Chai-Spiced Pumpkin Cookies
 
Prep time
Cook time
Total time
 
Chai-spiced pumpkin cookies with a maple glaze. These have a very soft, cake-like texture and are super delicious! Dairy, egg, and refined sugar free with gluten-free option, plus vegan friendly.
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Recipe type: cookies, gluten-free, vegan
Serves: 1½ dozen
Ingredients
Pumpkin Cookies (gluten-free version below)
  • 1½ cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger (not fresh)
  • ¼ teaspoon cardamom
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves or allspice*
  • ⅛ teaspoon nutmeg
  • pinch of black pepper
  • ⅓ cup dairy-free/grass-fed butter or coconut oil, softened
  • ½ cup coconut sugar
  • ¼ cup pure maple syrup
  • ¾ cups pumpkin purée (not pumpkin pie filling)
  • ½ teaspoon vanilla extract
Gluten-Free Pumpkin Cookies
  • 1 cup brown rice flour
  • ¼ cup tapioca flour
  • ¼ cup gluten-free oat flour*
  • 1 tablespoon flax meal
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger (not fresh)
  • ¼ teaspoon cardamom
  • ⅛ teaspoon ground cloves or allspice*
  • ⅛ teaspoon nutmeg
  • pinch of black pepper
  • ⅓ cup dairy-free/grass-fed butter or coconut oil, softened
  • ½ cup coconut sugar
  • ¼ cup pure maple syrup
  • ¾ cups pumpkin purée (not pumpkin pie filling)
  • ½ teaspoon vanilla extract
Maple Glaze (another glaze option below)
  • ¼ cup coconut butter
  • 2 tablespoons maple syrup, honey, or other liquid sweetener of choice
  • 1 tablespoon coconut oil
  • 2–3 tablespoons almond milk or other milk of choice
Cream Cheese Glaze (coconut free alternative)
  • 2 oz cream cheese at room temperature (can use dairy-free)
  • 1–2 tablespoons maple syrup, to taste
  • 1–2 tablespoons almond milk or other milk of choice, until it's thin enough to drizzle
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease with coconut oil/oil of choice or baking spray and set aside.
  2. In a medium sized bowl, whisk together all of the dry ingredients: flour(s), flax meal(for gf version), baking powder & soda, salt, and spices. Set aside.
  3. In a large bowl, beat the softened butter/oil together with the coconut sugar and maple syrup until creamy. Blend in pumpkin purée and vanilla. Slowly mix flour mixture into butter/sugar mixture, just until combined. Dough should be thick.
  4. Scoop dough by heaping tablespoons onto prepared baking sheets leaving a few inches in between each mound of dough. The cookies pretty much bake the way they go in, so if you want them "pretty" use dampened fingers to shape the dough into rounded mounds. Bake at 350º F for 12-14 minutes, or until the edges of the cookies are fully cooked. Remove from the oven and let cool. Transfer to wire racks to let cool completely.
  5. To prepare the glaze: Place coconut butter, maple syrup, and coconut oil into a small saucepan (or microwavable bowl) and cook over low heat just until the coconut butter and oil melt. Remove from the heat and add just enough milk to thin to a glaze. Drizzle the glaze over the tops of the cooled cookies and serve. You can use a plastic baggie (or piping bag) with a small slit cut in the corner for a cleaner drizzle. Makes about 1½ dozen cookies.
  6. Alternative cream cheese glaze: If you don't care for the taste of coconut, you can try this glaze. Whisk together cream cheese and maple syrup until creamy. Mix in milk, a little at a time, until it's thin enough to drizzle. You can use a plastic baggie (or piping bag) with a small slit cut in the corner for a cleaner drizzle. Makes about 1½ dozen cookies.
Notes
*Oat flour can be made by grinding gluten-free rolled oats in a food-processor or coffee grinder until fine.
**If you don't have ⅛ teaspoon, just measure using half of the ¼ teaspoon.
Nutrition Information
Calories: 2248 Fat: 74g Saturated fat: 41g Unsaturated fat: 27g Trans fat: 2g Carbohydrates: 381g Sugar: 181g Sodium: 1278mg Fiber: 19g Protein: 21g Cholesterol: 163mg
Recipe by Wife Mama Foodie at https://www.wifemamafoodie.com/chai-spiced-pumpkin-cookies/