I recipe test baked goods year-round, but fall means my favorite ingredients are in season. Apples were the first seasonal ingredient to be tested this fall and an apple galette came of that. Pumpkin spice cookies were naturally next for me to experiment with since squash are in season too.
These pumpkin spice cookies were inspired by last year's breakthrough recipe for gluten-free, refined sugar-free and dairy-free oatmeal raisin cookies. Sharing these cookies with skeptical family and friends is the right way to introduce alternative baking. I guarantee they're so good that no one can tell the difference.
Gluten-Free Vegan Pumpkin Spice Cookies
- Prep Time:10 mins
- Cook Time:20 mins
- Total Time:30 mins
- 1 1/2 cups certified gluten free rolled oats
- 1/2 cup gluten free flour blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin spice
- 3/4 cup coconut sugar
- 5 tablespoons vegan butter
- 1/4 cup pumpkin purée
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 3 dates
- 2 tablespoons pumpkin seeds
- 2 tablespoons chopped pecans
Beat together vegan butter and coconut sugar until pale.
Mix in pumpkin purée and vanilla extract. Preheat oven to 350°F.
Measure oats, gluten-free flour, pumpkin spice, baking soda, baking powder, and salt into a bowl. Chop dates and add to a small bowl with pecans and pumpkin seeds.
After stirring dry ingredients into wet to make the dough, fold in the bowl of dates, pecans and pumpkin seeds.
Line a baking sheet and scoop out a heaping tablespoon of dough. Press down to flatten slightly as this helps the edges crisp.
Bake for 20-25 minutes, depending on desired crispness.