These Pumpkin Pie Cookies are the perfect dessert to make with canned pumpkin. Made with wholesome ingredients like pumpkin purée, whole wheat flour, and oats, they’re vegan, nutritious, and packed with warm seasonal spices.
Why You’ll Love These Pumpkin Pie Cookies
- Nutrient-Rich: Packed with fibre, vitamins, and wholesome ingredients, these cookies are as good for you as they are delicious.
- Seasonal Comfort: Infused with cinnamon, pumpkin spice, and cloves for that perfect fall flavour
- Quick and Easy: Just 20 minutes from start to finish, making them perfect for busy schedules.
- Vegan and Customizable: Free of eggs and dairy, and easy to tweak with your favourite mix-ins or spices.
Ingredients: Pumpkin Pie Cookies
For 20 small cookies, you’ll need:
Dry Ingredients:
- 1 cup whole wheat flour: Adds fibre and a nutty flavor.
- 1 cup oats: For texture and added nutrients.
- 2 teaspoon cinnamon, ¼ teaspoon pumpkin spice, ¼ teaspoon ground cloves, ¼ teaspoon salt: The ultimate spice blend
Wet Ingredients:
- 1 teaspoon vanilla extract: Enhances natural sweetness.
- ¼ cup maple syrup: A natural sweetener.
- 3 tablespoon melted coconut oil: Adds moisture and richness.
- 1⅓ cups pumpkin purée: Pat it down to remove excess moisture.
Optional Add-Ins:
- ⅓ cup chocolate chips: For more sweetness (or more, if desired!).
How to Make Pumpkin Pie Cookies
Equipment:
- Mixing bowls
- Baking sheet
- Measuring cups and spoons
- Parchment paper
- Spoon or small ice cream scoop for shaping cookies
Step-by-Step Instructions:
- Preheat the Oven: Set it to 350°F and line your baking sheet with parchment paper.
- Mix the Dry Ingredients: Combine flour, oats, cinnamon, pumpkin spice, ground cloves, and salt in a large bowl.
- Prepare the Wet Ingredients: In another bowl, mix the vanilla extract, maple syrup, melted coconut oil, and pat-dried pumpkin purée.
- Combine Everything: Slowly add the wet mixture into the dry ingredients, stirring until just combined. Fold in the chocolate chips.
- Form the Cookies: Scoop the dough onto the baking sheet and shape into cookies.
- Bake: Bake for 8 minutes, lightly press each cookie with a fork, then bake for another 5 minutes.
Storage
- Refrigerator: Store in an airtight container for up to one week.
- Freezer: Freeze for up to three months. Thaw before serving.
Expert Tips for Success
- Drain the Pumpkin: Pat down the purée with a paper towel to remove excess moisture.
- Don’t Overmix: Stir just until combined to keep the cookies soft and tender.
- Customize: Add dried fruits, nuts, or seeds for extra texture and flavor.
- Chocolate Lovers: Use dark chocolate chips for a rich, decadent twist.
Variations and Substitutions
- Gluten-Free: Swap whole wheat flour for gluten-free all-purpose flour.
- Extra Spices: Add a dash of nutmeg or ginger for a unique flavour profile.
- Sweetener Options: Use agave syrup or honey (if not vegan) instead of maple syrup.
Health Benefits of Pumpkin
Pumpkin is loaded with vitamins A and C, which support your immune system and skin health. It’s also a good source of fibre, promoting digestion and keeping you feeling full longer.
These Pumpkin Pie Cookies are the perfect way to enjoy pumpkin’s benefits in a tasty way!
FAQs: Pumpkin Pie Cookies
Yes, substitute whole wheat flour with a gluten-free all-purpose blend.
Store in an airtight container for up to one week or freeze for three months.
These cookies are soft and chewy, thanks to the pumpkin purée and oats.
Yes! Canned pumpkin purée works perfectly for these cookies — just make sure it’s 100% pumpkin, not pumpkin pie filling, which already has sugar and spices added.
Definitely! Replace cinnamon, nutmeg, ginger, and cloves with 1½–2 teaspoons pumpkin pie spice for a quick shortcut.
Next Recipes
Recipe
Pumpkin Pie Cookies
Ingredients
Equipment
Method
- Preheat the Oven: Set it to 350°F and line your baking sheet with parchment paper.
- Mix the Dry Ingredients: Combine flour, oats, cinnamon, pumpkin spice, ground cloves, and salt in a large bowl.
- Prepare the Wet Ingredients: In another bowl, mix the vanilla extract, maple syrup, melted coconut oil, and pat-dried pumpkin purée.
- Combine Everything: Slowly add the wet mixture into the dry ingredients, stirring until just combined. Fold in the chocolate chips.
- Form the Cookies: Scoop the dough onto the baking sheet and shape into cookies.
- Bake: Bake for 8 minutes, lightly press each cookie with a fork, then bake for another 5 minutes.
- Let cool and enjoy!
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