Description
These soft pumpkin cookies are the epitome of fall. The earthy sweetness of pumpkin paired with the cozy warmth of cinnamon, the toasty bits of pecans, and the little kick of whiskey make for a truly delicious autumnal dessert!
Ingredients
for the cookies:
- 240g all-purpose gluten free flour mix (I use this one)
- 1/4 tsp fine sea salt
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 120g oat milk
- 120g pumpkin puree
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 80g maple syrup
for the glaze & topping
- 1 cup sifted powdered sugar
- contents of 1 vanilla bean (or, 2 tsp vanilla extract)
- tiny pinch of fine sea salt
- 1/2 tbsp whiskey
- 1–2 tbsp oat milk
- a handful of toasted and chopped pecans
Instructions
Preheat your oven to 325 degrees. Line a large baking sheet with parchment or a silicone mat.
Whisk together the flour, salt, soda, and cinnamon until combined. In a separate bowl whisk together the milk, pumpkin, vanilla, vinegar, and syrup until smooth. Add the wet ingredients to the dry and whisk until you have a smooth and thick batter.
Using a quarter cup measure (or a quarter cup scoop if you have one), portion out the batter then drop it on your prepared baking sheet. Smooth/flatten the top with your fingers. Repeat with the remaining batter leaving at least one and a half inches between each cookie.
Bake for 15-17 minutes or until the tops spring back when gently touched. Cool completely before glazing. Makes 9 large cookies.
Once the cookies have cooled, make the glaze. Add the powdered sugar, contents of the vanilla bean, sea salt, whisky and 1 tablespoon of the oat milk to a bowl. Whisk vigorously until a glaze begins to form. You want a thick but pourable consistency. If it’s too thick, add in a splash of oat milk at a time.
To assemble, spoon a bit of glaze onto the top of each cooled cookie then sprinkle with the chopped pecans.
Notes
- I tend to use oat milk in baking lately but feel free to use whatever milk you’ve got on hand.
- These cookies are best the day they are made but they will last longer if the cookies are kept in an airtight container and glazed just before eating.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes