Pumpkin Spiced Cookies
What you need
What you need- coconut oil
- brown sugar
- caster sugar
- pumpkin puree*
- vanilla
- cinnamon
- nutmeg
- ginger
- cloves
- non-dairy milk
- flour
- baking powder
- Pinch of salt
How to make pumpkin spiced cookies
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!
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.
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Pumpkin Spiced Cookies
Ingredients
- 100 g coconut oil
- 100 g brown sugar
- 100 g caster sugar
- 75 g pumpkin puree*
- 1 tsp vanilla
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp cloves
- 60 ml non-dairy milk
- 250 g flour
- 1 tsp baking powder
- pinch salt
Instructions
- Whisk together the sugar and coconut oil until completely combined.
- Add the milk, pumpkin puree and vanilla, and whisk together.
- Sift in the flour, add the baking powder, spices and salt, and fold together until 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 harden slightly. Enjoy!
Video
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.
Nutrition
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5 comments
Steph
These were delicious. Can you freeze them do you know?
Robert
These pumpkin spiced cookies look so delicious. They should be tried once for sure.
Victoria Ramírez
Such a good recipe! I changed the pumpkin puree with some banana and it turned out great! Also changed the coconut oil for olive oil, a bit oily but perfect when baked, would definitely recommend 🙂
Plumes
I made these a few times and they always turn out fabulously!
A lovely autumnal treat
Madeleine OliviaAuthor
I’m so happy you have enjoyed my pumpkin spiced cookies! Hope you have a lovely week 🙂