Easy Pumpkin Cookies

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5 from 3 votes

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www.theconsciousplantkitchen.com

These Easy Pumpkin Cookies are made with 4 basic ingredients and have a moist texture and delicious fall flavors. They're ready in under 25 minutes for a perfect last-minute dessert.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/easy-pumpkin-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 151.1kcal

Author: Carine Claudepierre

Ingredients

1 cup Self-Rising Flour (note 1)
½ cup Pumpkin Puree (note 2)
⅓ cup Melted Dairy-Free Butter (Unsalted) (note 3)
½ cup Soft Brown Sugar (note 4)

Recommended for flavors (note 5)

1 ½ teaspoon Cinnamon (note 6)
1 teaspoon Vanilla Extract
¼ teaspoon Salt

Opional

½ cup Chopped Pecans

US Customary - Metric

Instructions

Preheat the oven 350 °F (180 °C). Line two large baking sheets with parchment paper. Lightly oil the paper with a cooking oil spray.
In a mixing bowl, whisk melted, cooled butter, pumpkin puree, soft brown sugar, and the optional vanilla extract, pumpkin pie spices, and salt, if used.
Fold in the self-rising flour with a rubber spatula to incorporate it and form a cookie dough.
Feel free to add chopped nuts and stir to evenly incorporate them.
Lightly oil a cookie dough scoop, grab some cookie dough, and release it on the baking sheet, leaving a thumb of space between the cookies. Press down the top of the cookies with your lightly oiled hands.
Bake the cookies for 15-16 minutes at 350 °F (180 °C) on the center rack of the oven until golden brown on the edges.
Let them cool down on a cooling rack for an hour.

Notes

Note 1: One cup of self-rising flour is equivalent to 1 cup of all-purpose flour with 2 teaspoons of baking powder. You might be able to use 1:1 gluten-free all-purpose flour with gluten-free baking powder.

Note 2: You can use canned pure pumpkin puree (not pumpkin pie filling) or make homemade pumpkin puree.

Note 3: You can use light flavor oils like almond oil or light olive oil, but the cookies will be harder and not as moist.

Note 4: You can use other granulated sweeteners, but soft brown sugar provides more moisture, and white sugar hardens and crisps the cookies more.

Note 5: Spices are highly recommended, or the cookies will be bland. Pick all the optional flavors, or just one or two, as you like.

Note 6: You can swap it for pumpkin pie spices.

Nutrition