There’s a cynical New Yorker food snob part of me that makes me want to roll my eyes at all things pumpkin spice. But that witch always loses to the other part of me that isn’t ashamed to bust out a pumpkin spice smoothie as soon as the calendar turns or is drawn to that pumpkin spice coffee creamer and DGAF what’s in it to make it taste like that.

These cookies sit firmly on the pro-pumpkin spice side, but are also made with real pumpkin as the base; use lots of warming and sweet spices; and take advantage alternative flours that pack in protein and fiber and are naturally gluten-free. And they taste totally pumpkin spicy without hitting you over the head with cloying sweetness.

They’re a pretty wholesome cookie, as far as I’m concerned — great to grab for breakfast (when they first came out of the oven they reminded me of muffin tops) or with an afternoon cup of tea. You can also take them to the next level and turn them into ice cream sandwiches or even whoopie pies for dessert (due to their slightly cakey texture).

Here’s hoping these cookies make your pumpkin spice season extra cozy and comforting.

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Pumpkin Spice Cookies

Grain-free cookies (with a vegan option) with a cloud-like (borderline cakey) texture and lots of pumpkin spice flavor.

Course Dessert, Snack

Servings 18 cookies

Ingredients

• 1 cup pumpkin puree
• 1 egg or chia egg
• 2 tablespoons coconut oil melted
• ¾ cup coconut sugar
• 1 cup chickpea flour
• 1 ½ cups almond flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon pumpkin spice blend*

*OR:

• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon cardamom
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves

Instructions

1. Heat the oven to 350°F. Line a baking tray with parchment paper. In a medium mixing bowl, whisk together ingredients with a fork until will combined. In a large mixing bowl combine wet ingredients and whisk together to combine.
2. Add the dry bowl to the wet ingredient bowl and mix together until the mixture doesn’t have any major lumps and your dough is formed.
3. Scoop dough out into rounds about the size of golf balls and space them out evenly on your prepared baking tray. No need to get the shape perfect as the dough is on the stickier side, you don’t want to bother rolling them into balls
4. Bake for 13 to 15 minutes. Let them cool on the tray for 10 to 15 minutes before transferring them to a cooling rack.