This recipe is for the pumpkin spice-anything lovers out there who are also looking for an easy cookie recipe. Bonus! These cookies are both vegan and gluten-free! (I used vegan chocolate chips.) For those who like pumpkin seeds or other mix-ins, feel free to swap out the chocolate! Imagine a warm sweater and a hug during the fall, in a chewy, not-too-sweet cookie! Check out Kat on Instagram @katlieu for more recipe inspo!
Quick Info
⏱️ 40 min • 🍽️ 12 servings • ⭐ 88%
Nutrition
176 cal • 2g protein • 30g carbs • 5g fat
Tags
[Dairy-Free] • [Gluten-Free] • [Vegan] • [Vegetarian] • [Easy] • [Desserts] • [Snacks] • [Under 45 Minutes]
Ingredients
- 1 (15-ounce) can pumpkin puree
- 2 cups mochiko or glutinous rice flour
- 1 cup water, or more needed
- ½ cup granulated sugar
- 1 tablespoon pumpkin pie spice (or a mix of spices like nutmeg, cinnamon, and cardamom)
- 1 tablespoon neutral cooking oil
- ½ teaspoon baking powder
- ¾ cup chocolate chips (vegan/allergen-free brand, if desired)
Instructions Preview
- Preheat the oven to 425°F (220°C) with the…
- Stir together the pumpkin, flour, water, s…
- Using a large spoon, scoop large rounds of…
…and 4 more steps
Recipe by: Kat Lieu • From: Tasty
