Are you looking for cookies full of fall flavor? This is it! Fluffy, cinnamon-flavored pecan-studded pumpkin oat cookies 1 bowl to 30 minutes!
these Vegan + Gluten Free Snacks are easy and delicious additional Top it with pumpkin spice frosting and you won’t be able to resist. Preheat the oven… It’s cookie time!
these 1-bowl Your fluffy fall dream starts with melted (vegan) butter, brown sugar, pumpkin puree, and vanilla extract. All you have to do is whisk these wet ingredients together. No mixer required!
Next we Mix dry ingredients: Almond flour, gluten-free blend (or all-purpose flour if not GF), cinnamon, pumpkin pie spice, baking soda, and salt. This combination is soft and fluffy cookies that taste like fall!
Lastly, mix in pecans and rolled oats to make the cookies the most adorable. (Slight) chewiness and subtle crunch..
Now all that’s left is to scoop, bake and enjoy!
We think you will love these cookies! they:
soft
fluffy
pumpkin-like
perfectly spicy
A little chewy
& it’s really delicious!
If you want a fancier cookie, try topping them with vegan pumpkin spice frosting (mmm, really good!). These cookies are perfect for fall baking, Halloween, holiday cookie parties, and everything in between!
More Pumpkin Cookies
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo @minimalistbaker on Instagram. Cheers, friends!
night soil 20 (cookie)
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- 1/2 cup melted vegan butter (We love Miyoko’s // Dairy Butter – it would work even if it’s not vegan)
- 2/3 cup Packaged brown sugar* (Check if it is vegan friendly as needed)
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2/3 cup Almond flour* (We love Wellbee)
- 2/3 cup MB 1:1 GF mix (or use all-purpose flour if not gluten-free)
- 3/4 teaspoon cinnamon powder
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup rolled oats (Gluten-free certified as required)
- 1/2 cup roughly chopped pecans
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Preheat the oven to 350 degrees F (176 degrees C) and line two baking sheets with parchment paper. Set aside.
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In a medium mixing bowl, combine melted vegan butter, brown sugar, pumpkin puree, and vanilla extract. Whisk until completely combined. Then stir in the almond flour, gluten-free flour mixture, cinnamon, pumpkin pie spice, baking soda, and salt until no flour streaks remain. Next, using a spatula or wooden spoon, mix the oats and chopped pecans.
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Using a cookie scoop (we like this one) or a tablespoon, measure out ~1 ½ tablespoons of dough and place them about 2 inches apart on baking sheets. If frosting, lightly press the cookies to flatten them. Otherwise you can leave it on a small hill! Bake for 13-15 minutes until edges are golden brown.
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Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, you can top them with pumpkin spice frosting for an even more indulgent fall cookie. take pleasure in!
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Let leftovers cool completely and store, lightly covered, at room temperature for up to 3 to 4 days. See notes for freezing recommendations.
*Coconut sugar can be used in place of brown sugar, but the texture is different.
*If you are nut-free, you can try using sunflower seed meal instead of almond flour, but the cookies may turn green after baking (the color will not affect the taste). Another option is to reduce the amount of oat flour, but your cookies may be denser and healthier. Let me know if you try either option!
*You can scoop out the dough and freeze it for later use. To bake, place a scoop of frozen batter on the prepared baking sheet and bake for another 1-2 minutes.
*Nutrition information is approximate, calculated without adding sugar.
clothing material: 1 cookie calorie: 133 carbohydrate: 14.8 g protein: 1.6 g province: 8.1 g Saturated Fat: 3.5 g Polyunsaturated fat: 1.1 g Monounsaturated fat: 2.4 g Trans fat: 0 g 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 steel: 0.5 mg
