Pumpkin Pie Cookies

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5 from 1 vote

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www.theconsciousplantkitchen.com

These Pumpkin Pie Cookies are delicious 6-ingredient gluten-free cookies that look, taste, and smell like pumpkin pie and are loaded with fall flavors and ready in just about 30 minutes.

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/pumpkin-pie-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time10

Cooling15

Total Time35

Servings: cookies

Calories: 122.7kcal

Author: Carine Claudepierre

Ingredients

Cookie Base

2 cups Almond Flour packed, (note 1)
¼ cup Maple Syrup (note 2)
3 tablespoons Melted Coconut Oil (note 3)
¼ teaspoon Pumpkin Pie Spices (note 4)

Pumpkin Pie Filling

⅓ cup Pumpkin Puree canned or fresh, cooled
1 tablespoon Maple Syrup (note 2)
1 tablespoon Cornstarch (note 5)
¼ teaspoon Pumpkin Pie Spices (note 4)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
In a medium-size mixing bowl, add all the base ingredients: almond flour, maple syrup, melted coconut oil, and pumpkin pie spices.
Combine the ingredients with a spatula first, squeeze the dough with your hands to bring them together, and form a cookie dough ball. If too wet, you can add more almond flour.
Divide the dough into 9 even pieces, and roll each one into a ball.
Place each ball onto the lined cookie sheet leaving two thumbs between them.
Use your palm to flatten each cookie, then use your thumb or the back of a measuring teaspoon to press down a cavity in the center of each cookie. This step cracks the edges of the cookies. Set aside.
In a small bowl, whish, pumpkin puree, maple syrup, pumpkin pie spices, and cornstarch until smooth.
Fill each cookie cavities with the pumpkin pie filling.
Bake the cookies for 12-15 minutes at 350°F (180°C) until the sides of the cookies are slightly golden.
Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to completely cool down.

Notes

Note 1: Almond meal works, but the cookie will be gritty, darker in color, and a bit dryer. The recipe might work with oat flour, in smaller amounts, but the texture will be less moist and dryer. I don't recommend all-purpose flour for this recipe.

Note 2: Any liquid sweetener works, including coconut nectar, agave syrup, etc.

Note 3: Any low-flavor oil works

Note 4: Ground cinnamon is a great swap. Feel free to stir in 1 teaspoon of vanilla extract to flavor the cookie dough.

Note 5: Arrowroot flour or tapioca starch also works.

Storage: You can store the cookies in the fridge in an airtight container for up to 3 days.

Nutrition