Pumpkin Pie Cookies

If you’re obsessed with pumpkin you’re going to love this cookie recipe. It’s soft texture and rich taste not only satisfies the pumpkin craving but the sweet tooth also!

These cookies are egg-free, dairy-free and grain-free and have just a bit of maple syrup. To top it off, this recipe has just 6 ingredients!

Try them tonight, you won’t be disappointed!
Special thanks to my friend Detoxinista for this recipe.

Pumpkin Pie Cookies
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Servings Prep Time
1 dozen 10 minutes
Cook Time Passive Time
15 minutes 5 minutes
Servings Prep Time
1 dozen 10 minutes
Cook Time Passive Time
15 minutes 5 minutes
Pumpkin Pie Cookies
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 dozen 10 minutes
Cook Time Passive Time
15 minutes 5 minutes
Servings Prep Time
1 dozen 10 minutes
Cook Time Passive Time
15 minutes 5 minutes
Ingredients
Servings: dozen
Units:
Instructions
  1. Preheat oven to 350F Line baking sheet with parchment paper. Combine all ingredients in a medium bowl, mix until mixture is thick. *Taste batter and adjust the recipe at this point to your taste.
  2. Using a tablespoon, drop the batter onto the baking sheet. Press down on each mound gently with a wet fork to flatten.
  3. Bake at 350F for 12-15 minutes until the edges are golden brown.
  4. Just as Detoxinista does, I prefer my cookies slightly underdone and soft. I also pulled mine out at 12 minutes in a conventional oven. For convection ovens just half the time. If you prefer harder cookies just leave in for 15 minutes.
  5. Allow the cookies to cool, but if you're like me, I also like to eat them while they're warm and soft. 🙂
Recipe Notes

**Use organic ingredients if possible.

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