On the lookout for a cookie filled with fall taste? That is it! Fluffy oatmeal and pumpkin cookies, spiced with cinnamon and pecans, made in 1 bowl in half-hour!
These vegan + gluten free The treats are straightforward, scrumptious and further irresistible when completed with pumpkin spice glaze. Preheat your oven…it is cookie time!
These 1-BOWL Fluffy fall desires begin with melted butter (vegan), brown sugar, pumpkin pureeand vanilla extract. Merely combine these moist elements collectively and also you’re accomplished. no mixer wanted!
Subsequent, we add dry elements: almond flour, gluten free combine (or all-purpose flour if not GF), cinnamon, pumpkin pie spicebaking soda and salt. This mixture makes smooth and fluffy cookies that tastes like autumn!
Lastly, we add walnuts and rolled oats, which supplies these cookies probably the most lovely look. (delicate) chewiness and refined crunch.
All that is left: take out, bake and revel in!
We expect you may LOVE these cookies! They’re:
Mild
Spongy
Pumpkin
Completely seasoned
Barely chewy
And SO scrumptious!
In case you’re craving a extra scrumptious cookie, high them with our Vegan Pumpkin Spice Frosting (mmm, VERY GOOD!). These cookies are good for fall baking, Halloween, Christmas cookie events, and the whole lot in between!
Extra pumpkin cookies
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Parts 20 (Cookies)
Forestall your display from going darkish
- 1/2 cup melted vegan butter (we like Miyoko //dairy butter would additionally work if it wasn’t vegan)
- 23 cup packaged brown sugar* (be sure it is vegan pleasant as wanted)
- 1/2 cup pumpkin puree
- 1 teaspoonful vanilla extract
- 23 cup almond flour* (we like Wellbee’s)
- 23 cup MB 1:1 GF combine (or substitute all-purpose flour if not gluten-free)
- 3/4 teaspoonful floor cinnamon
- 3/4 teaspoonful pumpkin pie spice
- 1/2 teaspoonful baking soda
- 1/4 teaspoonful sea ​​salt
- 1/2 cup oat flakes (licensed gluten free as required)
- 1/2 cup coarsely chopped walnuts
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Preheat the oven to 350 levels F (176 C) and line two baking sheets with parchment paper. Put aside.
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In a medium bowl, add the melted vegan butter, brown sugar, pumpkin puree, and vanilla extract. Beat till nicely mixed. Subsequent, stir within the almond flour, gluten-free flour combination, cinnamon, pumpkin pie spice, baking soda, and salt till no flour streaks stay. Then, use a spatula or picket spoon to fold within the oats and chopped nuts.
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Use a cookie scoop (we like This) or tablespoon to measure ~1 ½ tablespoons of dough and place them on the baking sheets about 2 inches aside. If you’re frosting them, press the cookies calmly to flatten them. In any other case, you may go away them in small mounds! Bake for 13-Quarter-hour till the perimeters are golden brown.
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Let cool on the baking sheet for five minutes earlier than transferring to a wire rack to chill utterly. As soon as cool, you may cowl them with Pumpkin Spice Glaze for a extra indulgent fall cookie. Get pleasure from!
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Let cool utterly earlier than storing leftovers loosely coated at room temperature for as much as 3 to 4 days. See notes for freezing suggestions.
*Coconut sugar can work instead of brown sugar, however the texture can be totally different.
*If you do not have nuts, you may strive sunflower seed flour as an alternative of almond flour, however the cookies could flip inexperienced after baking (the colour is not going to have an effect on the flavour). Another choice can be to make use of much less oat flour, however the cookies may be denser and more healthy. Tell us in the event you strive any of the choices!
*You’ll be able to take out the dough and freeze it for future use; To bake, merely place frozen dough balls on a ready baking sheet and bake for 1 to 2 minutes extra.
*Vitamin data is a tough estimate calculated with out frosting.
Service: 1 cookie Energy: 133 Carbohydrates: 14.8 gram Protein: 1.6 gram Fats: 8.1 gram Saturated fat: 3.5 gram Polyunsaturated fat: 1.1 gram Monounsaturated fat: 2.4 gram Trans fat: 0 gram Ldl cholesterol: 0 mg Sodium: 91 mg Potassium: 84 mg Fiber: 1.3 gram Sugar: 7.9 gram Vitamin A: 159 UI Vitamin C: 0 mg Calcium: 22 mg Iron: 0.5 mg
