These pumpkin cookies are so soft, fluffy, and delicious! They have a warm pumpkin spice flavor and will put anyone in the fall spirit. They are so easy to make and are also vegan, gluten free, and healthy!
Everyone should be able to enjoy pumpkin spice any time of the year! Pumpkin spice is one of my favorite flavors. I just love the combination of warm spices, that pair so well with the sweetness of the cookie.
Pumpkin Spice
These cookies are flavored with pumpkin spice, which is a spice combination commonly used alongside pumpkin. The spices do not taste like pumpkin, but pair with pumpkin really well and is the base flavor of foods that taste like "pumpkin". You can make your own pumpkin spice by combining:
2 teaspoons ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground allspice
How to make Soft Cookies
These pumpkin cookies are soft and fluffy cookies. To achieve that texture, we need to slightly reduce the pumpkin puree. This helps to ensure that we don't end up with a soggy cookie. In my first attempt, I did not reduce the pumpkin puree and the cookies came out soggy and floppy, and would break apart as soon as you tried picking them up even after cooling for 2 hours. But, you do not want to reduce the pumpkin puree too much or the cookies with turn dry. So, I find it is best to reduce the pumpkin puree by 25% in weight. That means, if you start out with 200 grams of pumpkin puree, you'll want to reduce it to 150 grams. By volume, if you start out with 3/4 cup, reduce it to 1/2 cup.
Storage
These pumpkin cookies can be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or frozen for up to 3 months.
Watch this video on how to make Healthy Pumpkin Cookies!
Healthy Pumpkin Cookies
Prep Time: 30 Min. Cook Time: 10 Min.
Total Time: 40 Min.
Serves: 12
These pumpkin cookies are so soft, fluffy, and delicious! They have a warm pumpkin spice flavor and will put anyone in the fall spirit. They are so easy to make and are also vegan, gluten free, and healthy!
Ingredients
Cookie:
1 Tbsp Ground Flax/chia + 3 Tbsp Water (or 1 Egg)
57 Grams (Scant 1/4 Cup) Nut Butter*
45 Grams (1/4 Cup) Granulated Sweetener**
¼ tsp molasses**
1/2 Tsp Vanilla Extract
200 Grams (3/4 Cup) Pumpkin Puree
110 Grams (1 1/4 Cups) Oat Flour
¼ tsp baking powder
⅛ tsp baking soda
¼ tsp salt
½ tsp pumpkin spice
Topping:
1/4 cup Greek yogurt
1/2 tsp vanilla extract
Sweetener of choice
Instructions
1. Make a flax egg by combining ground flax/chia with the water. Set aside to gel for 10 minutes. Preheat the oven to 350° F (175° C). Line a baking sheet with parchment paper. In a medium bowl, add the nut butter, granulated sweetener, molasses, vanilla extract, and your flax egg or egg. Whisk until completely combined.
2. Add the Pumpkin Puree to a heat proof bowl. Microwave until reduced to 150 Grams (a little over 1/2 cup) stirring every minute. Cool. Meanwhile, in a separate bowl, add the oat flour, baking powder, baking soda, salt, and pumpkin spice. Whisk until combined.
3. Add the cooled pumpkin puree to the wet ingredients. Whisk until incorporated. Add the dry ingredients to the wet, and fold until it forms a wet cookie dough. Scoop into tablespoon sized balls and place it on your prepared baking sheet. With a wettened hand/spoon, flatten the cookies. Bake at 350° F (175° C) for 10-12 minutes. Cool completely.
4. For the topping, mix together the yogurt, vanilla extract, and sweetener. Add to a plastic bag, cut off the end, and frost the cookies with this. Enjoy!
Notes
* Use a nut butter with a more mild flavor, such as cashew or almond butter, so the flavor does not overpower the pumpkin flavor. Nut butters such as peanut butter or tahini are too strong.
**If you don't have molasses, just replace the granulated sweetener with brown sugar/brown sugar substitute.
Nutrition Info
Serving Size: 1 cookie
Calories: 85 kcal
Fat: 3.7 g
Carbohydrates: 12.7 g
Sugars: 3.2 g (if using 1/2 sugar, 1/2 monkfruit)
Protein: 2.7 g
Sodium: 59 mg
Fiber: 1.7 g
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