Pumpkin Spiced Cookies
On a rainy Sunday Autumn afternoon, bake these delicious spiced cookies to enjoy with a warming cup of tea
prep time 10-15 mins total time 20-30 mins serves 10
ingredients
100g coconut oil
100g brown sugar
100g caster sugar
75g pumpkin puree*
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/4 (60ml) cup non-dairy milk
250g flour
1 tsp baking powder
Pinch of salt
method
Whisk together the sugar and coconut oil until completely combined.
Add the milk, pumpkin puree and vanilla and whisk together.
Sift in the flour and add the baking powder, spices and salt. Fold together until it resembles cookie dough.
Cover and chill in the fridge for 1 hour.
Preheat oven for 180°C. Line two baking trays with parchment paper.
Separate the cookie dough in half and roll 5 golf-ball-sized cookies from each half (I like to do this to make them even) to make 10 cookies. Place on the trays with space in between each cookie for them to spread. Push down gently on each cookie to flatten slightly.
Bake in the oven for 15 minutes. Leave to cool, and enjoy!
notes
*You can sometimes find pumpkin puree in the shops, but I have an easy pumpkin puree recipe here to make it easily at home.
It’s important you keep an eye on the cookies so you don’t overcook them, as they continue to cook outside of the oven and this is key to the gooey-ness of the cookie! Just before they look totally done, take them out of the oven. Also be patient and allow them to properly cool so they set.
Store in an air-tight jar.
I like to microwave them to heat them up a bit so they always feel like they’ve just come out of the oven.
