Soft Baked Pumpkin Cookies

My friend Candice is married to a lovely man called Dan who LOVES pumpkin! Seriously, she purchases cans or organic pumpkin as soon as they appear on the shelves!  As many of you know, the recipe for Busy Bee Pumpkin Bread requires only half a can of organic pumpkin so, I developed the cookie recipe below as a way to finish the can. Although I have typed the recipe below without the addition of chocolate chips, or chunks as Dan prefers, feel free to add them in! And, of course stay tuned for the ultimate taste test when Candice prepares these for her husband! 


1/2 Can / 1 Cup Organic Pumpkin Puree 

1 Cup Blanched Almond Flour

1 1/2 Cups Gluten Free AP Flour

2 Large Eggs

2 Teaspoons Good Vanilla Extract

3/4 Cup (or less) Unrefined Coconut Sugar

1 1/2 Teaspoons Baking Soda

3/4 Teaspoon Baking Powder

2 Teaspoons Pumpkin Pie Spice (or 1 1/2 Teaspoons Cinnamon+ 1/2 Teaspoon Nutmeg) 


Preheat Oven to 350 F / 180 C

Line two baking trays with parchment paper

In the bowl of a stand mixer, add eggs to sugar and mix on medium high speed for 2 minutes 

To the sugar mix, add both flours, half a cup at a time with the mixer on low

Add vanilla, baking soda, baking powder and, pumpkin pie spice

Mix until well a well incorporated soft dough is formed 

Use a rubber spatula to scrape down the sides of the mixing bowl 

Using a small ice cream scoop, scoop balls of dough onto the baking sheets

Using a large fork and medium pressure, press balls of dough down just a bit

Place both trays of cookie dough into the oven and cook for 12-15 minutes 

Allow to cook and enjoy! Cookies will have a soft cake-like texture and pair perfectly with tea! 


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