Pumpkin Spice Cookies
These Pumpkin Spice Cookies are the perfect Halloween cookie if you're a scaredy cat like me! They have a subtle spice and a fluffy cookie centre.
Prep Time5 mins
Cook Time12 mins
Total Time30 mins
- 1/4 Cup Coconut Oil slightly softned (not melted)
- 1/4 Cup Maple Syrup Rice Malt Syrup or Honey can be substituted
- 1 1/2 teaspoons Vanilla Extract
- 1 Egg
- 3/4 Cup plus 1 Tablespoon Arrowroot/Tapioca Flour
- 1/3 Cup plus 2 teaspoons Coconut Flour
- 1/4 teaspoon Bicarb Soda
- Dash Salt
- 1 teaspoon Baking Powder
- Dash Cloves
- Dash Allspice
- 1/3 teaspoon Nutmeg
- 2/3 teaspoon Cinnamon
- 1/2 teaspoon Ginger
- the above spices can be replaced by 1 1/2 teaspoons of Pumpkin Spice Mix or Mixed Spice
Using a kitchen stand mixer with a beater attachment or a blender (either will work), add the wet ingredients and beat/blend until well combined. This will take longer using a kitchen stand mixer.
Add the dry ingredients and beat/blend until all combined.
Scrape down the edges of the bowl/blender and beat/mix again.
Remove the dough from the bowl and wrap in plastic wrap. Allow the dough to rest at room temperature for 15 minutes (whilst the oven pre-heats).
Preheat the oven to 180C/375F. Line and grease a large baking tray.
Roll the dough between 2 sheets of baking paper (this will prevent sticking) until the dough is 5-8mm thick. (aka not too thick and not too thin)
Use your cookie cutter to cut shapes and transfer the shapes to the baking tray. Alternatively take tablespoon amounts of dough and make into balls and palce on the tray. Flatten the balls with a fork or your thumb.
Bake in the oven for 9-12 minutes (depending on the size of the cookies).
Allow the Pumpkin Spice Cookies to cool on the tray before eating.