Soft Pumpkin Cookies
Pillowy, cake-like cookies full of pumpkin and warm spice. Soft as a cloud and just sweet enough.
Why you'll love this recipe
- Not one spoon of refined sugar
- Makes enough for 18
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 3/4 cup (180 g) pumpkin purée
- 1/3 cup (80 ml) pure maple syrup
- 1/4 cup (60 ml) melted coconut oil
- 1 egg, 1 tsp vanilla
- 1 3/4 cups (210 g) whole-wheat pastry flour
- 1 tsp baking soda, 2 tsp pumpkin spice, pinch salt
- 1/3 cup dark chocolate chips or chopped pecans (optional)
How to make it
Preheat oven to 350°F (175°C). Line a tray.
Whisk pumpkin, maple, coconut oil, egg and vanilla.
Fold in flour, baking soda, spice and salt, then chips/pecans.
Scoop 18 mounds (batter is soft); smooth the tops.
Bake 12–15 minutes until springy to the touch. Cool on the tray.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Soft Pumpkin Cookies
Pillowy, cake-like cookies full of pumpkin and warm spice. Soft as a cloud and just sweet enough.
Ingredients
- 3/4 cup (180 g) pumpkin purée
- 1/3 cup (80 ml) pure maple syrup
- 1/4 cup (60 ml) melted coconut oil
- 1 egg, 1 tsp vanilla
- 1 3/4 cups (210 g) whole-wheat pastry flour
- 1 tsp baking soda, 2 tsp pumpkin spice, pinch salt
- 1/3 cup dark chocolate chips or chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a tray.
- Whisk pumpkin, maple, coconut oil, egg and vanilla.
- Fold in flour, baking soda, spice and salt, then chips/pecans.
- Scoop 18 mounds (batter is soft); smooth the tops.
- Bake 12–15 minutes until springy to the touch. Cool on the tray.
