Ingredients
- 1 cup pumpkin purée
- 1/2 cup maple syrup or agave nectar
- 1/3 cup melted coconut oil or vegan butter
- 1 ½ cups all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Nut milk (almond or oat) as needed for consistency
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine pumpkin purée, maple syrup, and melted coconut oil. Whisk until smooth.
- In another bowl, whisk together flour, baking powder, cinnamon, ginger, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 15-18 minutes or until the edges are golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, sprinkle sea salt on top before baking. If the dough feels too dry, mix in a splash of nut milk.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan