Trying to find a cookie full of fall style? That’s it! Fluffy, cinnamon-spiced, pecan-studded pumpkin oat cookies made in 1 bowl in half-hour!
These vegan + gluten-free treats are easy, delicious, and further irresistible when topped with pumpkin spice frosting. Preheat your oven…it’s cookie time!
These 1-BOWL fluffy fall needs start with melted (vegan) butter, brown sugar, pumpkin purée, and vanilla extract. Merely whisk these moist components collectively and likewise you’re good to go — no mixer needed!
Subsequent, we stir throughout the dry components: almond flour, gluten-free combine (or all-purpose flour if not GF), cinnamon, pumpkin pie spice, baking soda, and salt. This combine makes for snug, fluffy cookies that model like fall!
Lastly, we stir in pecans and rolled oats, which give these cookies the loveliest (slight) chewiness and refined crunch.
All that’s left: Scoop, bake, and luxuriate in!
We count on you’ll LOVE these cookies! They’re:
Comfy
Fluffy
Pumpkin-y
Utterly spiced
Barely chewy
For many who’re craving a further decadent cookie, excessive them with our Vegan Pumpkin Spice Frosting (mmm, SO GOOD!). These cookies are good for fall baking, Halloween, trip cookie occasions, and each factor in between!
Additional Pumpkin Cookies
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Servings 20 (Cookies)
Forestall your show from going darkish
- 1/2 cup melted vegan butter (we like Miyoko’s // dairy butter would moreover work if not vegan)
- 2/3 cup packed brown sugar* (assure 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 Combine (or sub all-purpose flour if not gluten-free)
- 3/4 tsp flooring cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup rolled oats (licensed gluten-free as needed)
- 1/2 cup roughly chopped pecans
Preheat your oven to 350 ranges F (176 C) and line two baking sheets with parchment paper. Put apart.
To a medium mixing bowl, add the melted vegan butter, brown sugar, pumpkin purée, and vanilla extract. Whisk until completely combined. Subsequent, stir throughout the almond flour, gluten-free flour combine, cinnamon, pumpkin pie spice, baking soda, and salt until there aren’t any flour streaks remaining. Subsequent, use a spatula or picket spoon to fold throughout the oats and chopped pecans.
- Use a cookie scoop (we like this one) or tablespoon to measure out ~1 ½ Tbsp portions of dough and place them on the baking sheets about 2 inches apart. For many who’ll be frosting them, flippantly press down on the cookies to flatten them. In every other case, you could depart them in little mounds! Bake for 13-Quarter-hour until the edges are golden brown.
- Let cool on the baking sheet for 5 minutes sooner than transferring to a wire rack to relax completely. As quickly as cool, you could excessive them with Pumpkin Spice Frosting for an extra indulgent fall cookie. Benefit from!
Let cool completely sooner than storing any leftovers flippantly coated at room temperature for as a lot as 3-4 days. See notes for freezing strategies.
*Coconut sugar might work moderately than brown sugar, nevertheless the feel shall be utterly totally different.
*If nut-free, you probably can try sunflower seed meal moderately than almond flour, nevertheless the cookies may flip inexperienced after baking (the color obtained’t impression the model). Another option may very well be a lesser amount of oat flour, nevertheless the cookies may find yourself further dense and healthful. Inform us in case you try each risk!
*You probably can scoop the dough and freeze it for future use; to bake, merely place frozen scoops of dough onto a prepared baking sheet and bake for an extra 1-2 minutes.
*Food regimen information is a tricky estimate calculated with out frosting.
Serving: 1 cookie Power: 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 Ldl ldl 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