Let us know if you try either option!
*You can scoop the dough and freeze it for future use; to bake, just place frozen scoops of dough onto a prepared baking sheet and bake for an extra 1-2 minutes.
*Nutrition information is a rough estimate calculated without frosting.
Serving: 1 cookie Calories: 133 Carbohydrates: 14.8 g Protein: 1.6 g Fat: 8.1 g Saturated Fat: 3.5 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 2.4 g Trans Fat: 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
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