I can’t even tell you how easy these soft batch pumpkin spice cookies are to make. Wait. I can tell you, and I’m about to.

Soft Batch Pumpkin Spice Cookies | edibleperspective.com #vegan #glutenfree

And maybe you saw in the title that these babies are both vegan + gluten-free. Bonus, they don’t taste like cardboard! Double bonus, they don’t turn into a gummy mess in your mouth!

More bonuses? Yep.

they’ll be in the oven in 10 minutes or less
they’ll dirty one large + one small bowl
they’re made with only 2 flours
they don’t fall apart while eating
maple almond butter FROSTING

Soft Batch Pumpkin Spice Cookies | edibleperspective.com #vegan #glutenfree

If you happened to try out my Lemon Cornbread Cookies at the end of the summer these are very similar in texture. They’re thick and chewy but not too dense, and unlike the typical pumpkin cookie I wouldn’t say these are cake-like really at all. I would more closely relate them to a shortbread cookie or a scone.

Soft Batch Pumpkin Spice Cookies | edibleperspective.com #vegan #glutenfree

It’s sort of like eating a pumpkin pie cookie.

Can you get behind that?

Soft Batch Pumpkin Spice Cookies | edibleperspective.com #vegan #glutenfree

Remember last Monday when I went on + on about re-installing our patio ourselves? I figured I should give you an update.

We’re hiring professionals to save our sanity and whole lot of time. Because sometimes you just can’t do it all. Life lesson #376.

But we still have cookies.

Soft Batch Pumpkin Spice Cookies | edibleperspective.com #vegan #glutenfree

Print this!

adapted from my Lemon Cornbread Cookies

Soft Batch Pumpkin Spice Cookies

gluten-free, vegan // yields appx. 18 cookies

1 tablespoon ground flax meal
2 tablespoons warm water
1/3 cup pumpkin puree
1/4 cup thick almond butter*
2 tablespoons softened unrefined coconut oil
1 tablespoon vanilla extract
1/3 cup muscovado sugar, or coconut sugar/brown sugar
3/4 cup gluten-free oat flour
3/4 cup blanched almond flour
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/16 teaspoon clove
1/2 teaspoon baking powder
1/8 teaspoon salt

Maple Almond Frosting

1/4 cup thick almond butter
3 tablespoons pure maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
chopped toasted pecans

In a large mixing bowl whisk together the flax and water for about 15 seconds. Set aside for 5 minutes until gelatinous. Preheat your oven to 350° F.

To the same bowl add in the pumpkin, almond butter, coconut oil, and vanilla. Whisk thoroughly. Then whisk in the sugar. Add in the oat flour, almond flour, spices, baking powder, and salt. Stir together until fully incorporated. Dough will be soft but roll-able.

Roll the dough into about 1-inch sized balls between your hands and place on a large baking sheet [you can line with parchment if desired] with 2-3 inches between each ball. Tear a small piece of parchment or wax paper and place it over one cookie. Gently flatten with a flat-bottomed glass to 1/4-inch thickness. This should make the cookie about 2 1/2 inches wide. Repeat with all cookies.

Bake for 9-13 minutes. Allow to cool for 15-20 minutes then remove with a metal spatula and place on a cooling rack. Let fully cool for the best texture. Store in an airtight container on the counter for about 4-5 days.

If adding the frosting: Stir together the almond butter and maple syrup until smooth. Add more almond butter for a thicker consistency if desired. Stir in the cinnamon and ginger. Spread on cookies and top with pecans. Best if topped prior to serving. Keep stored in the fridge after topping.

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Notes: The dough will be soft and a bit oily feeling but should be able to roll easily into balls. If the dough is too sticky and can’t be rolled add 1 tablespoon each of corn flour and almond flour and stir again. Or, wrap + refrigerate the dough for 20-30 minutes to stiffen up a bit.

*Do not use the almond butter that is very oily/drippy. It can should be soft and thick but not drip off a spoon.

Cut spice measurements in half for a more subtle spice flavor. These are very flavorful. If you don’t have all of those spices on hand add 2 teaspoons pumpkin pie spice. Taste the dough after incorporating and add more if desired.

Soft Batch Pumpkin Spice Cookies | edibleperspective.com #vegan #glutenfree

Are there any specific recipes or ingredients you’d like to see here in the coming months? Holiday dishes? Desserts? I’d love to hear from you!

Happy week.

Ashley

Roasted Acorn Squash with Pears and Miso Dressing

gluten-free, vegan // yields 4 larger servings

2 acorn squash

1 1/2 tablespoons sunflower oil, [or other high-heat oil]

2-3 medium pears

1/2 med-small sized sweet yellow onion, thinly sliced

handful of fresh thyme sprigs

2 tablespoons white miso

2 tablespoons apple cider vinegar

1 tablespoon unrefined coconut oil

1 tablespoon pure maple syrup

1 pinch cayenne pepper, optional

1/2 cup toasted sliced almonds

salt

Preheat oven to 400° F. Slice acorn squash in half from stem to end [slice the stem off if needed to cut through]. Scoop out the seeds then slice each half into quarters.

Place squash on a large baking sheet [lined with parchment if desired], drizzle 2-3 teaspoons oil, and sprinkle with salt. Rub on all sides of the squash. Place squash on either cut side down and roast for 20-25 minutes. Flip and roast for another 20 minutes, until tender and starting to brown.

While roasting slice your pears in half and then slice each half into quarters. Remove seeds and stems. Place on a baking sheet with the sliced onion. Sprinkle salt on top and toss with about 1 teaspoon of oil. Place thyme sprigs on top and place in the oven during the last 12-15 minutes the squash bakes. Let roast for about 12 minutes, until the onions have softened.

Towards the end of roasting, place a small pot over low heat and add the miso, vinegar, coconut oil, maple syrup, and cayenne. Whisk or stir until melted then take off the heat.

Plate the squash on individual plates or a platter with the onions and pears on top. Discard thyme or strip off some of the leaves onto the squash and pears. Top with toasted almonds and miso dressing. Serve hot.

notes: There is no real sub for white miso, but I think using tahini, almond butter, or cashew butter with 1/2-1 tablespoon of tamari would make for a good sub. White miso can typically be found in the refrigerated section [but also in the aisles] by tofu and tempeh.