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.
- 1¾ cup gluten-free flour of choice (I used a mix of brown rice flour, garfava flour and sorghum flour)
- ½ cup arrowroot flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup coconut sugar
- ½ 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)
- ¼ cup applesauce
- 2 tbsp hot water
- ½ 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 ¼ 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.