Good morning, everyone! I hope that all of you had a happy Thanksgiving, replete with great food and fun with family and friends.
I had a glorious time in bed with the flu. I know, boo hoo. But at least my husband and son escaped to visit my in-laws before I could pass it on to them.
I’m finally feeling like eating again, so to celebrate, I made some cookies. Specifically, pumpkin cookies made with coconut flour that are already making me feeling healthier as well as happier.Using coconut flour instead of grain flour renders these cookies light and cakey; maple syrup gives them a distinctive fall flavor without being overly sweet (i.e., feel free to eat one or two of these for breakfast :))
My apologies for keeping this post short, but it’s back to bed for me, along with a cup of tea and two more of these cookies. Safe travels home!
Pumpkin Coconut Flour Cookies
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 30 1x
Print Recipe
Pin RecipeIngredients
- 2/3 cup coconut flour
- 2–1/2 teaspoons pumpkin pie spice
- 3/4 tsp baking soda
- 1/2 teaspoon fine sea salt
- 1 large egg
- 3/4 cup canned unsweetened pumpkin
- 1/3 cup virgin coconut oil, melted
- 1/2 cup pure maple syrup or honey
- 1 tablespoon vanilla extract
- Optional: green pumpkin seeds (pepitas)
Instructions
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk the coconut flour, pumpkin pie spice, baking soda and salt.
- In a medium bowl, whisk the egg, pumpkin, coconut oil, maple syrup, and vanilla until blended. Add to the flour mixture, stirring until combined.
- Using a small cookie scoop, scoop onto prepared sheet. If desired, press a few pepitas into the top of each cookie.
- Bake in preheated oven for 15 to 20 minutes or until the tops of the cookies are just set and golden brown. Let cool on sheet for 5 minutes before transferring to a wire rack to cool completely (they are delicate before cooling completely).
- Repeat with remaining dough.
Notes
Storage: Store the cookies in an airtight container at room temperature up to 5 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.
Substitution: An equal amount of melted, unsalted butter can be used in place of the coconut oil.
- Category: Cookies, Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 50
- Sugar: 3.5 g
- Sodium: 72 mg
- Fat: 3 g
- Saturated Fat: 2.5 g
- Carbohydrates: 5.5 g
- Fiber: 1.1 g
- Protein: 0.6 g
- Cholesterol: 6 mg
Thanks for this! I just made them for a pot luck and am very happy 🙂
I just adjusted it a bit (doubled recipe) to use a full can of pumpkin, and rounded up to 6 TBSP of my chosen spizces (cinnamon, nutmeg, ginger, cardamom, cloves & Turmeric), and used the butter substitution. Nice flavor but I found them a little dry, so I topped them with whisky/baily’s frosting and it rounded them out really nicely! (Could use an orange-ginger frosting too if making it family friendly).
Here’s what I used for frosting the double-batch:
3/4 cup confectioners sugar
2 tbsp very soft butter
2 tbsp desired liquid flavor (whiskey & baily’s , OR OJ w/ginger zest. OR vanilla extract.).
OH! I also didn’t have enough maple syrup, so I used a combo of maple syrup, honey, and brown sugar to add up to the needed sweetener quantity. That likely affected the flavor complexity.
Hi, what did you do between steps 3 and 4 to combine the two bowls- how did you mix all of the ingredients together? Thanks!
Lisa! So sorry! I have added the direction. You just stir the two parts together. Thanks for bringing that to my attention!
I made this recipe yesterday. When I made the cookies they were pretty bland. ON the second batch I added extra maple syrup but still just to dry and bland.
Also, I was hoping for crunchier texture. These remained soft and kind of spongy. Is that what they should of been like?
Sorry you did not like them, Tammy. Yes, they are soft; mine do not come out spongy. It is unusual to make a pumpkin cookie that is crunchy as pumpkin is a very wet ingredient.
Hey, can I substitute canned pumpkin with pumpkin baked and pureed? Here in the Czech Republic, I have never seen canned pumpkin.
thanks
Hanka
Absolutely! Canned pumpkin is readily available her in the states, so I took for granted that people would have it as an option.