Soft Pumpkin Spice Cookies

Soft Pumpkin Spice Cookies

If your obsession with pumpkin is approaching intervention-worthy, welcome aboard. We’re glad you’re here. These Soft Pumpkin Spice Cookies are the latest addition to our everexpanding list of pumpkin recipes. Somewhere between a chewy cookie and a scone, they’re paleo-compliant, vegan, sugar-free, and gluten-free. Try them dipped in cinnamon or drizzled with a maple glaze (of course we made both).

Palm oil shortening is a healthier, paleo-compliant alternative to coconut oil in many baked goods. In fact, it makes a far better vegan pie crust. We urge you to purchase only sustainably sourced, RSPO-Certified palm oil shortening (available in several brands and sizes online and at local whole/health food stores). Look for the RSPO seal or logo on the container. For more information, check out the Roundtable on Sustainable Palm Oil (RSPO).

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Soft Pumpkin Spice Cookies

Soft Pumpkin Spice Cookies

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 24 Cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Paleo, Vegan
  • Diet: Vegan

Description

Paleo Pumpkin Spice Cookies


Scale

Ingredients

For the Cookies

  • 1 flax egg (1 tbsp golden flaxseed meal plus 2 1/2 tbsp warm water, let sit 5 minutes)
  • 1 1/2 cups Anthony’s Blanched Almond Flour, backed and leveled
  • 1/3 cup pure pumpkin puree
  • 1/4 cup palm oil shortening, softened at room temperature
  • 1/4 cup Lakanto Classic Sweetener
  • 3 tbsp Anthony’s Coconut Flour, packed and leveled
  • 1 tbsp Lakanto Maple Flavored Syrup
  • 1 tbsp pumpkin pie spice 
  • 1 tsp pure vanilla extract
  • 1/4 tsp baking soda
  • 1/8 teaspoon salt

For the Topping (optional)

  • 1 tbsp Lakanto Classic Sweetener
  • 1 tbsp Lakanto Golden Sweetener
  • 1 tsp ground cinnamon

For the Glaze (optional)

  • 3 tbsp Lakanto Classic Sweetener
  • 2 tbsp Lakanto Golden Sweetener
  • 1 tbsp Lakanto Maple Flavored Syrup
  • 1 tbsp coconut oil, melted 
  • 1 tbsp unsweetened vanilla (or plain) almond milk, room temperature (extra, if a thinner consistency is desires, one teaspoon at a time)
  • Pinch of salt (optional)

Instructions

  1. Line two large, rimmed baking sheets with parchment paper and set aside. Set oven rack to center position and preheat oven to 350 degrees F. Mix the flax egg and set aside.
  2. In a large bowl, combine the flours, pumpkin pie spice, baking soda, and salt. Set aside.
  3. In a medium bowl, cream the shortening until there are no lumps, then add the Lakanto Classic, vanilla, flax egg, and Lakanto Maple. Beat until combined then add the pumpkin puree, and combine thoroughly. Add the wet ingredients to the dry mixture. Mix with a silicone spatula until fully incorporated and make sure there are no lumps. Let rest for 5 minutes. 
  4. Use a cookie scoop or spoon to portion 24 equal balls of dough (about a tablespoon each). 

For Cinnamon Topped

  1. For cinnamon-topped cookies, combine the Lakanto classic, Lakanto Golden, and cinnamon in a small bowl, then roll the top half of each ball in the mixture. Place 12 balls on each cookie sheet, allowing enough space to flatten each ball to about 1/4-inch thickness.  
  2. Bake for 12-14 minutes (softer at 12, firmer at 14, once cooled), one sheet at a time.
  3. Let sit on pan for 5 minutes before transferring to a wire rack to cool completely.

For Maple Glazed

  1. Place 12 balls on each cookie sheet, allowing enough space to flatten each ball to about 1/4-inch thickness.  
  2. Bake for 12-14 minutes (softer at 12, firmer at 14, once cooled), one sheet at a time.
  3. Let sit on pan for 5 minutes before transferring to a wire rack to cool completely.
  4. Once fully cooled, melt coconut oil and add Lakanto Maple and almond milk. Stir to combine.
  5. Add Lakanto Classic and Golden to a bullet blender cup or spice grinder and pulse to blend until powdered, about 30-45 seconds. Let sit a few minutes before opening or you’ll have a dust cloud in your kitchen. 
  6. Add the powdered mixture to the wet ingredients and stir until smooth. If desired, add more almond milk, a teaspoon at a time. Drizzle over cooled cookies with a spoon or transfer to a plastic bag and snip off just enough from the end to create a small hole. If you like salty-sweet, sprinkle the entire batch with a small pinch (about 1/16 tsp) of salt before the glaze dries.

Notes

Refrigerate in an airtight container with parchment separating layers up to one week (like they’re gonna last).

Nutrition Estimate Per Serving (1 COOKIE, PLAIN OR WITH TOPPING) – Calories: 66.8, Fat: 5.8, Saturated Fat: 1.4, Trans Fat: 0, Polyunsaturated Fat: .3g, Monounsaturated Fat: .9g, Cholesterol: 0mg, Sodium: 14mg, Potassium: 66.7mg Carbohydrates: 2.5g total/1.5g net, Fiber: 1g, Sugar: .5g, Protein: 1.8g, Vitamin A: 10.6%, Vitamin C: .2% Calcium: 2%, Iron: 2% (based on 2,000 calorie diet).

Nutrition Estimate Per Serving (1 COOKIE, GLAZED) – Calories: 69.5, Fat: 6, Saturated Fat: 1.5, Trans Fat: 0, Polyunsaturated Fat: .3g, Monounsaturated Fat: .9g, Cholesterol: 0mg, Sodium: 21mg, Potassium: 66.7mg Carbohydrates: 2.5g total/1.4g net, Fiber: 1.1g, Sugar: .5g, Protein: 1.8g, Vitamin A: 10.6%, Vitamin C: .2% Calcium: 2%, Iron: 2% (based on 2,000 calorie diet).

Keywords: PALEO PUMPKIN SPICE COOKIES, VEGAN PUMPKIN SPICE COOKIES, VEGETARIAN PUMPKIN SPICE COOKIES, PSL, VEGAN, VEGETARIAN, PLANT-BASED, PALEO, SUGAR-FREE, #LAKANTOSWEETENED, GRAIN-FREE, GLUTEN-FREE, PUMPKIN SPICE COOKIES, COOKIES, VEGAN COOKIES, PALEO COOKIES

SOFT PUMPKIN SPICE COOKIES
SOFT PUMPKIN SPICE COOKIES

2 thoughts on “Soft Pumpkin Spice Cookies

    • FreshOutFood

      Hi Kelly – Possibly, but it will throw off the consistency because it increases the dry ingredients in the mix. The short answer is we haven’t tried and this would be experimental.

      If we were to experiment with this, we would mix as written to get to the proper consistency then add the protein powder and adjust back to the desired consistency with a wet ingredient. Using pumpkin as that ingredient will add density and moisture; applesauce will add moisture (we use it here in place of oil), and additional flax egg mixture would add a little binding power with moisture. The amount of wet ingredient would have to be proportional to the amount of protein powder you add and some combination of applesauce and flax egg would probably be your safest bet for additional moisture. Pumpkin is not so forgiving. If you try it, let us know ow it works out!

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