Pillowy Pumpkin Snacking Cookies

These cookies were so easy to make. Honestly, I had some leftover pumpkin purée in the fridge and didn’t know what to do with it. I came across this recipe in Oh She Glows Everyday and thought, why not give these a try? I am so glad that I did. They really are pillowy and spicy and hard to not devour in one sitting. The original recipe calls for some Coconut Whipped Cream (also from Oh She Glows Everyday) to be spread on top or you could try Angela’s Magic No-Cook Caramel Sauce. I didn’t get that far. They went too fast!


With thanks to Angela Liddon from her cookbook Oh She Glows Everyday

vegan, nut-free, soy-free, kid-friendly, freezer-friendly

Prep Time: 10 to 15 minutes     Bake Time: 12 to 14 minutes

Makes 11 cookies (I squeezed out 12)

3 Tbsp (45 ml) virgin coconut oil, softened
1/2 cup (125 ml) lightly packed brown sugar
1/3 cup (75 ml) unsweetened pumpkin purée
1/2 tsp (2 ml) pure vanilla extract
2 tsp (10 ml) ground cinnamon
2 tsp (10 ml) ground flax
3/4 tsp (4 ml) ground ginger
1/2 tsp (2 ml) baking soda
 1/2 tsp (2 ml) freshly grated nutmeg
1/8 tsp (0.5 ml) ground cloves
Dash of cardamom
1/4 tsp (1 ml) fine sea salt
1 cup (250 ml) whole-grain or white/light spelt flour
  1. Preheat the oven to 350 degrees F (180 degrees Celsius). Line a large baking sheet with parchment paper.
  2. In a  large bowl using electric beaters, beat together the coconut oil, sugar, pumpkin, and vanilla until smooth.
  3. Add the cinnamon, ground flax, ginger, baking soda, nutmeg, cloves, cardamom, and salt. Beat until combined. Add the flour and beat again until combined. The dough should be moist and easy to roll into balls.
  4. Shape the dough into large balls, about 2 packed tablespoons (30 ml) each. Place the balls 2 to 3 inches (5 to 8 cm) apart on the prepared baking sheet. Do not flatten the balls, or the cookies will not be as fluffy.
  5. Bake for 12 to 14 minutes (I opted for 12 and they turned out great), until the cookies have puffed up. Some might be lightly cracked on the surface.
  6. Let cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.
  7. Pipe Coconut Whipped Cream onto the cookies, if desired (make sure they are completely cool or the cream will melt). Store the cooled cookies in an airtight container in the fridge for 2 to 3 days or freeze them for up to 2 weeks.  Angela likes to wrap her cookies individually in foil and then pace them in a freezer-safe zip-top bag or airtight container.

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