Cinnamon Sugar Pumpkin Cookies
First day of fall means…. ALL THINGS PUMPKIN!!!
If you’re not a pumpkin fan, you might want to mute me until winter. If you’ve been following me since the OG tasteswithgrayce days, you know I’m a huge sucker for all of the pumpkin recipes. Since I’ve only had this website for a few months now, not all of my fall recipes are on here. But have no fear, I’ve created this guide on my Instagram to house the majority (there’s a cutoff of 30 posts and I have way more than that, yikes) of those recipes from the past two years to make them easier to find. Anyways, onto the cookies.
I made these last weekend as my first pumpkin baked good of the season and they certainly did not disappoint. They’re so incredibly delicious and are vegan, gluten free, and sugar free. I used monkfruit to keep them entirely sugar free, but any granulated sugar or sweetener should do the trick if you prefer another. I have not tested any other flours, but I recommend keeping the almond and coconut as those are what makes the texture so soft. They’re also made all in one bowl, without any fancy equipment, so they’re super simple to whip up.
If you’re a soft baked cookie lover like me, these are a dream. They literally melt in your mouth with every bite, and I know you’ll love them too.
Now go make them, and get pumped for the pumpkin recipes to come!
RECIPE
Ingredients:
1 flax egg (1 tbsp flaxseed + 2 tbsp water)
1/4 cup melted vegan butter
1/3 cup canned pumpkin
1/3 cup monkfruit or coconut sugar
1 1/4 cup almond flour
1/4 cup coconut flour
1/4 tsp baking soda
Cinnamon & pumpkin spice to taste (because yes, you can eat the dough!!)
Extra sugar, cinnamon, and pumpkin spice for rolling
Directions:
Mix flax egg, butter, pumpkin, and sugar in a bowl until smooth. Fold in flours and continue to mix until dough forms. Gently stir in baking soda, cinnamon, and pumpkin spice until fully incorporated.
Mix sugar, cinnamon, and pumpkin spice in a shallow bowl. Roll dough into even-sized balls and coat in cinnamon sugar mixture. Line across a parchment lined baking sheet, flattening the tops of each cookie slightly (they won’t spread much).
Bake at 350 for 12 minutes, or until edges are golden. They will feel slightly underbaked but they will firm up as they cool. Let cool completely before removing from the baking sheet.