Pumpkin spice cookies. Because it’s fall and pumpkin and all the warming spices are everything right now. If you want a little break from actual pumpkin everything, but still want a sweet treat these are for you.
We whipped these cookies up a couple of weeks back and I’ve made them multiple times since then. They’re so easy, just a little almond flour and oats for a base. Lots of pumpkin spice for that true fall feeling. Soft and pillowy and everything you want in a cookie. I’m not a huge baker but I do like to have a sweet treat at night. These have become a new favorite.
Almond flour and oats keep these from feeling too indulgent. There’s lots of protein and fiber in both of those flours which is a nice change from wheat or all-purpose blend. I also only use coconut sugar for sweetness. A third a cup at that which keeps these relatively low in sugar and refined sugar-free. These are the perfect ‘healthier’ treat if that something you’re looking for. And if that doesn’t matter to you, great, these are just an all-around yummy sweet treat.
What you need for these cookies:
- Almond flour – make sure to pack the cup with the almond flour, not just a light scoop.
- Quick oats – I like to use the gluten-free one from Trader Joe’s.
- Pumpkin spice – you can make your own blend but they sell an actual pumpkin spice blend so that’s a lot easier.
- Cinnamon – Cinnamon in the pumpkin spice blend but we’re going to add just a little bit more. I feel like that gives it an extra yummy, warm, fall feel.
- Coconut sugar – I use coconut sugar for the sweetener. It is unrefined and keeps this from being overly sweet. You could use regular sugar too but you will get a much sweeter cookie.
- Butter – I use melted better but coconut oil works too if you want to use that. Cool either slightly before mixing in.
- Vanilla – all great sweet treats have a hint of vanilla, right?
- Egg – I tried my best to go eggless but this cookie really needed one egg for binding. I did not try with a flax egg but if you do try let me know if that works too.
Mix, mix, mix, scoop, and bake. You do not need to refrigerate the dough beforehand but if you want, you could do that for about 10 minutes. This recipe makes about 8 to 9 cookies. Keep them sealed in an airtight container for no longer than five days but they will not last that long, I assure you.
Ingredients
Equipment
Method
- Preheat oven to 350.
- In a large mixing bowl, combine the wet ingredients first. The butter, sugar, vanilla, then a slightly whicked egg.
- In a smaller bowl, combine the dry ingredients then slowly stir them into the large bowl with wet ingredients.
- On a greased or silacone lined baking sheet, scoop out cookies. Should make about 8-9 cookies. Bake for 8-10 minutes.
- Remove, cool on baking sheet .
Looking for more sweet treats? Have a look at some of the recipes below:
Healthier ‘Tagalongs’ – My favorite girlscout cookie with some ingredient swaps. Still delicious, just with a healthy twist.
Since it’s fall, it’s the perfect time for this Pumpkin Spice Cake with Vegan Cream Cheese Frosting. The perfect fall cake. Flavorful, loaded with all the fall flavor, and topped with a sweet, creamy, frosting.
