Pumpkin Pie Cookies

By Ashley | Dessert

Nov 08

It’s no secret that I have an addiction to anything pumpkin. Not only do I adore the subtlety sweet flavor, but it adds a wonderful moistness to bake goods. A couple years ago I found the perfect recipe for pumpkin whoopie pies that just melt in your mouth. To make these babies even more indulgent I created a mascarpone brown sugar buttercream to strike the perfect balance between gooey cookie and rich, creamy frosting. If I could choose only one dessert to live on it would be these.  Anyway, this year I was bound and determined to recreate these cookies sans the butter, sugar, and bleached flour that I used in the past. Not only does the new version have the same texture and flavor, but the new guiltless adaptation tastes even more like pumpkin pie. If you had your eyes closed, you would never know you were eating a cookie. And not only that, but you will be startled that this dessert is free of common allergens like dairy, eggs, refined sugar, and gluten.  So, just don’t eat them for dessert, take the pleasure of devouring these guys for breakfast, lunch, or snack. Why not? If you’re like me, you know that pumpkin season ends all too quickly!


Pumpkin Pie Cookies

(gluten-free, vegan, refined sugar-free)

1 cup oat or rice flour

¼ c quinoa flour

¼ c almond flour

1 tsp xanthan gum

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon cinnamon

1/2 tablespoon ginger

1 tsp cake spice

2/3 cup agave

1/3 c melted coconut oil

1 ½ cups chilled pumpkin puree

½ banana (optional)

Flax egg (1 tbsp flax mixed with 3 tbsp water)

Seeds from 1 /2 vanilla bean

Blend coconut oil and agave in food processor. Add pumpkin – blend. Add flax egg and vanilla. Whisk dry ingredients. Add to food processor and process until a smooth dough forms. Chill for at least 2 hours. Pipe on parchment. Bake for 13 minutes at 350 degrees. Allow to cool before icing. Store the refrigerator for up to 7 days.

Topping:

Raw Vegan Caramel

¼ c soaked cashews

2 tbsp date soaking water

¼ c agave

Seeds from remaining ½ vanilla bean or 2 tsp vanilla extract

¼ tsp sea salt

½ c soaked dates

¼ c coconut oil

Puree first 5 ingredients until smooth. Add dates and blend until creamy. Add the coconut oil and blend to combine. Chill for a couple hours. Spread or pipe on chilled cookies.

OR

Raw Vanilla Icing

1 c soaked cashews

Seeds from remaining ½ vanilla bean or 2 tsp vanilla extract

3 tbsp agave

½ tsp cinnamon

¼ c almond milk

Puree in vitamix. Chill then drizzle over cookies and top with chopped pecans.

 

 

 

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