Fluffy Pumpkin Oat Cookies (1 Bowl!)
Trying to find a cookie full of fall style? That’s it! Fluffy, cinnamon-spiced, pecan-studded pumpkin oat cookies made in 1 bowl in half-hour!
These vegan + gluten-free treats are easy, delicious, and further irresistible when topped with pumpkin spice frosting. Preheat your oven…it’s cookie time!
These 1-BOWL fluffy fall targets start with melted (vegan) butter, brown sugar, pumpkin purée, and vanilla extract. Merely whisk these moist parts collectively and in addition you’re good to go — no mixer needed!
Subsequent, we stir inside the dry parts: almond flour, gluten-free combine (or all-purpose flour if not GF), cinnamon, pumpkin pie spice, baking soda, and salt. This combine makes for delicate, fluffy cookies that fashion like fall!
Lastly, we stir in pecans and rolled oats, which give these cookies the loveliest (slight) chewiness and delicate crunch.
All that’s left: Scoop, bake, and luxuriate in!
We predict you’ll LOVE these cookies! They’re:
Mild
Fluffy
Pumpkin-y
Utterly spiced
Barely chewy
& SO delicious!
For many who’re craving a additional decadent cookie, prime them with our Vegan Pumpkin Spice Frosting (mmm, SO GOOD!). These cookies are wonderful for fall baking, Halloween, trip cookie occasions, and each half in between!
Additional Pumpkin Cookies
For many who do this recipe, inform us! Go away a comment, payment it, and don’t neglect to tag {a photograph} @minimalistbaker on Instagram. Cheers, associates!
Servings 20 (Cookies)
Cease your show display from going darkish
- 1/2 cup melted vegan butter (we like Miyoko's // dairy butter would moreover work if not vegan)
- 2/3 cup packed brown sugar* (assure vegan-friendly as needed)
- 1/2 cup pumpkin purée
- 1 tsp vanilla extract
- 2/3 cup almond flour* (we like Wellbee’s)
- 2/3 cup MB 1:1 GF Combine (or sub all-purpose flour if not gluten-free)
- 3/4 tsp flooring cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup rolled oats (licensed gluten-free as needed)
- 1/2 cup roughly chopped pecans
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Preheat your oven to 350 ranges F (176 C) and line two baking sheets with parchment paper. Put apart.
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To a medium mixing bowl, add the melted vegan butter, brown sugar, pumpkin purée, and vanilla extract. Whisk until fully combined. Subsequent, stir inside the almond flour, gluten-free flour combine, cinnamon, pumpkin pie spice, baking soda, and salt until there usually are not any flour streaks remaining. Subsequent, use a spatula or wooden spoon to fold inside the oats and chopped pecans.
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Use a cookie scoop (we like this one) or tablespoon to measure out ~1 ½ Tbsp portions of dough and place them on the baking sheets about 2 inches apart. For many who’ll be frosting them, frivolously press down on the cookies to flatten them. In some other case, you’ll depart them in little mounds! Bake for 13-Quarter-hour until the perimeters are golden brown.
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Let cool on the baking sheet for 5 minutes sooner than transferring to a wire rack to relax completely. As quickly as cool, you’ll prime them with Pumpkin Spice Frosting for an extra indulgent fall cookie. Have the benefit of!
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Let cool completely sooner than storing any leftovers frivolously lined at room temperature for as a lot as 3-4 days. See notes for freezing solutions.
*Coconut sugar may go as an alternative of brown sugar, nevertheless the feel shall be completely totally different.
*If nut-free, you presumably can try sunflower seed meal as an alternative of almond flour, nevertheless the cookies might flip inexperienced after baking (the color gained’t affect the fashion). One other selection might be a lesser amount of oat flour, nevertheless the cookies might find yourself additional dense and healthful. Inform us in case you occur to try each chance!
*You might scoop the dough and freeze it for future use; to bake, merely place frozen scoops of dough onto a prepared baking sheet and bake for an extra 1-2 minutes.
*Vitamin knowledge is a troublesome estimate calculated with out frosting.
Serving: 1 cookie Vitality: 133 Carbohydrates: 14.8 g Protein: 1.6 g Fat: 8.1 g Saturated Fat: 3.5 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 2.4 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 91 mg Potassium: 84 mg Fiber: 1.3 g Sugar: 7.9 g Vitamin A: 159 IU Vitamin C: 0 mg Calcium: 22 mg Iron: 0.5 mg
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