Pillowy Pumpkin Cookies
Fall is here! I’ve been super excited about everything fall since baking two batches of these soft and pillowy pumpkin cookies over the weekend! The recipe is from the Oh She Glows Every Day cookbook with minor adjustments. Baby loves it too! (it makes a mess with babies FYI)
Vegan
Makes: 11 cookies (I usually double batch it)
Prep time: 10-15 minutes
Bake time: 12-14 minutes
Ingredients:
3 tbsp Coconut oil, softened (or melted and cooled)
½ cup Lightly packed brown sugar
⅓ cup Unsweetened pumpkin purée
½ tsp Pure vanilla extract
2 tsp Ground cinnamon
2 tsp Ground flaxseeds
¾ tsp Ground ginger
½ tsp Baking soda
½ tsp Ground nutmeg
⅛ tsp Ground cloves
Dash of ground cardamon
¼ tsp Fine sea salt
1 cup Spelt flour
Directions:
Preheat the oven 350°F (180°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the coconut oil, sugar, pumpkin and vanilla until smooth. You can also use an electric beater if you want to get more dishes dirty :)
Add all the dry stuff (minus the flour). Beat until combined.
Add the flour and beat again until combined. The dough should be moist and easy to roll into balls.
Shape the dough into large balls, about 2 packed tablespoons each. Place the balls 2-4 inches apart on the prepared baking sheet. Do not flatten the balls, or the cookies will not be as fluffy.
Bake for 12-14 minutes, until the cookies have puffed up. Some might be lightly cracked on the surface.
Let cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.
Store in the freezer in a freezer-bag or leave in an airtight container in the fridge.
Let me know if you try these! And if you have other dairy-free pumpkin cookie recipes, please do share!
Surabhi
