Soft Pumpkin Cookies
User Reviews
4.4
Soft Pumpkin Cookies
Description
These Soft Pumpkin Cookies use almond and coconut flour for a mildly nutty, gluten-free approach, balanced with pumpkin puree and pumpkin pie spice to highlight seasonal flavors. The dough is intentionally wet, giving the baked cookies a soft, moist texture rather than crisp edges. Baking at a moderate temperature ensures they set without drying out.
Adding mini chocolate chips distributes chocolate flavor in small bursts that complement the pumpkin's earthiness. Pressing the dough slightly before baking helps shape the cookies since they do not spread much on their own.
After cooling, the cookies can be decorated by piping vanilla frosting, adding a creamy touch to each cookie. These cookies store well refrigerated due to the moist ingredients and can be served as a snack or dessert during fall gatherings.
Ingredients
- 1 1/2 cups almond flour 175 grams
- 3 Tablespoons coconut flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon salt sea salt
- 2 egg
- 1/2 cup cane sugar or coconut sugar
- 1 teaspoon vanilla
- 1 cup pumpkin canned or homemade
- 1/3 cup mini chocolate chips I used Enjoy Life
- vanilla frosting for piping (optional)
Instructions
- Prep: Preheat oven to 350°F and line a baking sheet with parchment.
- Mix dry ingredients: Stir together dry ingredients (flours, pumpkin pie spice, baking soda and sea salt) in a mixing bowl.
- Add wet ingredients: Mix together wet ingredients (eggs, pumpkin, sugar and vanilla) in a separate mixing bowl.
- Combine: Combine wet and dry ingredients. The dough will seem really wet for a cookie dough. This is ideal!
- Add chocolate chips: Stir in 1/3 cup chocolate chips.
- Scoop: Use a medium cookie scoop to scoop and place cookies on prepared cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
- Bake: Bake for 15 minutes.
- Cool: Move cookies to a wire rack and cool completely.
- Decorate with frosting: add frosting to the piping bag fitted with a #17 tip and pipe the frosting in s swirl on each cookie.
- To store:store leftover cookies in a container in the fridge for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Serving | 1cookie (without frosting) | |
| Calories | 54kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 59mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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