Soft Pumpkin Spice Cookies


It’s Friday and overcast, but definitely not gloomy today in Bristol! It’s half term for the schools, so there’s lots of people out and about. Also this weekend is the Bristol to Bath marathon, so I figured I would make cookies since I’m not running in the race. Makes sense right? These cookies are the perfect thing to enjoy as you relax with a nice cup of tea. Or as you watch people burning calories during the marathon instead of consuming them. Anyway, here is what you’ll need:


  • 1 tablespoon ground linseed or flax (I used linseed)
  • 2 tablespoons warm water
  • 1/3 cup puréed pumpkin
  • 1/4 cup nut butter (I used almond)
  • 2 tablespoons softened coconut oil (not melted)
  • 1 teaspoon vanilla
  • 1/3 cup brown sugar
  • 3/4 cup oat flour
  • 3/4 cup ground almonds
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon pumpkin pie spice


First, add the linseed (or flax) and warm water to a bowl and mix well. Let it stand for about 5 minutes until it becomes gelatinous. 

    Next add the pumpkin, nut butter, coconut oil and vanilla. Mix well until very smooth, making sure there are no coconut oil lumps. You will then add the brown sugar, mixing until combined. It will start to resemble the consistency of pudding, as seen below.


Next, add the oat flour, ground almonds, baking powder, salt, and spices. You will mix until all ingredients are incorporated, leaving you with a sticky dough, as seen below. I already began to form cookies before I remembered to take a photo, so there will be more dough than that.
Now you’ll want to preheat your oven to 180 C / 350 F and line a cookie tray with parchment paper or foil.  

Next, scoop spoon sized drops of cookie dough onto your tray and bake for 15 – 20 minutes, depending on the heating efficiency of your oven. When ready, let them cool completely before eating. As they cool, they will firm up a bit.


And there you have a batch of Soft Pumpkin Spice Cookies. This recipe yields about 16 cookies, but you’ll probably lose count as you’re eating them. Did I mention they are flourless, egg free, and dairy free? Of course, you can substitute one egg for the linseed, just beat it first. I can’t claim they are gluten free, but can be as long as you use certified gluten free oat flour. I do love these whichever way they are made because of all the yummy spices. They would go great with a bit of chai or a hot toddy! Although I’m not sure mine will last long enough to make a brew. However you eat them, enjoy these lovely autumn days as winter will be here before we know it. Thanks for reading and Happy Eating!

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