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Prettily patterned snack dishes, handmade by very skilled hands.Shop now.Free
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Soft Batch Pumpkin Spice Cookies
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10 Comments

 1. Recipes
 2. Dessert
 3. Cookie


CHRISTMAS


SOFT BATCH PUMPKIN SPICE COOKIES

by: Ashley McLaughlin
November 29, 2014
5 Stars: Love Love Love.
4 Stars: I'd have seconds!
3 Stars: Meh...
2 Stars: Not feeling it.
1 Star: Needs a do-over.
5 Stars5 out of 5 stars /
10 Reviews
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 * Makes 18 cookies

 * Jump to Recipe

AUTHOR NOTES

These are one of my favorite cookies of all time and basically taste like
pumpkin pie. They have a thick and chewy consistency, similar to a shortbread
cookie or scone. And it doesn't stop there! These babies are topped with an
almond butter, caramel-like frosting and toasted pecans. They're also made in
just 1 bowl, use only 2 flours, and can be mixed up in 10 minutes or less. A
gluten-free and vegan dream! —Ashley McLaughlin

 * Test Kitchen-Approved




INGREDIENTS

 * For the cookies:
 * 1 tablespoon ground flax meal
   
 * 2 tablespoons tablespoons warm water
   
 * 1/3 cup pumpkin purée
   
 * 1/4 cup almond butter (the thick, stabilized kind, not the drippy, oily kind)
   
 * 2 tablespoons softened unrefined coconut oil
   
 * 1 tablespoon vanilla extract
   
 * 1/3 cup muscovado sugar (or coconut or brown sugar)
   
 * 3/4 cup gluten-free oat flour
   
 * 3/4 cup blanched almond flour
   
 * 2 teaspoons cinnamon
   
 * 1 teaspoon ground ginger
   
 * 1/2 teaspoon nutmeg
   
 * 1/4 teaspoon all spice
   
 * 1/16 teaspoon clove
   
 * 1/2 teaspoon baking powder
   
 * 1/8 teaspoon salt
   

 * For the frosting:
 * 1/4 cup almond butter (the thick, stabilized kind)
   
 * 3 tablespoons pure maple syrup
   
 * 1/2 teaspoon cinnamon
   
 * 1/2 teaspoon ground ginger
   
 * 1/3 cup chopped toasted pecans
   




In This Recipe


DIRECTIONS

 1. In a large mixing bowl, whisk together the flax and water for about 15
    seconds. Set aside for 5 minutes until gelatinous. Preheat your oven to 350°
    F.
 2. To the same bowl add in the pumpkin, almond butter, coconut oil, and
    vanilla. Whisk thoroughly. Whisk in the sugar.
 3. Add in the oat flour, almond flour, spices, baking powder, and salt. Stir
    together until fully incorporated. Dough will be soft but roll-able.
 4. Roll the dough into about 1-inch balls between your hands and place on a
    large baking sheet (you can line with parchment if desired) with 2 to 3
    inches between each ball.
 5. Tear a small piece of parchment or wax paper and place it over one cookie.
    Gently flatten with a flat-bottomed glass to 1/4-inch thickness. This should
    make the cookie about 2 1/2 inches wide. Repeat with all cookies.
 6. Bake for 9 to 13 minutes. Allow to cool for 15 to 20 minutes then remove
    with a metal spatula and place on a cooling rack. Let fully cool for the
    best texture. Store in an airtight container on the counter for about 4 to 5
    days.
 7. If adding the frosting: Stir together the almond butter and maple syrup
    until smooth. Add more almond butter for a thicker consistency if desired.
    Stir in the cinnamon and ginger. Spread on cookies and top with pecans. Best
    if topped prior to serving. Keep stored in the fridge after topping.
 8. NOTES: The dough will be soft and a bit oily feeling but should be able to
    roll easily into balls. If the dough is too sticky and can’t be rolled add 1
    tablespoon each of corn flour and almond flour and stir again. Or, wrap and
    refrigerate the dough for 20 to 30 minutes to stiffen up a bit.

