Pumpkin spice should have its own month. You know… one month of celebrating all things pumpkin spice. Like these pumpkin spice cookies. They are gluten free, dairy free, egg free, and vegan. Top them with some vegan icing and HELLO! It’s autumn. Doing a happy dance in your mouth. Get the recipe…
One of my favorite things to do this time of year is gut up our pumpkins and make my own pumpkin puree. It’s an all-day event. But we then have a freezer full of organic pumpkin puree fresh from the garden to use all year round. The possibilities are limitless when it comes to pumpkin spice recipes. My mind is always churning with how to create recipes that are healthy and made with whole foods and are also gluten free, refined sugar-free, vegan, dairy free, egg free… you get the idea. Oh…. and that still taste just like their sugar and gluten and dairy filled counterparts.
We aren’t deprived in my house. These pumpkin spice cookies are just like the real deal. You can enjoy them solo, or even better, top with some Madagascar Vanilla or Sea Salt Dollop Frosting which is vegan.
Cassava (also called manioc or yuca) is a root plant/tuber which is high in carbohydrates and calories, but low on the glycemic index. Cassava is high in B-complex vitamins, iron, zinc, calcium, magnesium, and potassium.
Aside from being one of the yummiest food on the planet, pumpkin is full of Vitamin A which boosts vision, and is one of the best-known sources of the antioxidant beta-carotene, Vitamin C. It’s full of fiber, it may help to protect against cancer, asthma, and heart disease, and increase your immunity.
Psst… want garden harvest recipes you can make all year long? Click below…
Pumpkin Spice Cookies Recipe
Pumpkin Spice Cookies - Gluten Free & Vegan
makes 10-12 cookies
- 1 cup softened vegan butter
- 1 egg replacer
- 1 cup maple syrup
- 1/2 cup pumpkin puree
- 2 cups cassava flour
- 1 TBSP pumpkin pie spice
- 2 tsp cinnamon sugar
- 1 tsp vanilla
- 1/4 tsp baking soda
Preheat oven to 350 degrees.
In a medium bowl, beat softened butter and egg replacer with hand mixer.
Add in remainder of ingredients and stir until the consistency of cookie batter.
Adjust with maple syrup or cassava flour if too dry/wet.
Scoop out into cookies or roll in your hands and flatten on a baking sheet.
Bake at 350 degrees for 10-12 minutes.
Let cool on a wire rack.
Top with vegan frosting.
Are you ready to make your own?
Love pumpkin… everything? We have recipes, DIY’s and more! CLICK HERE!
Are you Inspired?
Be sure to download your FREE Garden Harvest Cookbook for plant to plate recipes all year long!
Love, hugs, and in a pumpkin spice coma.HERE.