Soft Pumpkin Spice Cookie Recipe (Grain/Gluten Free)

Though pumpkin spice season is coming to a close and peppermint and cinnamon season nears, we can’t deny that anytime is a good time for pumpkin spice!

I was a huge fan of the famous PSL for a long time and awaited its arrival with excitement. But then I learned how many terrible things are in the popular beverage and quit cold turkey. Since then, however, I’ve become more accustomed to eating and drinking more raw/whole foods and would much prefer to make a pumpkin pie from scratch to get my pumpkin spice fix that drinking a Pumpkin Spice Latte…

That being said, there is a LOT of sugar and dairy in traditional pumpkin pie and, really, that’s part of why we love it! But what if you don’t want all that, and just want a pumpkiny spicy dessert or snack to bring to the holiday party or just to much on? That’s where these soft pumpkin spice cookies come in!

I had a can of pumpkin puree meant for a second batch of pies for the season (my husband LOVES pumpkin pie), but I wasn’t feeling it. I wanted something different and decided to experiment with making some cookies using a modified paleo cracker recipe and adding moisture to it with the pumpkin puree.

Honey can be substituted for any other sweetener, though this is the recipe configuration that is the closest to paleo, but you could use brown sugar, agave syrup, stevia or some stevia blend, it’s up to your preference and how clean you wan the resulting cookies to be. I usually use stevia but I was feeling like honey this time.

If you make any modifications or adjustments to the recipe, please share your findings in the comments! This was an experiment, so any improvements or ideas are more than welcome!

Soft Pumpkin Spice Cookie Recipe

Prep: 30 mins

Baking: 15 minutes

Makes: 30 1.5“ cookies (approx.)

Ingredients:

Dry Wet
1 cup almond flour
1 tbsp coconut flour)
3/4 cup potato starch (or tapioca flour)
1/4 tsp salt
1/2 tsp baking powder
2  tbsp pumpkin spice
Cinnamon to taste (optional)
2 tbsp virgin coconut oil (or butter), melted and cooled
1 egg, beaten
1 cup pumpkin puree
¼ cup honey (or Stevia to taste)
Dash vanilla extract

IMG_6721

Instructions:

  • Preheat oven to 350° F (175° C)
  • Place wax paper on baking sheet (or grease the sheet up)
  • Mix dry ingredients and make a well in the middle
  • Mix wet ingredients until smooth
  • Add wet ingredients in well and mix together until texture is smooth but thick enough to form balls.

IMG_6722

  • Roll into 1” diameter balls and place onto baking sheet

IMG_6724

  • Press down with thumb to flatten them out a bit (wet your thumb to avoid the dough sticking.IMG_6726
  • Bake for 15 minutes or until semi-firm, let them cool, and they’re done!

IMG_6731

Because the thickness of the cookies is uneven, the thicker areas will be softer so check on them and don’t let them dry out too much. For a more even bake and texture, I recommend flattening them out gently and evenly on your palm before placing on the baking sheet.

I hope you like them! Please share your thoughts and/or modifications in the comments.

Enjoy!

Advertisements

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s