Chewy Pumpkin Spice Cookies

{vegan | gluten free} {makes 10-11 cookies}

1 cup canned pumpkin
1 1/4 cup gluten free oats
1 cup gluten free flour
1 tsp. baking soda
1/2 cup coconut sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1 Tbsp molasses
2 Tbsp unsweetened applesauce
2 tsp pumpkin pie spice
Pinch of salt

Icing: (optional)
1/2 cup powdered sugar
1 tsp vanilla extract
2 Tbsp unsweetened non-dairy milk

Preheat oven to 350 F.

In a large bowl mix the pumpkin, applesauce, vanilla, molasses, and the coconut and brown sugar together. In a separate bowl mix together the flour, oats, baking soda, pumpkin spice and salt.

Mix dry with wet ingredients.

Place about 2 Tbsp of dough on a baking sheet. Roll the dough in a ball, then press down with your palm.You may have to wet your hands to avoid getting a lot of dough on your hands. Make the cookies about 2 1/2- 3 inches wide.


Bake the cookies for 15 minutes or until “spongy”.

While the cookies are in the oven, make the icing.

When cookies are done, leave to cool on cookie sheet for 5 minutes, then transfer to cooling rack.

Once the cookies are completely cooled, go ahead and drizzle the icing. To make icing set, place in the fridge for 20 minutes.fullsizeoutput_49e5


2 thoughts on “Chewy Pumpkin Spice Cookies

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