I needed a way to use up a bit of leftover pumpkin purée, so I decided to give these cookies a try. They came out more cakey than chewy, so... not really my preferred cookie texture, but the flavour is good! And it used up the pumpkin and a few other things we had kicking around that needed to be used up, so I'd say it was successful overall. Maybe next time I can find a good chewy pumpkin cookie recipe. (I'm thinking like a molasses cookie but with pumpkin added maybe.)

NB: If these cookies will be eaten by someone with celiac or a gluten allergy, make sure that your oats are gluten-free. (Oats themselves don't contain gluten, but commercially produced oats often have gluten added during processing.

Pumpkin Cookies

Slightly adapted from The Nutrition Junky

Ingredients

• 1 c. pumpkin purée
• 2 large eggs
• 1 1/3 c. brown sugar
• 1/2 c. coconut oil, softened
• 2 tsp. vanilla extract
• 1 c. almond flour
• 3 c. oat flour
• 8 tsp. pumpkin pie spice
• 2 tsp. baking powder
• 1/8 tsp. coarse sea salt, ground

Directions

1. Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
2. Combine pumpkin, eggs, sugar, oil, and vanilla and mix well.
3. In a separate bowl, combine almond flour, oat flour, pie spices, baking powder, and salt and stir to combine.
4. Mix dry ingredients into wet. Add a little more oat flour if the dough is too wet.
5. Spoon dollops of the dough onto the prepared baking sheet.
6. Bake at 180°C (350°F) for 15 minutes.
7. Transfer to wire rack to cool.

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Variations

Glazed Version

The original recipe included this cinnamon glaze, but the unglazed cookies are quite sweet on their own so I didn't make it. I think I'd reduce the sugar in the cookies if I was planning on making the glaze so that they wouldn't become cloying once iced.

Ingredients

Cookies

• 1 c. pumpkin purée
• 2 large eggs
• 1 c. brown sugar
• 1/2 c. coconut oil, softened
• 2 tsp. vanilla extract
• 1 c. almond flour
• 3 c. oat flour
• 8 tsp. pumpkin pie spice
• 2 tsp. baking powder
• 1/8 tsp. coarse sea salt, ground

Glaze

• 1 1/4 c. icing (powdered/confectioners') sugar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. vanilla extract
• 1 Tbsp. milk

Directions

1. Make cookies as directed above.
2. Combine all glaze ingredients and mix well.
3. Once cookies are completely cool, drizzle or dip the cookies in the glaze.

Vegan version

Be sure to check that your sugars are vegan; not all brands are.

Ingredients

Cookies

• 1 c. pumpkin purée
• 2 flax eggs
• 1 c. brown sugar
• 1/2 c. coconut oil, softened
• 2 tsp. vanilla extract
• 1 c. almond flour
• 3 c. oat flour
• 8 tsp. pumpkin pie spice
• 2 tsp. baking powder
• 1/8 tsp. coarse sea salt, ground

Glaze

• 1 1/4 c. icing (powdered/confectioners') sugar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. vanilla extract
• 1 Tbsp. oat milk