Dessa Pumpapajkakor are delicious 6-ingredient gluten-free cookies that look, taste, and smell like pumpkin pie and are loaded with fall flavors and ready in just about 30 minutes.
I created these Pumpkin Pie Cookies as a fun and quick way to enjoy the essence of my vegansk pumpapaj without the fuss of making a whole pie. Autumn is my favorite season for baking because my house is filled with pumpkin spice flavors. If you like it too, I recommend trying my Hälsosamma pumpahavregrynskakor or Pumpa-banankaka.
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Pumpapajkakor
Innehållsförteckning
Kakbas
- 2 koppar Mandelmjöl - packed, (note 1)
- ¼ kopp Lönnsirap - (anteckning 2)
- 3 matskedar Smält kokosolja - (anteckning 3)
- ¼ tesked Pumpapajkryddor - (anteckning 4)
Pumpapajfyllning
- ⅓ kopp Pumpapuré - canned or fresh, cooled
- 1 matsked Lönnsirap - (anteckning 2)
- 1 matsked Majsstärkelse - (anteckning 5)
- ¼ tesked Pumpapajkryddor - (anteckning 4)
Instruktioner
- Värm ugnen till 180 °C. Klä en plåt med bakplåtspapper.
- In a medium-size mixing bowl, add all the base ingredients: almond flour, maple syrup, melted coconut oil, and pumpkin pie spices.
- Combine the ingredients with a spatula first, squeeze the dough with your hands to bring them together, and form a cookie dough ball. If too wet, you can add more almond flour.
- Divide the dough into 9 even pieces, and roll each one into a ball.
- Place each ball onto the lined cookie sheet leaving two thumbs between them.
- Use your palm to flatten each cookie, then use your thumb or the back of a measuring teaspoon to press down a cavity in the center of each cookie. This step cracks the edges of the cookies. Set aside.
- In a small bowl, whish, pumpkin puree, maple syrup, pumpkin pie spices, and cornstarch until smooth.
- Fill each cookie cavities with the pumpkin pie filling.
- Bake the cookies for 12-15 minutes at 350°F (180°C) until the sides of the cookies are slightly golden.
- Låt svalna på plåten i 5 minuter och flytta sedan över till ett galler för att svalna helt.
Anmärkningar
Kostrådgivning
Ingredienser och ersättningar
This recipe is really easy to whip up with just a few ingredients.
- Mandelmjöl – Use finely ground almond flour for the best texture. Almond meal can be used but will result in a grittier texture. For a nut-free version, it might work with oat flour, but I haven’t tried. I suspect that the texture would be drier.
- Lönnsirap – Pure maple syrup provides the best flavor, but other liquid sweeteners like agave or coconut nectar can be substituted.
- Kokosolja – Use refined coconut oil for a neutral flavor. Other mild-flavored oils can be used as alternatives.
- Pumpapajkryddor – A store-bought blend works well, or make your own with cinnamon, nutmeg, ginger, and cloves. You can also use ground cinnamon as a simpler alternative.
- Pumpapuré – Canned pumpkin puree (not pumpkin pie filling) works best for consistency. You can also make my hemlagad pumpapuré.
- Majsstärkelse – This helps thicken the filling. Arrowroot powder or tapioca starch are good alternatives for those avoiding corn products.
How to Make Pumpkin Pie Cookies
This recipe is as easy as classic thumbprint cookies. You can find all detailed instructions in the recipe card further down, but I’ve also included below pictures of key steps.
Pour all the cookie base ingredients into a mixing bowl and combine them.
The dough should start coming together into a ball.
Split the ball into 9 small balls and place them on a baking sheet lined with parchment paper, press them with a thumb to make a small dent.
Combine the filling ingredients in a bowl and pour it into the cookies. Bake them for 12 minutes at 350°F (180°C).
Carines baktips
While I’ve included a lot of tips in the recipe card below, not everything fits there, so here are some more tips and tricks to make perfect cookies every single time:
- Mätning – Scoop and level the almond flour when measuring for accurate results.
- Degkonsistens – If the dough is too wet, add more almond flour gradually until it holds together well.
- Formning – Use damp hands when shaping the cookies to prevent sticking.
- Kavitetsskapande – Make sure the cavity in each cookie is deep enough to hold the filling without overflowing.
- Filling Texture – Ensure the pumpkin filling is smooth and well-mixed for the best texture and flavor distribution.
- Baktid – Watch the cookies closely towards the end of baking time, as almond flour can brown quickly.
- Kylning – Allow the cookies to cool completely before handling to ensure they set properly.
- lagring – For best freshness, store in an airtight container in the refrigerator and bring to room temperature before serving.
Hi, I am really excited to try this recipe but notice the nutrition facts really seem off. Is this recipe supposed to make 18 cookies? Thanks.
No, the recipe makes 9 cookies has listed and the nutrition panel is for one cookie.
Delicious cookies! I love so many things about them- the pumpkin (anything pumpkin!), the healthy ingredients, and even the almond flour- it all works perfectly together! I had to sub organic coconut syrup for maple syrup in the pumpkin mixture (I ran out making the base), and it did the job, though I would add just a bit more for sweetness. I love pumpkin spices, so I used them all (Allspice, cinnamon) and the flavors were great. Impressive recipe, the balance of the dry and wet ingredients was spot on. I may actually share 😛
Thank you so much for always taking the time to share how you adapted the recipe ! I love to hear your feedbacks.
Can I make the dough today, put in fridge, and bake-off tomorrow?
Yes, it should be fine
Hello, thank you for sharing this recipe. I can’t wait to try it! Regarding the cornstarch, can I substitute oat flour instead of arrowroot.
No, you need something starchier than oat flour.
My family loved this! The only adjustment I made was that I added a 1/4 tsp salt. I doubled the recipe. I’ll definitely will make them again !