12.6 C
New York
Tuesday, November 5, 2024

Fluffy Pumpkin Oat Cookies (1 Bowl!)


On the lookout for a cookie full of fall taste? That is it! Fluffy, cinnamon-spiced, pecan-studded pumpkin oat cookies made in 1 bowl in half-hour

These vegan + gluten-free treats are straightforward, scrumptious, and additional irresistible when topped with pumpkin spice frosting. Preheat your oven…it’s cookie time!

Brown sugar, almond flour, gluten-free flour blend, pumpkin purée, vegan butter, baking soda, cinnamon, pumpkin pie spice, oats, and pecans

These 1-BOWL fluffy fall desires begin with melted (vegan) butter, brown sugar, pumpkin purée, and vanilla extract. Merely whisk these moist components collectively and also you’re good to go — no mixer wanted!

Using a whisk to combine melted vegan butter, pumpkin purée, and brown sugar

Subsequent, we stir within the dry components: almond flour, gluten-free mix (or all-purpose flour if not GF), cinnamon, pumpkin pie spice, baking soda, and salt. This mixture makes for gentle, fluffy cookies that style like fall!

Stirring the dry ingredients into the wet ingredients

Lastly, we stir in pecans and rolled oats, which give these cookies the loveliest (slight) chewiness and delicate crunch.

Adding rolled oats to a bowl of cookie dough with chopped pecans on top

All that’s left: Scoop, bake, and luxuriate in!

Bowl of cookie dough and a baking sheet with balls and discs of cookie dough
Picking up a fluffy vegan gluten-free pumpkin oat cookie from a stack of cookies

We expect you’ll LOVE these cookies! They’re:

Comfortable
Fluffy
Pumpkin-y
Completely spiced
Barely chewy
& SO scrumptious!

For those who’re craving a extra decadent cookie, prime them with our Vegan Pumpkin Spice Frosting (mmm, SO GOOD!). These cookies are excellent for fall baking, Halloween, vacation cookie events, and every little thing in between!

Extra Pumpkin Cookies

For those who do that recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Plate of frosted pumpkin oat cookies next to a knife with pumpkin spice frosting

Prep Time 15 minutes

Prepare dinner Time 15 minutes

Whole Time 30 minutes

Servings 20 (Cookies)

Course Dessert

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it maintain? 3-4 Days

Forestall your display screen from going darkish

  • 1/2 cup melted vegan butter (we like Miyoko’s // dairy butter would additionally work if not vegan)
  • 2/3 cup packed brown sugar* (guarantee vegan-friendly as wanted)
  • 1/2 cup pumpkin purée
  • 1 tsp vanilla extract
  • 2/3 cup almond flour* (we like Wellbee’s)
  • 2/3 cup MB 1:1 GF Mix (or sub all-purpose flour if not gluten-free)
  • 3/4 tsp floor cinnamon
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup rolled oats (licensed gluten-free as wanted)
  • 1/2 cup roughly chopped pecans
  • Preheat your oven to 350 levels F (176 C) and line two baking sheets with parchment paper. Put aside.

  • To a medium mixing bowl, add the melted vegan butter, brown sugar, pumpkin purée, and vanilla extract. Whisk till totally mixed. Subsequent, stir within the almond flour, gluten-free flour mix, cinnamon, pumpkin pie spice, baking soda, and salt till there are not any flour streaks remaining. Subsequent, use a spatula or wood spoon to fold within the oats and chopped pecans.

  • Use a cookie scoop (we like this one) or tablespoon to measure out ~1 ½ Tbsp quantities of dough and place them on the baking sheets about 2 inches aside. For those who’ll be frosting them, frivolously press down on the cookies to flatten them. In any other case, you may depart them in little mounds! Bake for 13-Quarter-hour till the perimeters are golden brown.
  • Let cool on the baking sheet for five minutes earlier than transferring to a wire rack to chill absolutely. As soon as cool, you may prime them with Pumpkin Spice Frosting for an additional indulgent fall cookie. Get pleasure from!
  • Let cool absolutely earlier than storing any leftovers frivolously lined at room temperature for as much as 3-4 days. See notes for freezing suggestions.

*Coconut sugar would possibly work instead of brown sugar, however the texture will likely be totally different.
*If nut-free, you may attempt sunflower seed meal instead of almond flour, however the cookies could flip inexperienced after baking (the colour gained’t impression the style). An alternative choice can be a lesser quantity of oat flour, however the cookies could end up extra dense and healthful. Tell us when you attempt both possibility!
*You may scoop the dough and freeze it for future use; to bake, simply place frozen scoops of dough onto a ready baking sheet and bake for an additional 1-2 minutes.
*Diet info is a tough estimate calculated with out frosting.

Serving: 1 cookie Energy: 133 Carbohydrates: 14.8 g Protein: 1.6 g Fats: 8.1 g Saturated Fats: 3.5 g Polyunsaturated Fats: 1.1 g Monounsaturated Fats: 2.4 g Trans Fats: 0 g Ldl 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 Iron: 0.5 mg



Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Articles