I can’t hold onto this recipe any longer! I know it’s not pumpkin season, but why not celebrate a little early? These cookies will make your house smell like Thanksgiving and Christmas all rolled into one.
I lucked out and got a jar of homemade pumpkin butter from a vendor at the farmer’s market I mentioned in my last post. If you can’t find pumpkin butter you can use apple butter instead. That is a little easier to find.
Some people like thin crispy cookies. I’m not one of those people. I like my cookies soft and sometimes chewy. That’s why I used applesauce instead of butter for these. Using fruit puree in place of fat will make your cookies fluffier and more cake-like.
Pillowy Pumpkin Butter Cookies
vegan, soy-free, nut-free gluten-free
makes about 40 cookies
- 2 cups all-purpose gluten-free flour mix (I used King Arthur’s brand)
- 1/2 cup almond flour OR coconut flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup vegan sugar
- 1 tablespoon Blackstrap molasses
- 3/4 cup unsweetened applesauce, at room temperature
- 3/4 cup pumpkin butter, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
- Preheat oven to 350 degrees and line cookie sheets with parchment.
- Combine the first 7 ingredients in a small bowl.
- Mix sugar and molasses in a large bowl. Then, stir in applesauce, pumpkin butter, and vanilla.
- Add dry ingredients to the wet and thoroughly mix. Add melted oil and stir until well incorporated.
- Drop by rounded spoonfuls onto parchment about 2 inches apart.
- Bake for 15 to 17 minutes or until edges look dry and lightly browned. If you’re using two baking sheets at a time make sure you rotate sheets halfway through.
- Remove from oven and let cool on pan for 5 minutes before transferring to cooling racks.
- After completely cooled store leftovers in an airtight container in the fridge to keep for a few days… if they last that long. Enjoy!