Wrong Time of Year, Right Kind of Cookie

Pillowy Pumpkin Butter Cookies

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.

PPBC

PPBC

PPBC

Pillowy Pumpkin Butter Cookies

Pillowy Pumpkin Butter Cookies

vegan, soy-free, nut-free gluten-free

makes about 40 cookies

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees and line cookie sheets with parchment.
  2. Combine the first 7 ingredients in a small bowl.
  3. Mix sugar and molasses in a large bowl. Then, stir in applesauce, pumpkin butter, and vanilla.
  4. Add dry ingredients to the wet and thoroughly mix. Add melted oil and stir until well incorporated.
  5. Drop by rounded spoonfuls onto parchment about 2 inches apart.
  6. 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.
  7. Remove from oven and let cool on pan for 5 minutes before transferring to cooling racks.
  8. After completely cooled store leftovers in an airtight container in the fridge to keep for a few days… if they last that long. Enjoy!

Pillowy Pumpkin Butter Cookies

Pillowy Pumpkin Butter Cookies

Pillowy Pumpkin Butter Cookies

4 thoughts on “Wrong Time of Year, Right Kind of Cookie

    • Thank you! They do make a great snack, or breakfast, or dessert. I ate half of them the day I made them. They didn’t last through the weekend ๐Ÿ™‚

  1. Such a coincidence! I actually made a little batch of pumpkin scones this morning ๐Ÿ™‚
    These look and sound amazing

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