Tags:
 * Cookie
 * Maple Syrup
 * Oat
 * Pecan
 * Pumpkin
 * Fall
 * Winter
 * Christmas
 * Hanukkah
 * Thanksgiving
 * Gluten-Free
 * Vegan




SEE REVIEWS

See what other Food52ers are saying.

 * 
   Katy Ionis
 * 
   Yayita
 * 
   Jordan Hookey
 * 
   Cynthia In Puglia
 * 
   Ashley McLaughlin

Review


RECIPE BY: ASHLEY MCLAUGHLIN

edibleperspective.com

Hello! My name is Ashley, and I'm the photographer + writer behind the blog,
Edible Perspective. LOVE // the husband // family // cooking for others //
farmers markets // the first winter snow // cycling // snowshoeing //
snowboarding // bluegrass // architecture // our pups // farm fresh eggs //
mountains // boxed wine // breakfast // biking to breweries // clean sheets //
traveling



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10 REVIEWS

Katy I. January 30, 2018
Very tasty, but when I pressed them out to be as large as you describe they
turned out too thin and did not puff up into the fluffy cookies pictures. On the
second baking sheet I left them smaller in diameter and thicker and they were
fluffier.
 
kkj September 17, 2017
Hi !
What can I use in place of the oat flour. I'm a celiac who can't tolerate oats
:< (
 
Yayita January 29, 2017
I modified this recipe by substituting the flaxseed and water for an egg, and
the pay flour for traditional steel cut oats. I did not make the frosting. The
dough was very sticky but I didn't add any more flour since I wasn't planning on
rolling them into balls to cut the time of preparation, instead I scooped it out
with a tablespoon and dropped/flattened them a bit with the back of the spoon.
The cookies are soft and chewy, with some texture thanks to the oats. It's on
the low sweet spectrum and at times begs to be had with the frosting or a bit of
apple butter. Overall, a quick recipe for cookies that are full of thanksgiving
flavor and not too sweet if you omit the frosting. Thanks Ashley :)
 
Jordan H. September 21, 2015
mm i just made these for the first time and they were delish!! especially the
caramely sauce on top, thanks for the recipe!
 
Ghazzzit December 23, 2014
These were delicious!!! Had a vegan friend with a sweet tooth visiting and we
whipped these up in half an hour. I used a heaping tsp each of flax and chia for
the binder and natural peanut butter vs almond as that's what I had on hand. I
had to smoosh the balls down into discs as after 5 mins in the oven they were
still balls. Didn't need any frosting - they were nutty, lightly sweet and full
of flavor.
 
Ashley M. December 24, 2014
Awesome!! I am SO happy to hear it!! Good to know about the binder you used. And
yes, in step 5 I also flatten the cookies with a flat-bottomed glass. :) I also
love them without the "frosting." Glad you did, too!
 
victoria A. December 8, 2014
Hi - these look fantastic! If I wanted to use what I had in the cupboard, what
could I use to replace the gluten free flours and flax seeds?
 
Ashley M. December 9, 2014
Unfortunately, I have no idea! Changing the flours and leaving out the flax
would make this a completely different cookie and would take some
experimentation to get right. The flour combination and ratio of ingredients is
very specific to achieve the right flavor and texture outcome.
 
Cynthia I. December 8, 2014
I only have the separated kind of almond butter (the only kind available here in
the south of Italy) does this make it impossible? Is there a way for me to
'stabilize' my almond butter?
 
Ashley M. December 8, 2014
Hi Cynthia! I think it will still work but I would make sure it's stirred very
well and then add 1 tablespoon of almond meal to the 1/4 cup of almond butter to
help thicken it up. If the dough is too wet and sticky add 1 tablespoon of oat
flour and 1 tablespoon of almond meal to help thicken it up. Hope this helps!
 


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