There’s a bakery in Seattle’s Pike Place Market that bakes monstrous, soft pumpkin cookies. Whenever I visited, I always made a beeline for them.
I haven’t had one in years, but when my husband accidentally bought a can of pureed pumpkin pie mix, those cookies instantly popped into my brain. And suddenly I couldn’t stop thinking about how I could create a healthy version of them.
These cookies were phenomenal. They have the perfect consistency – they’re soft, chewy and keep together even though there are no eggs or flax in them. They have a mellow, nicely spiced flavour and they’re not too sweet.
And you know what would make them even more spectacular? A smear of this icing on top.
You should really go and make these. Right now.
Soft Pumpkin Cookies
gluten-free, vegan, dairy-free, soy-free, sugar-free
1 3/4 cup gluten-free flour of choice (I used a mix of brown rice flour, garfava flour and sorghum flour)
1/2 cup arrowroot flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup coconut sugar
1/2 cup coconut oil, softened (not melted – you want it to have the consistency of soft butter)
1 cup organic pureed pumpkin pie mix (or 1 cup regular pumpkin mixed with dashes of cinnamon, ginger, nutmeg and clove)
1/4 cup applesauce
2 tbsp hot water
1/2 tsp vanilla powder, or 1 tsp vanilla extract
In a large bowl, combine the flours, baking powder, baking soda and salt.
In a separate, smaller bowl, cream the coconut oil and coconut sugar until well mixed, then add the pumpkin, applesauce, vanilla and hot water. Mix well.
Combine the wet and the dry mixtures and mix well.
Grab dough in scant 1/4 cup amounts and roll it into balls, then flatten them slightly. You can make them larger or smaller, depending on your preference. Place on two baking sheets lined with a silpat or parchment paper.
Bake at 350 degrees F for 15-18 minutes, or until the tops are cracked and lightly browned at the edges, and the bottoms are slightly golden brown.