Fluffy Pumpkin Oat Cookies (1 Bowl!)
Trying to find a cookie stuffed with fall style? That’s it! Fluffy, cinnamon-spiced, pecan-studded pumpkin oat cookies made in 1 bowl in half-hour!
These vegan + gluten-free treats are easy, delicious, and additional irresistible when topped with pumpkin spice frosting. Preheat your oven…it’s cookie time!
These 1-BOWL fluffy fall wishes start with melted (vegan) butter, brown sugar, pumpkin purée, and vanilla extract. Merely whisk these moist elements collectively and likewise you’re good to go — no mixer needed!
Subsequent, we stir throughout the dry elements: almond flour, gluten-free combine (or all-purpose flour if not GF), cinnamon, pumpkin pie spice, baking soda, and salt. This combine makes for tender, fluffy cookies that type like fall!
Lastly, we stir in pecans and rolled oats, which give these cookies the loveliest (slight) chewiness and refined crunch.
All that’s left: Scoop, bake, and enjoy!
We predict you’ll LOVE these cookies! They’re:
Delicate
Fluffy
Pumpkin-y
Fully spiced
Barely chewy
& SO delicious!
Within the occasion you’re craving a additional decadent cookie, excessive them with our Vegan Pumpkin Spice Frosting (mmm, SO GOOD!). These cookies are wonderful for fall baking, Halloween, trip cookie occasions, and each factor in between!
Further Pumpkin Cookies
Within the occasion you do that recipe, inform us! Go away a comment, charge it, and don’t neglect to tag {a photograph} @minimalistbaker on Instagram. Cheers, mates!
Servings 20 (Cookies)
Forestall your show display screen from going darkish
- 1/2 cup melted vegan butter (we like Miyoko’s // dairy butter would moreover work if not vegan)
- 2/3 cup packed brown sugar* (assure vegan-friendly as needed)
- 1/2 cup pumpkin purée
- 1 tsp vanilla extract
- 2/3 cup almond flour* (we like Wellbee’s)
- 2/3 cup MB 1:1 GF Combine (or sub all-purpose flour if not gluten-free)
- 3/4 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup rolled oats (licensed gluten-free as needed)
- 1/2 cup roughly chopped pecans
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Preheat your oven to 350 ranges F (176 C) and line two baking sheets with parchment paper. Put apart.
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To a medium mixing bowl, add the melted vegan butter, brown sugar, pumpkin purée, and vanilla extract. Whisk until fully blended. Subsequent, stir throughout the almond flour, gluten-free flour combine, cinnamon, pumpkin pie spice, baking soda, and salt until there are no flour streaks remaining. Subsequent, use a spatula or picket spoon to fold throughout the oats and chopped pecans.
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Use a cookie scoop (we like this one) or tablespoon to measure out ~1 ½ Tbsp portions of dough and place them on the baking sheets about 2 inches apart. Within the occasion you’ll be frosting them, calmly press down on the cookies to flatten them. In some other case, you might depart them in little mounds! Bake for 13-Quarter-hour until the edges are golden brown.
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Let cool on the baking sheet for 5 minutes sooner than transferring to a wire rack to sit back completely. As quickly as cool, you might excessive them with Pumpkin Spice Frosting for an extra indulgent fall cookie. Have the benefit of!
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Let cool completely sooner than storing any leftovers calmly lined at room temperature for as a lot as 3-4 days. See notes for freezing recommendations.
*Coconut sugar may go slightly than brown sugar, nevertheless the feel will seemingly be fully completely different.
*If nut-free, you may try sunflower seed meal slightly than almond flour, nevertheless the cookies may flip inexperienced after baking (the color obtained’t impression the type). One other selection generally is a lesser amount of oat flour, nevertheless the cookies may find yourself additional dense and healthful. Inform us in case you try each risk!
*Chances are you’ll scoop the dough and freeze it for future use; to bake, merely place frozen scoops of dough onto a prepared baking sheet and bake for an extra 1-2 minutes.
*Vitamin data is a tricky estimate calculated with out frosting.
Serving: 1 cookie Power: 133 Carbohydrates: 14.8 g Protein: 1.6 g Fat: 8.1 g Saturated Fat: 3.5 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 2.4 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 91 mg Potassium: 84 mg Fiber: 1.3 g Sugar: 7.9 g Vitamin A: 159 IU Vitamin C: 0 mg Calcium: 22 mg Iron: 0.5 mg
