Pumpkin Spice Cookies!

Its that time of year again! The leaves are changing colour, brisk wind is blowing, and everything has pumpkin in it. Yes! Coffee, muffins, pies, cookies and even beer have been injected with the flavor of fall.

 

Lucky for me I have absolutely no objections, bring on the pumpkin!

 

Not only is pumpkin one of the most popular flavours of fall but it is also loaded with vitamins and minerals. With an abundance of vitamin A, Vitamin C, potassium, antioxidants and fiber pumpkin makes for the perfect healthy addition to any and all baked goods. Lets not forget the added benefit of its natural sweetness and best friends cinnamon, nutmeg and allspice that elevate any dish.

 

Looking for a way to embrace this pumpkin craze? Oh boy do I have a treat for you, not 1 but 2 delicious pumpkin packed cookie recipes. You’re Welcome!

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Pumpkin Spice Snicker Doodles

1/3 cup vegan butter
1/4 cup grape seed oil
1/4 cup brown sugar
3/4 cup raw sugar
1/2 cup + 1 Tbsp. pumpkin puree
2 cups gluten free flour mix
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice

Directions:

In a large mixing bowl cream butter, oil and sugar with an electric mixer. Add pumpkin puree and mix until combined.

In a separate mixing bowl combine flour, salt, baking powder, baking soda, and spices.

Add dry ingredients to wet and mix until fully combined.

Spinkle in white chocolate chips and stir to combine.

Roll dough into 1 inch balls and roll in cinnamon sugar before placing non a parchment lined baking sheet. Gently press down dough and bake at 350 for 12-15 minutes.

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Chocolate Chip Pumpkin Spice Cookies

1 1/3 cups gluten free flour
1 cup gluten free oats
1/4 cup potato starch
1/4 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/2 cup coconut oil
1 cup raw sugar
3/4 cup brown sugar
1 chia egg (1 tbsp. chia seeds + 3 Tbsp water)
1 tsp vanilla
1 cup pumpkin puree

Directions:
Whisk together 1 Tbsp ground chia seeds and 3 Tbsp warm water, set-aside to form a gel.
In a medium mixing bowl combine flour, oats, potato starch, baking soda, salt and spices.
In a separate large mixing bowl combine coconut oil, sugar, chia egg, vanilla and pumpkin puree. Mix until well combined.
Add dry ingredients to the wet and mix until fully combined. Stir in a handful or two of chocolate chips.
Drop about a table spoon of dough on a parchment lined baking sheet and bake at 350 for 20 minutes.

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Enjoy!

XO Deanna